These stuffed peppers with ground beef are the kind of dinner that feels homemade without making the kitchen feel like a project. Sweet bell peppers are roasted until tender, then filled with a hearty mixture of seasoned ground beef, rice, tomato sauce, onion, garlic, and cheese. The tops are finished with more cheese and baked until everything is hot and bubbling. It is a simple, comforting meal that works just as well for a family dinner as it does for leftovers the next day.
Why Make Stuffed Peppers with Ground Beef?
There is something especially satisfying about a meal that gives you meat, vegetables, grains, and cheese in one dish. The peppers become tender and slightly sweet in the oven, while the beef filling stays savory and rich. Using cooked rice also makes the filling come together quickly, so you do not have to wait for the rice to cook while preparing everything else.
For the best texture, choose large red, yellow, or orange bell peppers. They have a natural sweetness that balances the savory beef filling beautifully. Green peppers can also be used if you prefer a more pronounced pepper flavor.
Ingredients
| Ingredient | Amount |
|---|---|
| Large bell peppers | 3, red, yellow, or orange |
| Lean ground beef | 1 pound |
| Cooked rice | 1 cup |
| Yellow onion | 1 medium, finely chopped |
| Garlic | 3 cloves, minced |
| Tomato sauce | 1 cup |
| Shredded cheddar or Monterey Jack cheese | 1 1/2 cups |
| Olive oil | 3 tablespoons |
| Chili powder | 1 1/2 teaspoons |
| Ground cumin | 1/2 teaspoon |
| Dried oregano | 1/4 teaspoon |
| Salt | 1 1/4 teaspoons, divided |
| Baking soda | 1/4 teaspoon |
Also Read: Beef Burrito Recipe
How to Make Stuffed Peppers with Ground Beef
1. Prepare the Ground Beef
Place the ground beef in a bowl and mix it with 1 teaspoon of salt and the baking soda. Let it rest for about 20 minutes while you prepare the other ingredients. This small step helps the beef stay tender and juicy instead of becoming dry and crumbly during baking.
2. Prepare the Bell Peppers
Preheat your oven to 425°F (220°C). Cut each bell pepper in half from top to bottom and remove the seeds and white membranes. Arrange the pepper halves cut-side up in a large baking dish.
3. Roast the Peppers First
Drizzle the peppers with about 1 tablespoon of olive oil and sprinkle them with the remaining salt. Roast for around 20 minutes, or until the peppers begin to soften but still hold their shape. Pre-roasting gives the peppers a head start and helps prevent them from being too firm when the filling is finished.
4. Cook the Beef Filling
While the peppers roast, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another minute.
Add the seasoned ground beef, chili powder, cumin, and oregano. Increase the heat slightly and cook, breaking the beef apart with a wooden spoon, until it is browned and nearly cooked through. Stir in the tomato sauce, reduce the heat, and let everything simmer for another few minutes.
5. Add the Rice and Cheese
Stir the cooked rice into the beef mixture. Add about half of the shredded cheese and stir until it melts into the filling. Taste and adjust the seasoning if needed. The filling should be savory, lightly spiced, and moist without being watery.
6. Fill the Peppers
Remove the roasted peppers from the oven. Carefully spoon the beef and rice mixture into each pepper half, dividing the filling as evenly as possible. Do not worry if the filling rises slightly above the edges.
7. Add Cheese and Bake
Sprinkle the remaining cheese over the stuffed peppers. Return the baking dish to the oven and bake for 10 to 15 minutes, until the filling is hot and the cheese has melted and started to bubble.
8. Rest and Serve
Let the stuffed peppers rest for a few minutes before serving. This gives the filling a chance to settle and makes them easier to eat without everything spilling out immediately.
Also Read: Stuffed Pepper Recipe
What You Can Do Better
- Use colorful peppers: Red, yellow, and orange peppers are naturally sweeter and work especially well with the savory beef filling.
- Do not overcook the peppers at the beginning: They should be tender but sturdy enough to hold the filling.
- Use freshly cooked or properly chilled rice: The rice should be cooked before adding it to the beef mixture so the filling does not become watery.
- Brown the beef well: Let the meat develop some color before adding the tomato sauce. This adds more depth to the filling.
- Do not skip the cheese: A good melting cheese brings the filling together and gives the peppers a delicious finish.
- Adjust the spice: Add a pinch of red pepper flakes or a little extra chili powder if you prefer more heat.
- Keep the filling moist: If your beef looks particularly dry, add a small splash of tomato sauce before stuffing the peppers.
Easy Variations
You can change these stuffed peppers without completely changing the recipe. Ground turkey or chicken can replace the beef for a lighter version. You can also swap the rice for cooked quinoa, couscous, or another grain. For extra vegetables, stir in finely chopped mushrooms, zucchini, corn, or black beans.
For a stronger Mexican-inspired flavor, add a little smoked paprika, chopped jalapeño, or a spoonful of salsa to the filling. Pepper Jack cheese is also a great choice when you want a little extra heat.
Also Read: Chiles Rellenos Recipe
What to Serve with Stuffed Peppers
These stuffed peppers are filling enough to serve on their own, but a simple side can round out the meal. Try them with a green salad, roasted vegetables, cornbread, garlic bread, or a spoonful of sour cream. A fresh tomato and cucumber salad is another good option if you want something lighter alongside the warm peppers.
Make-Ahead and Storage
Stuffed peppers are convenient for meal prep because the filling can be prepared ahead of time. You can assemble the peppers, cover them, and refrigerate them before the final baking stage. When you are ready to eat, bake until the filling is thoroughly heated and the cheese is melted.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through. You can also freeze fully assembled stuffed peppers in a freezer-safe container. Thaw them in the refrigerator before reheating for the best texture.
Nutritional Information
The following nutrition estimate is based on 6 servings and will vary depending on the exact ground beef, cheese, rice, tomato sauce, and other ingredients you use.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 381 kcal |
| Carbohydrates | 17 g |
| Protein | 24 g |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Cholesterol | 74 mg |
| Sodium | 646 mg |
| Fiber | 3 g |
| Sugar | 6 g |
Nutritional values are estimates and can change depending on the brands and quantities of ingredients used.
Also Read: Picadillo de Carne Molida Recipe
Frequently Asked Questions
Do I need to boil the peppers before stuffing them?
No. Roasting the pepper halves before adding the filling is an easy alternative to boiling or blanching. It softens the peppers while also giving them a little extra roasted flavor.
Can I use green bell peppers?
Yes. Green bell peppers work well, although they have a more earthy and slightly bitter flavor than fully ripened red, yellow, or orange peppers.
Can I use brown rice?
Absolutely. Cooked brown rice works well in the filling and gives the dish a slightly nuttier flavor. Just make sure the rice is fully cooked before adding it to the beef mixture.
Can I make stuffed peppers without cheese?
Yes. You can leave out the cheese or use a dairy-free cheese alternative. The filling will still be flavorful because of the seasoned beef, tomato sauce, onion, garlic, and spices.
How do I keep stuffed peppers from becoming watery?
Use cooked rice that is not excessively wet, avoid adding too much tomato sauce, and roast the peppers until they are tender but not completely collapsed. Letting the finished peppers rest for a few minutes before serving also helps.
