June 19 2025

Stuffed Bell Peppers With Ground Beef

Name: Stuffed Bell Peppers With Ground Beef
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large bell peppers; 1 lb ground beef; 1 small onion, chopped; 2 garlic cloves, minced; 1 cup cooked rice; 1 cup shredded cheese; 1 can diced tomatoes, drained; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 tablespoon olive oil; Extra cheese for topping (optional)

Khemit Beef Recipes 0

If you’ve got bell peppers, ground beef, and a little time, you’re halfway to a seriously delicious dinner.

This stuffed bell pepper recipe is cozy, filling, and loaded with flavor.

And I promise, once you make it my way, you’ll want to keep it in your regular dinner rotation.

Why You’ll Love This Recipe

It’s a full meal in one. You’ve got protein, veggies, and carbs all in there.
Great for meal prep. Leftovers taste even better the next day.
Customizable. Swap rice for quinoa, use turkey instead of beef, make it yours.
Simple ingredients. Nothing complicated.
Kid-friendly. Even picky eaters go for it once they try it out.
Colorful and pretty on the plate.

Ingredients List

4 large bell peppers (any color, tops cut off, seeds removed)
1 lb ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup cooked rice (white or brown)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon olive oil
Extra cheese for topping (optional)

Preparation Tips

Choose peppers that can stand up straight in the baking dish.
Don’t overcook the beef before stuffing—it’ll cook more in the oven.
Pre-cook your rice. Use leftovers or make it fresh before starting.
Drain excess fat from the beef so your filling doesn’t get greasy.
Use foil while baking to keep peppers tender but not mushy.

Step-by-Step Cooking Instructions

Step 1: Prep the peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. Lightly oil a baking dish and place the peppers upright in it.

Step 2: Cook the filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 2–3 minutes. Stir in the garlic and cook for another minute.

Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain any extra fat.

Step 3: Add seasoning and tomatoes

Stir in tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for about 3–4 minutes so the flavors blend.

Step 4: Mix in rice and cheese

Turn off the heat. Stir in cooked rice and 1 cup of shredded cheese until everything is well combined.

Step 5: Stuff the peppers

Spoon the beef and rice mixture into each bell pepper, packing it in gently. Top with extra cheese if you’d like.

Step 6: Bake

Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, until the cheese is melted and bubbly.

Step 7: Rest and serve

Let the peppers sit for a few minutes before serving. That filling stays hot!

Pro Tips for the Best Stuffed Bell Peppers

Microwave peppers for 2–3 minutes before stuffing if you like them extra soft.
Add a dash of hot sauce to the filling for some kick.
Use leftover chili or taco meat if you’re short on time.
Add fresh herbs like chopped parsley or basil for brightness.
Use a mix of cheeses for extra flavor (cheddar + pepper jack = gold).

How to Best Serve Stuffed Bell Peppers

With a green salad on the side
Topped with sour cream or avocado slices
With garlic bread or crusty rolls
Drizzled with a little tomato sauce if you want it saucier
Alongside roasted vegetables or steamed green beans

Common Mistakes to Avoid & How to Perfect the Recipe

Using raw rice. Always use pre-cooked rice, or your filling will be crunchy.
Overstuffing the peppers. Leave a little room at the top so the filling doesn’t spill over.
Forgetting to season. Salt brings everything to life—don’t skimp.
Not draining the tomatoes. Too much liquid can make your filling soupy.
Overcooking the peppers. They should be tender, not mushy.

Best Side Dishes for Stuffed Bell Peppers

Caesar or garden salad
Garlic-roasted potatoes
Buttered corn on the cob
Creamy coleslaw
Steamed broccoli or sautéed green beans
Crusty bread or garlic knots

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat:
- Oven: Cover with foil and bake at 350°F for 15–20 minutes.
- Microwave: Cut in half and heat on medium for 2–3 minutes.
To freeze: Wrap each cooled pepper in foil, place in a freezer bag, and freeze up to 2 months. Thaw overnight before reheating.

FAQs

Q: Can I use ground turkey instead of beef?
A: Yes, absolutely. It’s a great learner option and still tastes great.

Q: Do I have to cook the peppers first?
A: Not necessarily. Some folks like to soften them first, but it’s optional.

Q: What’s the best cheese to use?
A: Cheddar, mozzarella, Monterey Jack, or a mix all work well.

Q: Can I prep these ahead of time?
A: Yes! Assemble them, cover, and refrigerate up to 24 hours before baking.

Q: Can I leave out the rice?
A: You can. Try cauliflower rice, quinoa, or just go heavier on the meat.

Q: How do I keep them from falling over?
A: Trim the bottoms slightly to make them flat. Just don’t cut all the way through.

Q: What size baking dish should I use?
A: Use one that holds the peppers snugly so they stay upright while baking.

Conclusion

Stuffed bell peppers are one of those comforting, feel-good meals that taste like home.

You’ve got color, texture, flavor—it’s all there.

I hope you give this version a go, and when you do, come back and let me know how yours turned out. I’d love to see your spin on it!

You Might Also Want To Try

⤵⤵⤵