If you’re craving a comforting, colorful meal that combines savory flavors with wholesome ingredients, you have to try this incredible Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe. These peppers are bursting with juicy ground beef, tender rice, rich tomato sauce, and melty cheese, all baked to perfection to create a satisfying dish that feels like a warm hug on a plate. Whether you’re cooking for your family or preparing a special dinner for friends, this recipe hits all the right notes in taste, texture, and visual appeal.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each plays a key role in crafting the perfect balance of flavors and textures, from the sweetness of bell peppers to the heartiness of meat and rice, finished with gooey cheese for that irresistible finish.
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked): Acts as a tender, chewy base that absorbs all the delicious tomato flavors.
- 6 bell peppers, any color: These vibrant vessels add natural sweetness and a satisfying crunch.
- 2 teaspoons olive oil: Helps soften the onions and keeps the meat juicy as it cooks.
- ¾ cup finely chopped yellow onion: Adds subtle sweetness and depth to the filling.
- 1 pound ground beef or ground turkey: Provides rich, savory meaty goodness.
- 3 cloves garlic, minced: Brings a fragrant punch to enhance all the other flavors.
- 15-ounce can diced tomatoes: Adds bright acidity and a juicy texture.
- 8-ounce can tomato sauce (¾ cup): Creates a rich, saucy base for the filling.
- 2 teaspoons Italian seasoning: Gives a lovely herbaceous note that complements the savory ingredients.
- ½ teaspoon garlic powder: Boosts the garlic flavor for an extra savory kick.
- ½ teaspoon salt: Essential to balance and highlight all the flavors.
- ¼ teaspoon pepper: Adds just the right hint of warmth.
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided: Melts perfectly into the filling and on top to seal in moisture and flavor.
How to Make Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
Step 1: Cook the Rice
Start by cooking the rice according to the package directions or your preferred method. Using brown rice adds a wonderful nutty flavor and a bit more chew, but white rice works beautifully if you want a softer texture. Set the cooked rice aside to cool while you prepare the rest.
Step 2: Prep the Peppers
Preheat your oven to 400°F (200°C). While that warms, carefully cut the tops off the bell peppers and scoop out the seeds and membranes. This creates the perfect little bowls for our flavorful filling.
Step 3: Cook the Filling
Heat the olive oil in a large skillet over medium heat. Toss in the chopped onions and cook them for 2 to 3 minutes until they soften and become translucent. Add the ground beef (or turkey) next, breaking it apart with a spoon as it browns thoroughly. Once the meat is cooked through, drain any excess grease to keep the filling from getting too oily. Toss in the minced garlic and stir for another 30 seconds to wake up that aromatic goodness.
Step 4: Combine with Tomato Sauce
Pour in the diced tomatoes and tomato sauce, then sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Lower the heat and let it all simmer gently for 5 minutes. This step melds the flavors into a rich, savory mixture that will fill our peppers beautifully.
Step 5: Mix Rice and Cheese
Take the skillet off the heat and stir in the cooked rice along with half of your shredded cheese. This adds a creamy texture that binds the filling and gives a mild cheesy finish inside.
Step 6: Stuff the Peppers
Pour about ½ cup of water into the bottom of a baking dish to keep the peppers moist while baking. Then, spoon the filling into each prepared pepper, packing it in but being careful not to overstuff. Sprinkle the remaining cheese generously over the tops to create a melty golden crust.
Step 7: Bake
Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes covered, which steams the peppers perfectly. Remove the foil and continue baking for another 5 minutes, letting the cheese brown slightly and the filling get bubbly hot. Serve them right away for the best experience.
How to Serve Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a pop of fresh color and fragrance that beautifully contrasts the warm, savory stuffing. For an extra zesty touch, a dollop of sour cream or a drizzle of tangy Greek yogurt on the side works wonders.
Side Dishes
These peppers pair perfectly with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Roasted vegetables or a crusty baguette are also excellent companions, helping round out the meal with complementary textures and flavors.
Creative Ways to Present
For a fun twist, slice the stuffed peppers in half lengthwise after baking for a stunning presentation that shows off all the colorful layers inside. You can also serve the filling over a bed of extra rice or alongside mashed potatoes to ensure no flavorful bite goes to waste.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy this delicious dish again as a quick lunch or dinner.
Freezing
This Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe freezes beautifully. Wrap each pepper tightly, then place in a freezer-safe container or bag. They’ll keep well for up to 3 months, perfect for busy days when you need a comforting meal in a flash.
Reheating
To reheat, thaw frozen peppers overnight in the fridge or simply warm refrigerated leftovers in a 350°F (175°C) oven covered with foil for 15 to 20 minutes. This helps the peppers stay moist and the cheese stay melty, just like freshly baked.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground turkey, chicken, or even sausage are great alternatives. Feel free to experiment depending on your taste preferences or what you have on hand.
Is it possible to make this dish vegetarian?
Yes! Simply substitute the meat with cooked lentils, black beans, or a plant-based meat option. Adding extra vegetables like mushrooms or zucchini can also pack in flavor and texture.
What type of cheese works best in this recipe?
Mozzarella is classic for its meltability, but cheddar or a blend of Italian cheeses works beautifully too, adding a sharper flavor or a creamier finish.
Can I prepare this dish ahead of time and bake it later?
Definitely! You can assemble the stuffed peppers, cover, and refrigerate them for up to 24 hours before baking. This makes dinner prep much easier, especially for busy nights.
How do I know when the stuffed peppers are fully cooked?
The peppers are done when they are tender to the fork and the cheese on top is bubbly and golden brown. Baking covered ensures the filling heats through evenly and the peppers soften nicely.
Final Thoughts
This Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe is truly one of those special meals that feels homemade and heartwarming every single time. It’s a wonderful way to bring vibrant color and layers of flavor to your table that everyone will love. Give it a try—you might just find your new favorite dinner staple that’s as easy as it is delicious.
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Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic stuffed peppers recipe features bell peppers filled with a savory mixture of ground beef or turkey, rice, tomatoes, and Italian seasonings, topped with melted mozzarella cheese. Baked to perfection, these hearty stuffed peppers make a comforting and flavorful meal perfect for family dinners.
Ingredients
Rice
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
Peppers
- 6 bell peppers, any color
Filling
- 2 teaspoons olive oil
- ¾ cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15-ounce can diced tomatoes
- 8-ounce can tomato sauce (¾ cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Once cooked, set the rice aside to cool slightly before using it in the filling.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow cups for stuffing.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ground beef or turkey, breaking it up with a spoon, and cook until fully browned. Drain any excess grease, then stir in the minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to combine flavors.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice and half of the shredded mozzarella cheese until well combined.
- Stuff the Peppers: Pour ½ cup of water into a baking dish. Stuff each bell pepper with the meat and rice mixture, arranging them upright in the baking dish. Sprinkle the remaining shredded cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, then remove the foil and bake uncovered for an additional 5 minutes, or until the cheese on top is lightly browned and bubbly. Serve the stuffed peppers hot.
Notes
- You can substitute ground turkey with ground chicken, pork, or a plant-based ground meat if preferred.
- For a vegetarian version, omit the meat and add cooked lentils or beans to the rice mixture.
- If you prefer softer peppers, you may parboil the peppers for 5 minutes before stuffing and baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Use low-fat cheese or omit cheese to reduce fat content if desired.
