Ground Beef And Rice Stuffed Peppers

Name: Ground Beef And Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 cup diced tomatoes (canned or fresh); 1 cup shredded cheese (mozzarella or cheddar); Salt and pepper to taste; Olive oil for cooking

Highlighted under: Everyday Comfort Meals

I absolutely love making Ground Beef and Rice Stuffed Peppers for a cozy dinner with family. This recipe is perfect for using up leftover rice and can be customized with your favorite veggies and spices. The peppers become tender while locking in all the delicious flavors. Plus, it's a one-pot meal that requires minimal prep, making it ideal for weeknight dinners. The taste is comforting and satisfying, which is why it has become a staple in our home.

Created by

Summer Blake

Last updated on 2026-02-27T13:25:35.578Z

One evening, I decided to experiment with some bell peppers in my fridge, and the result was an incredible stuffed pepper dish that has now become a family favorite. By combining ground beef with rice and spices, I created a filling that bursts with flavor. What makes this recipe truly shine is the freshness of the ingredients and how everything melds together during baking.

I've tweaked the recipe over the years, finding that adding a bit of cheese on top in the last few minutes creates a lovely creamy finish. Each bite is like a warm hug, and I'm always excited to share it with friends and family!

Why You'll Love This Recipe
Hearty and satisfying meal packed into a colorful pepper
Versatile recipe that can be adjusted with different spices and ingredients
Perfect for meal prep and can be frozen for later

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for large, firm peppers with vibrant colors. Red, yellow, and orange peppers tend to be sweeter than green ones, which can add a nice contrast to the savory filling. If you prefer a little heat, consider using poblano peppers instead; their shape is perfect for stuffing, and they add a slightly spicy kick that complements the beef and rice mixture well.

Make sure to slice the tops off the peppers evenly, allowing enough of a rim for the filling to stay snugly inside. If you’re worried about the peppers tipping over in the baking dish, you can slice a small amount off the bottom to create a flat base, ensuring stability while baking.

The Role of Rice in the Filling

Using cooked rice as a binder in the filling not only stretches the ground beef but also adds a great texture. If you're working with leftover rice, it’s ideal because it’s already soft and absorbs the flavors of the filling well. For a twist, try substituting traditional white rice with brown rice for added fiber or quinoa for a gluten-free version. Just remember to adjust the cooking time accordingly, as brown rice may take longer to cook than white rice.

When preparing your beef and rice mixture, make sure it’s not too dry. The moisture from the diced tomatoes is essential here; it’ll keep the filling juicy and help it meld together. If the mixture seems dry, consider adding a splash of beef broth or a drizzle of olive oil before spooning it into the peppers.

Baking Techniques for Perfectly Stuffed Peppers

Baking stuffed peppers requires some finesse to ensure everything cooks evenly. When covering your baking dish with foil, be sure to tent it slightly to allow steam to escape, preventing the peppers from becoming mushy. This technique also helps the flavors develop while keeping the peppers tender. After the initial covered baking period, revealing the dish for the last 5–10 minutes allows the cheese on top to melt beautifully and develop a lovely golden crust.

If you're looking for extra complexity in flavor, consider adding spices or herbs to the cheese topping. A sprinkle of paprika or an Italian herb blend can enhance the cheesy flavor. You can also experiment with mixing different cheeses, like a sharp cheddar for boldness paired with mozzarella for creaminess, enriching the overall taste of the dish.

Ingredients

Ingredients for Ground Beef And Rice Stuffed Peppers

Stuffed Peppers Ingredients

4 large bell peppers (any color)
1 pound ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheese (mozzarella or cheddar)
Salt and pepper to taste
Olive oil for cooking

Prepare the Filling

Instructions

Steps to Prepare Ground Beef And Rice Stuffed Peppers

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off of the bell peppers and remove the seeds. Arrange them upright in a baking dish.

Cook the Filling

In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened. Add the ground beef, cooking until browned. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and let simmer for about 5 minutes.

Stuff the Peppers

Spoon the beef and rice mixture into each pepper until they are generously filled. Top with shredded cheese.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.

Serve and Enjoy!

Pro Tips

Feel free to add chopped vegetables like zucchini or mushrooms to the filling for added nutrition. If you like a bit of heat, add some crushed red pepper flakes to the filling mixture.

Make-Ahead and Freezing Tips

One of the great advantages of stuffed peppers is their make-ahead convenience. You can prepare the filling and stuff the peppers a day in advance. Just store them in the refrigerator, covered tightly. When you're ready to bake, allow them to sit at room temperature for about 30 minutes before popping them in the oven to ensure even cooking.

If you're looking to store leftovers, these stuffed peppers freeze exceptionally well. Simply allow them to cool completely after baking, then wrap each pepper tightly in plastic wrap and store them in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 30 minutes until heated through.

Serving Suggestions

Serve these stuffed peppers with a simple mixed green salad or some crusty bread to round out the meal. A dollop of sour cream or a sprinkle of fresh parsley on top can add a nice touch of freshness and creaminess to each bite. For a bit of crunch, consider serving them with a side of tortilla chips or a zesty slaw.

For an extra kick, provide hot sauce or a side of salsa for those who like to spice things up. You can also vary the flavor profile by pairing the dish with different sides according to the season—roasted vegetables or a warm quinoa salad can make for a delightful contrast in textures and tastes.

Questions About Recipes

→ Can I use other types of meat?

Yes, ground turkey or chicken work well as alternatives to beef.

→ How can I make this recipe vegetarian?

Substitute ground beef with cooked lentils or a meat alternative, and use vegetable broth for added flavor.

→ Can I prepare these ahead of time?

Absolutely! You can stuff the peppers and refrigerate them for up to a day before baking.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.