Brazilian Stuffed Bell Peppers with Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with savory ground beef and rice, baked until tender and topped with fresh tomato salsa for a vibrant, satisfying meal. This brazilian-inspired latin american ready in about 50 minutes blends large Bell peppers, Ground beef, Cooked rice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 30 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise and remove seeds and membranes. Place cut-side down on a baking sheet.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 diced medium onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute more.
  3. Step 3: Add 12 oz ground beef, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until beef is browned and crumbled, about 6 minutes, breaking into small pieces.
  4. Step 4: Stir in 1/2 cup cooked rice and 1/2 cup tomato sauce. Spoon mixture evenly into pepper halves. Bake uncovered for 25 minutes until peppers are tender.
  5. Step 5: While peppers bake, dice 1 medium tomato and mix with 2 tbsp chopped cilantro. Serve stuffed peppers topped with tomato-cilantro salsa.

Equipment for this recipe

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Frequently asked questions

How long does Brazilian Stuffed Bell Peppers with Tomato Salsa take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Brazilian Stuffed Bell Peppers with Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Brazilian Stuffed Bell Peppers with Tomato Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian Stuffed Bell Peppers with Tomato Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brazilian Stuffed Bell Peppers with Tomato Salsa?

Brazilian latin american like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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