Beef & Cheese Stuffed Bell Peppers Recipe

If you’re searching for a hearty, satisfying meal that brings comfort to the dinner table, Beef & Cheese Stuffed Bell Peppers are an ideal choice. Perfect for a cozy weeknight family dinner or a relaxed weekend gathering, this dish combines the vibrant colors of fresh bell peppers with a rich, savory filling of seasoned ground beef, rice, and melted cheese. It’s not only visually appealing but also packed with flavor and nutrition, making it a well-rounded meal the whole family will enjoy.

This recipe draws inspiration from classic stuffed pepper traditions found in many cultures around the world. Whether it’s a cherished family recipe passed down through generations or a creative twist on a timeless dish, stuffed bell peppers evoke warmth, home-cooked love, and the joy of sharing meals with those you care about most.

Ingredients

• 6 large bell peppers (any color)

• 1 lb (450g) ground beef

• 1 cup cooked rice

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup canned diced tomatoes (drained)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder (optional)

• 1/2 cup grated cheddar cheese

• 1/2 cup grated mozzarella cheese

• 2 tablespoons olive oil

• 1/4 cup chopped fresh parsley (optional, for garnish)

Directions

1. Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). Wash the bell peppers and carefully cut off the tops, reserving them for later use. Remove the seeds and membranes from the inside. Lightly brush the outside of each pepper with olive oil and set aside. This step not only adds flavor but helps the peppers roast evenly in the oven.

2. Cook the Beef Mixture

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant, about 3–4 minutes. Add the ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and no longer pink, about 6–8 minutes.

3. Season and Mix

Once the beef is cooked, stir in the drained diced tomatoes, salt, black pepper, paprika, oregano, and chili powder (if using). Allow the mixture to simmer for 5 minutes so the flavors meld together. Remove the skillet from heat and fold in the cooked rice, ensuring every grain is coated with the rich beef mixture.

4. Stuff the Peppers

Carefully spoon the beef and rice mixture into each prepared bell pepper. Pack the filling firmly but leave a little space at the top to accommodate melting cheese. Once stuffed, sprinkle the cheddar and mozzarella cheese evenly over the top of each pepper.

5. Bake to Perfection

Arrange the stuffed peppers upright in a baking dish. If needed, trim the bottoms slightly to help them stand. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

6. Garnish and Serve

Once baked, allow the peppers to cool slightly before serving. Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve warm, either as a main dish on their own or alongside a simple green salad or crusty bread.

Tips for the Perfect Stuffed Bell Peppers

• Choose the Right Peppers: Larger bell peppers work best for stuffing because they can hold more filling and stand upright more easily. Red, yellow, and orange peppers add a sweet flavor, while green peppers give a slightly bitter, earthy taste.

• Rice Alternatives: For a low-carb version, consider using cauliflower rice. Quinoa is another excellent substitute that adds a nutty flavor and extra protein.

• Cheese Variations: While cheddar and mozzarella are classic, you can experiment with pepper jack, Monterey Jack, or even a sprinkle of parmesan for added richness.

• Make Ahead: Prepare the filling in advance and store it in the refrigerator for up to 24 hours. Assemble and bake just before serving for a convenient weeknight dinner.

• Freeze for Later: Stuffed peppers freeze beautifully. Place the assembled, unbaked peppers in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra baking time as needed.

Why This Recipe Works

Beef & Cheese Stuffed Bell Peppers balance flavor, texture, and nutrition. The sweetness of roasted bell peppers complements the savory beef, while the rice adds substance and soaks up the delicious juices. The melted cheese creates a gooey, comforting topping that everyone loves. Beyond taste, this dish is visually stunning with vibrant colors that make your dinner table pop, turning an ordinary meal into a festive experience.

This recipe is also incredibly adaptable. You can adjust seasonings based on your family’s preferences, add vegetables like mushrooms, zucchini, or corn, or swap rice for grains such as farro or couscous. It’s a flexible, forgiving recipe that works beautifully for beginner cooks and seasoned chefs alike.

Health Benefits

Bell peppers are a nutritional powerhouse, rich in vitamins A and C, antioxidants, and fiber. Ground beef provides high-quality protein and essential minerals like iron and zinc. By incorporating rice and fresh vegetables, this recipe delivers a balanced, satisfying meal that nourishes the body without sacrificing flavor.

Cheese adds calcium and protein, and when used in moderation, it contributes to the creamy, indulgent flavor that makes stuffed peppers such a comforting dish. You can also reduce cheese or use lighter options to suit specific dietary needs without losing the overall appeal of the meal.

Pairing Suggestions

To elevate your Beef & Cheese Stuffed Bell Peppers experience, consider these pairings:

• Fresh Salad: A crisp green salad with a light vinaigrette complements the richness of the stuffed peppers.

• Garlic Bread or Dinner Rolls: Perfect for soaking up the savory juices of the peppers.

• Steamed Vegetables: Broccoli, green beans, or asparagus provide added nutrients and color.

• Simple Soup Starter: A light vegetable or tomato soup works beautifully as a first course.

