Stuffed Bell Peppers With Ground Beef – A Comforting Weeknight Favorite
Stuffed bell peppers with ground beef are one of those meals that feel homey the second they hit the oven. They’re colorful, hearty, and easy to make with simple ingredients you probably already have. The filling is savory and satisfying, and the tender peppers hold everything together without getting mushy.
This is a great dinner when you want something cozy but not complicated. It also reheats well, so leftovers actually feel like a win.
Stuffed Bell Peppers With Ground Beef – A Comforting Weeknight Favorite
Ingredients
Method
- Prep the peppers. Slice off the tops and remove seeds and membranes.If a pepper wobbles, shave a thin slice off the bottom to help it stand upright. Set aside the tops if you want to chop the usable parts into the filling.
- Par-cook (optional but helpful). To soften peppers, boil them in salted water for 3 to 4 minutes or microwave in a covered dish with a splash of water for 4 to 5 minutes. Drain well.This step ensures tender peppers after baking.
- Heat the oven. Preheat to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers snugly. Pour in 1/2 cup broth or water to help steam during baking.
- Cook the aromatics. Warm olive oil in a large skillet over medium heat.Add onion (and chopped pepper tops, if using) and cook until softened, 4 to 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef. Add ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink. Drain excess fat if needed for a cleaner flavor.
- Build the filling. Stir in tomato sauce, drained diced tomatoes, Worcestershire, Italian seasoning, smoked paprika, and red pepper flakes if using.Simmer 3 to 5 minutes to thicken. Taste and adjust salt and pepper.
- Fold in rice and a little cheese. Mix in the cooked rice and about 1/2 cup of the shredded cheese. The mixture should be moist but not soupy.If dry, splash in a bit of tomato sauce or broth.
- Stuff the peppers. Spoon the filling into each pepper, packing gently to the top. Arrange them in the prepared baking dish.
- Bake covered. Cover the dish with foil and bake for 25 minutes. This lets the peppers steam and the flavors meld.
- Add cheese and finish. Uncover, top with the remaining cheese, and bake another 10 to 15 minutes until the cheese is melted and lightly golden and the peppers are tender.
- Rest and serve. Let the peppers rest 5 minutes.Garnish with chopped parsley or basil. Serve with a side salad or crusty bread if you like.
Why This Recipe Works
The balance between the sweet bell peppers and the savory beef and tomato filling makes every bite feel complete. A little rice stretches the mixture and soaks up flavor, while onions, garlic, and spices add depth.
Baking the peppers softens them just enough so they’re fork-tender but still hold their shape. A final layer of cheese locks in moisture and adds a creamy finish. It’s a classic combo that’s forgiving and customizable, whether you like it mild or a little spicy.
Shopping List
- Bell peppers (6) – any color, medium to large
- Ground beef (1 to 1.25 pounds) – 80/20 or 85/15 for good flavor
- Cooked rice (1 to 1.5 cups) – white, brown, or leftover rice
- Onion (1 small), diced
- Garlic (3 cloves), minced
- Tomato sauce (1 can, 15 ounces) or crushed tomatoes
- Diced tomatoes (1 can, 14.5 ounces), drained
- Worcestershire sauce (1 tablespoon) for umami
- Italian seasoning (2 teaspoons) or a mix of oregano and basil
- Smoked paprika (1 teaspoon) for warmth
- Red pepper flakes (optional, 1/4 teaspoon)
- Shredded cheese (1.5 to 2 cups) – mozzarella, Monterey Jack, or cheddar
- Olive oil (1 to 2 tablespoons)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
- Chicken or beef broth (1/2 cup) for the baking dish (optional but helpful)
Instructions
- Prep the peppers. Slice off the tops and remove seeds and membranes.If a pepper wobbles, shave a thin slice off the bottom to help it stand upright. Set aside the tops if you want to chop the usable parts into the filling.
- Par-cook (optional but helpful). To soften peppers, boil them in salted water for 3 to 4 minutes or microwave in a covered dish with a splash of water for 4 to 5 minutes. Drain well.This step ensures tender peppers after baking.
- Heat the oven. Preheat to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers snugly. Pour in 1/2 cup broth or water to help steam during baking.
- Cook the aromatics. Warm olive oil in a large skillet over medium heat.Add onion (and chopped pepper tops, if using) and cook until softened, 4 to 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef. Add ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink. Drain excess fat if needed for a cleaner flavor.
- Build the filling. Stir in tomato sauce, drained diced tomatoes, Worcestershire, Italian seasoning, smoked paprika, and red pepper flakes if using.Simmer 3 to 5 minutes to thicken. Taste and adjust salt and pepper.
