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Easy Ground Beef Stuffed Bell Peppers Recipe with Perfect Mexican Rice

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A straightforward and comforting recipe combining seasoned ground beef with Mexican rice stuffed inside tender roasted bell peppers, topped with melted cheese for a delicious weeknight meal.

Ingredients

Scale
  • 6 medium-sized bell peppers (red, yellow, or green), tops sliced off and seeds removed
  • 1 pound ground beef (80% lean preferred)
  • 1 cup uncooked long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup shredded cheese (sharp cheddar or Monterey Jack)
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Cook the Mexican Rice: In a medium saucepan, combine 1 cup rinsed long-grain white rice with 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and broth is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the Bell Peppers: While the rice cooks, preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes carefully. Set aside.
  3. Cook the Beef Mixture: Heat a large skillet over medium heat. Add ground beef, breaking it up with a spatula. Cook for 5-7 minutes until browned with no pink spots.
  4. Add chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until onions are translucent and fragrant.
  5. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for another minute to toast the spices.
  6. Add tomato sauce to the beef mixture and stir well to combine. Let it simmer for 2-3 minutes to thicken slightly.
  7. Combine Beef and Rice: Transfer cooked rice into the skillet or a mixing bowl. Stir gently to combine with the beef mixture evenly.
  8. Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper cavity, packing gently but not overfilling. Place the stuffed peppers upright in the baking dish.
  9. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle shredded cheese on top of each pepper, then return to the oven uncovered for another 10 minutes or until the cheese is melted and bubbly.
  10. Garnish & Serve: Remove from oven and let cool for 5 minutes. Sprinkle with chopped fresh cilantro before serving.

Notes

If peppers seem too firm before baking, microwave for 2 minutes to soften. Avoid overcrowding the skillet when browning beef to get a good sear. Pack filling firmly and nestle peppers tightly to prevent tipping. Watch cheese closely during final baking to avoid burning. Rinsing rice before cooking keeps it fluffy. For gluten-free, verify tomato sauce and broth labels. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: stuffed bell peppers, ground beef, Mexican rice, easy dinner, weeknight meal, baked peppers, comfort food

Find it online: https://twirltaste.com/easy-ground-beef-stuffed-bell-peppers-recipe-with-perfect-mexican-rice/