Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
There’s something incredibly comforting about a meal that feels hearty and homemade, yet still manages to be packed with vibrant flavors. That’s exactly why I’m excited to share this Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe with you. It’s one of those dishes that looks impressive on a dinner table but is surprisingly simple to make — plus, it’s a total crowd-pleaser any day of the week.
Whether you’re whipping up a cozy family dinner or prepping for a casual get-together, this recipe strikes the perfect balance between savory ground beef, tender rice, and melty cheese all wrapped in colorful bell pepper “boats.” I love how the cheese brings everything together with a gooey, irresistible finish. Trust me, once you try this, it’ll become one of those go-to meals you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe plays a crucial role in taste and texture. I picked out staples that harmonize well, giving you that perfect bite every time. Plus, I’ve added my favorite tips on what to look for when you shop.
- Ground beef: I recommend 90% lean to keep it juicy but not greasy — it browns beautifully and holds the flavors well.
- Salt: Divided salt helps season both the meat and the peppers evenly, enhancing all the flavors.
- Baking soda: A pinch makes the meat extra tender; it’s a little trick I learned from experimenting.
- Bell peppers: Red, yellow, or orange varieties add sweetness and vibrant color—your choice! Look for firm, fresh peppers without any soft spots.
- Extra-virgin olive oil: Adds richness and helps soften the onions and garlic to build a flavorful base.
- Yellow onion: Finely chopped for balanced sweetness; I always reach for fresh, firm onions with no sprouting.
- Garlic: Fresh minced gives the best aroma and depth, but jarred is fine in a pinch.
- Chili powder: Just enough to add warmth without overpowering – I love the subtle smoky depth it provides.
- Ground cumin: A tiny touch brings a subtle earthiness that makes this recipe interestingly layered.
- Dried oregano: A classic Mediterranean herb that complements the peppers and tomato sauce perfectly.
- Tomato sauce: Use a good-quality canned sauce to keep things easy but flavorful.
- Cooked rice (or quinoa): I often use rice, but quinoa rocks if you want a nutty twist and some extra protein.
- Shredded Monterey Jack or Cheddar Jack cheese: Melts beautifully and adds that cheesy goodness everyone loves.
Variations
One of the things I adore about this Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe is how easy it is to make your own. I encourage you to tweak it based on what you and your family enjoy, whether that’s swapping ingredients or adding a little spice.
- Swap the meat: I’ve tried this with ground turkey or even a plant-based ground, and it still comes out delicious for a lighter or vegetarian-friendly version.
- Change up the cheese: Sometimes I mix mozzarella with the cheddar jack to make the cheese melt super stretchy and gooey.
- Add heat: If you like spice, toss in some finely chopped jalapeños or a dash of cayenne powder to the filling for a kick.
- Grain alternatives: I occasionally use cooked quinoa or even cauliflower rice for a low-carb twist — both work surprisingly well!
- Herbs and spices: Fresh cilantro or parsley stirred in at the end adds a fresh pop that I find irresistible on warm stuffed peppers.
How to Make Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
Step 1: Prep Your Peppers Like a Pro
Start by carefully cutting your bell peppers in half from top to bottom and removing the seeds and ribs. Try to keep them as intact as possible since these will be your edible “bowls.” A little tip—if your peppers don’t sit flat, you can trim a tiny bit off the bottom (being careful not to punch a hole) to stabilize them on the baking dish.
Step 2: Cook the Beef Mixture
Heat the extra virgin olive oil over medium heat, then toss in your finely chopped onions and garlic. Sauté until soft and fragrant—this is the secret foundation of that rich flavor. Next, add the ground beef along with the baking soda and half of your salt. Brown the meat thoroughly, breaking it up as you go so it cooks evenly. Stir in chili powder, cumin, oregano, and then pour in the tomato sauce. Let everything simmer for a few minutes until the flavors meld beautifully.
Step 3: Combine Meat and Rice
Once the beef mixture cools slightly, stir in your cooked rice and half of the cheese until everything is well combined. This filling should be hearty but not too dry—if it feels a bit thick, you can add a splash of water or broth to loosen it up. Season to taste with the remaining salt.
Step 4: Stuff, Top, and Bake
Spoon the filling into each pepper half generously, piling it up just a bit. Sprinkle the remaining cheese on top; I like this extra cheese layer because it crisps up beautifully in the oven. Bake uncovered in a preheated oven at 375°F (190°C) for about 25-30 minutes. You’re looking for tender peppers and bubbly, slightly golden cheese on top — that’s your cue it’s ready!
How to Serve Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
Garnishes
For garnishes, I often go with a dollop of sour cream or some fresh chopped cilantro for a pop of color and freshness. Sometimes a squeeze of lime juice brightens up the flavors surprisingly well, especially if you’ve added chili powder or jalapeño for spice.
Side Dishes
I like to keep sides simple here—think a crisp green salad with a tangy vinaigrette or steamed veggies like broccoli or green beans. Garlic bread also feels like a classic pairing and soaks up any cheesy juices leftover on your plate.
