Stuffed Bell Peppers with Ground Beef and Rice

Introduction

Stuffed Bell Peppers with Ground Beef and Rice is a classic comfort-food dish that beautifully balances nutrition, flavor, and presentation. Colorful bell peppers are hollowed and filled generously with a hearty mixture of seasoned ground beef, tender rice, tomatoes, and melted cheese. Every bite offers a delightful combination of textures — the soft pepper exterior encasing the savory, juicy filling.

This dish has been cherished in families for generations because it brings together simple ingredients to create something incredibly wholesome and satisfying. It’s perfect for weeknight dinners, weekend gatherings, meal prepping, or even special occasions due to its appetizing appearance and flavor-packed profile.

Why I Love This Recipe

• Beautiful to serve — The vibrant peppers create a stunning dish everyone wants to dig into.
• Perfectly balanced meal — Contains protein, veggies, grains, and dairy all in one!
• Customizable — Easy to switch up proteins, grains, spices, and toppings.
• Family-friendly — Both kids and adults enjoy the mild but flavorful taste.
• Meal-Prep Friendly — Stores and reheats wonderfully.

Why It’s a Must-Try Dish

• A comforting classic with universal appeal
• A budget-friendly dish that feels gourmet
• Nutritious without sacrificing flavor
• Easily adaptable to dietary preferences (low-carb, vegetarian, etc.)
• Great way to sneak vegetables into the meal!

Recipe Summary

Category	Details
Course	Main Course
Cuisine	American
Prep Time	20 minutes
Cook Time	45–50 minutes
Total Time	1 hour 10 minutes
Servings	6 stuffed peppers (3–6 servings depending on appetite)
Calories	~350–420 calories per pepper (approx.)

Ingredients

For the Peppers & Filling:

• 6 large bell peppers (any color — tops removed, seeds cleaned)
• 1 lb (450g) ground beef
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz/400g) diced tomatoes (drained)
• 1 tbsp tomato paste
• 1 cup shredded mozzarella or cheddar cheese (divided)
• 1 tsp cumin (optional)
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup beef broth or water (for baking)

Optional Garnish:

• Fresh parsley or cilantro
• Sour cream

Cooking Directions (Step-by-Step)

Step-by-Step Preparation

1. Prepare Peppers
   • Cut off the tops, remove seeds/membranes, and rinse.
   • Blanch peppers in boiling water for 3–4 minutes (optional for softer peppers).
   • Place upright in a baking dish.
2. Cook Filling
   • Heat olive oil in a skillet over medium heat.
   • Add onions and sauté until softened.
   • Add garlic and cook 1 minute.
   • Add ground beef and brown it (drain grease if needed).
   • Stir in cooked rice, tomato paste, diced tomatoes, and spices.
   • Simmer for 5–7 minutes to blend flavors.
   • Mix in half the cheese and turn off heat.
3. Stuff Peppers
   • Spoon filling tightly into each pepper.
   • Pour broth into the baking dish (keeps peppers moist).
4. Bake
   • Cover with foil and bake at 375°F (190°C) for 30 minutes.
   • Remove foil, top with remaining cheese.
   • Bake uncovered for 10–15 minutes more until cheese melts and lightly browns.
5. Serve
   • Garnish with fresh herbs and enjoy warm!

How to Serve

• Serve as a full meal or alongside:
  • Green salad
  • Garlic bread
  • Mashed potatoes
  • Roasted vegetable sides
• Great for weeknight dinner, family meals, or lunch prep.

Recipe Tips

• Choose similar-sized peppers for even cooking
• For a healthier version, use lean beef
• Add extra moisture by mixing a little broth or tomato sauce into the filling
• Don’t overcook the rice — slightly firm works best
• Top with foil if cheese browns too quickly

Variations to Try

Variation	Swap
Mexican-inspired	Add black beans, corn, jalapeños, taco seasoning, top with pepper jack
Italian-style	Use Italian seasoning, marinara sauce & parmesan
Low-carb (Keto)	Replace rice with cauliflower rice
Turkey/Chicken version	Use ground turkey or chicken instead of beef
Vegetarian	Replace beef with lentils, mushrooms, or plant-based meat
Cheesy delight	Add ricotta or cream cheese to filling

Freezing & Storage

Method	Duration	Tips
Refrigerate cooked	3–4 days	Store airtight, reheat in microwave or oven
Freeze cooked	2–3 months	Wrap individually & store in freezer bags
Freeze uncooked	3 months	Freeze before baking, bake longer when needed

Special Equipment Needed

• Large baking dish (9×13 recommended)
• Large skillet
• Sharp knife & cutting board
• Aluminum foil

FAQ

Q1: Do I need to pre-cook the bell peppers?
A: It’s optional! Blanching helps soften them faster but not required.

Q2: Can I make these ahead?
A: Yes — assemble 1 day ahead, refrigerate, and bake when ready.

Q3: Can I use leftover rice?
A: Absolutely! Leftover rice works perfectly and saves time.

Q4: How can I make these spicier?
A: Add red chili flakes, hot sauce, or jalapeños inside the filling.

Conclusion

Stuffed Bell Peppers with Ground Beef and Rice is one of those timeless recipes that brings warmth, comfort, and great nutrition to the table. It’s visually appealing, budget-friendly, and endlessly customizable — making it perfect for anyone who loves delicious homemade meals. Whether you’re feeding your family or impressing guests, this dish is guaranteed to become a regular in your cooking rotation!