Name: Stuffed Bell Peppers with Ground Beef and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 large bell peppers (any color); 1 lb ground beef; 1 cup cooked white rice; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) tomato sauce (reserve 1/4 cup); 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded cheddar cheese; 2 tbsp olive oil; Fresh parsley for garnish (optional)

Stuffed bell peppers are one of my go-to comfort meals when I want something hearty, colorful, and packed with flavor. These oven-baked peppers are filled with seasoned ground beef, tender rice, tomato sauce, and melty cheddar cheese—making them a satisfying all-in-one dinner. Whether I use red, green, yellow, or orange bell peppers, the dish always turns out vibrant and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large bell peppers (any color)

1 lb ground beef

1 cup cooked white rice

2 cloves garlic, minced

1 small onion, chopped

1 can (15 oz) tomato sauce

1/2 tsp salt

1 tsp Italian seasoning

1/4 tsp black pepper

1 cup shredded cheddar cheese

2 tbsp olive oil

Fresh parsley for garnish (optional)

Directions

I preheat the oven to 375°F (190°C).

I cut the tops off the bell peppers and remove the seeds and membranes, setting them aside.

In a large skillet, I heat olive oil over medium heat. I sauté the onion and garlic for 2–3 minutes until softened.

I add the ground beef and cook it until browned, breaking it up with a spoon. Then I drain the excess grease.

I stir in the cooked rice, tomato sauce (reserving 1/4 cup), Italian seasoning, salt, and pepper. Then, I let the mixture simmer for 5 minutes.

I spoon the beef mixture evenly into each bell pepper.

I place the stuffed peppers upright in a baking dish and pour the reserved tomato sauce over the tops.

Next I cover the dish with foil and bake for 30 minutes.

I remove the foil, sprinkle the tops with cheddar cheese, and bake for an additional 10 minutes until the cheese is melted and bubbly.

I garnish with chopped parsley before serving, if I want to add a fresh touch.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories per serving: Approximately 385 kcal

Variations

I sometimes like to switch things up by using ground turkey instead of beef for a leaner version. When I want a little heat, I add red pepper flakes or chopped jalapeños to the filling. I’ve also mixed in black beans or corn for extra texture and flavor. Swapping out the cheddar for mozzarella or pepper jack gives it a different twist, too.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the peppers in the microwave for about 2 minutes or warm them in the oven at 350°F (175°C) until heated through. These also freeze well—I wrap each cooled pepper individually in foil and store them in a freezer-safe bag for up to 2 months.

FAQs

How do I keep stuffed peppers from getting soggy?

I avoid overfilling the baking dish with sauce or liquid. Also, partially pre-baking the peppers for 5–10 minutes before stuffing can help them hold their shape better.

Can I use uncooked rice instead of cooked?

It’s best to use cooked rice for this recipe. If I only have uncooked rice, I make sure to cook it first, as it won’t soften enough during baking.

Can I prepare these ahead of time?

Yes, I often assemble the stuffed peppers a day in advance, cover them tightly, and refrigerate. When I’m ready to bake, I add a few extra minutes to the baking time since they’re starting cold.

What other cheeses can I use?

I’ve used mozzarella, Monterey Jack, or even feta in this recipe. Any cheese that melts well works nicely.

Do I need to boil the peppers first?

I don’t usually pre-boil the peppers since baking them covered for 30 minutes softens them enough. But if I like my peppers very tender, a quick parboil for 5 minutes does the trick.

Conclusion

These stuffed bell peppers with ground beef and rice are a staple in my kitchen when I want something cozy, flavorful, and simple. They’re versatile, meal-prep friendly, and a great way to serve up protein and veggies in one dish. Whether I’m making them for a busy weeknight or as part of a weekend meal, they always hit the spot.

📖 Recipe:

Stuffed Bell Peppers with Ground Beef and Rice

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Author: Sophia
Total Time: 55 minutes
Yield: 6 servings
Diet: Halal

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Description

These hearty oven-baked stuffed bell peppers are filled with seasoned ground beef, tender rice, savory tomato sauce, and topped with melty cheddar cheese for a comforting all-in-one meal.