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Stuffed Bell Peppers with Ground Beef and Mexican Rice

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A comforting and flavorful recipe featuring bell peppers stuffed with a savory blend of ground beef, Mexican rice, and spices, baked to tender perfection.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 pound lean ground beef
  • 1 cup uncooked long-grain white rice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 ½ cups low sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • ½ tsp chili powder
  • ¼ cup fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • 1 cup shredded Mexican blend or cheddar cheese (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse and pat dry the bell peppers. Slice off the tops and remove seeds and membranes. Lightly brush inside and outside with olive oil and sprinkle with salt.
  3. In a medium saucepan, bring chicken broth to a boil. Add rice, cover, reduce heat to low, and simmer for 18-20 minutes until tender. Remove from heat and fluff with a fork.
  4. Heat olive oil in a large skillet over medium-high heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute.
  5. Add ground beef to skillet, breaking it up. Cook 6-7 minutes until no longer pink. Drain excess fat if needed. Season with cumin, smoked paprika, chili powder, cinnamon, salt, and pepper.
  6. Add drained diced tomatoes and cooked rice to skillet. Stir and cook 3-4 minutes. Remove from heat and squeeze lime juice over mixture. Adjust seasoning to taste.
  7. Stuff each bell pepper with the filling, pressing lightly. Place upright in baking dish. Sprinkle cheese on top if using.
  8. Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  9. Garnish with fresh cilantro before serving.

Notes

Avoid overcooking rice to prevent mushy filling. Cover peppers while baking to keep moist, remove foil near end for browning. Fresh lime juice brightens flavors. Use sharp knife for clean cuts. Drain excess liquid from tomatoes and beef to avoid watery filling. Can substitute ground beef with turkey, plant-based crumbles, or lentils for dietary preferences.

Nutrition

Keywords: stuffed bell peppers, ground beef, Mexican rice, comfort food, easy dinner, baked peppers

Find it online: https://piperplate.com/stuffed-bell-peppers-with-ground-beef-and-mexican-rice-easy-recipe-for-comfort-food/