Stuffed Bell Peppers with Rice and Ground Beef
Stuffed Bell Peppers with Rice and Ground Beef are an easy Southwest-style dinner made with lean beef, black beans, and melted cheese. Perfect for busy weeknights and meal prep.
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INGREDIENTS
- 1 pounds lean ground beef
- 1 ½ cups cooked rice, white or brown, or use cooked quinoa
- 4 large red bell peppers, halved and seeds removed
- 2 tablespoons olive oil, divided
- salt, to taste
- black pepper, to taste
- 1 cup diced brown onion
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne, optional for some heat and smoky taste
- 1 can (15-ounces) black beans, drained and rinsed
- 1 can (15-ounces) diced tomatoes
- ½-1 shredded cheese, Monterey Jack or mozzarella
For Serving
- parsley or cilantro
- lime, cut into wedges (for serving)
- spicy sauce
INSTRUCTIONS
- Preheat oven to 375°F. Arrange pepper halves on a baking sheet. Drizzle with 1 tablespoon olive oil. Season with a pinch of salt and pepper. Bake about 15 minutes until slightly softened.4 large red bell peppers, 2 tablespoons olive oil, salt, black pepper
- Heat remaining olive oil in a large skillet over medium-high heat. Add onion and garlic and cook about 4 minutes until softened.1 cup diced brown onion, 3 cloves garlic
- Add ground beef, chili powder, cumin, paprika, salt, and cayenne. Cook 6–7 minutes, breaking it apart, until browned.1 pounds lean ground beef, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon cayenne
- Add black beans and tomatoes. Simmer 4 minutes. Stir in the cooked rice. Mix well.1 can (15-ounces) black beans, 1 can (15-ounces) diced tomatoes, 1 ½ cups cooked rice
- Fill peppers with the mixture and top with cheese. Bake 15 minutes until cheese melts.½-1 shredded cheese
- Serve with lime wedges. Top with herbs and spicy sauce if desired.parsley or cilantro, lime, spicy sauce
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
Pre-baking peppers prevents watery filling
Drain tomatoes well for best texture
Taste filling before stuffing to adjust seasoning
Choose round, wide peppers rather than tall ones — they hold more filling.
4 large peppers = slightly more than 1½ lbs.
Choose round, wide peppers rather than tall ones — they hold more filling.
4 large peppers = slightly more than 1½ lbs.
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