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Easy One-Pan Ground Beef Stuffed Bell Peppers Recipe with Spanish Rice

one-pan ground beef stuffed bell peppers - featured image
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A quick and easy one-pan meal featuring tender bell peppers stuffed with savory ground beef and flavorful Spanish rice, finished with melty cheese for a comforting dinner.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound lean ground beef (90% lean)
  • 1 cup uncooked long-grain white rice
  • 1 cup tomato sauce
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh parsley or cilantro, chopped for garnish (optional)

Instructions

  1. Cut the tops off the bell peppers and remove seeds and membranes. Set peppers and tops aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain excess fat if necessary.
  4. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Mix well to coat the beef evenly.
  5. Add uncooked rice and tomato sauce to the skillet, stirring to combine.
  6. Pour in broth and stir. Nestle the bell peppers upright in the skillet so they are snug against each other.
  7. Spoon the beef and rice mixture into the peppers, packing gently but not too tight.
  8. Cover the skillet with a lid or foil. Reduce heat to low and simmer gently for 25-30 minutes, or until rice is tender and peppers are soft but still hold their shape.
  9. Sprinkle shredded cheese over the stuffed peppers. If skillet is oven-safe, broil for 3-5 minutes until cheese is bubbly and golden. Otherwise, cover and let cheese melt on stovetop for a few minutes.
  10. Remove from heat, garnish with fresh parsley or cilantro, and serve warm.

Notes

If rice isn’t tender after 30 minutes, add a splash more broth or water, cover, and cook a few minutes longer. Avoid overstuffing peppers to prevent bursting. Use broth instead of water for richer flavor. Choose peppers with even bottoms to stand upright. Drain excess fat after browning beef to avoid greasy filling. For dairy-free, omit cheese or use plant-based alternative. Cauliflower rice can be used for a low-carb option, added towards the end of cooking.

Nutrition

Keywords: stuffed bell peppers, ground beef, Spanish rice, one-pan meal, easy dinner, weeknight recipe, comfort food

Find it online: https://juliamadeit.com/easy-one-pan-ground-beef-stuffed-bell-peppers-recipe-with-spanish-rice/