- Fold in rice and a little cheese. Mix in the cooked rice and about 1/2 cup of the shredded cheese. The mixture should be moist but not soupy.If dry, splash in a bit of tomato sauce or broth.
- Stuff the peppers. Spoon the filling into each pepper, packing gently to the top. Arrange them in the prepared baking dish.
- Bake covered. Cover the dish with foil and bake for 25 minutes. This lets the peppers steam and the flavors meld.
- Add cheese and finish. Uncover, top with the remaining cheese, and bake another 10 to 15 minutes until the cheese is melted and lightly golden and the peppers are tender.
- Rest and serve. Let the peppers rest 5 minutes.Garnish with chopped parsley or basil. Serve with a side salad or crusty bread if you like.
Keeping It Fresh
Leftovers keep well in the fridge for up to 4 days. Store peppers in an airtight container with any pan juices to keep them moist.
Reheat in the oven at 350°F (175°C) for 15 to 20 minutes, or microwave in 60-second bursts until warmed through. For freezing, wrap individually and freeze up to 3 months. Thaw overnight in the fridge, then reheat in the oven so the peppers don’t turn watery.
Benefits of This Recipe
- Balanced meal in one dish. You’ve got protein, veggies, and carbs in a single pepper.
- Budget-friendly. Rice stretches the beef, and pantry staples do the heavy lifting for flavor.
- Customizable. Swap cheeses, adjust spices, or use different grains without changing the method.
- Great for meal prep. They hold up well, freeze nicely, and reheat without losing texture.
- Family-friendly. Mild flavors with room to add heat for spice lovers.
Pitfalls to Watch Out For
- Undercooked peppers. If you skip par-cooking, you may need extra baking time.Check tenderness before adding the final cheese layer.
- Watery filling.</-strong> Drain diced tomatoes well and simmer the sauce to reduce. Watery filling leads to soggy peppers.
- Greasy taste. Use 85/15 beef and drain excess fat. Too much fat dulls the flavors.
- Overpacking the filling. Compressing too tightly makes the center dense.Lightly spoon and tap to settle instead.
- Skipping seasoning. Taste the filling before stuffing. The peppers themselves are mild, so the filling should be well seasoned.
Variations You Can Try
- Southwest style. Add black beans, corn, chili powder, cumin, and pepper jack cheese. Finish with cilantro and a squeeze of lime.
- Greek-inspired. Use oregano, cinnamon pinch, and lemon zest.Swap rice for orzo and top with crumbled feta.
- Low-carb swap. Replace rice with riced cauliflower. Cook it briefly with the beef mixture to soften.
- Italian comfort. Stir in chopped spinach and use mozzarella and Parmesan. Add fresh basil at the end.
- Turkey or chicken. Ground turkey or chicken works well; add a splash of olive oil and don’t overcook to keep it juicy.
- Quinoa base. Use cooked quinoa for extra protein and a nutty taste.Season a touch more to keep flavors balanced.
FAQ
Do I have to cook the rice before mixing it in?
Using cooked rice is the most reliable method. It keeps the filling moist and prevents crunchy bits. If you only have uncooked rice, simmer it in the sauce until nearly tender before stuffing.
Can I make these ahead of time?
Yes.
Assemble the stuffed peppers, cover, and refrigerate up to 24 hours. Add 5 to 10 extra minutes to the first covered bake since they’ll be cold.
What color bell peppers are best?
Red, yellow, and orange are sweeter and great for a softer, richer result. Green peppers are more savory and slightly bitter, which pairs nicely with beef if you prefer a classic flavor.
How do I keep the peppers from tipping over?
Use a snug baking dish so they support each other, or slice a thin sliver off the bottom of each pepper to create a stable base.
Avoid cutting too deep to prevent leaks.
What cheese melts best on top?
Mozzarella and Monterey Jack melt smoothly. Cheddar adds sharpness but can oil out if used alone; blending cheddar with mozzarella works well.
Can I skip the cheese?
Absolutely. The peppers will still be flavorful.
For a dairy-free finish, drizzle with olive oil and sprinkle with fresh herbs or toasted breadcrumbs before serving.
How will I know the peppers are done?
They should be fork-tender but not collapsing, and the filling should be hot and bubbly. If they’re still firm after the covered bake, add 5 to 10 more minutes before topping with cheese.
Final Thoughts
Stuffed bell peppers with ground beef hit that sweet spot between comfort and convenience. They’re colorful, filling, and easy to tailor to your taste or what’s in the pantry.
With a few simple steps and solid seasoning, you get a dinner that looks impressive and tastes even better. Make a full pan and enjoy the leftovers—you’ll be glad you did.
