Ground Beef, Cheese & Rice Stuffed Peppers 🌶️

These vibrant bell pepper halves are packed with savory ground beef, tender rice, and gooey melted cheese—making each bite a delicious balance of flavors and textures. They’re quick to prepare, endlessly customizable to your taste, and perfect for busy weeknights or meal prepping for the week ahead. No complicated stuffing involved—just slice, fill, and bake for a satisfying, flavorful dish!

Ingredients:

• 1 tablespoon olive oil 🫒

• 1 small yellow onion, diced 🧅

• 2 garlic cloves, minced 🧄

• 1 lb ground beef

• Salt & pepper to taste 🧂

• Optional spices: cumin, smoked paprika, chili flakes, Italian seasoning

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 cup shredded cheese (cheddar, mozzarella, or both) 🧀

• 3–4 bell peppers, halved lengthwise and seeds removed 🌶️

• Optional garnish: chopped parsley or herbs 🌿

Instructions:

1. Preheat the oven:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cook the filling:

In a large skillet over medium heat:

• Heat olive oil and sauté the diced onion until soft (about 3–4 minutes).

• Stir in the minced garlic and cook for another 30 seconds until fragrant.

• Add the ground beef and break it up with a spoon.

• Season with salt, pepper, and any spices you enjoy (like cumin, smoked paprika, or Italian seasoning).

• Once the beef is fully browned, stir in the cooked rice and half of the shredded cheese.

• Remove from heat.

3. Prep the peppers:

• Slice bell peppers in half lengthwise.

• Remove seeds and membranes.

• Place cut-side up on the prepared baking sheet.

4. Fill the peppers:

• Spoon the beef and rice mixture evenly into each pepper half.

• Top with the remaining cheese.

5. Bake:

• Transfer to the oven.

• Bake for 25–30 minutes, until the peppers are tender and the cheese is melted and golden.

6. Garnish and serve:

• Top with fresh herbs or chopped parsley if desired.

• Serve warm.

💡Tips:

• Add Veggies: Stir in chopped spinach, zucchini, or mushrooms to the beef mixture for extra nutrients.

• Go Low-Carb: Use cauliflower rice instead of traditional rice.

• Make it a Meal Prep Hero: These reheat beautifully for lunches throughout the week.

• Want a traditional version? Use whole, upright peppers. Just increase the bake time to 40–45 minutes.

🧊 Storage Tips:

• Refrigerate: Let peppers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

• Freeze: Wrap individual pepper halves tightly or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.