Beef And Rice Stuffed Bell Peppers

Name: Beef And Rice Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb ground beef; 1 cup cooked rice; 1 cup diced tomatoes (canned or fresh); 1 onion, chopped; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Simple Comfort Cooking

I love making Beef And Rice Stuffed Bell Peppers on busy weeknights. They’re not only delicious but also packed with flavor and nutrition. Stuffing peppers can be a fun activity, and I enjoy letting my kids customize their own with a variety of toppings. The combination of seasoned ground beef, tender rice, and vibrant veggies makes for a delightful meal that everyone in my family devours. Plus, they hold up well as leftovers, making lunchtime the next day a breeze!

Created by

Adele Summers

Last updated on 2026-02-06T18:28:36.584Z

When I first tried making stuffed bell peppers, I was amazed at how such simple ingredients could come together to create something so flavorful! By incorporating herbs and spices into the beef and rice mixture, I found that each bite bursts with taste. I also discovered that using a mix of red, yellow, and green peppers not only adds a splash of color but also introduces different flavor notes to the dish.

The key to perfecting these peppers is to pre-cook the rice slightly; it allows the flavors to meld beautifully in the oven. I love serving them with a dollop of sour cream or a sprinkle of cheese on top for an extra creamy finish. Trust me, once you try this recipe, you’ll want to make it every week!

Why You Will Love This Recipe
Hearty and satisfying, perfect for any meal.
Customization options make it fun for everyone.
Nutritious ingredients packed into a vibrant presentation.

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for the largest and firmest options you can find. These will hold up well during cooking and provide a hearty base for the filling. While red, yellow, and orange peppers are sweeter and more colorful, green bell peppers offer a more earthy taste. Mixing different colors not only creates a visually appealing dish but also adds layers of flavor to each bite.

To prepare the peppers, ensure you cut the tops off neatly and remove all the seeds. This process can be messy, but using a small paring knife can help get into those tight spaces. If you encounter stubborn seeds, a gentle rinse under cold water can help clear them out. Place them in a baking dish that allows them to stand upright; this prevents them from tipping over in the oven and losing that beautifully stuffed filling.

Flavorful Adjustments

The filling for your stuffed peppers is versatile, and you can easily tailor it to your family's taste. For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper when cooking the meat. Alternatively, mix in black beans or corn for a heartier texture and additional fiber. You can also adjust the Italian seasoning—try adding a pinch of red pepper flakes or fresh herbs like basil and parsley right before stuffing for an extra burst of flavor.

If you're short on time, using pre-cooked rice—like those available in microwavable bags—can save you a good 20 minutes. Just ensure it’s cooled before mixing with the meat, as hot rice can alter the cooking time and texture of your filling. I often use leftover rice from previous meals, making this a great way to reduce waste and maximize flavor.

Serving Suggestions and Storage

To serve the beef and rice stuffed peppers, I like to pair them with a side salad or some crusty bread to soak up any leftover juices. A drizzle of balsamic glaze or a dollop of sour cream can elevate the flavors even more. Garnishing with fresh herbs like cilantro or parsley right before serving not only adds freshness but also a colorful presentation that will impress your family.

If you have leftovers, they store wonderfully. Once cooled, you can keep them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. If you want to freeze them, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer bag. They can last for up to 2 months in the freezer, making for a quick weeknight meal whenever you need it.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1 cup diced tomatoes (canned or fresh)
1 onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish upright.

Cook the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground beef, cooking until browned. Drain excess fat. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.

Stuff the Peppers

Fill each bell pepper with the beef and rice mixture. If desired, top with shredded cheese.

Bake

Cover the baking dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is bubbly.

Pro Tips

For added flavor, try adding a splash of Worcestershire sauce to the beef mixture or top with fresh herbs before serving.

Ingredient Variations

While ground beef is the traditional choice for this recipe, feel free to substitute it with ground turkey, chicken, or even a plant-based alternative for a healthier twist. Just keep an eye on the cooking time, as lean meats often cook faster. Seasonings can be adjusted accordingly, especially if you choose a flavored turkey that already has added spices.

For an even lighter option, consider using quinoa instead of rice; this not only adds a nutty flavor but also boosts the protein content. Additionally, incorporating spinach or other leafy greens into the filling can enhance the nutritional value without altering the flavor significantly.

Cooking Tips

When sautéing the onion and garlic, look for a translucent appearance to ensure that they are ready for the meat. This stage releases their sweet flavor, giving the filling a delicious base. If you notice them starting to brown too quickly, reduce the heat to medium-low to avoid burning.

Be cautious not to overstuff the peppers. The filling expands as it cooks, and if packed too tightly, it can cause the peppers to burst during baking. A good rule of thumb is to fill them just below the top and leave a little space for expansion.

Make-Ahead Tips

This recipe can easily be made ahead of time, making it ideal for meal prepping. Prepare the peppers and the filling in advance, then stuff them just before baking. You can refrigerate them overnight, but be sure to cover the dish tightly to prevent them from drying out.

Another make-ahead option is to freeze the stuffed peppers before baking. Just follow the initial preparation steps, then freeze them individually. When ready to cook, you can bake them from frozen, but you’ll need to extend the baking time by about 15-20 minutes, checking to ensure they are heated through and tender.

Questions About Recipes

→ Can I use different types of meat?

Yes! Ground turkey, chicken, or even plant-based meat alternatives work well.

→ How can I make this dish vegetarian?

Simply omit the meat and increase the amount of rice. You can add beans or lentils for protein.

→ Can I prep stuffed peppers in advance?

Absolutely! You can prepare them ahead of time and keep them in the fridge for a day before baking.

→ What can I serve with stuffed peppers?

They pair well with a side salad, garlic bread, or even a light soup.