Ground Beef Stuffed Peppers

Are you looking for a delicious and easy meal that your whole family will enjoy? Ground beef stuffed peppers are a fantastic option! These colorful peppers are packed with a savory filling of ground beef, rice, and spices, all topped with melted cheese.

They’re not only satisfying but also full of flavor. Whether you’re cooking for a busy weeknight dinner or preparing a meal for a special occasion, this recipe is sure to please everyone at the table.

I love this recipe because it’s quick and easy to prepare. After a busy day, the last thing I want is to spend hours in the kitchen, but these stuffed peppers can be ready in just under an hour.

They’re perfect for busy weeknights, but they also make for a great meal when entertaining guests or having a family dinner. And since you can prepare the filling ahead of time, they’re a wonderful option for meal prep too. With just a few simple ingredients, you can create a comforting and satisfying meal that feels like a treat without breaking the bank.

What makes these stuffed bell peppers so special is their balance of comfort and nutrition. The bell peppers offer a light, slightly sweet crunch, while the ground beef filling is hearty and flavorful.

You can customize the filling by adding different veggies, spices, or beans, making it versatile and adaptable to your tastes. Plus, the cheese on top gives that extra touch of indulgence that everyone loves. It’s a dish that feels like a warm hug on a plate!

About Ground Beef Stuffed Peppers

Stuffed bell peppers are a classic dish that combines simple ingredients to create a flavorful and satisfying meal. The concept is simple—bell peppers are hollowed out and filled with a delicious mixture of ground beef, rice, tomatoes, and seasonings, then baked until tender. The result? A well-balanced dish that’s both comforting and nutritious.

What sets this recipe apart from other stuffed pepper variations is the use of ground beef, which adds a rich, hearty flavor that pairs perfectly with the natural sweetness of the bell peppers. Unlike some versions that use quinoa or lentils, this one sticks to a classic, meaty filling that’s perfect for those who love a traditional, savory taste. Plus, it’s easily adaptable—you can switch up the seasonings, add cheese, or even use different types of meat like turkey or sausage to keep things interesting!

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Why You’ll Love It

1. It’s a Complete Meal in One – No need to worry about side dishes! These stuffed peppers have protein, veggies, and grains all in one, making them a well-rounded and filling meal.
2. Kid-Friendly and Crowd-Pleasing – Even picky eaters love the cheesy, beefy goodness inside these peppers. You can also make mini versions using smaller bell peppers for kids!
3. Great for Meal Prep – You can prepare the filling in advance, store it in the fridge, and stuff the peppers when you’re ready to bake. Leftovers also reheat beautifully for a quick and easy meal.
4. Customizable to Your Taste – Add in your favorite ingredients, like mushrooms, black beans, or even a bit of spice with jalapeños. You can also swap the ground beef for turkey or chicken to lighten it up.
5. Budget-Friendly and Simple – This dish is made with pantry staples like rice, canned tomatoes, and ground beef, so you don’t have to spend a lot to make a delicious homemade meal.

Ingredients

For the Peppers:

• 4 large bell peppers (any color)

For the Filling:

• 1 lb ground beef
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup tomato sauce (plus extra for topping)
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for extra flavor)

For the Topping:

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 tbsp fresh parsley or cilantro, chopped (for garnish)

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Ingredient Notes

• Bell Peppers: Any color works, but red, yellow, and orange peppers tend to be sweeter, while green peppers have a milder, slightly bitter taste.
• Ground Beef: I recommend using 80/20 ground beef for the best balance of flavor and juiciness. If you prefer a leaner option, you can use ground turkey or chicken.
• Rice: Leftover rice works great for this recipe! If you’re cooking fresh rice, make sure it’s slightly cooled before mixing it with the beef.
• Tomato Sauce: If you like a little extra sauce, you can drizzle more on top before baking for a richer taste.
• Cheese: Cheddar and mozzarella melt beautifully, but feel free to use Parmesan for a sharper flavor or pepper jack for a little heat.

Kitchen Tools Needed

• Large skillet – For browning the ground beef and cooking the filling. A non-stick or cast-iron skillet works great.
• Cutting board & knife – To chop the onions and garlic and prepare the bell peppers. A sharp chef’s knife makes slicing the peppers much easier!
• Mixing spoon or spatula – For stirring the filling while it cooks. A wooden spoon is my go-to because it’s sturdy and easy to clean.
• Measuring cups & spoons – To ensure you get the right balance of seasonings, rice, and tomato sauce.
• Baking dish (9×13 inch) – Holds the stuffed peppers while they bake. If you have a glass or ceramic baking dish, it helps distribute heat evenly.
• Aluminum foil – This helps keep the peppers from drying out while they bake. If you like a bit of a roasted texture, you can remove it halfway through cooking.
• Cheese grater (optional) – If you’re using block cheese instead of pre-shredded, grating it fresh gives a creamier melt!

I love using my Lodge Cast Iron Skillet for cooking the filling—it holds heat well and gives everything a nice, even cook. And for baking, my Pyrex glass baking dish is perfect because it makes cleanup super easy!

Cooking Instructions

Step 1: Prepare the Bell Peppers (10 minutes)

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside. If the peppers don’t sit upright, trim the bottom slightly (without cutting through).
3. Arrange the hollowed-out peppers in the baking dish so they’re ready to be filled.

Pro Tip: If you like softer peppers, blanch them in boiling water for 2-3 minutes before stuffing. This makes them extra tender!

Step 2: Cook the Filling (15 minutes)

4. Heat a large skillet over medium heat. Add 1 lb ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes).
5. Drain any excess grease, then add 1 diced onion and 2 minced garlic cloves. Cook for another 2-3 minutes until fragrant.
6. Stir in 1 cup cooked rice, 1 can drained diced tomatoes, 1/2 cup tomato sauce, and all seasonings (Italian seasoning, salt, pepper, paprika). Mix well and let it simmer for 5 minutes to blend the flavors.

