We’ve all been there – staring at a pile of colorful bell peppers and wondering how to turn them into something spectacular. That’s where our stuffed bell peppers with ground beef come to the rescue! This classic comfort food transforms ordinary peppers into hearty, satisfying vessels packed with savory ground beef, rice, and aromatic seasonings.
What makes this recipe absolutely irresistible is how it combines simplicity with incredible flavor. We’re talking about tender bell peppers that practically melt in your mouth while cradling a perfectly seasoned beef and rice filling. It’s the kind of meal that makes everyone at the dinner table smile – and ask for seconds.
Whether you’re feeding a hungry family on a weeknight or looking for a dish that’s both nutritious and comforting, these stuffed peppers deliver on every front. They’re budget-friendly, meal-prep worthy, and guaranteed to become a regular rotation in your recipe collection.
Ingredients
These simple ingredients come together to create perfectly tender peppers filled with savory ground beef and rice. We organize our ingredients into three categories to make preparation easier and more efficient.
For the Peppers
- 6 large bell peppers (red, yellow, or green)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Filling
- 1 pound ground beef (80/20 lean to fat ratio)
- 1 cup cooked white rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
For the Topping
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs
Equipment Needed
Having the right tools makes preparing stuffed bell peppers straightforward and enjoyable. We recommend gathering these essential pieces of equipment before starting our recipe to ensure smooth cooking from start to finish.
Cast iron skillet or large frying pan serves as our primary cooking vessel for browning the ground beef and sautéing aromatics. The wide surface area allows us to break apart the meat properly while developing rich flavors through even heat distribution.
9×13 inch baking dish or baking sheet provides the perfect vessel for arranging our stuffed peppers during the oven cooking process. This size accommodates 4 to 6 large bell peppers comfortably while allowing proper air circulation around each pepper.
Sharp knife and cutting board become indispensable for prepping vegetables and removing pepper tops with precision. We use these tools to dice onions uniformly and mince garlic to the perfect consistency for our filling mixture.
Measuring cups and spoons ensure accurate ingredient proportions throughout our recipe. Proper measurements guarantee consistent results every time we prepare this beloved comfort food dish.
Wooden spoon or spatula helps us break apart ground beef effectively while protecting our cookware surfaces. These utensils also assist in combining filling ingredients thoroughly without damaging the skillet coating.
Standard oven completes our equipment list by providing the controlled heat environment necessary for tender pepper cooking. The consistent temperature transforms raw peppers into perfectly cooked vessels that hold our savory beef mixture beautifully.
Prep Work
We’ll break down the preparation into two key phases to ensure our stuffed bell peppers turn out perfectly. This systematic approach helps us manage our time efficiently while building layers of flavor.
Preparing the Bell Peppers
We start by preheating our oven to 375°F to get it ready for cooking. Next we cut the tops off 4 medium bell peppers choosing red yellow or green varieties based on our preference. We carefully remove all seeds and membranes from inside each pepper using a spoon or small knife to scrape them clean.
Once our peppers are hollow and clean we place them upright in our baking dish with the open tops facing up. This positioning ensures the peppers will hold their filling properly during the cooking process. We want to make sure each pepper stands steady in the dish so they won’t tip over when we add the filling later.
Making the Filling
We heat 2 tablespoons of extra-virgin olive oil in our large skillet over medium heat. Once the oil shimmers we add 1 medium diced onion and sauté it until it becomes soft and translucent. We then stir in 2-3 minced garlic cloves and cook for just 1 minute more being careful not to let the garlic brown.
Now we add 1 pound of lean ground beef (93% lean or leaner) to our skillet. We break up the meat with our wooden spoon and cook it for about 5-6 minutes until it’s no longer pink but not fully cooked through. The beef will finish cooking in the oven so we don’t want to overcook it at this stage.
We stir in 1½ cups of cooked brown rice along with 14.5 oz of diced tomatoes and 1 tablespoon of tomato paste. Our seasonings include 1 teaspoon dried oregano 1 tablespoon smoked paprika and kosher salt and black pepper to taste. We cook this mixture for 4-5 minutes until the sauce reduces slightly then adjust our seasoning as needed to achieve the perfect flavor balance.
Instructions
Now we’ll walk through each step to create these perfectly stuffed bell peppers with our savory ground beef filling. Follow these detailed instructions for the best results.
Step 1: Prepare the Peppers
Begin by preheating your oven to 375°F. Cut the tops off each bell pepper and carefully remove all seeds and membranes from inside. We recommend choosing 4 to 6 large bell peppers in any color you prefer.
