Stuffed Peppers With Ground Beef

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Juicy bell peppers stuffed to the brim with savory ground beef, tender rice, and melted cheese—this classic comfort dish is as satisfying as it is simple. Each pepper becomes a little edible bowl of flavor, offering a wholesome, balanced meal in every bite. With vibrant colors and rich textures, Stuffed Peppers With Ground Beef make a stunning dinner presentation and a hearty, nutritious option for family nights.

Perfectly seasoned beef, aromatic herbs, and melted cheese meld together inside the natural sweetness of roasted peppers. The result? A warm, cheesy, protein-packed meal that feels indulgent but comes together with everyday ingredients. Whether you’re meal prepping, feeding a crowd, or looking for an easy dinner idea, this recipe checks all the boxes.

Why You’ll Love This Stuffed Peppers With Ground Beef

• Hearty and satisfying all-in-one meal
• Great for weeknight dinners or make-ahead lunches
• Packed with protein, fiber, and flavor
• Freezer-friendly and easy to reheat
• A great way to use up leftover rice or vegetables

Preparation Phase & Tools to Use

To make these Stuffed Peppers With Ground Beef, gather these essential tools:

• Large Skillet: Needed to brown the ground beef and sauté the onions and garlic. Choose a non-stick or stainless steel skillet for even cooking.
• Mixing Bowl: Used for combining the cooked ingredients before stuffing.
• Baking Dish (9×13): Holds the peppers upright during baking and allows even heat distribution.
• Sharp Knife & Cutting Board: Crucial for slicing the tops off the bell peppers and prepping your vegetables cleanly and safely.
• Spoon or Small Ladle: Helps with neatly stuffing the pepper cavities without making a mess.
• Aluminum Foil: Used to tent the dish during the initial bake to lock in moisture.

Each of these tools contributes to keeping the preparation streamlined and efficient while achieving the best flavor and texture.

Preparation Tips

Pick bell peppers that are firm, similar in size, and can stand upright on their own—this ensures even baking and prevents spills. Parboil or microwave the peppers for a few minutes before stuffing to soften them slightly, making them perfectly tender after baking. Use lean ground beef (like 85/15) to balance flavor and fat, and don’t skip draining the excess fat to avoid sogginess. You can prepare the filling ahead of time and refrigerate it, saving time on busy evenings. Also, undercook the rice just slightly—it’ll finish cooking in the oven without turning mushy.

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Ingredients for Stuffed Peppers With Ground Beef

• 6 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
• 1 1/2 lbs ground beef (preferably 85/15 lean)
• 1 cup cooked white or brown rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup tomato sauce (plus extra for topping, optional)
• 1 1/2 cups shredded mozzarella cheese (or use cheddar or a blend)
• 2 tsp Italian seasoning
• 1 tsp smoked paprika (optional for extra depth)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

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Step 1: Preheat and Prep the Peppers

Preheat your oven to 375°F (190°C). Wash the bell peppers and slice off the tops. Remove seeds and membranes. If needed, thinly slice the bottom to help them stand upright in the baking dish. Optionally, microwave the peppers for 3-4 minutes or blanch them in boiling water for 2-3 minutes to slightly soften.

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Step 2: Cook the Ground Beef Filling

In a large skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds. Add ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain excess fat.

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Step 3: Combine Filling Ingredients

To the cooked beef, add cooked rice, diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir well to combine all ingredients and simmer for 5-6 minutes to let the flavors meld. Remove from heat and mix in 1 cup of shredded cheese.

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Step 4: Stuff the Peppers

Spoon the beef and rice mixture generously into each bell pepper cavity, pressing lightly to fill all the way. Arrange them upright in a 9×13 baking dish. Spoon a little extra tomato sauce over each pepper if desired.

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Step 5: Bake

Cover the dish loosely with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top of the peppers, and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden.

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Step 6: Garnish and Serve

Remove from the oven and let the stuffed peppers cool slightly. Sprinkle chopped parsley on top for a fresh finish. Serve warm with a side salad or garlic bread for a complete meal.

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Notes

You can customize this Stuffed Peppers With Ground Beef recipe in countless ways—swap rice for quinoa, ground beef for turkey, or add black beans and corn for a Southwest twist. For a low-carb version, cauliflower rice works beautifully. Feel free to add more veggies like diced zucchini or mushrooms to the filling for extra nutrition. If you’re cooking for kids, using sweeter peppers like red or yellow may be more appealing. The beauty of this dish is how easily it adapts to your preferences or what’s available in your fridge.

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Watch Out for These Mistakes While Cooking

• Overcooking the peppers: If you bake them too long, they can become mushy and collapse. Keep them firm but tender.
• Skipping the par-cook step: Not pre-softening the peppers may leave them too crunchy after baking.
• Overfilling or under-seasoning: Don’t be shy with seasoning in the filling, and be sure to fill peppers all the way for best flavor and structure.
• Using watery tomatoes: Drain canned tomatoes thoroughly; excess liquid will make the filling soggy.
• Not draining the beef fat: This can lead to an oily, greasy filling that overpowers the dish.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual peppers for 2-3 minutes or warm in the oven at 350°F covered with foil for about 15 minutes. For freezing, allow the stuffed peppers to cool completely, wrap each one tightly in foil or place in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (per stuffed pepper)

• Calories: 390
• Protein: 25g
• Carbohydrates: 22g
• Fat: 23g
• Saturated Fat: 9g
• Fiber: 4g
• Sugar: 6g
• Sodium: 580mg
• Cholesterol: 75mg

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes! Ground turkey is a leaner option and works great in this recipe. You may want to increase seasoning slightly to compensate for the milder flavor.

Do I need to cook the rice first?

Yes, using cooked rice ensures it blends well with the beef and finishes cooking perfectly in the oven.

Can I make these ahead of time?

Absolutely. You can prep and stuff the peppers a day ahead and bake them when ready. They also freeze well after cooking.

What can I use instead of rice?

Quinoa, couscous, or even cauliflower rice (for a low-carb version) are all great alternatives.

How do I keep the peppers from falling over?

Trim a small slice off the bottom to create a flat base, or nestle them tightly in the baking dish so they support each other.

Can I make this vegetarian?

Yes. Replace the beef with a mix of black beans, lentils, chopped veggies, or meat alternatives like Beyond Meat.

How do I know when the peppers are done?

They’re ready when the cheese is melted and bubbly, and the peppers are fork-tender but still hold their shape.

Can I add other vegetables to the filling?

Definitely. Diced mushrooms, zucchini, spinach, or corn make great additions to boost flavor and nutrition.

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Conclusion

Stuffed Peppers With Ground Beef are the ultimate all-in-one meal that combines classic comfort food with flexible ingredients and endless variations. Whether you’re feeding picky eaters, meal-prepping for the week, or impressing guests, this recipe never disappoints. It’s hearty, wholesome, and loaded with flavor—perfect for weeknights or weekend gatherings. Once you try it, it’ll earn a permanent spot in your dinner rotation.

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