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Savory Cheesy Baked Ground Beef Stuffed Peppers Recipe with Spanish Rice

baked ground beef stuffed peppers - featured image
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A comforting and easy-to-make recipe featuring juicy ground beef, fluffy Spanish rice, and melted sharp cheddar cheese baked inside tender bell peppers. Perfect for cozy weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 pound ground beef (80/20 preferred)
  • 1 cup cooked Spanish rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese (plus extra for topping)
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • For the Spanish Rice:
  • 1 cup long grain white rice
  • 2 cups chicken broth or vegetable broth
  • 1/4 cup tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder (optional)
  • Salt, to taste

Instructions

  1. Cook the Spanish Rice: Rinse 1 cup of long grain rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups broth, 1/4 cup tomato paste, garlic powder, onion powder, chili powder (if using), and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 18-20 minutes until tender and liquid absorbed. Remove from heat and fluff with a fork.
  2. Prepare the Peppers: Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush outsides and insides with olive oil and place upright in baking dish.
  3. Sauté the Beef Mixture: Heat 2 tablespoons olive oil in large skillet over medium heat. Add chopped onion and minced garlic; sauté about 3 minutes until softened. Add ground beef, breaking up with spatula, cook about 7 minutes until browned and no longer pink. Drain excess fat if needed.
  4. Season and Combine: Stir in smoked paprika, ground cumin, salt, and pepper. Add tomato sauce and cooked Spanish rice to beef mixture. Mix well, remove from heat, then stir in shredded cheddar cheese until melted and combined.
  5. Stuff the Peppers: Spoon beef and rice filling into each bell pepper, pressing lightly to pack. Top each with extra shredded cheese.
  6. Bake: Cover baking dish loosely with foil and bake 25 minutes. Remove foil and bake additional 10 minutes until cheese is melted and peppers are tender but hold shape.
  7. Rest and Serve: Let peppers rest 5 minutes before serving to set filling.

Notes

Brush peppers with olive oil to prevent sogginess. Slightly undercook rice as it finishes cooking inside peppers. Rest peppers after baking for better texture. Use vegan cheese or skip cheese for dairy-free option. Freeze unbaked stuffed peppers for longer storage and bake from frozen with extra time.

Nutrition

Keywords: stuffed peppers, ground beef, baked peppers, Spanish rice, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food

Find it online: https://lumalunch.com/savory-cheesy-baked-ground-beef-stuffed-peppers-recipe-with-spanish-rice/