Stuffed Bell Peppers

A white baking dish with six baked stuffed peppers topped with melted cheese.

Stuffed Bell Peppers

An all-in-one dinner with bell peppers, ground beef, rice, and cheese. Each bell pepper is roasted in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese.

4.83 from 17 votes

Save Recipe! Pin This Print It

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 6 servings

Ingredients

6 bell peppers - 2 green, 2 yellow, 2 red
1 lb lean ground beef
1 cup chopped yellow onion
1 cup white jasmine rice
2 cups beef broth - or chicken broth
21 oz salsa - mild, medium or hot
1 tsp taco seasoning
1 tsp cumin
1 cup shredded Mexican blend cheese - divided in half

Instructions

Preheat the oven to 375°F.
Slice the tops of the 6 bell peppers off. Scoop the insides of each bell pepper out with a spoon. Rinse with water then pat dry with a paper towel.
Place each bell pepper in a baking dish together so that they are are all standing up and fit snugly. Season each one with salt and pepper. Then lightly drizzle with olive oil. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
In a large pot or skillet over medium high heat, add a bit of cooking oil and saute the 1 cup of chopped yellow onions for 1-2 minutes, until they turn translucent.
Add in the 1 lb of ground beef and break apart into pieces. Cook until it turns brown and is no longer pink.
Stir in the 21 oz jar of salsa, 1 tsp taco seasoning, and 1 tsp cumin. Stir everything together and gently scrape the bottom of the pan.
Now add the 1 cup uncooked rice and the 2 cups beef broth. Cover with a lid and let simmer on low heat for about 15 minutes. Gently scrape the bottom of the pan with a wood or silicone spatula every 5 minutes (to prevent sauce from burning). Once rice has cooked, you can stir in half ½ cup Mexican cheese blend.
Scoop the ground beef mixture into the baked bell peppers. Top with the last ½ cup Mexican cheese.
Bake for an additional 15-18 minutes uncovered, until bell peppers are softened and ground beef has been warmed through.
Top with your favorite toppings including a dollop of sour cream, more shredded cheese and parsley and serve.

Recipe Notes:

Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate up to 3-4 days.
These freeze beautifully. Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 2-3 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi