If you’ve been searching for a comforting and vibrant meal, this Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe is here to impress. It’s a delightful combination of hearty ground beef, fluffy rice, and fresh spinach all nestled inside tender roasted bell peppers. Every bite bursts with flavor and texture, making it a true crowd-pleaser that feels both wholesome and satisfying. Whether for a family dinner or meal prep, these stuffed peppers offer the perfect balance of nutrition and taste that you’ll want to come back to again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating the magic behind this stuffed peppers dish. Each element, from the fresh vegetables to the savory seasonings, works harmoniously to bring together a colorful plate packed with flavor and freshness.
- 6 bell peppers, cut in half lengthwise and seeds removed: These form the perfect edible bowls, adding vibrant color and a slight sweetness to every bite.
- 3 tablespoons extra-virgin olive oil: Adds richness and helps soften the peppers and sauté the aromatics.
- 3 garlic cloves, minced: Brings a fragrant kick that elevates the savory base of the filling.
- 1/2 yellow onion, diced: Provides natural sweetness and depth when sautéed.
- 1 pound ground beef: The hearty protein anchor of the stuffing, making it filling and flavorful.
- 1 (15-ounce) can fire-roasted diced tomatoes: Adds smoky, tangy notes that enhance the entire dish.
- 2 cups baby spinach, roughly chopped: A nutrient-rich green that wilts perfectly within the warm filling.
- 1 1/2 cups cooked rice: Gives the stuffing its satisfying texture and volume.
- 1/2 tablespoon Italian seasoning: A fragrant herb blend that ties the flavors together beautifully.
- Kosher salt and ground black pepper, to taste: Essential seasonings to brighten and balance the filling.
- 1/2 cup Monterey Jack or cheddar cheese, shredded: Melts wonderfully on top for a gooey, golden finish.
- Chopped parsley, for garnishing: A fresh pop of green and color that makes your presentation shine.
How to Make Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe
Step 1: Roast the Bell Peppers
Start by preheating your oven to 375°F (190°C). Arrange the halved bell peppers cut side up on a baking dish and drizzle with a tablespoon of olive oil. This roasting step softens the peppers just enough to make them tender but still sturdy to hold the delicious filling that’s coming. Roast them for about 20 minutes until they start to become slightly tender—your kitchen will already smell incredible at this point!
Step 2: Sauté Aromatics
While those peppers are roasting, heat the remaining olive oil in a large skillet over medium heat. Toss in the minced garlic and diced onion, and sauté them for about 3-4 minutes. This quick step releases the wonderful aromas and softens the onions for that rich base layer of flavor in your stuffing.
Step 3: Brown the Ground Beef
Add your ground beef to the skillet, breaking it apart with a spoon as it cooks. Let it brown evenly for 5-7 minutes, ensuring every bit is thoroughly cooked and full of meaty flavor. This crucial step builds the hearty foundation of your filling.
Step 4: Combine the Filling Ingredients
Now stir in the fire-roasted diced tomatoes, chopped spinach, cooked rice, Italian seasoning, salt, and pepper. Let everything mingle and cook together for another 3-4 minutes. The spinach wilting slightly and the tomato’s smoky tang make this filling come alive with perfectly balanced flavors and textures.
Step 5: Stuff the Peppers and Add Cheese
Remove the roasted peppers from the oven and carefully spoon the beef and rice mixture into each pepper half. Generously top each one with shredded Monterey Jack or cheddar cheese, which will melt into a gorgeous bubbly topping.
Step 6: Bake Stuffed Peppers Until Cheese Melts
Pop the stuffed peppers back into the oven for an additional 10-15 minutes. This final bake melds all the flavors, ensures the cheese melts beautifully, and finishes cooking the peppers to tender perfection.
Step 7: Garnish and Serve
Before serving, sprinkle each pepper with freshly chopped parsley for a burst of color and a hint of herbal brightness. Your delicious Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe are now ready to wow your taste buds!
How to Serve Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe
Garnishes
Beyond the chopped parsley, consider adding a dollop of sour cream or a squeeze of fresh lemon juice. These little touches add creaminess or a zesty brightness that complements the richness of the filling and cheese.
