Ground Beef Stuffed Bell Peppers with Rice

Introduction

Stuffed bell peppers are one of the most comforting and satisfying meals you can put on the table. This version, made with seasoned ground beef, rice, tomatoes, and cheese, creates a wholesome dish that’s hearty, flavorful, and colorful. Baked until the peppers are tender and the filling is perfectly cooked, these peppers are a complete meal on their own—combining protein, grains, and vegetables all in one.

This dish has a long tradition in many cultures, from Mediterranean to American kitchens, and continues to be a weeknight favorite. Whether you’re looking for a budget-friendly recipe, a make-ahead option, or a healthy family dinner, Ground Beef Stuffed Bell Peppers with Rice is the answer.

Why I Love This Recipe

I love this recipe because it’s simple but feels special. The filling is savory, hearty, and full of flavor, while the peppers act as natural edible bowls that make the meal both fun and nutritious. The melted cheese topping adds that extra indulgence, making every bite comforting.

Another reason I love it is its versatility. You can make it ahead, freeze it, or easily adapt it with different grains, proteins, or vegetables. Plus, it’s colorful and visually appealing, which makes it great for serving guests or picky eaters.

Why It’s a Must-Try Dish

This dish is a must-try because:

1. Balanced and complete meal – protein, veggies, and rice all in one.
2. Healthy yet comforting – hearty filling with nutritious peppers.
3. Family-friendly – loved by adults and kids alike.
4. Meal-prep friendly – freezes and reheats beautifully.
5. Versatile – easy to adapt with different flavors and ingredients.

Recipe Details

• Course: Main Course
• Cuisine: American Comfort Food
• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Calories: ~350 per serving

Ingredients

For the Peppers:

• 6 large bell peppers (any color, tops cut off, seeds removed)

For the Filling:

• 1 lb (450 g) ground beef
• 1 tbsp olive oil (if needed)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes (with juice)
• 1 cup cooked rice (white or brown)
• 1 cup tomato sauce (plus extra for topping)
• 1 tsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 cup shredded mozzarella or cheddar cheese (divided)

Step-by-Step Preparation

Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds/membranes.
3. Blanch peppers in boiling water for 3 minutes (optional, for softer peppers). Drain and set aside.

Step 2: Cook the Filling

1. In a skillet, cook ground beef until browned. Drain excess fat.
2. Add onion and garlic, sauté until softened (3–4 minutes).
3. Stir in diced tomatoes, cooked rice, tomato sauce, Worcestershire, oregano, basil, paprika, salt, and pepper. Simmer 5–7 minutes.
4. Stir in ½ cup cheese until melted and combined.

Step 3: Stuff the Peppers

1. Place peppers upright in a 9×13-inch baking dish.
2. Spoon filling into each pepper, pressing lightly to pack.
3. Top with a spoonful of tomato sauce and sprinkle with remaining cheese.

Step 4: Bake

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

How to Serve

• Serve hot, garnished with fresh parsley.
• Pair with a simple side salad, garlic bread, or roasted vegetables.
• For a lighter meal, serve just one pepper with a fresh green salad.

Recipe Tips

• Blanching peppers before baking ensures they’re tender.
• Use leftover rice for quicker prep.
• For richer flavor, add a splash of red wine to the filling.
• Shred your own cheese for best melting.

Variations

1. Mexican-Style Peppers – Use salsa instead of tomato sauce, add black beans, corn, and taco seasoning.
2. Italian-Style Peppers – Use Italian sausage with beef, add Parmesan, and use marinara sauce.
3. Vegetarian Peppers – Replace beef with lentils, quinoa, or mushrooms.
4. Low-Carb Peppers – Replace rice with riced cauliflower.
5. Cheesy Peppers – Mix cream cheese or ricotta into the filling for extra creaminess.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (Unbaked): Stuff peppers, wrap tightly, and freeze up to 3 months. Bake from frozen at 350°F (175°C) for 45–50 minutes.
• Freezer (Baked): Cool completely, portion, and freeze. Reheat in oven or microwave.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Large pot (if blanching peppers)
• Foil

Conclusion

These Ground Beef Stuffed Bell Peppers with Rice are a wholesome, comforting, and colorful dish that’s as delicious as it is versatile. With a savory beef-and-rice filling, tender peppers, and cheesy topping, this meal is perfect for busy weeknights, family dinners, or meal prep. Whether you stick to the classic version or try one of the variations, stuffed peppers are a timeless recipe that deserves a place in your kitchen.

Print Recipe

Ground Beef Stuffed Bell Peppers with Rice

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 350 per serving

Description

Stuffed bell peppers are one of the most comforting and satisfying meals you can put on the table. This version, made with seasoned ground beef, rice, tomatoes, and cheese, creates a wholesome dish that’s hearty, flavorful, and colorful.

Ingredients

Scale

1/2x 1x 2x 3x

For the Peppers:

• 6 large bell peppers (any color, tops cut off, seeds removed)

For the Filling:

• 1 lb (450 g)
• 1 tbsp olive oil (if needed)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz)
• 1 cup cooked rice (white or brown)
• 1 cup tomato sauce (plus extra for topping)
• 1 tsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 cup shredded mozzarella or cheddar cheese (divided)

Instructions

1. Step 1: Prepare the Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds/membranes. Blanch peppers in boiling water for 3 minutes (optional, for softer peppers). Drain and set aside.
2. Step 2: Cook the Filling: In a skillet, cook ground beef until browned. Drain excess fat. Add onion and garlic, sauté until softened (3–4 minutes). Stir in diced tomatoes, cooked rice, tomato sauce, Worcestershire, oregano, basil, paprika, salt, and pepper. Simmer 5–7 minutes. Stir in ½ cup cheese until melted and combined.
3. Step 3: Stuff the Peppers: Place peppers upright in a 9x13-inch baking dish. Spoon filling into each pepper, pressing lightly to pack. Top with a spoonful of tomato sauce and sprinkle with remaining cheese.
4. Step 4: Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly.

Keywords: Ground Beef Stuffed Bell Peppers with Rice