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Savory Cheesy Ground Beef Stuffed Bell Peppers Recipe with Perfect Mexican Rice

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A comforting and flavorful recipe featuring bell peppers stuffed with seasoned ground beef, cheesy Mexican rice, and topped with melted cheddar and Monterey Jack cheese. Perfect for cozy weeknights or family dinners.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 pound ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups cooked Mexican rice (seasoned with tomato, cumin, and chili powder)
  • ½ cup tomato sauce
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • A handful of fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and carefully remove the seeds and membranes. Set peppers and tops aside. Trim bottoms slightly if peppers do not stand upright.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté for about 3 minutes until fragrant and translucent.
  4. Add ground beef to the skillet, cook breaking it apart until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Stir in ground cumin, chili powder, salt, and pepper. Pour in tomato sauce and cooked Mexican rice. Mix well and cook for another 2-3 minutes to meld flavors.
  6. Spoon the filling evenly into each pepper, packing gently but not overstuffing. Top each with shredded cheddar and Monterey Jack cheese.
  7. Place stuffed peppers upright in a 9×13-inch baking dish. Optionally place pepper tops back on as lids.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and bubbly and peppers are tender but not mushy.
  9. Sprinkle chopped fresh cilantro on top before serving.

Notes

Do not overstuff peppers to allow cheese to melt without spilling. Brown ground beef well for depth of flavor. Use pre-cooked and seasoned Mexican rice to avoid mushy texture. Cover with foil during baking to retain moisture, remove foil near end to brown cheese. Let peppers rest 5 minutes after baking for easier serving. Can prepare filling and stuff peppers a day ahead. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: stuffed bell peppers, ground beef, Mexican rice, cheesy stuffed peppers, easy dinner, family meal, comfort food

Find it online: https://sagestirs.com/savory-cheesy-ground-beef-stuffed-bell-peppers-recipe-with-perfect-mexican-rice/