Stuffed Bell Peppers with Ground Beef, Spinach, and Cheese Recipe
This delicious stuffed peppers recipe features bell peppers filled with a savory mixture of ground beef, fire-roasted tomatoes, spinach, and rice, all seasoned with Italian herbs and topped with melted cheese. Perfect as a comforting, wholesome meal that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 stuffed pepper halves (6 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Peppers
- 6 bell peppers, cut in half lengthwise and seeds removed
Filling
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ½ yellow onion, diced
- 1 pound ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 cups baby spinach, roughly chopped
- 1 ½ cups cooked rice
- ½ tablespoon Italian seasoning
- Kosher salt and ground black pepper, to taste
Topping
- ½ cup Monterey Jack or cheddar cheese
- Chopped parsley, for garnishing
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
- Cook the Filling: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and diced yellow onion, sautéing until fragrant and translucent, about 3-4 minutes.
- Brown the Beef: Add the ground beef to the skillet and cook until browned and cooked through, breaking it into crumbles as it cooks, about 6-8 minutes. Drain any excess fat if necessary.
- Add Tomatoes and Spinach: Stir in the fire-roasted diced tomatoes (including juices), chopped baby spinach, Italian seasoning, salt, and black pepper. Cook for an additional 3-4 minutes until the spinach wilts and the mixture is heated through.
- Combine Rice: Remove the skillet from heat and stir in the cooked rice until everything is evenly combined.
- Stuff the Peppers: Place the pepper halves in a baking dish, cut side up, and spoon the beef and rice mixture evenly into each pepper half.
- Add Cheese and Bake: Sprinkle the Monterey Jack or cheddar cheese over the stuffed peppers. Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- Use quinoa instead of rice for a gluten-free alternative.
- For extra flavor, add some crushed red pepper flakes or fresh herbs like basil or oregano.
- If you prefer softer peppers, you can parboil them for 5 minutes before stuffing and baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