Variations to Try

1. Tex-Mex Style: Add cumin, chili powder, and black beans to the filling for a southwestern twist. Top with shredded pepper jack cheese.

2. Italian Style: Mix in Italian seasoning, sun-dried tomatoes, and mozzarella cheese. Serve with marinara sauce for dipping.

3. Vegetarian Option: Replace beef with cooked lentils or chickpeas for a hearty vegetarian version. Add extra vegetables for flavor and texture.

4. Spicy Kick: Incorporate diced jalapeños or crushed red pepper flakes into the filling for those who like a bit of heat.

Making It a Family Favorite

One of the best things about Beef & Cheese Stuffed Bell Peppers is that kids and adults alike enjoy them. You can involve children in assembling the peppers, letting them choose their favorite cheese or sprinkle toppings. The process becomes a fun family activity, creating memories alongside a delicious meal.

Stuffed peppers also make fantastic leftovers, perfect for packed lunches or quick dinners the next day. The flavors often intensify after sitting overnight, making reheated stuffed peppers even more savory and satisfying.

Frequently Asked Questions

1. Can I make stuffed bell peppers ahead of time?

Absolutely! Beef & Cheese Stuffed Bell Peppers are perfect for meal prep or making ahead. You can prepare the filling and even stuff the peppers up to 24 hours in advance. Simply cover them tightly with plastic wrap or foil and store in the refrigerator. When ready to bake, remove the wrap, cover with foil, and bake as directed. This approach saves time on busy weeknights while still delivering a fresh, flavorful meal. Some cooks even assemble several stuffed peppers and freeze them unbaked for up to three months. To bake from frozen, increase the cooking time by 15–20 minutes and keep the foil on for the first portion of baking to prevent the cheese from over-browning.

2. Can I use other grains instead of rice?

Yes! While traditional stuffed peppers often use rice, there are several alternatives that work beautifully. Quinoa adds a nutty flavor and extra protein, making the dish more filling and nutritious. Couscous or bulgur wheat are excellent options for a lighter texture. For a low-carb or keto-friendly version, cauliflower rice works perfectly. Simply cook the cauliflower rice slightly before mixing it with the beef to avoid excess moisture in the peppers. Each grain choice will subtly change the texture and flavor, allowing you to customize the dish for dietary needs or personal preference.

3. How can I make this recipe vegetarian or plant-based?

To make vegetarian stuffed bell peppers, you can replace the ground beef with plant-based alternatives like lentils, chickpeas, black beans, or even a mix of sautéed mushrooms and zucchini. These options provide protein and texture while keeping the dish hearty. You can also use dairy-free cheese if you’re vegan or lactose-intolerant. Season the vegetable mixture generously with spices, herbs, and tomato paste to ensure a rich and savory filling. Even without meat, stuffed peppers remain satisfying and visually appealing, making them a family-friendly plant-based meal option.

4. What is the best way to reheat leftovers?

Leftover stuffed peppers are just as delicious as freshly baked ones. For best results, reheat in the oven at 350°F (175°C) for 15–20 minutes, covered with foil to prevent the cheese from burning. If you’re in a hurry, you can also microwave them for 2–3 minutes on high, but the oven method helps maintain the texture of the pepper and keeps the filling warm evenly. Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, stuffed peppers can be frozen individually, and you can reheat them directly from the freezer, adding extra baking time to ensure they’re heated through.

Beef & Cheese Stuffed Bell Peppers Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

These colorful and hearty stuffed bell peppers are perfect for a cozy family dinner or a casual weekend meal. Filled with savory seasoned beef, rice, and melted cheese, they are both satisfying and visually appealing. This recipe brings comfort food to the next level with its rich flavors and easy preparation, making it a dish everyone will love.

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Ingredients

Scale 1x2x3x

• 6 large bell peppers (any color)

• 1 lb (450g) ground beef

• 1 cup cooked rice

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup canned diced tomatoes (drained)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder (optional)

• 1/2 cup grated cheddar cheese

• 1/2 cup grated mozzarella cheese

• 2 tablespoons olive oil

• 1/4 cup chopped fresh parsley (optional, for garnish)

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Instructions

• Preheat the oven to 375°F (190°C). Wash the bell peppers, cut off the tops, and remove seeds and membranes. Lightly brush the peppers with olive oil.

• Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until soft, about 3–4 minutes.

• Add ground beef to the skillet and cook until browned, breaking it up with a spatula, about 6–8 minutes.

• Stir in drained diced tomatoes, salt, black pepper, paprika, oregano, and chili powder (if using). Simmer for 5 minutes to combine flavors.

• Remove from heat and fold in the cooked rice, mixing well.

• Spoon the beef and rice mixture into each bell pepper, leaving a little space at the top for cheese. Sprinkle cheddar and mozzarella evenly over each pepper.

• Arrange stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.

• Allow to cool slightly, then garnish with chopped parsley if desired and serve warm.

Notes

• Large bell peppers work best for stuffing and holding shape.

• Rice can be substituted with quinoa, couscous, or cauliflower rice for different textures or dietary needs.

• Make-ahead: Prepare filling up to 24 hours in advance for convenience.

• Freezing: Assemble unbaked peppers, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Michelle Davis