Beef Yellow Spanish Rice Stuffed Bell Peppers
Transform your weeknight dinner routine with these irresistible Beef Yellow Spanish Rice Stuffed Bell Peppers! Bursting with flavor, this comforting dish features colorful bell peppers filled to the brim with a savory blend of seasoned ground beef, zesty yellow Spanish rice, and a medley of tomatoes and spices like smoked paprika and cumin. Each pepper is topped with melted cheese for the perfect finishing touch, while a quick steam in the oven ensures they’re perfectly tender. Easy to customize with your favorite cheese or a sprinkle of fresh parsley, this all-in-one meal is as visually stunning as it is delicious. Perfect for family dinners or meal prep, these stuffed bell peppers bring bold flavor and wholesome ingredients to the table in just an hour.
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Recipe Information
Ingredients
- 6 pieces Bell peppers (any color, whole with tops cut off and seeds removed)
- 1 lb Ground beef
- 2 cups Yellow Spanish rice (pre-cooked)
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Tomato sauce
- 1 cup Diced tomatoes (drained)
- 1 cup Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, for garnish)
- 0.5 cup Water or broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them upright in a baking dish. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the diced onion to the skillet and sauté for 3-4 minutes until soft. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess grease.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute to toast the spices.
Add the tomato sauce, diced tomatoes, and pre-cooked yellow Spanish rice to the beef mixture. Stir until well combined. Cook for 2-3 minutes to warm through.
Spoon the rice and beef mixture into the hollowed-out bell peppers, filling them generously. Press down gently with the back of a spoon to compact the filling.
Pour 1/2 cup of water or broth into the bottom of the baking dish to help steam the peppers while they bake.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle each pepper with shredded cheese. Return the dish to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for 5 minutes.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 697 mg | 15% | |
*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.
