These cheesy beef and rice stuffed peppers are a flavorful, high-protein meal perfect for meal prep or dinner. Stuffed with a savory mixture of lean beef, brown rice, quinoa, sautéed onions, and melty mozzarella, each bell pepper delivers a satisfying balance of macros and taste. Seasoned with cumin, paprika, garlic, salt, and pepper, the filling packs a rich, comforting flavor. Baked until tender and topped with gooey cheese, this dish offers over 25g of protein per serving with wholesome ingredients and craveable textures.
Hunt4ShredzPreheat oven to 375°F (190°C).
Dice onions and sauté in a skillet over medium heat until golden.
Add ground beef and cook with onions until browned.
Stir in garlic, salt, pepper, cumin, and paprika. Cook until well combined.
Prepare brown rice and quinoa per package instructions.
Mix cooked grains into the beef mixture and adjust seasoning if needed.
Slice tops off bell peppers and remove seeds and membranes.
Lightly season inside of each pepper with salt and pepper.
Stuff each pepper evenly with the beef and rice mixture, pressing down to pack.
Top each pepper with mozzarella cheese.
Place in a baking dish, cover with foil, and bake for 25–30 minutes.
Remove foil in final 10 minutes to melt and brown cheese.
Let cool slightly before serving.
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1 from cooks who made it
Maggie Krupinsky left a review
Jan 13
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.
