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Savory Cheesy Ground Beef Stuffed Bell Peppers with Easy Mexican Rice Recipe

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A hearty and comforting dish featuring savory ground beef, melted cheese, and flavorful Mexican rice stuffed inside sweet bell peppers. Perfect for quick weeknight dinners and family meals.

Ingredients

Scale
  • 4 large bell peppers (any color) – tops cut off and seeds removed
  • 1 pound (450g) lean ground beef (85% lean preferred)
  • 1 cup (190g) long-grain white rice
  • 1 ¾ cups (415ml) beef broth or water with bouillon
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ cup (120ml) tomato sauce or diced tomatoes
  • 1 cup (100g) shredded sharp cheddar cheese or Mexican blend
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper
  • 1 tbsp olive oil
  • Optional: handful of fresh cilantro, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds, and slice a tiny bit off the bottom if needed so they stand upright. Set aside.
  2. Rinse rice under cold water until water runs clear.
  3. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic; sauté for 2 minutes until fragrant.
  4. Add rice to the saucepan and toast for 1-2 minutes.
  5. Stir in beef broth, tomato sauce, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed. Fluff with a fork and set aside.
  6. While rice cooks, heat a skillet over medium-high heat. Add ground beef and smoked paprika, season with salt and pepper. Cook for 6-8 minutes, breaking up meat until fully browned and no longer pink.
  7. Drain excess fat if necessary. Combine cooked beef with Mexican rice in a large bowl. Adjust seasoning if needed. Fold in chopped cilantro if using.
  8. Stuff each bell pepper generously with the beef and rice mixture and place upright in a baking dish.
  9. Sprinkle shredded cheese evenly over the top of each stuffed pepper.
  10. Cover baking dish loosely with aluminum foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
  12. Let stuffed peppers rest for 5 minutes before serving.

Notes

If peppers brown too fast, tent foil over tops to prevent burning. Ensure rice is fully cooked before stuffing to avoid soggy peppers. Loosen stuffing slightly to prevent bursting during baking. For gluten-free, use certified GF broth. For dairy-free, substitute cheese with plant-based shreds.

Nutrition

Keywords: stuffed bell peppers, ground beef, Mexican rice, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food

Find it online: https://noshbelle.com/savory-cheesy-ground-beef-stuffed-bell-peppers-with-easy-mexican-rice-recipe/