Stuffed Bell Peppers with Tomato Salsa

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Bell peppers filled with savory ground beef and rice, baked until tender and topped with fresh tomato salsa for a vibrant, satisfying meal. This Latin American recipe, ready in about 50 minutes, pairs Bell peppers, Ground beef, Cooked rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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: 20 min Cook: 30 min Serves 4 Brazilian cuisine 380 cal/serving

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Ingredients

4 large Bell peppers
12 oz Ground beef
1/2 cup Cooked rice
1/2 medium Onion
2 cloves Garlic
1 medium Tomato
1/2 cup Tomato sauce
1/2 tsp Smoked paprika
1/2 tsp Cumin
1 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Cilantro

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Instructions

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.
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.
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.
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.
Step 5: While peppers bake, dice 1 medium tomato and mix with 2 tbsp chopped cilantro. Serve stuffed peppers topped with tomato-cilantro salsa.