Cheesy, beefy, and baked to perfection
Ground Beef Stuffed Peppers
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
6 peppers
Difficulty
Easy
Cost
Budget
$
Ground Beef Stuffed Peppers
Cheesy, beefy, and baked to perfection
★4.7(13)
Bell peppers stuffed with seasoned ground beef, rice, and topped with melted cheese. A complete meal in a pepper shell.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Stuffed peppers are one of those meals that look impressive but require almost no skill. The bell pepper becomes a beautiful, edible bowl for a savory filling of beef, rice, and cheese.
This version keeps things classic — well-seasoned beef with fluffy rice, a little tomato sauce, and a generous blanket of melted cheese on top. Simple, satisfying, and great for meal prep.
Ingredients
Instructions
- 1
Preheat oven to 375°F. Bring a pot of water to boil. Par-cook peppers for 3 minutes, then drain upside down.
- 2
Cook beef and onion in a skillet until browned. Add garlic, Italian seasoning, salt, and pepper. Cook 1 minute.
- 3
Stir in cooked rice and 1/2 cup marinara sauce. Mix well.
- 4
Place peppers upright in a baking dish. Fill each with the beef mixture. Top each with remaining marinara and a generous pile of mozzarella.
- 5
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
- 6
Let cool 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground beefGround turkey
Turkey is leaner and milder — add extra seasoning.
White riceQuinoa
Quinoa adds more protein and a nutty flavor.
MozzarellaMexican blend cheese
Mexican blend adds more flavor and melts well.
Tips & Storage
Pro Tips
Use peppers that sit flat — trim the bottoms slightly if needed so they do not tip.
Par-cook the peppers so they are tender, not crunchy, when baked.
Add a splash of water to the baking dish to prevent the bottoms from burning.
Use any color bell pepper — red and yellow are sweeter, green is more savory.
Storage
Refrigerate in an airtight container for up to 4 days. Freeze before baking for up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until heated through. Microwave works for individual servings.
Nutrition Facts
Per serving (1 stuffed pepper) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates22g
Fat18g
Fiber3g
Sugar4g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use cauliflower rice?
- Yes, cauliflower rice makes this lower in carbs. No need to pre-cook it.
- What if my peppers tip over?
- Trim a thin slice off the bottom to create a flat base, or pack them tightly in the baking dish so they support each other.
- Can I use ground turkey?
- Ground turkey works great. Season it a bit more generously since it is milder.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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