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Savory Cheesy Stuffed Bell Peppers Recipe with Spicy Beef and Mexican Rice

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These savory cheesy stuffed bell peppers with spicy beef and Mexican rice offer a perfect balance of cheesy comfort and just enough heat, making them an easy and flavorful meal for busy weeknights or family dinners.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb ground beef (80% lean)
  • 1 cup uncooked long-grain rice, rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup salsa (chunky or smooth)
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Lime wedges for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil or nonstick spray.
  2. Slice the tops off each bell pepper, remove seeds and membranes, and trim bottoms if needed to stand upright. Set aside.
  3. In a medium saucepan, bring 2 cups water to a boil. Add rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes.
  4. While rice cooks, heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Add ground beef to skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if needed.
  6. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast spices. Mix in salsa and remove from heat.
  7. Transfer cooked rice to a mixing bowl and add beef mixture. Stir well to combine and adjust seasoning if needed.
  8. Stuff each bell pepper with the beef and rice mixture, packing gently but not overstuffing. Place peppers upright in the baking dish.
  9. Sprinkle shredded cheddar cheese generously on top of each stuffed pepper. Cover dish with foil and bake for 25 minutes.
  10. Remove foil and bake an additional 10 minutes or until cheese is golden and bubbly.
  11. Remove from oven and let peppers rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

Notes

Rinse rice well to avoid clumping. Trim pepper bottoms if they wobble to stand upright. For extra char, broil uncovered for 2-3 minutes at the end. Leftovers reheat best in oven at 350°F for 15-20 minutes. Can substitute ground beef with ground turkey or chicken, or make vegetarian with beans and mushrooms. Add jalapeños or cayenne for more heat. Use dairy-free cheese for vegan option.

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, spicy beef, Mexican rice, easy dinner, weeknight meal, family dinner, comfort food

Find it online: https://ovenmila.com/savory-cheesy-stuffed-bell-peppers-recipe-with-spicy-beef-and-mexican-rice-easy-and-perfect/