Ingredients
- 4 large bell peppers (any color)
- 1 pound lean ground beef
- 1 cup cooked brown rice
- 1 can (15 oz) diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
- Sour cream for serving (optional)
Instructions
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
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In a large skillet, cook the lean ground beef over medium heat until it’s no longer pink. Drain any excess fat.
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Stir in the cooked brown rice, diced tomatoes, diced onion, minced garlic, chili powder, ground cumin, salt, and black pepper. Mix well and cook for a few minutes to heat through.
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Stuff the bell peppers with the beef and rice mixture, packing it down as you go.
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Place the stuffed peppers in a baking dish.
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Cover the baking dish with foil and bake in the preheated oven for about 30-35 minutes, or until the peppers are tender.
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Remove the foil and sprinkle shredded cheddar cheese on top of each stuffed pepper.
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Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh parsley and serve your Beef and Rice Stuffed Bell Peppers hot.
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You can also serve them with a dollop of sour cream if desired.
These Beef and Rice Stuffed Bell Peppers are a hearty and comforting option for a satisfying dinner. Enjoy the flavorful combination of beef, rice, and cheese!