Place the cleaned peppers upright in your 9×13 inch baking dish. Drizzle each pepper with olive oil and sprinkle with salt and black pepper. For softer peppers, we suggest pre-cooking them by microwaving with a little water for about 5 minutes before stuffing.
Roast the prepared peppers in the preheated oven for 20-25 minutes until they’re slightly tender but still hold their shape well.
Step 2: Cook the Ground Beef Mixture
Heat 1 tablespoon of olive oil in your cast iron skillet or large frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic cloves and cook for another minute until fragrant. Add 1 pound of lean ground beef to the pan and brown it thoroughly, breaking it into small crumbles as it cooks.
Season the beef mixture with 1 to 1¼ teaspoons salt, ½ teaspoon ground cumin, Italian seasoning, and Worcestershire sauce. Pour in the diced tomatoes and beef broth, then mix in the cooked rice.
Simmer the entire mixture for 15-20 minutes, stirring occasionally to meld all the flavors together.
Step 3: Stuff the Peppers
Remove the roasted peppers from the oven and let them cool slightly. Using a large spoon, carefully pack the cooked beef and rice mixture into each pepper, filling them completely.
Top each stuffed pepper generously with the shredded cheddar and mozzarella cheese mixture. For extra texture, sprinkle panko breadcrumbs over the cheese layer.
Arrange the stuffed peppers back in the baking dish, ensuring they stand upright and are evenly spaced.
Step 4: Bake the Stuffed Peppers
Return the stuffed peppers to the 375°F oven and bake for an additional 15 minutes. The cheese should be bubbly and golden brown, and the peppers should be fully tender when pierced with a fork.
Remove from the oven and let the peppers rest for 5 minutes before serving. Garnish with fresh chopped parsley for a pop of color and added freshness.
| Cooking Timeline | Temperature | Duration |
|---|---|---|
| Pepper Preparation | 375°F | 20-25 minutes |
| Final Baking | 375°F | 15 minutes |
| Total Cook Time | 375°F | 35-40 minutes |
Cooking Tips for Perfect Stuffed Bell Peppers
Achieving restaurant-quality stuffed bell peppers requires attention to key details that make all the difference. We recommend using lean ground beef (93% lean or higher) to prevent excess grease from pooling in your baking dish and making the peppers soggy.
Select the Right Peppers
Choose large bell peppers that can stand upright on their own for even cooking. We prefer peppers that are firm and have flat bottoms to ensure stability during baking. Red, yellow, and orange peppers offer natural sweetness that complements the savory filling beautifully.
Master the Timing
Precook your rice completely before mixing it into the filling to ensure even texture throughout. We never skip this step because undercooked rice will remain crunchy even after the peppers finish baking. Sauté onions until they become translucent and soft, then add garlic for just one minute to prevent burning and maintain balanced flavors.
Perfect the Baking Process
Preheat your oven to 375°F and use a snug-fitting baking dish that keeps peppers upright during cooking. We bake the stuffed peppers uncovered for 10-12 minutes first, allowing the peppers to become mostly tender while the filling heats through. Adding cheese during the final 5-7 minutes prevents burning while creating that perfect melty topping we all love.
Season Strategically
Layer your seasonings throughout the cooking process for maximum flavor impact. We add Italian seasoning, smoked paprika, and Worcestershire sauce to the beef mixture while it cooks, allowing these flavors to bloom and penetrate the meat. Salt and pepper should be added gradually and tasted as you go.
Monitor Cooking Times Carefully
Watch your peppers closely to avoid the dreaded mushy texture that ruins this dish. We test doneness by gently pressing the pepper walls with a fork – they should yield slightly but still hold their shape. Overcooked peppers collapse and lose their beautiful presentation, while undercooked ones remain too firm and difficult to cut.
Storage and Reheating Instructions
Proper storage keeps our stuffed bell peppers fresh and delicious for days after cooking. We recommend allowing the peppers to cool completely to room temperature before transferring them to storage containers. This prevents condensation from forming and maintains the texture of both the peppers and filling.
Refrigerator Storage
Our cooked stuffed peppers store beautifully in the refrigerator for up to 3-4 days when kept in airtight containers. We place each pepper in a separate container or wrap them individually in plastic wrap to prevent flavors from transferring to other foods. The cheese topping and beef filling maintain their quality throughout this storage period.
Freezer Storage Options
For longer storage, we freeze our stuffed peppers for up to 2-3 months in freezer-safe containers. We recommend wrapping each pepper individually in aluminum foil before placing them in freezer bags to prevent freezer burn. Label containers with the date to track freshness and ensure optimal quality when ready to enjoy.