Side Dishes
Stuffed bell peppers pair wonderfully with fresh green salads, roasted vegetables, or even a light garlic bread. Anything simple and fresh works perfectly to round out your meal without stealing the spotlight.
Creative Ways to Present
Try serving your stuffed peppers on a rustic wooden board or colorful platter to showcase their vibrant hues. For a family-style dinner, place several peppers in a baking dish at the center of the table for a warm and inviting presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffed peppers in an airtight container in the refrigerator. They keep well for up to 3-4 days, making them a fantastic option for next-day lunches or easy dinners on the go.
Freezing
You can freeze fully cooked stuffed peppers by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe container or bag. They’ll keep for up to 3 months, perfect for having a homemade meal ready for busy days.
Reheating
To reheat, thaw frozen peppers overnight in the fridge or reheat directly from frozen in a preheated oven at 350°F (175°C) for about 20-25 minutes. For refrigerated leftovers, a microwave or oven both work well to warm them evenly while preserving that melty cheese topping.
FAQs
Can I use other meats besides ground beef?
Absolutely! Ground turkey, chicken, or even a combination of meats works beautifully if you want a lighter or different flavor profile. Just adjust the seasoning accordingly.
Is it necessary to cook the rice before stuffing?
Yes, the rice should be fully cooked ahead of time so it combines well with the beef mixture and cooks evenly inside the peppers.
Can I make this recipe vegetarian?
You can easily swap the ground beef for hearty plant-based alternatives, lentils, or a mix of mushrooms and beans for a satisfying vegetarian version.
What is the best type of cheese to use?
Monterey Jack and cheddar both melt beautifully and add great flavor. You can also experiment with mozzarella or pepper jack for a different twist.
How to prevent peppers from getting too soggy?
Roasting the peppers before stuffing helps them soften just right without turning mushy. Drizzling with olive oil also helps maintain a lovely texture throughout cooking.
Final Thoughts
This Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe truly hits all the right notes—it’s hearty, healthy, and downright delicious. Whether you’re cooking for family, friends, or just yourself, give this recipe a try and enjoy a colorful plate full of comforting flavors. You might just find it becoming your new weeknight favorite!
Print
Stuffed Bell Peppers with Ground Beef, Rice, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This delicious stuffed peppers recipe features bell peppers roasted until tender and filled with a flavorful mixture of ground beef, spinach, fire-roasted tomatoes, and cooked rice, all topped with melted Monterey Jack or cheddar cheese. It’s a satisfying and wholesome meal perfect for a family dinner.
Ingredients
Peppers
- 6 bell peppers, cut in half lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil (for drizzling)
Filling
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 1 pound ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 cups baby spinach, roughly chopped
- 1 1/2 cups cooked rice
- 1/2 tablespoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
Topping
- 1/2 cup Monterey Jack or cheddar cheese, shredded
- Chopped parsley, for garnishing
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the peppers.
- Roast the peppers: Place the halved bell peppers cut side up on a baking dish and drizzle with 1 tablespoon of olive oil. Roast them in the oven for about 20 minutes until they become slightly tender but still hold shape.
- Sauté garlic and onion: While the peppers roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 3-4 minutes until softened and fragrant.
- Cook the ground beef: Add the ground beef to the skillet. Cook it by breaking it up with a spoon until it is browned and cooked through, about 5-7 minutes.
- Add remaining filling ingredients: Stir in the fire-roasted diced tomatoes, chopped spinach, cooked rice, Italian seasoning, salt, and black pepper. Continue cooking for 3-4 minutes until the spinach wilts and all the ingredients are well combined.
- Stuff the peppers: Remove the bell peppers from the oven and carefully stuff each pepper half with the beef and rice mixture, filling them generously.
- Add cheese topping: Sprinkle shredded Monterey Jack or cheddar cheese evenly over each stuffed pepper.
- Bake stuffed peppers: Return the stuffed peppers to the oven and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove the peppers from the oven and garnish with freshly chopped parsley before serving.
Notes
- To save time, you can use pre-cooked rice or leftover rice for the filling.
- Feel free to substitute ground beef with ground turkey or plant-based meat for a different twist.
- For a spicier version, add some red pepper flakes or chopped jalapeños to the filling.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- To make this recipe gluten-free, ensure the canned tomatoes and seasonings have no added gluten-containing ingredients.
