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Comforting Stuffed Bell Peppers Recipe with Beef and Cheese Easy Step-by-Step

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A cozy and satisfying stuffed bell peppers recipe featuring lean ground beef and melted Pepper Jack cheese, perfect for a quick and comforting dinner.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
  • 1 pound lean ground beef (85% lean)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white or brown rice (about 185g)
  • 1 cup tomato sauce or marinara (240ml)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded Pepper Jack cheese (about 115g)
  • 1 tablespoon olive oil
  • Fresh parsley or cilantro (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil to prevent sticking.
  2. Prepare the bell peppers: Cut off the tops and remove seeds and membranes carefully. Set them aside upright in the baking dish. If they don’t stand well, trim a tiny bit off the bottom to level them—but don’t poke holes.
  3. Heat 1 tablespoon olive oil in your skillet over medium heat. Add chopped onions and sauté for about 3 minutes until translucent and fragrant.
  4. Add minced garlic and cook for another 30 seconds, careful not to burn it.
  5. Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  6. Stir in cumin, smoked paprika, salt, and pepper. Mix well to coat evenly.
  7. Remove the pan from heat. Stir in cooked rice, tomato sauce, and Worcestershire sauce until well combined. The mixture should be moist but not soupy.
  8. Spoon the beef and rice mixture generously into each bell pepper, pressing down lightly to fill completely.
  9. Sprinkle shredded Pepper Jack cheese evenly over the stuffed peppers.
  10. Bake uncovered for 25-30 minutes, or until the peppers are tender but still hold their shape, and the cheese is melted and bubbly.
  11. Let the peppers cool for 5 minutes before serving. Sprinkle fresh parsley or cilantro on top for a pop of color and brightness.

Notes

Parboiling peppers for 3-4 minutes before stuffing can speed cooking and soften peppers more evenly, but baking alone keeps a slight bite. Avoid overfilling peppers to prevent sogginess. Tent with foil if cheese browns too quickly.

Nutrition

Keywords: stuffed bell peppers, beef stuffed peppers, Pepper Jack cheese, easy dinner, comfort food, quick recipe, weeknight meal

Find it online: https://zestynora.com/comforting-stuffed-bell-peppers-recipe-with-beef-and-cheese-easy-step-by-step/