Easy Stuffed Bell Peppers

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Savory, satisfying, and surprisingly kid-approved—this is your new weeknight lifesaver.

These stuffed peppers pulled me out of a serious dinner slump. Between work deadlines, three kids demanding snacks, and a fridge full of random ingredients, I whipped these up almost by accident. What started as a “use what we have” experiment turned into an instant family classic.

The biggest shock? My youngest—who usually treats green veggies like enemies—actually asked for seconds. That’s when I knew this dish was magic.

What makes these peppers a standout is the harmony: the peppers soften beautifully without collapsing, and the filling is cheesy, hearty, and layered with flavor. Smoked paprika takes things up a notch with a subtle depth—if you have it, don’t skip it!

They look impressive enough for company, but they’re a breeze to make.

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🧂 Ingredients

Ingredient	Amount	Notes
Large bell peppers	6	Any color works great
Ground beef (85/15)	1 lb	Sub turkey if you prefer
Cooked rice	1½ cups	White or brown both work
Onion, diced	1 medium
Garlic, minced	3 cloves
Canned diced tomatoes	1 can (14.5 oz)	Lightly drained if watery
Tomato paste	2 tbsp	Adds richness
Shredded cheddar cheese	1½ cups	Save some for topping
Olive oil	2 tbsp	For sautéing
Dried oregano	1 tsp
Smoked paprika	1 tbsp	Regular paprika works too
Salt & pepper	To taste
Fresh parsley (optional)	For garnish	Adds freshness

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👩‍🍳 Instructions

1. Preheat the Oven

Set your oven to 375°F and lightly grease a baking dish that will fit all six peppers snugly.

2. Prep the Peppers

Slice off the tops, scoop out the seeds and membranes, and set aside while you prepare the filling.

3. Make the Filling

In a large skillet:

• Heat olive oil over medium heat.
• Add diced onions and sauté for about 5 minutes until soft.
• Stir in garlic and cook for 1 more minute.
• Add ground beef and cook until browned and fully cooked, about 8 minutes.
• Stir in rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Mix thoroughly until well combined.

4. Stuff & Bake

• Fill each bell pepper generously with the beef mixture.
• Sprinkle the tops with the reserved cheddar cheese.
• Arrange them upright in the baking dish.
• Bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese is melted and golden.

5. Garnish & Serve

Sprinkle with chopped parsley (if using), serve hot, and watch the compliments roll in.

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Tip: These reheat beautifully, so double the batch and enjoy easy leftovers for lunch!