Vegetarian Beef Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Bell pepper halves get piled high with a savory, well-seasoned filling built on tender rice, diced tomatoes, and scallion greens, brightened with smoked paprika, cumin, and oregano. Everything bakes low and slow until the peppers turn tender and sweet, then gets finished uncovered so the melted cheddar on top turns golden and slightly bubbled at the edges. A scatter of fresh parsley at the end adds a clean, herby lift right before serving. It's a hearty, satisfying dinner that comes together in one dish, and it fits neatly into a vegetarian weeknight rotation. Serve it straight from the baking dish for an easy, no-fuss meal that still feels like a special one.

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
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For the filling

1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
1 can (14.5 oz) diced tomatoes, drained
1 cup cooked white rice
1 tsp dried oregano
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For baking

½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For topping

1 cup shredded cheddar cheese

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the 8 pepper halves cut-side up in a 9x13-inch baking dish in a single layer.
2
Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 7–8 minutes. Drain off any excess fat.

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