Best of the Midwest Beef and Vegetable Stuffed Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty bell peppers filled with a savory beef and vegetable mixture, seasoned with smoked paprika and herbs, baked to perfection. This American-inspired beef recipe (vegetarian option), ready in about 70 minutes, pairs bell peppers, ground beef, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 6 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper. Place the 6 halved and seeded bell peppers on the sheet, cut side up.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground beef and cook until browned and crumbly, about 5-7 minutes. Remove from heat and set aside.
  3. Step 3: In the same skillet, sauté 1/2 cup diced onion, 1/2 cup diced celery, 1/2 cup grated carrots, and 1/2 cup diced green bell pepper for 5-7 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1-2 minutes until the spices are well incorporated.
  5. Step 5: Add the cooked ground beef back to the skillet. Mix in 1/2 cup tomato sauce and 1/2 cup cooked rice. Cook for 2-3 minutes until the mixture is well combined and heated through.
  6. Step 6: Stuff each bell pepper half with the beef and vegetable mixture, pressing gently to pack it tightly. Top each with 1 tbsp grated cheddar cheese.
  7. Step 7: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly.
  8. Step 8: Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley if desired.

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