Description

These cheesy stuffed bell peppers are a hearty, family-friendly dinner packed with seasoned ground beef, fluffy rice, savory tomato sauce, herbs, and gooey melted cheese. They are colorful, nutritious, and perfect for meal prep or weeknight dinners. Every bite combines tender roasted peppers with a rich, flavorful filling that satisfies without being overly complicated.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 6 large bell peppers (any color)
• 1 pound (450 g) ground beef
• 1 cup cooked white or brown rice
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers in a baking dish.
4. Heat olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes until softened, then add the garlic.
5. Add the ground beef and cook until browned. Drain excess fat if needed.
6. Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, oregano, salt, and pepper. Simmer for 5 minutes.
7. Spoon the filling into each pepper, pressing gently to pack it in.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil, top each pepper with cheddar and mozzarella cheese, and bake another 10–15 minutes until the cheese is melted and lightly browned.
10. Garnish with chopped parsley and serve warm.

Tips

• Swap ground beef for ground turkey, chicken, or plant-based crumbles.
• Add black beans, corn, mushrooms, or spinach for extra nutrition.
• Prepare them a day ahead and refrigerate before baking.
• Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.

Frequently Asked Questions

Can I make stuffed peppers ahead of time?
Yes. Assemble them up to 24 hours in advance, refrigerate, and bake when ready.

Should I cook the peppers first?
It’s optional. Baking them with the filling makes them tender, but you can blanch them for 3–5 minutes if you prefer a softer texture.

Can I freeze stuffed peppers?
Yes. Freeze them before or after baking. Thaw overnight in the refrigerator before reheating.

What cheese works best?
Cheddar, mozzarella, Monterey Jack, pepper jack, or a blend all melt beautifully.

Can I make them low-carb?
Yes. Replace the rice with cauliflower rice for a lower-carbohydrate version.

What side dishes go well with stuffed peppers?
A fresh green salad, garlic bread, roasted vegetables, mashed potatoes, or steamed broccoli are all excellent choices.