Name: Stuffed Bell Peppers with Ground Beef and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 bell peppers (any color); 1 lb ground beef; 1 cup cooked white rice; 1 small onion, chopped; 2 cloves garlic, minced; 1 (15 oz) can tomato sauce; 1 (14.5 oz) can diced tomatoes; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup shredded cheddar cheese (optional); Fresh parsley for garnish (optional)

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A timeless comfort food, these Stuffed Bell Peppers with Ground Beef and Rice are filled with a delicious combination of seasoned ground beef, tender white rice, and flavorful tomato sauce. Baked until the peppers are soft and the filling is bubbling, this dish is hearty, satisfying, and a favorite around my dinner table.

Stuffed Bell Peppers with Ground Beef and Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 bell peppers (any color)

1 lb ground beef

1 cup cooked white rice

1 small onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese (optional for topping)

Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 375°F (190°C).

I slice the tops off the bell peppers and remove the seeds and membranes. Then, I stand them upright in a large baking dish.

In a large skillet over medium heat, I cook the ground beef until browned, then drain any excess grease.

I add the chopped onion and garlic, sautéing with the beef for about 2–3 minutes.

Then, I stir in the cooked rice, tomato sauce, diced tomatoes (with juice), Italian seasoning, salt, and black pepper. I let it simmer for 5 minutes to blend the flavors.

I spoon the beef and rice mixture evenly into each of the prepared peppers.

I cover the baking dish with foil and bake for 30 minutes.

After removing the foil, I top each pepper with shredded cheddar (if I’m using it) and bake for an additional 10–15 minutes, until the peppers are tender and the cheese is melted.

I finish by garnishing with fresh parsley and serving them hot.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 320 kcal per serving

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want a leaner option.

For a spicy twist, I add chopped jalapeños or a dash of red pepper flakes to the filling.

If I want to sneak in more veggies, I mix in finely chopped zucchini or mushrooms with the beef.

I’ve also made this with brown rice or quinoa instead of white rice for added fiber.

For a lower-carb version, I replace the rice with cauliflower rice.

Storage/Reheating

I store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes. I can also microwave individual portions for 2–3 minutes, though I find the oven keeps the texture best. These also freeze well—just wrap each cooled pepper tightly in foil and freeze for up to 3 months.

FAQs

How do I keep stuffed peppers from getting soggy?

I make sure to pre-bake the peppers just enough to soften but not overcook them. Using cooked rice and draining excess grease from the beef also helps keep the filling firm.

Can I make stuffed peppers ahead of time?

Yes, I often prep the filling and stuff the peppers a day ahead. I keep them covered in the fridge and bake them just before serving.

Do I have to cook the rice before stuffing the peppers?

Yes, I always use pre-cooked rice to ensure it blends well with the meat and sauce, and to avoid undercooked rice in the final dish.

Can I use other types of cheese?

Definitely. I’ve used mozzarella, Monterey Jack, or even pepper jack for a spicier kick. It’s all about personal taste.

Are stuffed peppers healthy?

They can be! I like that they’re balanced with protein, carbs, and vegetables. Using lean meat and skipping or reducing the cheese makes them even lighter.

Conclusion

Stuffed Bell Peppers with Ground Beef and Rice are a go-to classic for a reason. They’re flavorful, filling, and easy to customize based on what I have in my kitchen. Whether I’m making them for family dinner or meal prepping for the week, they always hit the spot.

📖 Recipe:

Stuffed Bell Peppers with Ground Beef and Rice

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 6 servings

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Description

A comforting and hearty dish, these stuffed bell peppers are filled with seasoned ground beef, cooked white rice, and tomato sauce, then baked to perfection for a satisfying and wholesome meal.

Instructions

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Stand them upright in a large baking dish.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add chopped onion and garlic to the skillet and sauté for 2–3 minutes.
Stir in cooked rice, tomato sauce, diced tomatoes (with juice), Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
Spoon the beef and rice mixture evenly into the prepared bell peppers.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil, top each pepper with shredded cheddar cheese (if using), and bake for an additional 10–15 minutes, until the peppers are tender and cheese is melted.
Garnish with fresh parsley and serve hot.