Savory, satisfying, and surprisingly kid-approved—your weeknight dinner hero.
These stuffed peppers rescued me from a serious dinner rut. I was juggling work, three hungry kids, and a fridge full of odds and ends when I threw this together on a whim. What started as a clean-out-the-veggies moment turned into a family favorite.
The real shocker? My youngest—who usually avoids anything green—asked for seconds. That’s when I knew I had something special.
What I love most is the balance: the peppers get tender but hold their shape, while the filling turns rich, cheesy, and deeply flavorful. And the smoked paprika? Total game-changer. It adds a subtle depth that makes the beef and cheddar sing. Regular paprika works, but if you’ve got the smoky stuff, use it.
These peppers look impressive enough for guests, but they’re wonderfully simple to make.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bell peppers (large) | 6 | Any color works |
| Ground beef (85/15) | 1 lb | |
| Cooked rice | 1½ cups | White or brown |
| Onion, diced | 1 medium | |
| Garlic, minced | 3 cloves | |
| Diced tomatoes (canned) | 1 can (14.5 oz) | Drain slightly if needed |
| Tomato paste | 2 tbsp | Adds richness |
| Shredded cheddar cheese | 1½ cups | Reserve some for topping |
| Olive oil | 2 tbsp | For sautéing |
| Dried oregano | 1 tsp | |
| Smoked paprika | 1 tbsp | Or regular paprika |
| Salt & black pepper | To taste | |
| Fresh parsley (optional) | For garnish | Adds color and freshness |
👩🍳 Instructions
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