Reheating from Refrigerated
We reheat refrigerated stuffed peppers by covering them with foil and baking at 350°F for 20-25 minutes until heated through. The foil prevents the cheese from over-browning while ensuring even heating throughout the pepper. For individual servings, we microwave covered peppers for 2-3 minutes, checking and stirring the filling as needed.
Reheating from Frozen
Frozen stuffed peppers require overnight thawing in the refrigerator before reheating using the same oven method. We never attempt to reheat frozen peppers directly as this results in uneven heating and compromised texture. The gradual thawing process preserves the pepper’s structure and ensures the filling heats evenly throughout.
| Storage Method | Duration | Temperature | Container Type |
|---|---|---|---|
| Refrigerator | 3-4 days | 40°F or below | Airtight containers |
| Freezer | 2-3 months | 0°F or below | Freezer-safe containers |
| Reheating (Oven) | 20-25 minutes | 350°F | Covered with foil |
| Reheating (Microwave) | 2-3 minutes | High power | Microwave-safe, covered |
Recipe Variations
We can easily transform our classic stuffed bell peppers into exciting new flavors by adjusting the seasonings and ingredients. These variations maintain the same satisfying foundation while offering distinct taste profiles to suit different preferences.
Mexican-Style Stuffed Peppers
We season our ground beef with chili powder, cumin, smoked paprika, and garlic powder to create an authentic Mexican flavor profile. The spice blend adds warmth and depth that perfectly complements the sweetness of the bell peppers.
Our filling incorporates diced tomatoes with green chilies for extra heat and texture. We can also mix in black beans or corn kernels to enhance the Mexican theme and add nutritional value. The cooked rice can be substituted with cauliflower rice for those seeking a lower carb option.
For the cheese topping, we use shredded cheddar or pepper jack cheese to maintain the Mexican flavor profile. After baking, we garnish with fresh cilantro and serve with dollops of sour cream or guacamole for an authentic finishing touch.
Italian-Style Stuffed Peppers
We infuse our ground beef mixture with classic Italian herbs including oregano, basil, and parsley for a Mediterranean twist. These aromatic herbs create a fragrant filling that transports the dish straight to Italy.
The rice can be replaced with quinoa or orzo pasta to add variety to the texture and complement the Italian theme. We incorporate marinara sauce instead of plain tomato sauce and add finely chopped vegetables such as zucchini or mushrooms for extra flavor complexity.
Our cheese topping features a blend of mozzarella and Parmesan cheese that melts beautifully and creates a golden, bubbly surface. The combination provides both creaminess and sharp, nutty flavors characteristic of Italian cuisine.
Low-Carb Options
We replace traditional rice with riced cauliflower to dramatically reduce the carbohydrate content while maintaining the dish’s satisfying texture. This substitution cuts carbs significantly without sacrificing flavor or volume.
Extra vegetables become the star of our low-carb version as we incorporate chopped spinach, mushrooms, or additional zucchini into the beef mixture. These additions provide fiber, nutrients, and bulk to create a filling and nutritious meal.
We select full-fat cheeses and avoid sweetened tomato sauces to keep the carb count minimal. Our seasoning choices focus on herbs and spices that contain no added sugars or starch-heavy ingredients, ensuring the dish aligns perfectly with low-carb dietary goals.
Make-Ahead Instructions
We love how these stuffed bell peppers lend themselves perfectly to meal prep and make-ahead planning. Our tested approach allows you to prepare this hearty dish up to 24 hours in advance without sacrificing flavor or texture.
Complete Preparation Method:
Start by following our recipe through the stuffing stage. We recommend preparing the bell peppers by cutting tops and removing seeds as directed. Cook the ground beef filling completely with onions, garlic, cooked rice, diced tomatoes, tomato paste, oregano, and smoked paprika until the mixture is well combined and slightly reduced.
Stuff each bell pepper evenly with the beef and rice mixture, then cover the entire baking dish tightly with plastic wrap or aluminum foil. Store the prepared stuffed peppers in the refrigerator for up to 24 hours before your planned cooking time.
Baking from Refrigerated State:
Remove the covered dish from the refrigerator 15-20 minutes before baking to take the chill off. Preheat your oven to 375°F and remove the covering from the baking dish. Bake the stuffed peppers for 10-12 minutes until the peppers are mostly tender and heated through.
Add the shredded cheddar jack cheese on top of each pepper during the final 5-7 minutes of baking time. This timing ensures the cheese melts perfectly without overcooking the peppers or drying out the filling.
Freezer Storage Option:
We can extend storage time by freezing the assembled stuffed peppers for up to 2-3 months. Wrap each stuffed pepper individually in plastic wrap before placing them in freezer-safe containers. This prevents freezer burn and allows you to thaw only the number of servings needed.
