Ground Beef Stuffed Peppers Recipe
Ground beef stuffed peppers are a hearty, family-friendly dish filled with savory seasoned meat, rice, and melted cheese. This classic comfort food recipe is both satisfying and simple to prepare.
Baked to perfection in a tomato-rich sauce, these colorful bell peppers offer a flavorful, nutrient-packed main course that looks as good as it tastes.
Key Ingredients for Ground Beef Stuffed Peppers
Bell peppers – Serve as edible vessels, adding natural sweetness and vibrant color while holding the hearty filling together.
Lean ground beef – Delivers savory flavor and protein-rich substance to the stuffing, pairing well with tomato and spices.
Cooked white jasmine rice – Provides texture and bulk to the filling, absorbing flavor from the beef and tomato mixture.
Crushed tomatoes or tomato sauce – Adds moisture and rich, tangy depth to the stuffing, ensuring every bite is saucy and satisfying.
Shredded cheddar cheese – Melts into the filling for creaminess and blankets the tops with golden, gooey appeal.
Garlic and onion – Aromatics that build flavor from the base, enhancing the meat and tomato components.
Italian seasoning and Worcestershire sauce – A blend of herbs and umami that gives the dish a subtle complexity and warmth.
Cooking Method: Ground Beef Stuffed Peppers Step-by-Step
These stuffed peppers come together in three stages—prep, sauté, and bake. The peppers are first hollowed and steamed in the oven, while the beef, rice, and sauce blend together on the stove. Once assembled and baked with cheese, they emerge bubbling and irresistibly golden.
Tips for Making the Best Ground Beef Stuffed Peppers
For perfectly tender peppers that still hold their shape, don’t overbake—40 minutes covered and 5–10 minutes uncovered with cheese is just right. Leftover rice works great, and mixing cheddar with mozzarella adds stretch and creaminess. Adding a bit of Worcestershire sauce elevates the savory profile, but it’s optional.
How to Store Leftover Ground Beef Stuffed Peppers
Store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions or bake in the oven at 350°F until warmed through. These stuffed peppers also freeze well—wrap each in foil, place in a freezer bag, and thaw before reheating.
Ground Beef Stuffed Peppers FAQ
Can I make this recipe ahead of time?
Yes, prepare and fill the peppers in advance, then refrigerate them covered. Add 10 extra minutes to the baking time if starting from cold.
Do I have to pre-cook the rice?
Yes, using cooked rice ensures the stuffing is evenly cooked and cohesive. Uncooked rice won’t soften properly during baking.
Can I use a different kind of cheese?
Absolutely. Mozzarella, Monterey Jack, or a Mexican blend all work well for melting and flavor variety.
What color bell pepper is best?
Red, yellow, and orange peppers are sweeter and more tender than green ones, but all colors can be used based on preference.
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Ground Beef Stuffed Peppers
Ingredients
- 1 cup cooked rice white jasmine rice recommended
- 1 tablespoon olive oil
- 6 large bell peppers any color
- 3 cloves garlic minced
- 1/2 medium onion chopped
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce optional
- 2 cups shredded cheddar cheese blend divided
- 1 14-ounce can crushed tomatoes or tomato sauce
- 1/2 teaspoon Italian seasoning
- 1 pound lean ground beef
Instructions
- If your rice is not yet cooked, prepare it in advance; 1/2 cup uncooked rice yields slightly more than needed, leaving you with a bit extra for another meal.
- Begin by preheating your oven to 400°F and position the rack in the center. Prepare the peppers by slicing off their tops in a uniform manner and discarding the seeds and membranes. Finely chop any usable parts from the tops to include in the filling.
- Place the hollowed peppers upright in a 9×13-inch baking dish and pour 1 cup of water into the base of the dish to aid in steaming.
- In a skillet over medium-high heat, warm the olive oil and sauté the onion along with the chopped pepper tops for approximately 5 minutes.
- Incorporate the ground beef into the skillet, cooking it thoroughly while breaking it into small pieces, about 8 minutes. Drain any excess fat if necessary.
- Mix in the garlic, then stir in the crushed tomatoes, Worcestershire sauce if using, and Italian seasoning. Allow the mixture to heat through, then remove the skillet from the burner.
- Fold the cooked rice and 1 cup of the shredded cheese into the beef mixture. Season generously with salt and pepper, adjusting to taste.
- Evenly distribute the filling among the prepared peppers. Cover the baking dish securely with foil and place in the oven to bake for 40 minutes.
- Remove the foil and check the doneness of the peppers — they should be tender yet still firm enough to hold their shape. Scatter the remaining cheese over the tops and return the dish to the oven, uncovered, for 5 to 10 more minutes until the cheese has melted. Broil briefly if a golden topping is desired.
