Stuffed Bell Peppers with Rice, Beef and Herbs
These stuffed bell peppers are filled with a savory mix of ground beef, rice, garlic and fresh herbs. They’re baked until tender and golden, perfect for a hearty, wholesome dinner.
Why You Should Make Stuffed Bell Peppers:
- A balanced meal with protein, carbs, and veggies in one.
- Great for meal prep, freezes and reheats beautifully.
- Customizable filling with endless variations.
- Naturally gluten-free and budget-friendly.
- Beautiful presentation for guests or family dinners.
Ingredients and Easy Swaps:
Bell Peppers: Use any colored, red is sweetest, green is slightly bitter. You can also use mini peppers for appetizers.
Ground Beef: Lean ground beef keeps it hearty. Try groun turkey, chicken, or plant-based crumbles for a lighter option.
Cooked Rice: White or brown rice works. Quinoa, cauliflower rice, or bulgur can also be used.
Garlic & Onion: Classic flavor base, can sub with shallots or garlic powder.
Tomato Sauce: Brings moisture and acidity. Crushed tomatoes or marinar sauce work too.
Fresh Herbs: Parsley, oregano, or basil. Use dried if that’s what you have. Cheese.
(Optional): Add mozzarella or Parmesan on top for a golden finish.
Best Stuffed Pepper Toppings:
- Shredded cheese (mozzarella, cheddar, Parmesan)
- Chopped fresh herbs
- Dollop of sour cream or Greek yogurt
- Red pepper flakes
- Drizzle of olive oil or balsamic reduction.
Recipe Variations and Ideas:
- Add black beans and corn for a Tex-Mex twist
- Use quinoa instead of rice for extra protein
- Make it vegetarian with lentils or chickpeas
- Swap tomato sauce for enchilada sauce or pesto
- Add diced zucchini or mushrooms to the filling
5 Ways to Serve Stuffed Bell Peppers:
- With a side salad or slaw
- Over mashed potatoes or polenta
- With a drizzle of yogurt-tahini sauce
- On top of couscous or cauliflower rice
- Sliced and served with crusty bread
Stuffed Bell Peppers with Beef & Rice
Course: Main CourseCuisine: American, MediterraneanDifficulty: MediumA Classic Comfort Dish Bursting with Flavor and Color
These stuffed bell peppers are filled with a savory mix of ground beef, rice, garlic,
and fresh herbs. They’re baked until tender and golden perfect for a hearty, wholesome dinner.
Ingredients
4 large bell peppers
1 lb ground beef
1 cup cooked rice
1/2 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp chopped parsley or basil
Salt and pepper to taste
1/2 cup shredded cheese (optional)
- Best Stuffed Pepper Toppings:
Shredded cheese (mozzarella, cheddar, Parmesan)
Chopped fresh herbs
Dollop of sour cream or Greek yogurt
Red pepper flakes
Drizzle of olive oil or balsamic
reduction
Directions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove
seeds. Lightly brush the insides with olive oil. - In a skillet, cook ground beef with onion and garlic until
browned. Drain excess fat. - Stir in cooked rice, tomato sauce, herbs, salt, and pepper.
- Spoon filling into peppers and place in a baking dish.
- Cover with foil and bake for 30 minutes.
- Uncover, top with cheese (optional), and bake for 10 more minutes until golden.
Notes
- Key Nutritional Highlights: High in Vitamin C, A, and B12 - Balanced with protein, fiber, and healthy carbs - Lower in sugar than most comfort meals
Ideal Season: Perfect in summer when bell peppers are in season, but comforting all year round.