Creative Ways to Present
Once, I made mini versions using small sweet peppers for a fun appetizer twist at a party, and they were a huge hit! You can also serve the stuffed peppers on individual plates with colorful sides displayed artistically—perfect for a cozy dinner or a festive occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and you probably will! — store them in an airtight container in the fridge. They keep well for up to 3 days. When I reheat, I usually put a damp paper towel over them to keep the cheese from drying out.
Freezing
I’ve frozen stuffed peppers before with great results. After baking and cooling completely, wrap them tightly with plastic wrap and foil, or freeze in a sturdy container. They’re best eaten within 2 months for optimal flavor and texture.
Reheating
For reheating, I prefer the oven at 350°F (175°C) covered with foil to keep everything moist—about 15-20 minutes should do it. Microwaving works in a pinch but can make the peppers a bit soggy. Either way, the cheesy goodness shines through every time.
FAQs
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Can I prepare Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe in advance?
Absolutely! You can prepare the filling a day ahead and stuff the peppers just before baking. This makes busy weeknight dinners much easier and quicker.
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What’s the best kind of rice to use?
Any cooked rice works well, but I usually go with long-grain white rice for its light texture. Brown rice or quinoa adds a nuttier flavor and is also delicious if you prefer a healthier twist.
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Can I make this recipe gluten-free?
Yes! As long as your tomato sauce and spices are gluten-free (most are), this recipe naturally fits a gluten-free diet. Just double-check labels to be safe.
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How can I make this recipe spicier?
Adding chopped jalapeños, a pinch of cayenne pepper, or some crushed red pepper flakes to the filling amps up the heat nicely. Adjust according to your spice tolerance.
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Is it okay to use frozen bell peppers?
Fresh peppers work best because they retain their shape and texture during baking. Frozen peppers tend to get mushy and might not hold the filling well.
Final Thoughts
This Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe is one of those delightful dishes that feels like a hug on a plate. I remember making it on a busy weeknight when I was craving something warm and satisfying but not complicated — and it did not disappoint. You’ll love the way the flavors blend, and your kitchen will smell incredible as it cooks. Give it a try soon; I have a feeling it’ll quickly climb your list of favorite homemade meals.
Print
Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed pepper halves (serves 3-4) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Peppers recipe features colorful bell peppers filled with a flavorful mixture of lean ground beef, aromatic spices, garlic, onion, and tomato sauce, complemented by cooked grains and melted cheese on top. It’s a hearty and satisfying meal that is easy to prepare on the stovetop, balancing protein and vegetables in every bite.
Ingredients
Meat Mixture
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (8-oz) can tomato sauce
Peppers and Grains
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 1 cup cooked rice, quinoa, or any grain of choice
Additional Ingredients
- 3 tablespoons extra-virgin olive oil
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Prepare the Peppers: Cut the bell peppers in half lengthwise and carefully remove the cores and seeds. Set aside to be stuffed later.
- Cook Onion and Garlic: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet with the cooked onions and garlic. Season with half of the salt (about ⅝ teaspoon) and the baking soda. Cook the beef, breaking it up with a spoon, until fully browned and no longer pink.
- Add Spices and Tomato Sauce: Stir in the chili powder, ground cumin, dried oregano, and the remaining salt. Pour in the tomato sauce and let the mixture simmer for 5-7 minutes to blend the flavors and thicken slightly.
- Combine with Cooked Grain: Remove the skillet from heat and stir in the cooked rice, quinoa, or chosen grain until well combined with the meat mixture.
- Stuff the Peppers: Spoon the beef and grain mixture generously into each pepper half, packing the filling tightly.
- Cook the Stuffed Peppers: Place the stuffed peppers back into the skillet, cover with a lid, and cook over low heat for about 15-20 minutes, allowing the peppers to soften but maintain shape.
- Add Cheese and Melt: Sprinkle the shredded Monterey Jack or Cheddar Jack cheese evenly over the stuffed peppers. Cover again and cook for another 3-5 minutes until the cheese has melted and is bubbly.
- Serve: Carefully transfer the stuffed peppers to plates and serve warm as a delicious and wholesome main dish.
Notes
- Use cooked rice, quinoa, or any other grain you prefer for added texture and nutrition.
- Feel free to switch up the cheese depending on preference: mozzarella, pepper jack, or a vegan cheese alternative can be used.
- The baking soda in the meat mixture helps tenderize the ground beef for a juicier texture.
- If you like a little heat, add a pinch of cayenne pepper or chopped jalapeño to the filling.
- These stuffed peppers can also be baked in the oven at 350°F (175°C) covered for about 25-30 minutes if preferred.
Keywords: stuffed peppers, ground beef, bell peppers, stuffed bell peppers, easy dinner, healthy stuffed peppers, one skillet meal, cheesy stuffed peppers
