Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe
These Stuffed Peppers With Ground Beef are a wholesome and colorful dinner option that combines seasoned ground beef, rice, tomatoes, and melted cheese inside tender bell peppers. Oven-baked to perfection, this recipe is easy to prepare, family-friendly, and ideal for meal prepping or freezing for later. Ready in about one hour and yielding six servings, these stuffed peppers offer a delicious and satisfying meal with Mediterranean-inspired flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Bell Peppers
- 6 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
Beef Filling
- 1 1/2 lbs ground beef (preferably 85/15 lean)
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce (plus extra for topping, optional)
- 2 tsp Italian seasoning
- 1 tsp smoked paprika (optional)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
Cheese and Garnish
- 1 1/2 cups shredded mozzarella cheese (or cheddar or a blend), divided
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly, slice off the tops, and carefully remove the seeds. If needed, trim the bottoms slightly so the peppers can stand upright in the baking dish. To soften them for better texture, microwave the peppers briefly or blanch them in boiling water for a minute before stuffing.
- Sauté Onions and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent—about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook until the beef is fully browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat from the skillet to keep the mixture from being greasy.
- Add Remaining Filling Ingredients: Stir in the cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika (if using), red pepper flakes (if using), salt, and black pepper. Let the mixture simmer gently for 5 to 6 minutes so the flavors blend well. Remove the skillet from heat and fold in 1 cup of the shredded cheese to add richness and help bind the filling.
- Stuff the Peppers: Carefully spoon the beef and rice mixture into each prepared bell pepper, packing the filling evenly. Arrange the stuffed peppers upright in a 9×13-inch baking dish. Optionally, spoon a little extra tomato sauce on top of each pepper for added moisture and flavor.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the peppers to cook through and the flavors to meld.
- Top with Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1/2 cup of shredded cheese over the tops of the peppers. Return them to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden.
- Serve and Garnish: Once out of the oven, let the stuffed peppers cool slightly so they hold their shape when served. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy your comforting, hearty meal.
Notes
- Pre-soften bell peppers by microwaving for 2-3 minutes or blanching in boiling water for 1 minute to ensure tender texture after baking.
- Drain excess liquid from diced tomatoes and after cooking the ground beef to prevent soggy stuffing.
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Use a blend of mozzarella and cheddar cheese for extra flavor variation.
- For extra heat, increase red pepper flakes or add a dash of hot sauce to the filling.
