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Stuffed Bell Peppers

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🫑 Stuffed Bell Peppers

These easy Stuffed Bell Peppers are filled with seasoned ground beef, tender rice, tomatoes, onions, and melted cheese. They make a comforting weeknight dinner and are easy to customize with your favorite vegetables and seasonings.

⏱️ Prep Time

20 minutes

🔥 Cook Time

45–55 minutes

🍽️ Servings

6 stuffed pepper halves

🧰 Equipment

  • Large baking dish
  • Large skillet
  • Cutting board
  • Sharp knife
  • Mixing spoon
  • Measuring cups and spoons
  • Aluminum foil

🛒 Ingredients

For the Peppers

  • 3 large bell peppers
  • 1 tablespoon olive oil
  • ½ cup water or broth

For the Filling

  • 1 pound ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked white or brown rice
  • 1 cup tomato sauce
  • ½ cup diced tomatoes, drained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley, optional

🫑 Choosing the Bell Peppers

Red, yellow, orange, and green bell peppers all work well.

For a sweeter flavor, choose red, yellow, or orange peppers. Green peppers have a slightly more savory and bitter flavor.

Look for peppers that are:

  • Firm
  • Heavy for their size
  • Free from soft spots
  • Smooth and brightly colored

👩‍🍳 Step 1: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C).

Wash the bell peppers and dry them thoroughly.

Cut each pepper in half from top to bottom.

Remove the stems, seeds, and white membranes.

Arrange the pepper halves cut-side up in a large baking dish.

Pour about ½ cup water or broth into the bottom of the dish. This creates gentle steam and helps the peppers become tender while baking.

🍳 Step 2: Brown the Ground Beef

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for approximately 3–4 minutes, until it begins to soften.

Add the minced garlic and cook for another 30 seconds.

Add the ground beef.

Cook for approximately 6–8 minutes, breaking it apart with a wooden spoon as it cooks.

Continue cooking until the beef is fully browned.

If there is a large amount of excess grease, carefully drain it.

🍅 Step 3: Season the Filling

Add the tomato sauce and diced tomatoes to the skillet.

Stir in:

  • Italian seasoning
  • Paprika
  • Oregano
  • Salt
  • Black pepper

Mix well.

Allow the mixture to simmer for approximately 3–5 minutes.

This gives the tomato sauce time to blend with the beef and seasonings.

🍚 Step 4: Add the Rice

Add 1 cup cooked rice to the skillet.

Stir until the rice is evenly distributed throughout the beef mixture.

Taste the filling and adjust the seasoning if necessary.

If you like a little heat, you can add a pinch of red pepper flakes or a small amount of chili powder.

🧀 Step 5: Add Cheese

Turn off the heat.

Stir approximately ½ cup of the shredded mozzarella and cheddar mixture into the filling.

The cheese will begin melting and help bind everything together.

Reserve the remaining cheese for the tops of the peppers.

🫑 Step 6: Stuff the Peppers

Using a large spoon, carefully fill each bell pepper half with the beef and rice mixture.

Pack the filling gently into each pepper, but don’t compress it too tightly.

Divide the filling evenly among the six pepper halves.

Sprinkle the remaining mozzarella and cheddar cheese over the top.

🔥 Step 7: Bake the Peppers

Cover the baking dish loosely with aluminum foil.

Place it in the preheated oven and bake for approximately 30 minutes.

Remove the foil.

Continue baking for another 10–15 minutes, until:

  • The peppers are tender.
  • The filling is hot.
  • The cheese is completely melted and lightly golden.

For extra browning, you can place the peppers under the broiler for 1–2 minutes, watching them carefully so the cheese doesn’t burn.

🌿 Step 8: Garnish and Serve

Remove the peppers from the oven and allow them to rest for about 5 minutes.

Sprinkle with fresh chopped parsley.

Serve warm with your favorite side dishes.

⭐ Helpful Tips

Don’t overcook the peppers beforehand

The peppers soften during baking, so there’s no need to boil them first.

Use leftover rice

This recipe is a great way to use leftover cooked rice from another meal.

Make them cheesier

Add extra mozzarella on top during the final 10 minutes of baking.

Make them spicy

Add crushed red pepper flakes, diced jalapeño, or a little cayenne pepper to the filling.

Make them lighter

Use lean ground beef or substitute ground turkey or chicken.

Make them vegetarian

Replace the meat with black beans, kidney beans, mushrooms, corn, zucchini, or a combination of vegetables.

🥗 What to Serve With Stuffed Bell Peppers

Stuffed peppers are filling on their own, but they pair nicely with:

  • Green salad
  • Garlic bread
  • Steamed broccoli
  • Roasted vegetables
  • Coleslaw
  • Corn on the cob
  • Mashed potatoes

🧊 Storage

Allow leftover stuffed peppers to cool before refrigerating.

Store them in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place them in a microwave-safe dish and heat until thoroughly warmed, or reheat them in a 350°F (175°C) oven until hot.

❄️ Can You Freeze Stuffed Bell Peppers?

Yes.

Allow the cooked peppers to cool completely, then wrap them individually or place them in a freezer-safe container.

Freeze for up to approximately 3 months for best quality.

Thaw overnight in the refrigerator before reheating.

🔄 Easy Variations

Mexican-Style Stuffed Peppers

Replace the Italian seasoning with taco seasoning and add black beans, corn, salsa, and Monterey Jack cheese.

Chicken Stuffed Peppers

Use cooked shredded chicken instead of ground beef and combine it with rice, tomatoes, corn, and cheese.

Vegetarian Stuffed Peppers

Use black beans, corn, mushrooms, zucchini, and rice for a hearty meat-free version.

Low-Carb Stuffed Peppers

Replace the rice with cauliflower rice and use extra vegetables and ground beef.

Italian-Style Stuffed Peppers

Add Italian sausage, marinara sauce, basil, oregano, Parmesan, and mozzarella.

🍽️ Nutrition Information

Approximate per serving; actual values vary depending on ingredients and portion size.

  • Calories: 390
  • Protein: 25g
  • Carbohydrates: 28g
  • Fat: 21g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 650mg

💡 Final Tip

For the most flavorful stuffed peppers, let the beef mixture simmer with the tomato sauce for a few minutes before adding the rice. This allows the seasonings to develop and prevents the filling from tasting bland.

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