Ground Beef Stuffed Peppers are an easy and tasty meal you can make any day. You take large bell peppers and fill them with a mix of cooked rice, seasoned ground beef, tomato sauce, and cheese. Then, you bake them until the peppers are soft and the cheese is melted. This recipe is simple, filling, and great for feeding your family or guests without much fuss.
Why We Love This Ground Beef Stuffed Peppers Recipe
You’ll love how this recipe combines flavor, nutrition, and comfort. It’s a great way to use pantry staples like rice, canned tomatoes, and ground beef. The bell peppers serve as natural bowls, keeping things tidy and fun to serve. Each pepper is packed with a balanced blend of protein, vegetables, and carbs. The melted cheddar cheese on top gives it a satisfying finish. Plus, you can prep most of it ahead of time. Whether you’re feeding a hungry family or hosting a casual dinner, this dish is sure to impress with its classic appeal and rich taste. Even picky eaters tend to come back for seconds.
Ingredients about Ground Beef Stuffed Peppers
To make these ground beef stuffed peppers, you’ll need fresh produce and simple staples. Pick bell peppers that are firm and roughly the same size so they cook evenly. Any color will work, but red, yellow, and orange are slightly sweeter, while green has a sharper flavor. The ground beef should be lean, and the rice can be made in advance to save time. This recipe also welcomes a bit of personalization depending on what you have on hand.
- 1 cup cooked rice (white jasmine rice recommended)
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes or tomato sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese blend, divided
- Salt and pepper to taste
How to Make Ground Beef Stuffed Peppers Directions
Start by preparing the rice if you haven’t done so already. You’ll need about 1 cup of cooked rice. Using leftover rice is a great time-saver.
Preheat your oven to 400°F and adjust the rack to the middle position. Wash the bell peppers and slice off the tops, just like you’re carving a pumpkin. Remove the seeds and membranes inside, then set the cleaned peppers upright in a baking dish. Pour one cup of water into the base of the dish to help steam the peppers during baking.
Chop up the usable parts of the pepper tops and toss them into a skillet with olive oil and chopped onion. Sauté over medium-high heat for about five minutes until they begin to soften.
Add the lean ground beef to the skillet. Break it apart as it cooks so it browns evenly. After about eight minutes, when the beef is fully cooked, drain off any extra fat. Add in the minced garlic, crushed tomatoes or tomato sauce, Worcestershire sauce if you’re using it, and Italian seasoning. Let the mixture warm through.
Remove the skillet from the heat and stir in the cooked rice and one cup of shredded cheese. Add salt and pepper to taste. Don’t be shy with the seasoning—the bell peppers will absorb a lot of flavor, so this is your chance to make the filling bold and savory.
Spoon the filling into each prepared bell pepper, packing it in tightly. Cover the baking dish with foil to trap the steam. Bake the peppers in the oven for 40 minutes. At this point, the peppers should be tender but still hold their shape.
Uncover the dish, sprinkle the remaining cheese over each pepper, and return to the oven uncovered. Bake for another 5–10 minutes until the cheese melts. If you prefer a golden top, you can broil them for the last few minutes.
How to Serve Ground Beef Stuffed Peppers
These stuffed peppers are a complete meal all on their own. Each one is filled with meat, rice, and vegetables, making them perfectly balanced. Serve them directly from the baking dish to your plate for a homey presentation. Garnish with a sprinkle of fresh herbs like chopped parsley or green onion if you like a pop of color and freshness.
For sides, a crisp green salad or some roasted vegetables make a great match. If you want to make it a heartier spread, pair them with a slice of crusty bread or some mashed potatoes. These peppers are filling, so one per person is usually just right.
Expert Tips: Ground Beef Stuffed Peppers
Choose bell peppers with flat bottoms so they stand up in the dish without tipping. Look for ones with four bumps on the bottom for more stability.
Cook the rice in advance and store it in the fridge to cut down on prep time. This recipe works with leftover rice too, which makes it even easier.
Don’t skip the water in the baking dish. It creates steam that helps the peppers soften during baking without drying out.
Use lean ground beef to keep the dish from becoming greasy. If your beef has more fat, be sure to drain it after browning.
Taste the filling before you stuff the peppers. This is your chance to adjust the salt and seasoning so the final dish is flavorful.
If you’re short on time, you can microwave the peppers for a few minutes before stuffing to speed up the cooking process.
How to Store Ground Beef Stuffed Peppers
After the stuffed peppers have cooled, transfer them to an airtight container. Store them in the refrigerator for up to four days. They reheat well in the microwave—just cover them with a damp paper towel to help retain moisture.
You can also freeze these peppers. Wrap each one individually in foil or plastic wrap, then place them in a freezer bag. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F until heated through.
Variation of Ground Beef Stuffed Peppers
There are many ways to make this recipe your own. Swap the ground beef for ground turkey or chicken for a lighter version. You can also use quinoa or cauliflower rice instead of regular rice if you’re looking for a lower-carb option.
Add black beans, corn, or chopped spinach to the filling for extra nutrients. For a spicier kick, stir in some chopped jalapeños or red pepper flakes.
Try different cheeses like Monterey Jack, mozzarella, or pepper jack for a new flavor twist. If you like a more Mediterranean flavor, add some olives, feta, and a bit of oregano.
For a fun change, cut the peppers in half lengthwise and fill each half. They cook faster and make great portions for kids or lighter meals.
FAQ
Can I make ground beef stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Store them covered in the fridge and bake when you’re ready to eat.
What kind of rice is best for stuffed peppers?
White jasmine rice works great, but you can use any type you have, including brown rice or even a rice blend.
Do I need to pre-cook the peppers before stuffing?
No, the baking time with water in the dish steams them enough. If you like them very soft, you can microwave them for a few minutes before stuffing.
Can I freeze leftover ground beef stuffed peppers?
Yes, they freeze well. Wrap them individually and freeze for up to three months. Reheat in the oven for best results.
What cheese works best for this recipe?
Cheddar cheese is a classic choice, but you can use any melting cheese like mozzarella or a pre-shredded cheese blend.
Can I make this dish without rice?
Yes, you can use cauliflower rice or leave it out completely. Just be sure to add more vegetables or beans to bulk up the filling.
Ground Beef Stuffed Peppers
Equipment
- Baking Dish
- Skillet
- Medium Saucepan
Ingredients
- 1 cup cooked rice white jasmine rice recommended
- 6 large bell peppers any color
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1 14-ounce can crushed tomatoes or tomato sauce
- 1 teaspoon Worcestershire sauce optional
- 1/2 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat your oven to 400°F (200°C) and prepare the bell peppers by slicing off the tops and removing seeds.
- Heat olive oil in a skillet over medium-high heat. Sauté chopped onion and the usable parts of the pepper tops until softened.
- Add ground beef to the skillet, cooking until browned. Drain excess fat.
- Stir in minced garlic, crushed tomatoes, Worcestershire sauce, and Italian seasoning. Cook until heated through.
- Remove from heat and mix in cooked rice and one cup of shredded cheese. Season with salt and pepper.
- Stuff each bell pepper with the beef mixture, packing it in tightly. Place peppers upright in a baking dish and add one cup of water to the bottom.
- Cover the dish with foil and bake for 40 minutes. Remove foil and sprinkle remaining cheese on top.
- Return to the oven and bake for another 5-10 minutes until cheese is melted. Optional: broil for a golden top.
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