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Easy Ground Beef Stuffed Bell Peppers with Spanish Rice

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A quick and easy recipe featuring ground beef and flavorful Spanish rice stuffed inside bell peppers, topped with melted cheddar cheese for a comforting and satisfying meal.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 cup uncooked long grain white Spanish rice (190 g)
  • 1 can diced tomatoes (14.5 oz / 410 g)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups beef broth (360 ml)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese (113 g)
  • Fresh cilantro or parsley, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and remove seeds and membranes. Set aside the tops or chop them to mix into the filling. Stand the peppers upright in a baking dish. Trim bottoms if needed to level.
  3. Cook the Spanish rice: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add half the chopped onion and one garlic clove; sauté until translucent (3-4 minutes). Add uncooked rice and stir to coat.
  4. Add diced tomatoes with juice and beef broth to the rice. Season with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
  5. Brown the ground beef: Heat remaining olive oil in a skillet over medium-high heat. Add remaining onion and garlic; sauté for 2 minutes.
  6. Add ground beef to skillet, breaking it up with a spatula. Cook until no longer pink (6-7 minutes). Stir in smoked paprika, cumin, chili powder, salt, and pepper. Cook for another minute. Drain excess fat if necessary.
  7. Combine the cooked rice with the ground beef mixture in a mixing bowl. Taste and adjust seasoning if needed.
  8. Stuff each bell pepper with the beef and rice mixture until full but not overflowing.
  9. Cover the baking dish with foil and bake for 30 minutes.
  10. Remove foil and sprinkle shredded cheddar cheese on top of each stuffed pepper. Bake uncovered for another 10 minutes or until cheese is melted and bubbly.
  11. Let peppers rest for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.

Notes

If peppers aren’t softening enough, broil for 2-3 minutes to add char and softness. To prevent soggy bottoms, place a layer of tomato sauce or breadcrumbs in the baking dish. Cover baking dish while baking to keep filling moist. Let rest after baking for easier serving.

Nutrition

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

Find it online: https://sparklespoon.com/easy-ground-beef-stuffed-bell-peppers-with-spanish-rice-recipe-guide/