Cheesy Stuffed Bell Peppers with Ground Beef and Rice
Stuffed bell peppers with ground beef are one of those dinners that looks like more effort than it actually is. You brown some meat, stir in rice and tomatoes, pack it into peppers, and let the oven do the rest.
It’s a full meal in one dish, no side dishes required if you’re short on time, and it reheats well if you end up with extras.
Why This One Stays in the Rotation
The rice soaks up the tomato sauce as it bakes, so the filling stays moist instead of drying out under the cheese. I like using peppers that still have a little snap to them rather than baking them until they collapse.
Ground beef gives the filling enough body that it holds together when you cut into it, instead of spilling everywhere on the plate.
It’s also one of those recipes where the filling alone is good enough to eat with a spoon, pepper or no pepper.
Ingredients
- 6 large bell peppers (any color): choose ones with flat bottoms so they stand up on their own in the baking dish
- 1 lb ground beef, 85% lean: leaner beef keeps the filling from turning greasy
- 1 tbsp olive oil: for softening the onion
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cooked white rice: leftover rice from the night before works great here
- 1 can (14.5 oz) diced tomatoes, drained: draining them keeps the filling from getting watery
- 1 cup tomato sauce, divided: half goes into the filling, half goes on top
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup water: poured into the baking dish so the peppers steam a little as they bake
Variations / Substitutions
- Ground turkey or chicken instead of beef: leaner and milder, though you’ll want to add an extra pinch of salt since poultry carries less natural flavor.
- Quinoa instead of rice: adds a slightly nutty taste and more protein, and holds its shape well after baking.
- Add heat: stir in a diced jalapeño with the onion or a pinch of red pepper flakes with the seasoning for a filling with some kick.
- Dairy-free: skip the cheese or use a dairy-free shredded blend, and add a splash of the reserved tomato sauce on top so the peppers don’t look bare.
- Fresh herbs: swap the dried Italian seasoning for chopped fresh basil or oregano stirred in right before stuffing, for a brighter, greener taste.
Cheesy Ground Chicken Stuffed Peppers are another reader favorite dinner worth making next.
How to Make Cheesy Stuffed Bell Peppers with Ground Beef and Rice
Step 1: Hollow the Peppers
Preheat your oven to 375°F (190°C) first. Slice the tops off the 6 large bell peppers, scoop out the seeds and membranes with a spoon, and stand them upright in a 9×13 inch baking dish. Pour the 1/2 cup water into the bottom of the dish around the peppers.
You want the peppers snug enough that they don’t tip over once they’re filled, so nudge them together if the dish is roomy. They’ll look a little hollow and awkward right now, but that changes fast once the filling goes in.
Step 2: Sear the Beef and Onion
Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the diced small yellow onion and cook for about 4 minutes, until it turns soft and starts to look translucent at the edges.
Crumble in the 1 lb ground beef and cook for 6 to 7 minutes, breaking it up with a spatula as it goes, until no pink remains and it’s browned throughout. The skillet should sound a little less wet and start to sizzle once the beef is done.
Step 3: Simmer the Filling
Stir in the 3 cloves minced garlic, the drained 14.5 oz can of diced tomatoes, the 1 cup cooked white rice, 1/2 cup of the tomato sauce (save the other 1/2 cup for the top), the 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Let everything simmer over medium-low heat for 5 minutes, stirring now and then.
The mixture should thicken slightly and smell rich, almost like a Bolognese, by the time it’s ready. If it looks loose and soupy, give it another minute or two, it should hold its shape when you press a spoon into it.
Step 4: Stuff and Bake the Peppers
Spoon the filling into the 6 hollowed peppers, packing it in firmly and mounding it a little above the rim. Spoon the remaining 1/2 cup tomato sauce over the tops, cover the dish tightly with foil, and bake for 35 minutes at 375°F (190°C).
You’ll know they’re ready when a fork slides easily into the side of a pepper. The peppers will have softened and slumped just slightly, which is exactly what you want.
Step 5: Melt the Cheese and Serve
Remove the foil, scatter the 1 1/2 cups shredded cheddar cheese evenly over the tops, and slide the dish back into the oven, uncovered, for 8 to 10 minutes, until the cheese turns golden and bubbly at the edges. Serve right away while the cheese is still stretchy and the peppers are glossy from the sauce pooling underneath.
A Few Notes Before You Start
- Cut a thin slice off the bottom of any pepper that wobbles, just enough to give it a flat base without cutting into the cavity.
- Double the filling and freeze half unstuffed if you want a head start on another dinner later in the week.
- Leftover filling on its own makes a good lunch over a bed of greens, no pepper required.
- If your peppers are extra large, they may need a few extra minutes covered before the fork test passes.
Bake times shift a bit depending on how big your peppers are.
| Pepper size | Covered bake time | Uncovered with cheese |
|---|---|---|
| Small | 25 minutes | 6 minutes |
| Medium | 35 minutes | 8 minutes |
| Large | 40 minutes | 10 minutes |
Storing Leftovers
Refrigerate: Let the peppers cool, then store them in an airtight container for up to 4 days.
Reheating: Warm them in a 350°F (175°C) oven for about 15 minutes, or microwave individually for 2 to 3 minutes, until the center is hot all the way through.
What To Serve With Cheesy Stuffed Bell Peppers
A simple green salad with a sharp vinaigrette works well here, since the acidity cuts through the richness of the beef and melted cheese. Garlic bread or a crusty baguette is good for mopping up any sauce that pools in the baking dish. If you want something lighter on the side, roasted green beans add a bit of crunch against the soft texture of the peppers.
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes, assemble them up to the point of baking, cover, and refrigerate for up to a day. Add about 5 extra minutes to the covered bake time since they’ll be starting cold.
Can I freeze stuffed peppers?
Yes, freeze them unbaked and wrapped tightly for up to 3 months, then bake straight from frozen, adding about 20 extra minutes covered.
Do I need to use cooked rice, or can I use raw rice?
Use cooked rice. Raw rice won’t fully cook through in the time the peppers bake and will leave the filling gritty.
What if my peppers still won’t stand up straight?
Slice a thin layer off the bottom to create a flat base, or cut the peppers in half lengthwise instead of taking the tops off, so they lie flat in the dish.
Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
Ingredients
Method
- Cut the tops off the 6 bell peppers, remove the seeds, and stand them upright in a baking dish with the 1/2 cup water poured around them.
- Heat the 1 tbsp olive oil in a skillet, sauté the diced onion for 4 minutes, then brown the 1 lb ground beef for 6 to 7 minutes.
- Stir in the garlic, drained tomatoes, cooked rice, 1/2 cup of the tomato sauce, Italian seasoning, salt, and pepper, and simmer for 5 minutes.
- Stuff the filling into the peppers, top with the remaining 1/2 cup tomato sauce, cover with foil, and bake at 375°F (190°C) for 35 minutes.
- Uncover, top with the shredded cheddar cheese, and bake for another 8 to 10 minutes until melted and golden.
Notes
