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Easy Mediterranean beef stuffed green bell peppers topped with melted bubbly cheese and fresh parsley in a white baking dish.

Beef Stuffed Green Bell Peppers Recipe

Classic comforting green bell peppers stuffed with a savory, herb-infused lean ground beef and brown rice filling, baked with a bubbly golden cheese cap.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 6 large green bell peppers tops removed, cored, and seeds removed
  • - 1 lb lean ground beef or grass-fed beef
  • - 1.5 cups cooked brown rice or wild rice
  • - 2 tbsp Extra Virgin Olive Oil
  • - 1 medium yellow onion finely diced
  • - 3 cloves garlic minced
  • - 1 can 14.5 oz diced tomatoes with juice
  • - 1 can 8 oz tomato sauce
  • - 1 tbsp dried Mediterranean oregano or Italian seasoning
  • - 1 tsp smoked paprika
  • - 1.5 cups shredded cheese blend part-skim mozzarella and cheddar/feta, divided
  • - 0.5 tsp fine sea salt or to taste
  • - 0.25 tsp freshly ground black pepper
  • - 2 tbsp fresh flat-leaf parsley chopped (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C). Arrange 6 hollowed green bell peppers upright in a 9x13-inch baking dish. Pour 3-4 tablespoons of water into the bottom of the dish around the peppers.
  2. Heat 2 tbsp Extra Virgin Olive Oil in a large skillet over medium-high heat. Add diced yellow onion and cook for 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Add 1 lb lean ground beef to the skillet. Cook 6-8 minutes, breaking up the meat with a spoon until browned. Drain any excess fat.
  4. Stir in diced tomatoes, tomato sauce, oregano, smoked paprika, sea salt, and black pepper. Lower heat and simmer uncovered for 5 minutes.
  5. Remove skillet from heat. Fold in 1.5 cups cooked brown rice and 0.75 cup of the shredded cheese mixture until combined.
  6. Spoon beef mixture tightly into upright green peppers. Cover baking dish tightly with aluminum foil and bake for 35 minutes.
  7. Remove foil, sprinkle remaining 0.75 cup of cheese evenly on top of peppers, and bake uncovered for 10 minutes until cheese is melted and bubbly.
  8. Rest for 5 minutes, garnish with chopped fresh parsley, and serve warm.

Notes

- For a low-carb swap, substitute cooked brown rice with 1.5 cups riced cauliflower.
- Ensure 3-4 tbsp of water is added to the baking dish to steam peppers properly without soggy bottoms.