I used to think stuffed peppers were too much work for a weeknight. But once I figured out how easy they are to throw together—no pre-boiling, no fuss—they quickly earned a spot in my regular rotation.

These stuffed bell peppers with ground beef and brown rice are the perfect mix of cozy and clean. They’re packed with protein, naturally gluten-free, and loaded with flavor thanks to a simple tomato and herb-seasoned filling. Even better? They make amazing leftovers (if you’re lucky enough to have any left).

If you’re craving something hearty but want to keep it real-food focused, this one’s a keeper.

Ingredients

• 4 large bell peppers (any color), halved and seeds removed

• 1 tbsp olive oil

• 1/2 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1/2 lb lean ground beef (90% or higher)

• 1 cup cooked brown rice

• 1/2 cup canned diced tomatoes, drained

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 1/3 cup shredded mozzarella or cheddar (optional)

• Fresh parsley or basil for garnish (optional)

Instructions

1. Preheat oven to 375°F. Arrange pepper halves in a baking dish, cut side up.

2. Sauté the filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook for 2–3 minutes until softened. Add ground beef and cook until browned. Drain any excess grease.

3. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 3–5 minutes to let the flavors come together.

4. Fill the peppers: Spoon the beef and rice mixture evenly into each pepper half. Top with cheese if using.

5. Bake uncovered for 25–30 minutes, until peppers are tender and cheese is melted and golden.

6. Garnish and serve with fresh herbs if desired. Enjoy hot!

Why I Love These Stuffed Peppers

These are my go-to when I want dinner to feel comforting and substantial but still light and balanced. The combination of lean beef and brown rice gives you long-lasting energy without feeling heavy, and the peppers bring that subtle sweetness that ties it all together.

This recipe helped me get out of my dinner rut when I was learning how to eat healthier without giving up the cozy meals I loved growing up. Now it’s a staple—and always a hit at the dinner table.

Nutrition Information (Per Serving – Makes 4)

• Calories: 385

• Protein: 26g

• Carbohydrates: 27g

• Fiber: 5g

• Fat: 19g