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Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese, Baked to Perfection

Stuffed Bell Peppers with Ground Beef

A cozy and filling meal with bell peppers stuffed with a mixture of ground beef, rice, tomatoes, and topped with melty cheese, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 to 6 pieces bell peppers (any color) Choose peppers that can stand on their own.
For the Filling
  • 1 pound ground beef Can substitute with ground turkey.
  • 1 small onion, diced
  • 2 cloves garlic, minced Or substitute with 1 teaspoon garlic powder.
  • 1 cup cooked rice (white or brown) Use cooked rice for best results.
  • 1 can diced tomatoes (about 14.5 oz), drained a little Don't drain completely.
  • 2 to 3 tablespoons tomato sauce or ketchup
  • 1 teaspoon salt Plus more to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning Or a mix of oregano and basil.
  • 1 to 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend) Add more or less depending on preference.
  • Optional: a pinch of red pepper flakes For added spice.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and the white ribs inside. If they wobble, trim a tiny bit off the bottom so they sit flat.
  2. In a skillet, cook the ground beef with onion until browned. Drain excess grease if there’s a lot.
  3. Stir in garlic, cooked rice, diced tomatoes, tomato sauce, salt, pepper, and Italian seasoning. Let it warm together for a minute or two.
  4. Place peppers in a baking dish. Spoon the filling into each pepper and pack it gently. Add a splash of water (about 1/4 cup) to the bottom of the dish to help steam the peppers.
  5. Cover the dish with foil and bake for about 30 to 35 minutes.
  6. Uncover, add cheese, and bake for an additional 10 minutes until the cheese is melty.

Notes

Make ahead tip: You can prep the peppers and filling up to a day early. Store separately and stuff when ready. Add 5 to 10 minutes to bake time if everything is cold.