Spiced Beef Stuffed Bell Peppers
Elevate your dinner table with these irresistible Spiced Beef Stuffed Bell Peppers! Bursting with flavor, this recipe combines tender bell peppers filled with a savory blend of seasoned ground beef, fluffy rice, and aromatic spices like cumin, smoked paprika, and a touch of cinnamon for a unique Middle Eastern-inspired twist. Topped with gooey melted cheddar and a sprinkle of fresh parsley, these peppers are baked to perfection for a comforting, cheesy finish. Perfect for meal prep or a hearty family dinner, this easy-to-follow recipe showcases a balance of bold spices and wholesome ingredients, making it both satisfying and unforgettable. Serve these stuffed peppers as a standalone dish or pair them with a crisp green salad for a well-rounded, flavor-packed meal.
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Recipe Information
Ingredients
- 4 large Bell peppers
- 1 pound Ground beef
- 1 cup Cooked rice
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 15-ounce can Canned diced tomatoes
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
- 2 tablespoons, chopped Fresh parsley
- 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 inside. Set the peppers aside and dice the removed tops (discard stems).
Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and the diced tops of the bell peppers. Sauté for 3-4 minutes until softened.
Add the ground beef to the skillet. Cook until browned, breaking it into small pieces with a wooden spoon, about 5-7 minutes.
Stir in tomato paste, chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes and water to the skillet. Simmer for 5 minutes, allowing the flavors to combine and the mixture to reduce slightly.
Remove the skillet from heat and stir in the cooked rice and half of the shredded cheddar cheese.
Place the hollowed-out bell peppers upright in a baking dish. Stuff each pepper with the beef and rice mixture, packing it tightly.
Sprinkle the remaining cheddar cheese over the tops of the stuffed peppers.
Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to keep the peppers moist during baking.
Cover the baking dish with foil and bake in the preheated oven for 30 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.
Garnish with chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 854 mg | 18% | |
*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.
