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Close-up of baked stuffed bell pepper topped with cheese and lime.
Julia

Stuffed Bell Peppers with Rice and Ground Beef

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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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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Calories: 430
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Fill peppers with the mixture and top with cheese. Bake 15 minutes until cheese melts.
    ½-1 shredded cheese
  6. Serve with lime wedges. Top with herbs and spicy sauce if desired.
    parsley or cilantro, lime, spicy sauce
  7. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 430kcalCarbohydrates: 29gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 77mgSodium: 97mgPotassium: 733mgFiber: 4gSugar: 7gVitamin A: 5463IUVitamin C: 211mgCalcium: 44mgIron: 4mg

Video

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.

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