Stuffed peppers but we made them simple. Rice, ground beef, onion, cilantro, and tomatoes all packed into a bell pepper and covered in cheese. Easy dinner, and you eat the bowl.
Good news if you eat gluten free. These are naturally gluten free. No bread, no pasta, no flour. Just rice, beef, veggies, and cheese. Check the label on your shredded cheese to be safe and you’re good.
We didn’t mix the filling together like most recipes. We layered it right in the pepper instead. Rice on the bottom, beef in the middle, then the fresh stuff on top. The cheese melts down over everything and holds it together. Less dishes, same flavor.
Recipe type: Main dish
Prep time: 20 mins
Cook time: 30 mins
Total time: about 50 mins
Serves: 4
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1/2 ib ground beef, cooked
- 1 medium onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tomatoes, diced
- 1 cup shredded Mexican cheese
Instructions
- Preheat the oven to 425°F.
- Cut the tops off the bell peppers and get rid of everything on the inside.
- Put the cooked rice in first.
- Then add the ground beef.
- Then add the diced onion, cilantro, and tomatoes.
- Top with the Mexican cheese.
- Put in the oven to bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
Layering keeps everything distinct until it bakes down together. Rice soaks up flavor from the bottom, beef holds the middle, and the fresh tomatoes and cilantro stay bright on top instead of getting lost in the mix.
Note: If your peppers won’t stand up, slice a little off the bottom so they sit flat. Leftovers keep in a sealed container in the fridge for a few days. Reheat them in the oven.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
-Noah & Oliver
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