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Savory Ground Beef and Vegetable Stuffed Bell Peppers

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A quick and easy dinner recipe featuring ground beef and finely chopped vegetables stuffed into tender bell peppers, baked to perfection with a cheesy, savory filling.

Ingredients

Scale
  • 1 lb ground beef (85% lean preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced small
  • 1 stalk celery, diced
  • 1 cup cooked rice or quinoa
  • 1 cup diced tomatoes, canned or fresh
  • 1/2 cup shredded cheese (cheddar or mozzarella, optional but recommended)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 4 large bell peppers (any color)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off each bell pepper and remove seeds and membranes. Trim bottoms slightly if needed to help them stand upright.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery; sauté for about 5 minutes until softened.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  6. Stir in tomato paste, dried oregano, dried basil, salt, and pepper. Cook for 2 minutes to blend flavors.
  7. Fold in cooked rice (or quinoa) and diced tomatoes. Heat through for 3-4 minutes until mixture is moist but not soupy.
  8. Remove from heat and stir in shredded cheese if using, allowing it to melt slightly.
  9. Spoon the filling into each hollowed bell pepper, packing gently but not overstuffing. Place peppers upright in a baking dish.
  10. Cover loosely with aluminum foil and bake for 30 minutes.
  11. Remove foil and bake for an additional 10-15 minutes until peppers are tender and tops slightly browned.
  12. Let peppers rest for 5 minutes before serving.

Notes

Drain excess fat after browning beef to avoid soggy filling. Use fresh garlic for best flavor. If peppers don’t stand well, nestle them close together or trim bottoms slightly. For extra cheesy tops, add cheese during last 15 minutes of baking. Filling should be moist but not runny; add broth or tomato sauce if too dry. Can prepare ahead and refrigerate up to 24 hours before baking, adding extra baking time if cold. Leftovers keep 3 days refrigerated or 3 months frozen.

Nutrition

Keywords: stuffed bell peppers, ground beef recipe, easy dinner, weeknight meal, healthy stuffed peppers, baked peppers, vegetable stuffed peppers

Find it online: https://goldensimmer.com/savory-ground-beef-and-vegetable-stuffed-bell-peppers-recipe-easy-and-perfect-for-dinner/