If you’re looking for a hearty, flavorful meal that’s easy to prep and family-approved, these stuffed bell peppers with ground beef are just what you need. Packed with seasoned ground beef, cooked rice, diced tomatoes, and melty cheese, they deliver a satisfying bite in every forkful. This classic stuffed pepper recipe is a simple and delicious dinner that works for busy weeknights or a cozy weekend meal.
Baked until the peppers are perfectly tender and the filling is rich and saucy, this is one of those easy stuffed pepper recipes that never gets old. Whether you make a big batch to freeze or serve it fresh out of the oven, you’ll love how versatile and comforting these stuffed bell peppers can be.
Table of Contents
Why You’ll Love This Recipe
Here’s why this ground beef stuffed bell pepper recipe is a regular favorite:
• Classic flavor: The mix of seasoned ground beef, tomato, garlic, and onion brings a warm, savory flavor everyone loves.
• Balanced and filling: With rice, meat, and vegetables in every bite, it’s a complete meal in one dish.
• Simple ingredients: You likely already have most of the ingredients in your kitchen.
• Customizable: Switch out the protein, use brown rice or quinoa, or add different spices to suit your taste.
• Perfect for meal prep: These peppers reheat well and can even be frozen for later.
If you’ve never made stuffed peppers before, this is a great starting point. It’s a no-fuss, foolproof recipe that delivers big flavor without the hassle.
Ingredients
Here’s everything you’ll need to make these classic stuffed bell peppers with ground beef:
For the Peppers:
• 4 large bell peppers (any color, tops cut off, seeds and membranes removed)
For the Filling:
• 1 lb ground beef (lean ground beef works best)
• 1 cup cooked white rice (or brown rice)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• ½ cup tomato sauce (plus more for topping)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
For Topping:
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Tip: Use green bell peppers for a more traditional flavor or red and yellow for a sweeter taste.
Instructions
Step 1: Preheat and Prepare the Peppers
Start by preheating your oven to 375°F (190°C). While the oven heats up, prepare your baking setup. Lightly grease a 9×13-inch baking dish with nonstick spray or a thin coating of oil to prevent sticking.
Next, prepare the bell peppers. Slice the tops off 4 large bell peppers, and carefully remove the seeds and membranes using a spoon or your fingers. Rinse the inside of each pepper under cool water.
Bring a large pot of salted water to a boil. Once boiling, gently add the cleaned peppers and blanch them for 3 to 4 minutes. This softens the peppers just enough to make them tender after baking while still holding their shape.
After blanching, use tongs to transfer the peppers to your greased baking dish. Set them cut-side up in a single layer so they’re ready for stuffing.
Step 2: Cook the Ground Beef Mixture
Heat a large skillet over medium heat. Add 1 pound of ground beef and break it apart with a wooden spoon or spatula. Cook until the beef is fully browned with no pink remaining—about 6 to 8 minutes. If there’s excess grease, drain it carefully from the skillet.
Next, add 1 finely diced onion and 3 minced garlic cloves to the skillet. Sauté with the beef for another 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.
Now stir in the rest of the filling ingredients:
• 1 (14.5 oz) can of diced tomatoes, drained
• ½ cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
Mix well and let the mixture simmer for 5 minutes. This allows the flavors to meld and the tomato base to thicken slightly.
Add 1 cup of cooked white rice to the pan and stir until everything is evenly combined. The result should be a flavorful, slightly saucy filling. Taste and adjust with a little more salt or seasoning if desired.
Step 3: Fill the Peppers
Using a spoon, scoop the warm beef and rice filling into each prepared bell pepper. Press the mixture gently down with the back of the spoon to eliminate air gaps and fill each pepper to the top. If you have extra filling, you can spoon it around the peppers in the baking dish.
For extra flavor and moisture, spoon a small amount of tomato sauce (about a tablespoon) over the top of each stuffed pepper.
Step 4: Bake
Cover the baking dish tightly with aluminum foil to lock in steam and help the peppers become tender.
Place the dish in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the foil carefully (watch for steam). Sprinkle each pepper generously with shredded cheese—about 1 cup total across all the peppers. Cheddar, mozzarella, or a Mexican blend all work well.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is fully melted, bubbly, and just starting to brown. The peppers should be fork-tender but not falling apart.
