Stuffed Bell Peppers with Ground Beef & Rice

Is there anything more comforting than a meal served in its own little edible bowl? Stuffed bell peppers are a classic for a reason. We’re taking tender bell peppers, hollowing them out, and filling them to the brim with a savory, warmly spiced mixture of ground beef, rice, tomatoes, and onions. They bake up until the peppers are soft and sweet and the filling is bubbling and irresistible. It’s a complete, satisfying package that feels special but is honestly so approachable. Perfect for those busy nights when you need a dinner that truly delivers.

Why You’ll Love This Recipe

This dish is the ultimate crowd-pleaser. It’s one of those easy meals that looks like you spent hours in the kitchen, but the prep is actually straightforward and forgiving. You get a healthy dinner recipe packed with protein and vegetables, all in one neat package. It’s a fantastic cheap dinner for a family that doesn’t taste cheap at all. The flavors are bold and comforting, and it reheats like a dream for lunch the next day. Honestly, it’s a recipe you’ll come back to again and again because it just works.

Ingredients

• 4 large bell peppers (any color): The edible vessel that holds all that goodness.
• 1 lb lean ground beef: Our hearty, protein-packed main.
• 1 cup cooked white or brown rice: For a filling, hearty base.
• 1 small yellow onion, diced: Adds a sweet, savory foundation.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 (15 oz) can crushed tomatoes: Brings moisture and tangy tomato flavor.
• 1 tsp dried oregano: Lends a warm, earthy note.
• 1 tsp smoked paprika: Adds a gentle smokiness.
• 1/2 tsp salt, plus more to taste: To enhance all the flavors.
• 1/4 tsp black pepper: For a little bit of spice.
• 1 cup shredded cheddar or Monterey Jack cheese: For the melty, golden top.
• 1 tbsp olive oil: To sauté our aromatics.

Step by Step Method

1. Preheat your oven to 375°F (190°C). Grab a baking dish just large enough to hold your peppers snugly.
2. Prepare the peppers by slicing them in half lengthwise through the stem. Carefully remove the ribs and seeds inside. If they don’t sit flat, slice a tiny bit off the bottom to level them. Arrange them in your baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet, breaking it up with your spoon. Cook until it’s no longer pink, about 6-8 minutes. Drain off any excess grease.
5. Stir in the crushed tomatoes, cooked rice, oregano, smoked paprika, salt, and pepper. Let the mixture simmer together for about 5 minutes so the flavors can marry. Taste and adjust seasonings if needed.
6. Spoon the beef and rice filling generously into each pepper half, packing it in. Top each one with a hearty sprinkle of shredded cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is beautifully melted and bubbly and the peppers are tender.
8. Let them cool for just a few minutes before serving. So good.

Equipment Needed

You won’t need anything fancy here, just trusty kitchen basics. A good cutting board and sharp knife for prepping the peppers and onion. A large skillet for browning the beef and making the filling. A 9×13 inch baking dish or something similar to hold the peppers. And some aluminum foil to help them steam and cook through perfectly.

Flavor Twists

This recipe is a wonderful canvas for your own ideas! For a Tex-Mex kick, swap the oregano for taco seasoning and use a Mexican blend cheese. Add a can of black beans or some corn to the filling. If you’re not a beef family, ground turkey or chicken works perfectly. And for a vegetarian version, use a plant-based ground crumble and maybe some extra black beans. Honestly, if you love a little heat, a diced jalapeño in the filling is a must-try.

Storage Tips

Let any leftovers cool completely before storing. Pop them in an airtight container and they’ll keep in the fridge for up to 4 days. To freeze, wrap each pepper half individually in plastic wrap and then place them all in a freezer bag. They’ll be good for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Ideas & Pairings

These stuffed peppers are a complete meal all on their own, but a simple side salad with a light vinaigrette is a perfect fresh contrast. For a real comfort food spread, serve them alongside some garlic bread or a crusty loaf to sop up any delicious juices. They also pair wonderfully with other easy weeknight dinner dishes like roasted asparagus or some simple steamed green beans.

Leftover Ideas

Leftovers are arguably even better the next day! You can simply reheat them in the microwave or oven. Or, for a whole new meal, scoop the filling out of the peppers, chop the pepper meat up, and mix it all together with a little broth or extra tomato sauce. Heat it in a pot and you’ve got a fantastic, chunky soup or a killer sauce to spoon over pasta for a quick pasta dinner recipe twist.

FAQs

• Can I use uncooked rice in this recipe? I don’t recommend it. The baking time isn’t long enough to fully cook raw rice, and it would end up crunchy. Using pre-cooked rice ensures a perfect, tender texture every time.
• What are some other healthy dinner ideas similar to this? If you love this, you might also enjoy making stuffed zucchini boats or even preparing a deconstructed version as a hearty skillet meal served over cauliflower rice for a lower-carb option.
• My peppers are still a bit firm after baking. What should I do? No worries! Just pop the foil back on and give them another 5-10 minutes in the oven. Older or thicker-skinned peppers sometimes need a little extra time to become tender and sweet.
• Can I make these ahead of time? Absolutely. You can assemble the peppers completely, cover the dish, and refrigerate them for up to a day before you need to bake them. You might just need to add a few extra minutes to the baking time since you’re starting with a cold dish.