Easy Stuffed Bell Peppers with Ground Beef and Rice

Imagine sinking your fork into tender bell peppers filled with a savory, aromatic mixture of seasoned ground beef and fluffy rice, all topped with melted cheese that stretches with each bite. Easy Stuffed Bell Peppers with Ground Beef and Rice is the ultimate comfort food that transforms simple ingredients into a colorful, nutritious meal that’s sure to impress your family. This classic recipe combines the sweetness of bell peppers with hearty protein and carbs for a complete dinner solution. You’ll learn how to prepare these stuffed peppers perfectly, ensuring they’re tender but not soggy, with a filling that’s packed with flavor in every bite.

Why You’ll Love This Recipe

Easy Stuffed Bell Peppers with Ground Beef and Rice will quickly become a family favorite for many reasons. First, it’s an all-in-one meal that provides protein, vegetables, and grains in a single delicious package. The contrast between the slightly crisp, sweet peppers and the savory, seasoned beef-rice mixture creates a perfect textural balance that satisfies with every forkful.

These stuffed peppers are incredibly versatile – they can be prepared ahead of time and baked when needed, making them perfect for busy weeknights. The ingredients are budget-friendly and readily available at any grocery store. You’ll appreciate how this dish combines simplicity with impressive presentation – these colorful stuffed peppers look like you spent hours in the kitchen, even though the preparation is straightforward.

The natural sweetness of the bell peppers develops during roasting, creating a beautiful complement to the savory filling. The melted cheese on top adds that irresistible golden finish that makes everyone eager to dig in. Whether you’re cooking for a family dinner or meal prepping for the week, these beef and rice filled peppers deliver comfort food satisfaction without complicated techniques.

Ingredients

For this Easy Stuffed Bell Peppers with Ground Beef and Rice recipe, you’ll need:

• 6 large bell peppers (any color, but red, yellow, and orange are sweeter than green)
• 1 pound (450g) lean ground beef
• 1 cup (185g) uncooked long-grain white rice
• 1 medium onion (about 1 cup/160g), finely diced
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 can (14.5 oz/411g) diced tomatoes (reserve 1/4 cup of juice)
• 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 2 cups (480ml) beef broth
• 1 1/2 cups (170g) shredded cheddar cheese, divided
• 2 tablespoons (8g) fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons (30ml) olive oil

The bell peppers serve as edible vessels that become tender during baking while maintaining their shape. Using lean ground beef (90/10) provides flavor without excess grease, while the rice absorbs the savory flavors from the broth and seasonings.

Pro Tips

Cook Rice Perfectly: For the best texture in your Easy Stuffed Bell Peppers with Ground Beef and Rice, cook the rice separately until it’s about 75% done before adding it to the meat mixture. This prevents the rice from becoming mushy in the finished peppers. The rice will finish cooking while the peppers bake, absorbing all the delicious flavors from the meat and seasonings.

Blanch the Peppers: While not strictly necessary, blanching the peppers for 3-5 minutes in boiling water before stuffing them significantly reduces their baking time and ensures they’ll be perfectly tender. After blanching, immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color. This extra step ensures your peppers will be tender but not soggy.

Create a Stable Base: Cut a thin slice from the bottom of each pepper to create a flat surface so they stand upright in the baking dish. Be careful not to cut through to the inside of the pepper. For the tops, cut about 1/2 inch below the stem and save the tops to use as “lids” during baking for presentation, or chop the usable parts and add them to your filling for extra pepper flavor and reduced waste.

Instructions

Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully cut the tops off your bell peppers and remove the seeds and membranes from inside. If needed, slice a tiny bit off the bottom of each pepper so they stand upright without tipping over. Bring a large pot of water to a boil and blanch the peppers for 3-5 minutes. Transfer them to an ice bath to stop the cooking, then drain them well and arrange them in a baking dish.

Step 2: Cook the Rice
In a medium saucepan, combine 1 cup of rice with 1 3/4 cups of beef broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is about 75% cooked. It should still have a slight bite to it. Remove from heat and set aside.

Step 3: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon as it cooks. Season with salt, pepper, oregano, paprika, and cumin. Cook until the beef is no longer pink, about 5-7 minutes.

Step 4: Combine Everything
Add the diced tomatoes (with their reserved juice), tomato paste, and Worcestershire sauce to the beef mixture. Stir to combine, then fold in the partially cooked rice. Allow the mixture to simmer for 2-3 minutes so the flavors can meld. Remove from heat and stir in 1 cup of the shredded cheese and the chopped parsley.

