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Four cheesy stuffed bell peppers filled with beef, cheese, and rice.
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Stuffed Bell Peppers

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Author: Julie Maestre

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

Calories: 488kcal | Carbohydrates: 37g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1391mg | Potassium: 692mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3195IU | Vitamin C: 108mg | Calcium: 244mg | Iron: 3mg