Stuffed Bell Peppers with Ground Beef

Stuffed bell peppers with ground beef are warm, simple, and full of good flavor. This dish mixes savory ground beef, rice, tomato, and mild cheese inside bright bell peppers. It makes a filling family meal that many people enjoy. If you like easy comfort food, you will love this pepper recipe, and it fits into a weeknight or a casual weekend dinner. For another easy ground beef idea, try a tater tot casserole with ground beef recipe for a different, fun twist. These stuffed peppers are a real crowd-pleaser, and you will smile when you lift the lid, so get ready to cook and have fun making them.

how to prepare Stuffed Bell Peppers with Ground Beef

1. Preheat your oven to 375°F, wash the bell peppers, and cut the tops off. Remove seeds and membranes.
2. Cook 1 cup of rice according to package directions, set aside.
3. In a pan, heat 1 tablespoon oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cook until soft.
4. Add 1 pound ground beef, break it up and cook until no pink remains. Drain excess fat.
5. Stir in 1 cup cooked rice, 1 cup tomato sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Cook 2 to 3 minutes to blend flavors.
6. Spoon the beef and rice mix into each bell pepper, packing gently. Top each with a little shredded cheese if you like.
7. Place the stuffed peppers in a baking dish. Pour 1/2 cup water into the dish to keep peppers moist. Cover with foil.
8. Bake for 30 minutes, remove foil, and bake 10 more minutes until peppers are tender and cheese is melted. Let rest 5 minutes before serving.

Why You’ll Love Stuffed Bell Peppers with Ground Beef

• They are easy to make with simple pantry items, like ground beef, rice, and tomato sauce.
• The peppers look bright and make a nice plate for family meals or guests.
• You can change fillings, add veggies, or swap cheese to suit taste.
• They reheat well, so they work for meal prep and leftovers.

tips for success

• Choose firm bell peppers that stand upright, so they hold the filling well.
• Do not overfill, leave a little room at the top so filling does not spill in the oven.
• Cook the rice first, so it does not add extra moisture while baking.
• If peppers cook too fast on top, cover with foil until near the end, then uncover to brown.
• Taste the filling before stuffing, and add a little more salt or pepper if needed.

Serving Suggestions

• Serve with a simple green salad and a light vinaigrette.
• Add crusty bread or garlic bread to soak up the extra sauce.
• Top with fresh parsley or chopped basil for color.
• A side of steamed vegetables or roasted potatoes makes a full meal.

FAQs

Q: Can I make these ahead and bake later?

A: Yes, you can stuff the peppers and keep them covered in the fridge for up to one day. Bake when ready.

Q: Can I use ground turkey or chicken instead of beef?

A: Yes, ground turkey or chicken works. Watch seasoning, they tend to be milder than beef.

Q: How do I make this low carb?

A: Skip the rice and add more chopped veggies or cauliflower rice to the beef mix.

Q: Can I freeze stuffed peppers?

A: Yes, bake them first, then cool and freeze. Reheat in the oven until hot all the way through.

Q: Do I have to use cheese?

A: No, cheese is optional. You can top with sauce or fresh herbs instead.

Conclusion

For another take on stuffed peppers and more recipe ideas, see this detailed recipe from another kitchen, Ground Beef Stuffed Peppers – Salt & Lavender.

Stuffed Bell Peppers with Ground Beef

These warm, simple stuffed bell peppers are filled with hearty ground beef, rice, and cheese, making a satisfying family meal that's full of flavor.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Peppers

• 4 bell peppers Choose firm bell peppers that stand upright.

Stuffing

• 1 cup rice Cook according to package directions.
• 1 tablespoon oil For cooking the onion and garlic.
• 1 onion, chopped Cook with garlic.
• 2 cloves garlic, minced Cook until soft with onion.
• 1 pound ground beef Cook until no pink remains.
• 1 cup tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup water To keep peppers moist.
• to taste shredded cheese Optional topping.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Wash the bell peppers and cut the tops off. Remove seeds and membranes.
2. Cook 1 cup of rice according to package directions, set aside.

Cooking

1. In a pan, heat 1 tablespoon oil over medium heat. Add the chopped onion and minced garlic, cooking until soft.
2. Add 1 pound of ground beef, breaking it up, and cook until no pink remains. Drain excess fat.
3. Stir in the cooked rice, tomato sauce, salt, black pepper, and dried oregano. Cook for 2 to 3 minutes to blend flavors.

Assembly and Baking

1. Spoon the beef and rice mixture into each bell pepper, packing gently.
2. Top each with a little shredded cheese if desired.
3. Place the stuffed peppers in a baking dish. Pour 1/2 cup water into the dish to keep peppers moist. Cover with foil.
4. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted.
5. Let rest for 5 minutes before serving.

Notes

You can swap out ingredients to suit taste, such as using ground turkey or chicken, or adding different vegetables. These peppers store well for meal prep and leftovers.