Beef Ham Stuffed Bell Peppers
Give your dinner table a colorful and hearty upgrade with these irresistible Beef Ham Stuffed Bell Peppers! This recipe combines tender, hollowed-out bell peppers with a savory filling of ground beef, diced ham, and fluffy white rice, all seasoned with smoked paprika, oregano, and garlic for a burst of flavor. Topped with gooey melted cheddar cheese and baked to perfection in a blanket of rich tomato sauce, these stuffed peppers are as satisfying as they are visually stunning. Perfect for weeknight dinners or meal prepping, this dish is easy to make, packed with protein, and serves as a complete meal in itself. Whether you choose vibrant red, yellow, or green peppers, each bite is a delightfully balanced mix of smoky, savory, and cheesy goodness. Try this family-friendly recipe today for a dinner that’s both wholesome and utterly delicious!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 250 grams Ground beef
- 150 grams Ham (diced)
- 1 cup Cooked white rice
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Tomato sauce
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Dried oregano
- 0.25 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside. Chop the pepper tops (excluding stems) into small pieces for use in the filling.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, minced garlic, and chopped pepper tops. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula, about 5-6 minutes.
Stir in the diced ham, cooked rice, smoked paprika, oregano, salt, pepper, and half of the tomato sauce. Cook for another 2-3 minutes to combine the flavors.
Place the hollowed-out bell peppers in a baking dish. Fill each pepper with the beef and ham mixture, packing it down gently.
Pour the remaining tomato sauce and water into the bottom of the baking dish around the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the aluminum foil, sprinkle shredded cheddar cheese on top of the stuffed peppers, and return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and allow them to cool slightly before serving. Garnish with additional oregano if desired.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.6 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 944 mg | 73% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