I love tasting the filling at this stage—this is where you can adjust seasonings if needed!

Step 3: Stuff the Peppers & Bake (30-35 minutes)

7. Spoon the beef mixture evenly into each bell pepper, packing it in gently.
8. Pour a little extra tomato sauce over the tops for extra moisture. Cover the dish with foil.
9. Bake in the preheated oven for 25 minutes. Then, remove the foil, sprinkle shredded cheese on top, and bake uncovered for another 5-10 minutes until the cheese is melted and bubbly.

Pro Tip: If you love a golden, crispy cheese topping, turn on the broiler for the last 2 minutes!

Step 4: Serve & Enjoy!

10. Remove from the oven and let the peppers sit for 5 minutes before serving. Sprinkle with fresh parsley or cilantro for a pop of color.
11. Serve hot, and enjoy these delicious, cheesy stuffed peppers!

Tips and Tricks for Success

• Pre-cook the peppers for extra tenderness – If you like softer bell peppers, try blanching them in boiling water for 2-3 minutes before stuffing. This helps cut down on baking time and makes them extra tender!
• Use leftover rice for convenience – Day-old rice works best because it’s drier and absorbs flavors better. If you’re cooking fresh rice, let it cool slightly before mixing it in.
• Make them ahead of time – You can prepare the filling up to 2 days in advance and store it in the fridge. When you’re ready to bake, just stuff the peppers and pop them in the oven!
• Don’t skip the extra sauce! – Adding a little extra tomato sauce on top before baking keeps the filling juicy and prevents the peppers from drying out.
• Customize the spice level – Love a little heat? Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the beef mixture for an extra kick!

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Ingredient Substitutions and Variations

• Meat Alternatives: Swap ground beef for ground turkey, chicken, or even plant-based crumbles for a vegetarian version. If using lean meats, add a little olive oil to keep the filling moist.
• Low-Carb Option: Skip the rice and replace it with cauliflower rice or finely chopped mushrooms for a lighter version.
• Cheese Options: Mix things up with pepper jack for spice, Parmesan for a salty bite, or smoked gouda for a richer flavor.
• Mexican-Inspired Twist: Replace Italian seasoning with taco seasoning, use black beans instead of rice, and top with avocado or salsa before serving.
• Greek-Style Variation: Swap the tomato sauce for marinara, add feta cheese, and season with oregano and lemon zest for a Mediterranean spin.

Serving Suggestions

• With a Side Salad – A fresh green salad with a light vinaigrette balances the hearty stuffed peppers perfectly. I love pairing them with a simple arugula salad with lemon dressing for a refreshing contrast.
• Garlic Bread or Dinner Rolls – Serve with warm, buttery garlic bread or soft dinner rolls to soak up any extra sauce. It makes the meal even more satisfying!
• Steamed or Roasted Vegetables – If you want an extra serving of veggies, try serving these with roasted zucchini, asparagus, or steamed broccoli for a nutrient-packed plate.
• Mashed or Roasted Potatoes – For a comfort food twist, serve your stuffed peppers with a side of garlic mashed potatoes or crispy roasted potatoes. It’s a filling and cozy combo!
• Topped with Sour Cream or Avocado – A dollop of sour cream, guacamole, or diced avocado on top adds creaminess and a fresh touch, especially if you’ve made a spicier version!

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Storage and Reheating Instructions

Storing Leftovers:

• Let the stuffed peppers cool completely before storing.
• Place them in an airtight container and refrigerate for up to 4 days.
• For longer storage, freeze them in a freezer-safe container for up to 3 months.

Reheating Instructions:

• Oven (Best Method): Place the peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until heated through. If frozen, thaw overnight before reheating.
• Microwave (Quick Method): Cut the pepper in half, cover with a damp paper towel, and microwave for 1-2 minutes in 30-second intervals.
• Air Fryer (For a Crispier Top): Heat at 350°F for 5-7 minutes until warmed through and slightly crispy on top.

When reheating in the oven, I like to add a spoonful of extra tomato sauce on top before baking—it keeps the filling from drying out and adds fresh flavor!

Frequently Asked Questions

Can I make stuffed peppers without rice?

Yes! You can substitute rice with quinoa, cauliflower rice, or even lentils for a lower-carb or protein-packed alternative. The texture will still be delicious and hearty!

Do I need to cook the peppers before stuffing them?

Not necessarily! If you like firmer peppers, you can stuff them raw. But if you prefer softer, more tender peppers, try blanching them in boiling water for 2-3 minutes before stuffing.

Can I make these ahead of time?

Absolutely! You can prep the filling and store it in the fridge for up to 2 days before stuffing the peppers and baking. You can also assemble the stuffed peppers and refrigerate them uncooked for up to 24 hours.

How do I keep my stuffed peppers from getting watery?

To avoid excess moisture, drain the diced tomatoes well before adding them to the filling. Also, using cooked rice (instead of freshly made) helps absorb extra liquid.

Can I freeze stuffed peppers?

Yes! Stuff the peppers, let them cool completely, then wrap them individually in plastic wrap and foil before freezing for up to 3 months. To reheat, thaw it overnight in the fridge and bake at 350°F for 20-25 minutes.

What’s the best way to reheat them?

The oven is the best method for even reheating—bake at 350°F for 15-20 minutes. For a quicker option, microwave in 30-second intervals until heated through. If they seem dry, add a spoonful of tomato sauce before reheating!

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I’d love to hear how these Ground Beef Stuffed Bell Peppers turn out for you! Do you like to add any fun twists to the recipe? Let me know in the comments, and don’t forget to share this with someone who loves a cozy, delicious meal!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!