Step 5: Serve
Remove the dish from the oven and let the peppers rest for 5 minutes before serving. This short rest helps the filling set and makes the peppers easier to plate.
For a fresh finishing touch, garnish with chopped parsley or fresh basil before serving. Enjoy your easy stuffed bell peppers warm, straight from the oven.
Pro Tips and Variations
Pro Tips:
• Blanch your peppers: Pre-boiling them helps reduce baking time and ensures they’re soft without becoming mushy.
• Drain your tomatoes: This prevents the filling from becoming too watery.
• Pack the filling well: Lightly press the mixture into the peppers to maximize flavor and structure.
• Cheese matters: Use freshly shredded cheese—it melts better and adds great texture.
Variations:
• Swap the protein: Use ground turkey, chicken, pork, or even ground Italian sausage instead of ground beef.
• Make it spicy: Add red pepper flakes, diced jalapeños, or use pepper jack cheese for a kick.
• Go low-carb: Skip the rice and replace it with cauliflower rice.
• Vegetarian option: Use black beans, quinoa, and extra veggies in place of meat.
• Mexican-style: Add cumin, chili powder, and top with salsa and cotija cheese.
Serving Suggestions
These stuffed bell peppers make a satisfying meal on their own, but you can also pair them with:
• A fresh green salad with vinaigrette
• Garlic bread or warm dinner rolls
• Roasted vegetables like zucchini or carrots
• Mashed potatoes or cauliflower mash for a comforting side
• A light soup like tomato basil or vegetable broth
Want leftovers? Store cooked peppers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm throughout.
Stuffed Bell Peppers Ground Beef
Ingredients
For the Stuffed Bell Peppers
- 4 large bell peppers tops cut off, seeds and membranes removed
- 1 lb ground beef lean recommended
- 1 cup cooked white rice or brown rice
- 1 medium onion finely diced
- 3 cloves garlic minced
- 14.5 oz diced tomatoes drained
- 0.5 cup tomato sauce plus more for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded cheese cheddar, mozzarella, or blend
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside. Bring a large pot of salted water to a boil, blanch the prepared bell peppers for 3–4 minutes, then drain and place them cut-side up in the dish.
- Step 2: In a skillet over medium heat, brown the ground beef until no longer pink, about 6–8 minutes. Drain excess grease. Add diced onion and garlic and cook for 3–4 minutes until fragrant.
- Step 3: Stir in diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes. Stir in cooked rice and mix well.
- Step 4: Spoon the beef and rice mixture into each pepper, pressing gently to fill. Top with a bit of extra tomato sauce if desired.
- Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove foil, top with shredded cheese, and bake uncovered for 10–15 more minutes until cheese is melted and bubbly.
- Step 6: Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley or basil if desired.
Notes
- Calories: 360 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 650mg
- Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 22g
- Potassium: 520mg
- Calcium: 180mg
Conclusion
This Stuffed Bell Peppers Ground Beef Made Simple recipe brings comfort, flavor, and ease to your dinner table. From the juicy seasoned ground beef filling to the tender bell peppers and melted cheese, every bite is worth savoring. With just a few basic steps and customizable options, it’s no wonder stuffed peppers are a timeless favorite.
Whether you’re feeding your family or planning meals ahead, this is a reliable, satisfying recipe you’ll return to again and again.
FAQs
Do I cook ground beef before stuffing peppers?
Yes, you should cook the ground beef first. This ensures it’s fully browned and seasoned before being mixed with rice and stuffed into the peppers.
Should peppers be cooked before stuffing?
It’s helpful to blanch or pre-bake the peppers for a few minutes. This softens them slightly and ensures they bake evenly without being undercooked.
Do you cook rice before stuffing peppers?
Yes, cooked rice is added to the beef mixture before stuffing. Using precooked rice helps the filling hold together and shortens the baking time.
Do you need tomato sauce for stuffed peppers?
Tomato sauce adds flavor and moisture to the filling and helps keep the peppers from drying out during baking. It’s highly recommended but not required.
Do you cover stuffed peppers while baking?
Yes. Cover the peppers with foil for the first 30 minutes to retain moisture, then uncover to melt and brown the cheese on top.
