From the Cook
From the Cook
From the Cook
From Maggie Krupinsky
From Maggie Krupinsky
1/4
Cheesy Beef and Rice Stuffed Peppers
Instructions
1
|
Preheat oven to 375°F (190°C).
2
|
Dice onions and sauté in a skillet over medium heat until golden.
3
|
Add ground beef and cook with onions until browned.
4
|
Stir in garlic, salt, pepper, cumin, and paprika. Cook until well combined.
5
|
Prepare brown rice and quinoa per package instructions.
6
|
Mix cooked grains into the beef mixture and adjust seasoning if needed.
7
|
Slice tops off bell peppers and remove seeds and membranes.
8
|
Lightly season inside of each pepper with salt and pepper.
9
|
Stuff each pepper evenly with the beef and rice mixture, pressing down to pack.
10
|
Top each pepper with mozzarella cheese.
11
|
Place in a baking dish, cover with foil, and bake for 25–30 minutes.
12
|
Remove foil in final 10 minutes to melt and brown cheese.
13
|
Let cool slightly before serving.
My Calorie Intake
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All Reviews 5.0
M
Maggie Krupinsky
5
Love this classic dish - made a bunch and froze a few to have when I'm in a pinch. Made with regular jasmine rice. My cheese burnt a little bit... would recommend added it a little before taking them out of the oven.
Jan 13, 2026
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Recipe Facts
Diet at a Glance
Gluten Free
High Protein
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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