Easy Stuffed Peppers with Ground Beef and Rice
These Stuffed Peppers with Ground Beef and Rice are an easy weeknight meal that I think you're going to love.
Servings: 4 people
Ingredients
- 4 bell peppers sliced in half, lengthwise
- 250 g ground beef
- 250 g rice cooked
- 1 white onion finely chopped
- 3 garlic cloves minced
- 2 teaspoon ground paprika
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon chilli powder
- 400 g black beans drained weight 240g
- 100 g passata or tomato salsa
- 50 g cheddar grated
Extra Toppings
- Sour cream
- Jalapeños
- Lime wedges
Instructions
- Place a non-stick pan on medium heat and add in a drizzle of oil. Add in the ground beef, onion, and garlic. Fry for 5 minutes until the beef turns a light brown. Break apart the beef mince, we don't want any big chunks.
- Then, add in the cumin, paprika, chilli powder, dried oregano, salt and pepper. Stir to combine.
- Preheat the oven to 190c fan or 210c / 375F. Add the rice, the black beans, and the passata to the ground beef pan. Stir to combine. Then set aside while you prepare your bell peppers.
- Slice the bell peppers in half lengthwise and remove the seeds and placenta.
- Stuff the pepper halves with the filling. Delicately arrange the peppers into your oven-proof dish or tray and top each pepper with cheese. Place into the oven, covered in kitchen foil for 30 minutes, then uncovered for another 15 minutes.
- Once the bell peppers are slightly charred and the cheese has melted, remove from the oven and leave to sit for a couple of minutes. Then top them with sour cream, jalapeños, and lime. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the stuffed beef and rice peppers to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: You can totally freeze these peppers, but the texture may differ when reheated. Store in airtight containers (don't forget to label with the date and contents) for up to 3 months. Leave to defrost/thaw in the fridge overnight.
Reheating: Either leave the lid ajar and reheat in microwave until piping hot. Or heat up in the oven at 200C/ 390F for 20 minutes.