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Savory Cheesy Stuffed Bell Peppers with Beef and Spanish Rice

savory cheesy stuffed bell peppers - featured image
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A hearty and comforting one-dish meal featuring bell peppers stuffed with a flavorful mixture of ground beef, Spanish rice, and melted cheddar cheese. Perfect for quick weeknight dinners that feel special.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 pound ground beef (80% lean)
  • 1 cup long-grain white rice
  • 2 cups beef broth or water (for cooking rice)
  • 1/2 cup tomato sauce
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes, drained (fire-roasted preferred)
  • 1 to 1½ cups shredded sharp cheddar cheese (about 150 g total)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds and membranes. Rinse and set aside. Trim bottoms if needed to stand upright.
  3. Cook Spanish rice: In a medium saucepan, combine rice, beef broth or water, tomato sauce, cumin, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for about 3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  5. Add ground beef and cook 5-7 minutes, breaking apart, until browned and no longer pink.
  6. Stir in diced tomatoes, smoked paprika, chili powder, salt, and pepper. Cook 2 more minutes to blend flavors. Remove from heat.
  7. Transfer beef mixture to a large bowl. Add cooked Spanish rice and 3/4 cup shredded cheddar cheese. Mix well.
  8. Stuff each bell pepper with the beef and rice mixture, packing gently but not overstuffing. Arrange peppers upright in a baking dish.
  9. Sprinkle remaining 3/4 cup cheddar cheese evenly over the stuffed peppers.
  10. Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  11. Let peppers rest for 5 minutes before serving. Garnish with chopped parsley or cilantro if desired.

Notes

To prevent soggy peppers, avoid overcooking and overfilling. Parboil peppers for 3-4 minutes if desired to soften before stuffing. Use freshly shredded cheese for better melting and browning. Season filling well before stuffing. Leftovers store well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

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

Find it online: https://prismtaste.com/savory-cheesy-stuffed-bell-peppers-with-beef-and-spanish-rice-recipe/