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These cheesy stuffed bell peppers are made with bell peppers, ground beef, rice, and lots of cheese, and they’re packed with flavor. It’s the perfect weeknight dinner since you get protein, carbs, and veggies all in one.
If you love stuffed peppers, check out these air fryer stuffed peppers and taco stuffed peppers as well!
Table of Contents
These Stuffed Peppers Are SO Good!
- They’re a full meal in one. You’ve got protein from the beef, carbs from the rice, and veggies from the peppers, so it’s super satisfying.
- Packed with flavor. The beef, seasonings, sauce, and melted cheese all come together and soak right into the peppers.
- So easy to make. Most of the ingredients are simple pantry staples and the oven does most of the work.
- Great for meal prep. Stuffed peppers reheat really well, so they’re perfect for leftovers the next day.
- They’re customizable. You can switch up the meat, rice, cheese, or spices depending on what you have at home.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Bell Peppers – Any color works, or you can swap them with poblano peppers or zucchini boats.
- Ground Beef – You can also use ground turkey, chicken, sausage, or plant based meat.
- Rice – I love Jasmine rice for this recipe but any rice works.
- Cheese – Mozzarella, cheddar, Monterey Jack, or a Mexican blend all work great.
Do I Have To Cook The Peppers Before Stuffing Them?
No, you don’t have to cook the peppers before stuffing them, but it can make a difference in the final texture. If you like your peppers a little softer and less firm, you can bake them for about 15–20 minutes before filling them, which is what I did. This gives them a head start and helps them become tender in the oven. I love them nice and tender, not too hard.
If you prefer peppers with a bit more bite, you can skip the pre-bake and stuff them raw. They’ll still cook through while the filling bakes, they’ll just be slightly firmer.
Top Tips
- If the bell pepper bottoms are uneven, slice a tiny bit off the bottom so they don’t fall over while baking.
- Use cooked rice. Always add fully cooked rice to the filling so everything bakes evenly.
- Taste the filling before stuffing the peppers and make sure they taste absolutely delicious! Don’t be afraid to season the filling generously. Also sprinkle the peppers with a little salt and pepper since they can be pretty bland on their own.
- Don’t overcook the peppers. You want them tender but still holding their shape, not mushy or too hard. I like to bake the peppers for 20 minutes first, then another 15 minutes after stuffing them. In total, they bake for about 35 minutes at 425°F.
I truly hope you love this recipe because I LOVE it!!! Growing up I hated stuffed peppers, but now that I’m an adult I can’t stop making them or eating them.
I make these at least once a month. They’re seriously that good. Plus they’re easy to throw together on a busy weeknight. And the leftovers are honestly just as good the next day. 😋
What Can I Serve This With?
I love serving these with roasted vegetables and a side salad, but creamy mashed potatoes, coleslaw, or cheesy garlic bread are also great on the side.
Storage
How to store
Let the stuffed peppers cool completely, then place them in an airtight container and store them in the fridge for up to 3 days.
How to freeze
Stuffed peppers freeze really well. Once cooled, place them in a freezer-safe container or wrap them tightly and freeze for up to 3 months.
How to reheat
Reheat in the microwave until warmed through, or bake them in the oven at 350°F for about 15–20 minutes until hot. If reheating from frozen, let them thaw in the fridge overnight first for best results.
More Stuffed Peppers…
Tried This Recipe?
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Stuffed Bell Peppers
Ingredients
- 4-6 bell peppers
- 1 lb ground beef
- 1 small onion, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 12 ounces tomato sauce
- 6 ounces water
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce , optional
- 2 cups mozzarella cheese
- oil
- additional salt and pepper to taste and season peppers
Rice
- 1 cup Jasmine rice
- 1 1/2 cups water
- 1 tablespoon oil
- 1 teaspoon Kosher salt
Instructions
- Preheat your oven to 425 degrees F.
- Cook the rice according to the package instructions. While it cooks, cut the tops off the peppers and remove the stems, membranes, and seeds. Slice a little off the bottoms so they stand up and don’t tip over, and set the tops aside so you can dice them.
- Place the bell peppers upright in a greased oven-safe baking dish and season lightly with salt and pepper, then bake uncovered for 20 minutes.
- Add a little oil to a pot, then add the onions and the diced peppers from the tops. Cook over medium-low heat for about 3–4 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute. Add more oil if it starts drying up.
- Add the ground beef and break it up as it cooks. Cook until fully browned.
- Stir in the garlic powder, onion powder, Italian seasoning, paprika, 1 teaspoon kosher salt, and black pepper. Cook for about 1 minute, then add the tomato sauce and water. Let it simmer for 2–3 minutes, then stir in the cooked rice, 1/2 cup mozzarella cheese, Worcestershire sauce, and hot sauce. Mix well and taste for seasoning, adding more salt and pepper if needed.
- Fill each pepper with the beef and rice mixture all the way to the top, then sprinkle mozzarella cheese over them. Bake for 12–15 minutes and enjoy.
Notes
- If the bell pepper bottoms are uneven, slice a tiny bit off the bottom so they don’t fall over while baking.
- Use cooked rice. Always add fully cooked rice to the filling so everything bakes evenly.
- Taste the filling before stuffing the peppers and make sure they taste absolutely delicious! Don’t be afraid to season the filling generously. Also sprinkle the peppers with a little salt and pepper since they can be pretty bland on their own.
- Don’t overcook the peppers. You want them tender but still holding their shape, not mushy or too hard. I like to bake the peppers for 20 minutes first, then another 15 minutes after stuffing them. In total, they bake for about 35 minutes at 425°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