Thaw frozen stuffed peppers in the refrigerator overnight before following our standard baking instructions. Add an extra 5 minutes to the initial baking time to ensure the filling is heated completely through the center.
Serving Suggestions
We love pairing these stuffed bell peppers with complementary sides that enhance the overall dining experience. A simple green salad with vinaigrette dressing provides a fresh contrast to the rich, hearty filling while adding nutritional balance to your meal.
Crusty bread serves as an excellent accompaniment that allows diners to soak up any delicious juices from the peppers. We recommend serving warm dinner rolls or garlic bread alongside the stuffed peppers for a complete comfort food experience.
Rice pilaf or roasted vegetables make wonderful side dishes that complement the flavors without overwhelming the main course. Steamed broccoli, roasted Brussels sprouts, or sautéed green beans work particularly well with the savory beef and cheese combination.
Our leftover filling transforms into versatile meal options that extend the recipe’s value. Use any remaining beef mixture as a topping for baked potatoes, creating an entirely new dinner option that requires minimal additional preparation.
Taco night becomes effortless when you repurpose the leftover filling as a taco meat substitute. Simply warm the mixture in a skillet and serve with tortillas, lettuce, tomatoes, and your favorite taco toppings for a quick weeknight meal.
Stuffed pepper soup represents another creative way to use any remaining filling. Combine the beef mixture with additional broth, diced bell peppers, and tomatoes for a hearty soup that captures all the original recipe’s flavors.
We suggest serving the peppers immediately after removing them from the oven for the best texture and flavor experience. The cheese should be golden and bubbly, while the peppers maintain their shape but yield easily to a fork.
Individual serving plates work best for presentation, allowing each diner to enjoy a complete stuffed pepper as their main course. Garnish with fresh parsley or chopped chives to add color and a mild onion flavor that complements the dish beautifully.
Conclusion
We’re confident this stuffed bell pepper recipe will become a regular in your dinner rotation. The combination of tender peppers filled with savory ground beef and rice creates a meal that’s both comforting and nutritious.
What makes this recipe truly special is its versatility – you can prepare it ahead of time freeze it for busy weeknights or customize it with your favorite flavors. Whether you stick to the classic version or try one of our suggested variations the results are always satisfying.
These stuffed peppers prove that simple ingredients can create extraordinary meals. With proper storage techniques and our helpful tips you’ll have everything you need to master this timeless comfort food dish.
Frequently Asked Questions
What temperature should I cook stuffed bell peppers at?
Cook stuffed bell peppers at 375°F (190°C). First, roast the prepared peppers for 20-25 minutes until slightly tender, then stuff them with the beef and rice mixture, top with cheese and breadcrumbs, and bake for an additional 15 minutes until bubbly and golden.
How long do stuffed bell peppers take to cook?
The total cooking time for stuffed bell peppers is approximately 35-40 minutes. This includes 20-25 minutes of initial roasting for the peppers and 15 minutes of final baking after stuffing them with the beef mixture and cheese topping.
Can I make stuffed bell peppers ahead of time?
Yes, you can prepare stuffed bell peppers up to 24 hours in advance. Store them covered in the refrigerator and bake directly from the refrigerated state. You can also freeze assembled peppers for 2-3 months, then thaw and bake when ready to serve.
What type of rice is best for stuffed bell peppers?
Use pre-cooked rice for stuffed bell peppers to ensure consistent texture. Any type of cooked rice works well, including white rice, brown rice, or even rice pilaf. The key is using rice that’s already cooked before mixing it with the ground beef filling.
How do I prevent stuffed bell peppers from getting mushy?
To prevent mushy peppers, choose firm, upright bell peppers and don’t overcook them. Roast peppers for only 20-25 minutes initially until slightly tender, then monitor the final 15-minute baking time. Use a snug-fitting baking dish to help peppers maintain their shape.
Can I freeze stuffed bell peppers?
Yes, stuffed bell peppers freeze well for 2-3 months. Wrap each pepper individually to prevent freezer burn and store in freezer-safe containers. Thaw completely in the refrigerator before reheating, or bake directly from frozen with extended cooking time.
What are good side dishes for stuffed bell peppers?
Excellent side dishes include a simple green salad, crusty bread, rice pilaf, or roasted vegetables. These complement the hearty, savory flavors of the stuffed peppers while adding variety to the meal. Keep sides light to balance the rich, filling nature of the main dish.
How do I store leftover stuffed bell peppers?
Allow stuffed bell peppers to cool completely, then store in airtight containers in the refrigerator for 3-4 days. For reheating, use the oven at 350°F for 15-20 minutes or microwave individual portions for 2-3 minutes until heated through.
