Name: Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound 90% lean ground beef; 1¼ teaspoons salt, divided; Heaping ¼ teaspoon baking soda; 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored; 3 tablespoons extra-virgin olive oil; 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; 1 cup cooked rice, quinoa, or any grain; 1½ cups shredded Monterey Jack or Cheddar Jack cheese

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Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe is one of those classic comfort foods that just feels like a warm hug on a plate. Every time I make it, the aroma of sautéed onions, garlic, and spices filling the kitchen reminds me of cozy family dinners. This recipe is a beautiful harmony of juicy bell peppers, hearty ground beef, fluffy rice, and melty cheese that always hits the spot.

Whether you’re looking for a weeknight meal that’s easy to prep or a dish to impress guests without breaking a sweat, these stuffed peppers work brilliantly. Plus, this Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe is super customizable, so it’s perfect for anyone who loves to tweak flavors or sneak in extra veggies. Trust me, once you try it, it’ll become a staple in your meal rotation.

Ingredients You’ll Need

Choosing fresh, high-quality ingredients is key to making your stuffed bell peppers really shine. I find that using colorful bell peppers adds a nice sweetness that balances the savory filling. Here’s a handy list with little tips for each to help you shop smart.

Ground beef: I prefer 90% lean to keep the filling juicy without too much grease.
Salt: Divided use helps season the beef early and the final dish perfectly.
Baking soda: This might surprise you — it tenderizes the meat for a softer texture.
Bell peppers: Red, yellow, or orange peppers give sweetness; green works but is a bit more bitter.
Extra-virgin olive oil: Essential for sautéing onions and garlic for that rich base flavor.
Yellow onion: Finely chopped for even cooking and sweetness.
Garlic: Fresh minced garlic really wakes up the flavor here.
Chili powder: Adds a mild smoky heat, but feel free to adjust based on your spice preference.
Ground cumin: A little earthy warmth that pairs beautifully with the chili powder.
Dried oregano: Gives a subtle herbaceous note, but it’s easy to swap for fresh if you have it on hand.
Tomato sauce: Blends into the meat mix, adding moisture and tang.
Cooked rice: I’ve used quinoa or other grains, too — whatever you have works.
Shredded cheese: Monterey Jack or Cheddar Jack melts deliciously and adds creaminess.

Variations

I love customizing this recipe depending on what I have in my pantry or what flavor profile I’m craving that day. Don’t be afraid to make it your own – that’s part of the fun and what makes it your go-to comfort dish.

Vegetarian version: I swapped ground beef for lentils once and sprinkled in extra veggies like mushrooms and zucchini; it was surprisingly hearty.
Spicy twist: Adding some chopped jalapeños or a dash of cayenne gave the filling a kick that my family loved.
Different cheeses: Sometimes I mix mozzarella with cheddar for extra gooeyness, or add a bit of parmesan on top for a golden crust.
Grain swaps: Brown rice, quinoa, or even cauliflower rice can be great for different textures or dietary needs.
Herb extras: Fresh cilantro or parsley stirred into the filling adds brightness, especially when paired with a squeeze of fresh lime at serving.

How to Make Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

Step 1: Prepare the Bell Peppers

Start by cutting your bell peppers in half from the stem down, and scoop out all the seeds and membranes. This can be a bit fiddly, but a small paring knife helps. I like to keep the halves sturdy so they hold the filling well. Give them a quick rinse and set aside while you get the filling ready. Sometimes I roast the peppers briefly in the oven (about 10 minutes at 375°F) before stuffing — it softens them up and adds a subtle sweetness.

Step 2: Cook the Beef and Aromatics

Heat your olive oil over medium heat in a large skillet. Toss in the chopped onion and sauté until translucent, about 5 minutes, then add the garlic and cook for another minute until fragrant. Now, add the ground beef along with half the salt and baking soda (this helps keep the beef tender). Break up the meat with your spatula and cook until browned all over, about 7-8 minutes. You’ll notice the mixture softening nicely.

Step 3: Season and Add Rice & Sauce

Stir in the chili powder, cumin, oregano, and remaining salt. Mix well and pour in the tomato sauce. Let everything simmer gently for a few minutes, allowing the flavors to meld. Finally, fold in the cooked rice and half of your shredded cheese — this makes the filling extra creamy and helps it bind when baking.

Step 4: Stuff and Bake the Peppers

Spoon the filling generously into each pepper half and place them upright in a baking dish. Sprinkle the remaining cheese on top for that gooey, golden finish. Cover the dish loosely with foil and bake in a preheated 375°F oven for about 25 minutes. Remove the foil for the last 10 minutes to let the cheese brown beautifully without burning. You’ll know it’s done when the peppers are tender but still hold their shape.

How to Serve Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe - Recipe Image

Garnishes

I like to finish these stuffed peppers with a sprinkle of fresh chopped parsley or cilantro and a dollop of sour cream or Greek yogurt. The cool creaminess contrasts perfectly with the warm, cheesy filling. Sometimes, a little squeeze of lime juice brightens the whole dish.

Side Dishes

For sides, I usually keep it simple with a crisp salad or roasted veggies. A cucumber and tomato salad with a tangy vinaigrette pairs beautifully, or roasted asparagus brings in some earthy flavor that complements the peppers nicely.

Creative Ways to Present

For special occasions, I’ve served the peppers on a bed of fresh greens, drizzled with balsamic glaze. Another fun idea is to arrange them in a colorful circle on a platter—great for family-style dinners or entertaining guests.

Make Ahead and Storage

Storing Leftovers

I always store leftover stuffed peppers in airtight containers in the fridge, and they keep well for up to 3 days. When I go back for seconds, I love how the flavors deepen overnight, making the dish even tastier.

Freezing

If I want to save some for later, I freeze the fully cooked peppers in a single layer on a baking sheet first, then transfer to freezer-safe bags. This helps them keep their shape and prevents sticking. They freeze well for up to 2 months and are a lifesaver on busy days.

Reheating

To reheat, I prefer warming them gently in the oven at about 350°F until heated through—usually 15-20 minutes. This method keeps the peppers from getting soggy and maintains that cheesy topping’s texture. If you’re in a hurry, covering them and microwaving in short bursts works too.

FAQs

Can I use other types of ground meat in this Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe?

Absolutely! Ground turkey, chicken, or even pork can be used depending on your preference. Just be mindful that leaner meats might need a bit more oil or moisture to keep the filling juicy.
How do I know when the stuffed peppers are fully cooked?

The peppers should be tender when pierced with a fork but not mushy. The cheese on top will be bubbly and golden brown. Typically, about 35-40 minutes in the oven at 375°F does the trick.
Can I prepare Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe in advance?

Yes! You can prepare the filling and stuff the peppers a day ahead, then refrigerate them covered until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I substitute for rice in this recipe?

Quinoa, couscous, or even cauliflower rice work well as substitutes. They all add a nice texture and allow you to tailor the recipe to different dietary needs.
How do I prevent the stuffed peppers from falling apart?

Make sure not to overcook the peppers beforehand if you roast them first, and handle them gently when stuffing. Baking them covered helps them hold their shape while cooking, and using a casserole dish with snug sides keeps them upright.

Final Thoughts

This Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe has earned a forever spot in my kitchen because it’s reliable, delicious, and versatile. I hope it brings the same comfort and joy to your table as it does to mine. Give it a try—you’ll love how this one dish can feel both homey and special at the same time.