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Cheesy Stuffed Bell Peppers with Beef, Spinach, and Rice Recipe

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4 from 9 reviews

This Stuffed Peppers recipe features colorful bell peppers filled with a savory mixture of lean ground beef, fresh spinach, fire-roasted tomatoes, brown rice, and a blend of sharp cheddar and pepper jack cheeses. Baked until tender and topped with fresh herbs, this dish is a comforting, flavorful, and wholesome meal that serves eight.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Peppers

  • 4 large bell peppers (any mix of colors; red preferred)

Filling

  • 1 pound lean ground beef (or ground turkey or chicken)
  • 1 small yellow onion, diced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups roughly torn fresh spinach
  • 1 (15-ounce) can fire-roasted diced tomatoes with juices
  • 1 cup cooked brown rice (or farro, quinoa, cauliflower rice, or orzo)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese (or additional cheddar)

For Serving

  • Chopped fresh parsley or cilantro

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom through the stem. Remove the seeds and membranes, then arrange the halves cut side up in the prepared baking dish.
  2. Brown the Meat and Onion: Heat a Dutch oven or a deep, wide skillet over medium-high heat. Add the ground beef and diced onion. Using a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked and the onion is tender, about 7 minutes. Drain off any excess fat.
  3. Season the Meat: Stir in the Italian seasoning, ground cumin, garlic powder, kosher salt, and black pepper. Cook the mixture for about 30 seconds to bloom the spices and blend the flavors.
  4. Wilt the Spinach: Add the fresh spinach in a few handfuls at a time, stirring until it wilts down completely; this will take 1 to 2 minutes.
  5. Add Tomatoes: Pour in the can of fire-roasted diced tomatoes along with their juices. Let the mixture simmer for 1 minute to combine flavors.
  6. Combine with Rice and Cheese: Remove the pan from heat. Stir in the cooked brown rice, 1/4 cup of the sharp cheddar, and 1/4 cup of the pepper jack cheese. Taste and adjust seasoning with additional salt and/or pepper if needed.
  7. Fill the Peppers: Using a spoon, mound the prepared filling into each pepper half until very full. Then top each stuffed pepper with the remaining shredded cheeses.
  8. Add Water to Baking Dish: Pour a small amount of water into the baking dish around the peppers—just enough to cover the bottom sparsely—being careful not to pour water inside the stuffed peppers to keep the filling intact.
  9. Bake: Bake the stuffed peppers uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese topping is melted and bubbly.
  10. Garnish and Serve: Remove from oven and sprinkle with chopped fresh parsley or cilantro. Serve hot and enjoy.

Notes

  • You can substitute ground turkey or chicken for ground beef for a lighter variation.
  • Use any grain you prefer, such as farro, quinoa, cauliflower rice, or orzo; if using orzo, cook slightly less than usual to prevent overcooking during baking.
  • Be careful pouring water into the baking dish so it doesn’t fill the peppers, which could make them soggy.
  • For extra cheesy peppers, sprinkle extra cheese on top before baking.
  • Leftovers store well in the refrigerator for up to 3 days and reheat easily in the oven or microwave.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/cheesy-stuffed-bell-peppers-with-beef-spinach-and-rice-recipe/