Hot Stuffed Bell Peppers
Get ready to spice up your dinner table with these irresistible Hot Stuffed Bell Peppers! Bursting with flavor, this recipe features vibrant bell peppers generously filled with a zesty combination of seasoned ground beef (or turkey), hearty cooked rice, and a medley of aromatic spices like chili powder, cumin, and smoked paprika. A hint of jalapeño adds a customizable kick of heat, while melty cheese on top creates the perfect gooey finish. These savory stuffed peppers are baked to tender perfection in under an hour, making them a show-stopping, gluten-free dinner option that’s as nutritious as it is satisfying. Serve garnished with fresh parsley or cilantro for a pop of color and flavor, and watch them disappear from the plate! Perfect for busy weeknights or when entertaining guests, these stuffed peppers are a bold, wholesome crowd-pleaser.
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Recipe Information
Ingredients
- 6 large bell peppers
- 1 pound ground beef (or turkey)
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small jalapeño, minced (optional for extra heat)
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 tablespoon olive oil
- 0.25 cup fresh parsley or cilantro, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops for presentation, if desired.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and jalapeño (if using) to the skillet and sauté for another 1-2 minutes until fragrant.
Add the ground meat to the skillet and cook, breaking it up with a spoon, until fully browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to combine the flavors.
Remove the skillet from the heat and stir in the cooked rice. Mix until evenly combined.
Arrange the hollowed-out bell peppers in a baking dish so they stand upright. Spoon the meat and rice mixture into each pepper, filling them all the way to the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded cheese, and return the dish to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let cool for 5 minutes. Garnish with fresh parsley or cilantro before serving.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 675 mg | 14% | |
*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.
