Cheesy Ground Beef Stuffed Peppers 🫑🧀🥩

These Cheesy Ground Beef Stuffed Peppers are packed with seasoned ground beef, fluffy rice, tomato sauce, and plenty of melted cheese. Baked until the peppers are tender and the cheese is golden and bubbly, this easy comfort-food dinner is perfect for busy weeknights.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Peppers

• 6 large bell peppers, any color
• 1 tablespoon olive oil
• 1 lb (450 g) lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup cooked white or brown rice
• 1 cup tomato sauce
• ½ cup diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

For Garnishing

• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced
• Extra Parmesan cheese, optional

Instructions

1. Prepare the Peppers

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

Place the peppers upright in a lightly greased 9×13-inch baking dish.

For softer peppers, cover the dish with foil and bake the empty peppers for 10 minutes before filling.

2. Brown the Ground Beef

Heat olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.

Drain excess grease if necessary.

3. Add the Aromatics

Add the diced onion and cook for 3–4 minutes, until softened.

Stir in the minced garlic and cook for another 30 seconds.

4. Make the Filling

Add the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Stir everything together and simmer for 3–4 minutes.

Remove from the heat and stir in ½ cup cheddar and ½ cup mozzarella.

5. Stuff the Peppers

Spoon the beef and rice mixture evenly into each bell pepper.

Don’t pack the filling too tightly.

Sprinkle the remaining cheddar and mozzarella over the tops.

6. Bake

Pour about ½ cup water or broth into the bottom of the baking dish.

Cover tightly with foil and bake for 25 minutes.

Remove the foil and continue baking for 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.

For a golden cheese topping, broil for 1–2 minutes at the end, watching carefully.

7. Garnish and Serve

Let the stuffed peppers rest for about 5 minutes.

Garnish with fresh parsley and sliced green onions.

Serve hot with a simple salad, garlic bread, roasted vegetables, or extra rice.

🔥 Tips for the Best Stuffed Peppers

• Use red, yellow, or orange peppers for a naturally sweeter flavor.
• Cook the rice before adding it to the filling.
• Don’t overcook the beef before baking, since it will continue cooking in the oven.
• Freshly shredded cheese melts especially well.
• Add a little hot sauce or red pepper flakes for extra heat.
• For a richer filling, mix in a few tablespoons of cream cheese.

Frequently Asked Questions

Q: Do I need to boil the peppers before stuffing them?
No. Pre-baking them for about 10 minutes is enough to help soften them while keeping their shape.

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well as a lighter alternative.

Q: What type of rice should I use?
White rice, brown rice, jasmine rice, or leftover cooked rice can all be used.

Q: Can I prepare these ahead of time?
Yes. Assemble the stuffed peppers, cover them, and refrigerate for up to 24 hours before baking.

Q: Can I freeze stuffed peppers?
Yes. Cool them completely, wrap individually, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Approximate per serving:

• Calories: 475
• Protein: 31g
• Carbohydrates: 34g
• Fat: 25g
• Fiber: 5g
• Sodium: 780mg

Nutrition information is an estimate and can vary depending on the ingredients and brands used.

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