Cheesy Ground Beef Stuffed Peppers make a warm, filling dinner for a cool fall night. Each pepper holds a simple mix of beef, rice, tomatoes, and herbs, with melted cheese on top. If your family enjoys easy meals like baked beans with ground beef, try these stuffed peppers for another cozy dinner.
Why Make This Recipe
This recipe uses simple ingredients and makes four stuffed peppers. You get meat, rice, and vegetables in one dish, so you do not need many sides.
You can also use leftover cooked rice and choose your favorite cheese. The mild filling makes this an easy meal to adjust for your family.
How to Make Cheesy Ground Beef Stuffed Peppers
Cook the beef filling in a skillet, spoon it into the peppers, and bake them under foil. Add the cheese near the end so it melts without getting too brown.
Ingredients
- 4 bell peppers, any color
- 1 lb ground beef
- 1 cup cooked rice
- 1 can diced tomatoes, 14 oz
- 1 cup shredded cheddar or mozzarella cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil, for cooking
Directions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers. Remove the seeds and membranes.
- Heat a little olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent. Add the garlic and stir for about 30 seconds.
- Add the ground beef. Break it into small pieces and cook until browned and fully cooked. Ground beef should reach 160°F (71°C). Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. If the filling looks watery, let it simmer for a few minutes.
- Spoon the beef and rice mixture into each pepper.
- Stand the peppers upright in a baking dish and cover the dish with foil.
- Bake for 25–30 minutes. Remove the foil and check the peppers with a fork. If you want them softer, cover and bake a little longer.
- Sprinkle the cheese over the peppers. Bake uncovered for another 10 minutes, until the cheese melts and bubbles.
- Serve hot with garlic bread.
How to Serve Cheesy Ground Beef Stuffed Peppers
Serve one pepper per person with garlic bread to scoop up the filling. A green salad or steamed green beans also makes a simple side.
For smaller portions, cut each cooked pepper in half. Let the peppers cool slightly before serving them to children, since the filling can stay very hot.
How to Store Cheesy Ground Beef Stuffed Peppers
Place leftovers in a covered container and refrigerate them within two hours of cooking. Store them in the fridge for up to 3–4 days.
To freeze, place cooled peppers in freezer-safe containers and freeze for up to three months for best quality. Thaw them overnight in the fridge before reheating.
Reheat covered in a 350°F (175°C) oven or in the microwave until the center reaches 165°F (74°C). Add a small splash of water to the dish to help keep the filling moist.
Tips to Make Cheesy Ground Beef Stuffed Peppers
- Choose similar-sized peppers. They will cook more evenly.
- Use a snug baking dish. It helps the peppers stay upright.
- Use cooked rice. Raw rice will not soften properly with these baking times.
- Drain the beef. This keeps the filling from becoming greasy.
- Check the texture. Large or thick peppers may need extra covered baking time.
- Save the cheese for the end. It only needs enough time to melt and bubble.
Variation
Use cooked brown rice instead of white rice for a slightly firmer filling. You can also replace the ground beef with ground turkey; cook turkey to 165°F (74°C).
For a meat-free version, use drained black beans instead of beef. For a little heat, add a pinch of red pepper flakes or use pepper jack cheese.
FAQs
Can I make these stuffed peppers ahead of time?
Yes. Prepare the filling, then fill the peppers and refrigerate them in a covered baking dish for up to 24 hours. Cool and refrigerate the cooked filling promptly. Bake until the center reaches 165°F (74°C), allowing extra time because the peppers start cold.
Do I need to cook the peppers before stuffing them?
No. This recipe cooks them in the oven after you fill them. If you prefer very soft peppers, bake the empty peppers for 10–15 minutes before adding the filling.
Which color bell pepper works best?
Any color works. Red, yellow, and orange peppers taste sweeter. Green peppers have a less sweet, slightly bitter taste.
Should I drain the canned tomatoes?
You can add them with their juice. If the filling looks too wet, simmer it briefly before stuffing the peppers. The filling should be moist, not soupy.
Conclusion
Cheesy Ground Beef Stuffed Peppers turn everyday ingredients into a warm family dinner. Serve them with a simple side and save any extras for another meal. For more food-related reading, explore the COPD Foundation’s Eating Well: From Debbie B’s Kitchen to Yours.
Cheesy Ground Beef Stuffed Peppers
Ingredients
Main ingredients
- 4 pieces bell peppers, any color Choose similar-sized peppers for even cooking.
- 1 lb ground beef Cook until it reaches 160°F (71°C).
- 1 cup cooked rice Use cooked rice for best texture.
- 1 can diced tomatoes, 14 oz Can be added with juice; drain if too watery.
- 1 cup shredded cheddar or mozzarella cheese Add near the end of baking.
- 1 onion, chopped onion Cook until soft.
- 2 cloves garlic, minced Stir in for flavor.
- 1 teaspoon Italian seasoning Add for flavor.
- to taste Salt and pepper Adjust to taste.
- for cooking splash Olive oil For sautéing the onion and garlic.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers. Remove the seeds and membranes.
- Heat a little olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent. Add the garlic and stir for about 30 seconds.
Cooking
- Add the ground beef. Break it into small pieces and cook until browned and fully cooked. Ground beef should reach 160°F (71°C). Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. If the filling looks watery, let it simmer for a few minutes.
- Spoon the beef and rice mixture into each pepper.
- Stand the peppers upright in a baking dish and cover the dish with foil.
- Bake for 25–30 minutes. Remove the foil and check the peppers with a fork. If you want them softer, cover and bake a little longer.
- Sprinkle the cheese over the peppers. Bake uncovered for another 10 minutes, until the cheese melts and bubbles.
Serving
- Serve hot with garlic bread or a green salad.