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Cheesy Beef Stuffed Bell Peppers Recipe with Easy Mexican Rice

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A comforting and hearty dish featuring bell peppers stuffed with a savory cheesy beef and Mexican rice filling, perfect for quick weeknight dinners or family meals.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb (450 g) ground beef (80/20 lean-to-fat ratio)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) canned diced tomatoes
  • 1 ½ cups (300 g) cooked rice (day-old jasmine or long grain preferred)
  • 1 ½ cups (150 g) shredded cheddar cheese
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • For the Mexican rice:
  • 1 cup (200 g) long grain rice, rinsed
  • ½ cup (120 ml) tomato sauce
  • 2 cups (480 ml) chicken broth or water
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the bell peppers by slicing off the tops and removing seeds and membranes. Set aside the tops for later or chop into the filling mix.
  3. Cook the Mexican rice: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and garlic, sauté for 2-3 minutes until fragrant and translucent. Stir in rinsed rice and toast for 1-2 minutes. Add tomato sauce, chicken broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
  4. Prepare the beef filling: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion and garlic, sauté 3-4 minutes until softened. Add ground beef, breaking it apart with a spatula. Cook until browned and no pink remains, about 6-8 minutes. Drain excess fat if necessary.
  5. Add seasoning and tomatoes: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Pour in diced tomatoes and cook for another 5 minutes to meld flavors and reduce excess liquid.
  6. Combine beef and rice: Remove from heat and stir in cooked Mexican rice until evenly mixed. Taste and adjust seasoning if needed.
  7. Stuff the peppers: Spoon the beef and rice mixture into each bell pepper cavity, packing gently but not overstuffing.
  8. Arrange stuffed peppers upright in a baking dish close to each other. Cover loosely with foil.
  9. Bake covered for 25 minutes to steam peppers and warm filling.
  10. Remove foil, sprinkle shredded cheddar cheese evenly over each pepper. Bake uncovered for another 10-12 minutes until cheese is melted and bubbly with golden spots.
  11. Remove from oven, let cool slightly, and garnish with fresh chopped cilantro before serving.

Notes

Use day-old rice for better texture. Don’t overfill peppers to avoid bursting. Drain excess fat from beef to prevent soggy filling. Cover peppers while baking initially to steam and soften. Let dish rest before serving to help filling set. For thicker peppers, add 5 extra minutes to covered baking time. Save pepper tops for other recipes to avoid waste.

Nutrition

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

Find it online: https://recipebelle.com/cheesy-beef-stuffed-bell-peppers-recipe-with-easy-mexican-rice/