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- 4 large bell peppers (any color) - 1 lb ground beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) diced tomatoes, drained - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro or parsley for garnish For stuffed bell peppers, I choose bell peppers for their sweet taste and vibrant colors. They add a nice crunch and flavor. Ground beef is my go-to protein, but you can use turkey or chicken too. Cooked rice gives the dish a hearty base. I like using diced tomatoes for moisture and texture. The onion and garlic create a savory foundation, while spices like cumin, chili powder, and paprika bring warmth and depth. Cheese adds creaminess and ties it all together. To elevate your stuffed peppers, consider adding: - Black beans for extra protein and fiber - Corn for sweetness and crunch - Jalapeños for heat - Cooked quinoa as a healthy grain option - Different types of cheese, like pepper jack for a spicy kick These options let you personalize your dish and make it your own! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While it warms up, grab four large bell peppers. You can choose any color you like. Cut off the tops of the peppers and remove all the seeds and membranes. This step makes it easier to fill them later. Place the peppers upright in a baking dish, ready for their tasty filling. Now, let’s make the beef and rice filling. In a large skillet, add a splash of olive oil over medium heat. Toss in a finely chopped small onion. Sauté it for about 3-4 minutes until it turns clear. Then, add two cloves of minced garlic and cook for one more minute. You want to smell that garlic! Next, add one pound of ground beef. Sprinkle in one teaspoon each of ground cumin, chili powder, and half a teaspoon of paprika. Season with salt and pepper. Cook this mixture until the beef is browned and fully cooked, which takes about 6-8 minutes. Stir in one cup of cooked rice and one can of drained diced tomatoes. Mix well and taste for seasoning. Adjust if needed. Now it’s time to stuff the peppers! Spoon the beef and rice mixture into each prepared bell pepper. Pack it in gently. Top each pepper with a generous amount of shredded cheese. Cover the baking dish with aluminum foil. Bake your stuffed peppers in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to melt and bubble, and the peppers to become tender. Once done, let them cool slightly before serving. Enjoy the savory delight of your stuffed bell peppers! To make stuffed peppers, start with fresh, firm bell peppers. Cut the tops off and remove the seeds. This keeps them upright and makes them easy to stuff. Pre-cook your filling. It helps flavors blend and makes the beef tender. Cook the onion and garlic first; they add depth. Always taste your filling before stuffing. You want to ensure the flavors work well together. You can add more spices for extra flavor. Try adding a pinch of cayenne for heat. Mixing in some corn or black beans gives more texture. Consider adding a dash of hot sauce for a kick. If you like herbs, fresh cilantro or parsley on top adds freshness. Don't forget the cheese! It melts beautifully and adds richness. Serve your stuffed peppers with a side salad for a fresh contrast. A simple green salad with a lemon vinaigrette works great. You can also pair them with rice or quinoa to soak up the flavors. For a fun twist, serve with tortilla chips and salsa. Don’t skip the sour cream or avocado crema; they add creaminess. Pro Tips Choose Colorful Peppers: Opt for a mix of bell pepper colors to make your dish visually appealing and vibrant. Customize Your Filling: Feel free to add black beans, corn, or diced jalapeños to the beef mixture for extra flavor and texture. Adjust Spiciness: If you prefer a spicier kick, add some cayenne pepper or hot sauce to the beef mixture. Make Ahead: Prepare the stuffed peppers ahead of time, cover them, and refrigerate until you're ready to bake them for a quick weeknight meal. {{image_2}} You can easily make a vegetarian version of stuffed bell peppers. Instead of beef, use black beans or lentils. Both options are protein-rich and tasty. You can also add corn, zucchini, and mushrooms for extra flavor. Use quinoa instead of rice for a healthy twist. Add spices like cumin and chili powder for warmth. Top it off with cheese or a dairy-free alternative for creaminess. If you want to switch up the meat, there are many choices. Ground turkey or chicken works well and keeps it lighter. For a richer taste, try ground lamb or pork. You can also use sausage for a zesty kick. Each option brings its own flavor, so feel free to experiment. Just remember to season well, as some meats may need more spices. For those who love heat, consider adding jalapeños or crushed red pepper to the beef mix. You can also use spicy sausage instead of regular ground beef. Another fun idea is to mix in some diced green chilies into the filling. Top your peppers with pepper jack cheese for extra spice. Serve with a side of salsa or hot sauce for those who want even more heat. To store leftovers, let the stuffed peppers cool down. Then, place them in an airtight container. You can keep them in the fridge for up to three days. If you use a glass container, it helps keep them fresh. Always label your containers with the date. This helps you track how long they have been stored. When you are ready to eat, reheating is easy. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat them for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. You can also use the microwave. Heat them in 1-minute intervals until warm. Just be careful not to overcook. Freezing stuffed peppers is a great way to save time. After cooking and cooling, wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag or container. They can last in the freezer for about three months. When you want to enjoy them, thaw them in the fridge overnight. Bake them at 350°F (175°C) until heated through. This keeps them tasting fresh and delicious. Yes, you can use many types of rice. Brown rice adds a nutty flavor. Jasmine rice gives a sweet aroma. Quinoa is a great gluten-free option. Each type changes the taste and texture. You can mix them too for fun. Bake the stuffed peppers for about 30 to 35 minutes. Cover them with foil for the first 20 minutes. Remove the foil for the last 10 to 15 minutes. This helps the cheese melt and bubble. The peppers should be tender when done. Try ground turkey or chicken if you want a leaner option. Plant-based meat substitutes work well too. You can even use lentils or beans for a vegetarian choice. Each option brings its own flavor and texture. Stuffed peppers are a healthy meal choice. They are low in carbs and high in vitamins. Bell peppers are full of fiber and antioxidants. The filling gives you protein and grains. It’s a balanced dish that can fit many diets. Yes, you can prepare the stuffed peppers ahead of time. Make the filling and stuff the peppers. Store them in the fridge for up to 24 hours. When ready, just bake them as directed. This makes dinner easy on busy nights! Stuffed peppers bring joy to any meal. We covered the key ingredients, cooking steps, and tips for great flavor. You learned about variations, storage, and FAQs for your cooking questions. Make stuffed peppers your own by trying new ingredients or recipes. Enjoy the dish fresh or save some for later. These easy steps help create a tasty and healthy meal. Start cooking and share it with others!

Colorful Fiesta Stuffed Bell Peppers

Delicious stuffed bell peppers filled with ground beef, rice, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground beef
  • 1 cup cooked rice (white or brown)
  • 1 can diced tomatoes, drained (15 oz)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground beef to the skillet and season with cumin, chili powder, paprika, salt, and pepper. Cook until the beef is browned and fully cooked, about 6-8 minutes.
  • Stir in the cooked rice and drained diced tomatoes until well combined. Remove the mixture from the heat and taste for seasoning, adjusting as necessary.
  • Spoon the beef and rice mixture into each prepared bell pepper, packing it in gently.
  • Top each stuffed pepper with a generous amount of shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
  • Once cooked, let them cool slightly before serving.

Notes

Serve garnished with fresh cilantro or parsley and a drizzle of sour cream or avocado crema.
Keyword beef, Mexican, rice, stuffed peppers