Ground Beef And Rice Stuffed Peppers

Name: Ground Beef And Rice Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 pound ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can (15 oz) diced tomatoes; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup shredded cheese (Cheddar or Mozzarella)

Highlighted under: Family Comfort Recipes

I absolutely love making Ground Beef and Rice Stuffed Peppers on busy weeknights. This dish combines the hearty flavors of seasoned beef with fluffy rice, all enveloped in sweet, roasted peppers. The beauty of this recipe lies in its versatility; you can customize the filling with your favorite ingredients or spices. Plus, the vibrant colors of the peppers make for a beautiful presentation on the dinner table. Let me take you through this delightful recipe that’s sure to become a family favorite!

Created by

Amelia Grant

Last updated on 2026-02-24T03:40:45.505Z

When I first ventured into making stuffed peppers, I was amazed at how simple yet impressive they turned out. The combination of juicy ground beef, garlic, onions, and spices mingles beautifully with the rice, offering a depth of flavor that’s comforting. A tip I learned is to pre-roast the peppers slightly; this enhances their sweetness and texture, making them the perfect vessel for the flavorful filling.

My family loves these peppers, and what’s best is that it’s an excellent way to sneak in some vegetables! Each bite bursts with savory goodness, and I often make extra to freeze for busy nights. What’s not to love about a dish that comes together so easily yet feels gourmet?

Why You'll Love This Recipe
Colorful and vibrant presentation that looks fantastic on your table
Customizable filling options catering to both picky eaters and adventurous palettes
A hearty meal in one dish, making cleanup a breeze

Choosing the Right Peppers

Selecting the right bell peppers is crucial for the success of this dish. I recommend using large, firm peppers that have a vivid color, as they tend to be sweeter and more flavorful. Look for peppers that are free of blemishes or wrinkles. Red and yellow peppers offer a sweeter taste compared to green peppers, which can sometimes be slightly bitter. If you're in the mood for a spicy kick, consider mixing in a few jalapeño peppers with the beef filling for a delightful contrast.

Another tip is to ensure that your peppers stand upright. If they’re wobbly at the base, you can carefully slice a thin layer off the bottom to create a flat surface without cutting through the pepper itself. This will prevent any fillings from spilling out during baking and keep the peppers stable as they cook.

Perfecting the Filling

The filling is where you can get creative—don’t hesitate to experiment with different ingredients! For a healthier variation, you can substitute the ground beef with ground turkey or chicken. Additionally, you might add extra vegetables like zucchini or mushrooms for added texture and flavor. Sauté them with the onions and garlic until softened before mixing in the meat. This small adjustment adds nutrition and keeps things interesting with every bite.

My favorite part of the filling process is ensuring it’s well-seasoned. As you cook the meat, make sure to let it brown nicely to develop flavors through the Maillard reaction. Aim for a nice brown color, which indicates the meat is well-cooked. If you prefer a bit more tanginess, a splash of Worcestershire sauce or hot sauce can enhance the overall flavor profile of the dish without overwhelming the other ingredients.

Serving Suggestions

When it comes to serving Ground Beef and Rice Stuffed Peppers, I like to pair them with a simple side salad or garlic bread to complement the meal. A light dressing with a zesty lemon vinaigrette can brighten up the flavors and contrast nicely with the hearty stuffed peppers. Additionally, a dollop of sour cream or Greek yogurt adds a creamy element that balances the spices wonderfully.

If you end up with leftover stuffed peppers, they store exceptionally well! Place them in an airtight container in the fridge, where they’ll keep for up to 3 days. When reheating, I recommend doing so in the oven to maintain the texture of the peppers and cheese. Bake at 350°F (175°C) for about 15 minutes, ensuring that they are heated through and the cheese is once again bubbly.

Ingredients

For the stuffed peppers

4 large bell peppers (red, yellow, or green)
1 pound ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheese (Cheddar or Mozzarella)

Feel free to substitute the ground beef with ground turkey or a meat alternative for a lighter option.

Instructions

Prepare the peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the outsides with olive oil and place them in a baking dish.

Cook the filling

In a skillet over medium heat, sauté the onions and garlic until translucent. Add the ground beef and cook until browned. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix until well combined.

Stuff the peppers

Spoon the beef and rice mixture into each pepper, packing it tightly. Top with shredded cheese.

Bake the peppers

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.

Let the stuffed peppers cool for a few minutes before serving. Enjoy!

Pro Tips

For added flavor, consider adding chopped herbs such as parsley or cilantro to the filling. You can also experiment with different types of cheese for variation.

Ingredient Role Insights

The rice serves not only as a filler in this recipe but also acts as a texture enhancer, soaking up the flavors from the beef and seasonings. Using leftover rice is a convenient option here, as it reduces cooking time and allows for a quicker assembly of the stuffed peppers. Just make sure it's well-cooked and cool before you mix it with the other filling ingredients to avoid an overly mushy texture.

Tomatoes add a juicy component that contributes moisture to the filling. Canned diced tomatoes are a great choice since they come pre-seasoned with herbs and spices, enriching the mixture further. If you have fresh tomatoes on hand, feel free to chop them up; just be aware you'll need to adjust the cooking time slightly to allow added moisture to cook down.

Troubleshooting Common Issues

If you find your peppers are too crunchy after baking, simply cover them with foil for the first part of the cooking process to retain moisture, and slightly increase the baking time. Aim for a total of about 35–40 minutes of baking, making sure to check for doneness with a fork; they should be tender but not falling apart.

Another common issue arises with the filling overflowing during baking. To prevent this, pack the filling tightly but allow some space at the top for the cheese, as it melts. If you do encounter some spillover, it’s easily remedied with a baking sheet placed under your dish to catch any drips—no one wants to clean a messy oven!

Questions About Recipes

→ Can I make these ahead of time?

Yes! You can prepare the stuffed peppers, cover them tightly, and store them in the refrigerator for up to 24 hours before baking.

→ What other ingredients can I add?

Feel free to add black beans, corn, or quinoa to the filling for extra nutrition and texture.

→ How do I store leftovers?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Can I freeze these peppers?

Absolutely! Once cooked, allow them to cool completely before placing in a freezer-safe container. They can be frozen for up to 3 months.