Spanish Stuffed Peppers
Elevate your dinner table with these vibrant and flavor-packed Spanish Stuffed Peppers! Perfectly roasted bell peppers are filled to the brim with a savory mixture of seasoned ground beef, tender white rice, and juicy diced tomatoes, all enhanced by the smoky depth of paprika and cumin. Topped with gooey melted cheese—such as nutty Manchego or sharp cheddar—and a sprinkle of fresh parsley, this dish strikes the perfect balance between hearty and aromatic. Quick to prepare in just under an hour, this customizable recipe is a crowd-pleaser that's ideal for busy weeknights or an impressive weekend meal. Serve these stuffed peppers as a stand-alone entrée or pair them with a crisp green salad for a well-rounded Spanish-inspired feast.
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Recipe Information
Ingredients
- 4 pieces bell peppers (any color)
- 2 tablespoons olive oil
- 300 grams ground beef
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 cup cooked white rice
- 1 cup diced canned tomatoes
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 1 cup shredded cheese (cheddar or Manchego)
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 and save the tops if desired for presentation.
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned and fully cooked, about 6-8 minutes.
Stir in the cooked rice, diced tomatoes, paprika, smoked paprika, cumin, salt, and black pepper. Mix until the filling is well combined and heated through, about 3 minutes.
Place the hollowed-out bell peppers in a baking dish. Stuff each pepper with the beef and rice mixture, packing it firmly and filling to the top.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Sprinkle with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 38.7 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1036 mg | 80% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3025 mg | 64% | |
*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.
