Description
These easy stuffed bell peppers are filled with a savory blend of ground beef, rice, tomatoes, and melty cheese, all baked inside sweet, tender bell peppers. Perfect for busy weeknights, meal prep, or impressing guests, this recipe is quick, customizable, and always a crowd-pleaser.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked white or brown rice
- 1 pound ground beef (90% lean preferred)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 1/2 cup tomato sauce
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 tablespoon olive oil
- Optional: 1/2 cup corn kernels
- Optional: 1/2 cup black beans
- Optional: Chopped fresh parsley or cilantro
- Optional: Sour cream or Greek yogurt for serving
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry bell peppers. Slice off tops and remove seeds and membranes. Trim bottoms if needed so peppers stand upright. Rub outsides with olive oil and sprinkle with salt.
- Place peppers cut-side up in a baking dish. Par-bake for 10 minutes to soften.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until soft. Add garlic and cook 30 seconds.
- Add ground beef and cook, breaking up with a spoon, until browned and cooked through (about 5-6 minutes). Drain excess fat if needed.
- Stir in cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2 minutes to combine flavors. Remove from heat and mix in 2/3 cup shredded cheese. Adjust seasoning if needed.
- Fill each par-baked pepper generously with the hot filling, gently packing it down. Top with remaining cheese.
- Tent baking dish loosely with foil and bake at 400°F for 10 minutes. Remove foil and bake another 5 minutes, or until cheese is golden and bubbly.
- Let peppers cool for 2-3 minutes before serving. Garnish with fresh herbs and a dollop of sour cream or Greek yogurt, if desired.
Notes
For best results, par-bake the peppers before stuffing to ensure they are tender but not mushy. Use day-old rice for better texture, and season each layer for maximum flavor. You can assemble peppers ahead and bake when ready. Swap ground beef for turkey, chicken, or plant-based crumbles for variation. For a low-carb version, use cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
Keywords: stuffed bell peppers, easy stuffed peppers, 30 minute dinner, ground beef, rice, family dinner, meal prep, gluten-free, cheesy stuffed peppers, quick dinner