Go Back
Savory Beef and Vegetable Stuffed Peppers are more than just a meal; they are a vibrant celebration of flavors and nutrition, artfully showcasing the heartiness of ground beef alongside an array of colorful vegetables. Encased in bright bell peppers, this dish is not only visually stunning but also offers a versatile canvas for culinary creativity. Whether you're preparing a cozy family dinner or seeking a nutritious meal prep option for the week ahead, these stuffed peppers promise to delight your taste buds and nourish your body.

Savory Beef and Vegetable Stuffed Peppers

Discover the vibrant and nutritious world of Savory Beef and Vegetable Stuffed Peppers! These colorful peppers are not only a feast for the eyes but also packed with flavor and essential nutrients. Perfect for cozy family dinners or meal prepping, this dish is versatile enough to accommodate various dietary preferences, from meat lovers to veggie fans. Learn how to prepare the filling, stuff the peppers, and bake them to perfection for a wholesome meal that everyone will enjoy!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground beef (or substitute with ground turkey for a lighter option)

1 cup cooked rice (choose from white, brown, or quinoa)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup corn (frozen or fresh)

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (such as cheddar, mozzarella, or a blend)

Fresh parsley or cilantro, for garnish (optional)

Olive oil for sautéing

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and stand them upright in a baking dish.

    Cook the Beef Mixture: In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.

      Brown the Beef: Add the ground beef to the skillet, breaking it into smaller pieces with a spatula. Cook until the beef is browned and no longer pink, approximately 5-7 minutes. Drain any excess fat from the skillet as needed.

        Mix the Filling: Stir in the diced tomatoes, cooked rice, corn, black beans, ground cumin, smoked paprika, and season with salt and pepper. Let this mixture cook for an additional 5 minutes, allowing all the flavors to combine and heat through.

          Stuff the Peppers: Carefully spoon the beef and vegetable mixture into each prepared bell pepper, packing the filling tightly. Once filled, sprinkle shredded cheese generously on top of each pepper.

            Bake the Peppers: Add about 1/4 cup of water to the bottom of the baking dish to help create steam during baking. Cover the dish with aluminum foil and bake for 30 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove the dish from the oven and allow the stuffed peppers to cool slightly. If desired, garnish with fresh parsley or cilantro. Serve warm and enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 4-6

                  - Presentation Tips: Serve the stuffed peppers on individual plates, drizzling a little extra olive oil and a sprinkle of fresh herbs around for a pop of color. Consider pairing with a side salad for a complete meal.