Step 5: Stuff and Bake
Generously fill each bell pepper with the beef and rice mixture, packing it in gently. Pour the remaining 1/4 cup of beef broth into the bottom of the baking dish. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese over the peppers, and bake uncovered for another 10 minutes until the peppers are tender and the cheese is bubbly and slightly golden.

Step 6: Serve
Let the Easy Stuffed Bell Peppers with Ground Beef and Rice rest for 5 minutes before serving. This allows the filling to set slightly and makes for a neater presentation. Garnish with additional fresh parsley if desired and serve hot.

Variations

Mediterranean Style: Transform your Easy Stuffed Bell Peppers with Ground Beef and Rice with Mediterranean flavors by substituting the beef with ground lamb. Add 1/4 cup of chopped Kalamata olives, 2 tablespoons of chopped fresh mint, and 1/2 cup of crumbled feta cheese instead of cheddar. Season with oregano and a squeeze of lemon juice. This variation brings bright, tangy flavors that perfectly complement the sweetness of the bell peppers.

Vegetarian Option: Create a meat-free version by replacing the ground beef with a 15-ounce can of black beans (drained and rinsed) and 1 cup of corn kernels. Add 1 teaspoon of smoked paprika and 1/2 teaspoon of chili powder to enhance the flavors. Use vegetable broth instead of beef broth and consider adding 1/4 cup of chopped cilantro to the filling. This plant-based alternative still delivers satisfying protein and wonderful textures.

Mexican Inspired: For a south-of-the-border twist, add 1 tablespoon of taco seasoning to the beef mixture, use Mexican rice instead of plain white rice, and substitute the cheddar with a Mexican cheese blend. Add a small can of diced green chilies and top with sliced avocado and a dollop of sour cream when serving. These stuffed bell peppers with seasoned ground beef will bring fiesta flavors to your dinner table.

Storage and Serving

Easy Stuffed Bell Peppers with Ground Beef and Rice store beautifully, making them perfect for meal prep. Refrigerate leftover peppers in an airtight container for up to 4 days. For longer storage, freeze the cooked peppers individually wrapped in aluminum foil, then stored together in a freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven for about 20 minutes or until heated through.

For an elegant serving suggestion, place each pepper on a small pool of marinara sauce and garnish with fresh herbs. This not only looks beautiful but provides an additional sauce element that complements the filling perfectly.

For a complete meal, serve these stuffed peppers with a simple side salad dressed with lemon vinaigrette. The bright acidity of the dressing balances the richness of the peppers. Alternatively, pair with garlic bread to soak up the flavorful juices that escape from the peppers during baking. For a lighter option, steamed green vegetables like broccoli or asparagus make excellent accompaniments.

FAQs

Can I make these stuffed peppers ahead of time?
Yes! You can prepare the entire recipe up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to serve, add an extra 10-15 minutes to the covered baking time since you’ll be starting with cold peppers.

Can I use brown rice instead of white rice?
Absolutely. Brown rice works well but requires adjustment—either pre-cook it longer (since it takes more time than white rice) or extend the baking time by about 15 minutes. The nutty flavor of brown rice adds a nice dimension to the Easy Stuffed Bell Peppers with Ground Beef and Rice.

Why are my peppers still too firm after baking?
This typically happens if you skip the blanching step. If you prefer firmer peppers, that’s fine, but for tender peppers, don’t skip blanching them briefly before stuffing. You can also cover them longer during baking or increase the baking time slightly.

Can I use ground turkey instead of beef?
Yes, ground turkey is an excellent substitute for a leaner option. Since turkey is milder in flavor, you might want to increase the seasonings slightly or add 1 teaspoon of Italian seasoning for more flavor depth.

How do I prevent my stuffed peppers from getting soggy?
Don’t over-blanch the peppers initially, and make sure to drain them well after blanching. Also, if your filling mixture seems very wet, simmer it a few minutes longer to reduce excess moisture before stuffing the peppers.

Conclusion

This Easy Stuffed Bell Peppers with Ground Beef and Rice is comfort food at its finest — colorful, nourishing, and satisfyingly complete. It’s the kind of dish that transforms ordinary ingredients into something special, making everyday dinners feel like a celebration. Whether you’re looking to meal prep for a busy week or impress dinner guests with a homemade classic, these stuffed peppers deliver on flavor, presentation, and versatility. The combination of sweet bell peppers, savory beef, and fluffy rice creates a perfect balance that will have everyone reaching for seconds.

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