Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe

If you’re craving comfort food that’s colorful, hearty, and so satisfying, this Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe is exactly what you need. It’s a classic dish that’s perfect for cozy weeknight dinners or casual gatherings, bringing together juicy bell peppers filled with flavorful beef, rice, and a toasty cheesy topping. Every time I make it, the kitchen smells inviting, and everyone always asks for seconds.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

For this Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe, freshness matters — especially for the peppers and cheese. Choosing crisp, firm peppers and good-quality ground beef sets you up for success and great flavor.

• Bell peppers: Pick large, firm peppers without wrinkles or soft spots; color is up to you, but red and yellow tend to be sweeter.
• Ground beef: Look for an 80/20 mix for juiciness and flavor, but leaner is okay if you prefer less fat.
• Cooked rice: Use day-old or freshly cooked rice cooled to avoid mushy filling.
• Onion: Yellow or white onions add sweetness and depth; finely chop for easy blending.
• Diced tomatoes: Drain excess liquid so filling isn’t too wet.
• Italian seasoning: A simple herb blend adds just the right savory notes.
• Shredded cheese: Choose mozzarella, cheddar, or a blend; it melts smoothly and gives that perfect golden crust.

How to Make Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe

Step 1 — Prepare Your Peppers and Preheat Oven

Start by heating your oven to 375°F (190°C). While it warms, wash your bell peppers, then carefully slice off the tops and remove all seeds and ribs inside so they stand upright and are ready for stuffing. Don’t forget to save the tops for a cute presentation if you like, or dice them for the filling to use up every bit.

Step 2 — Brown the Beef with Onion

Heat a skillet over medium heat and add the ground beef along with the chopped onion. As you cook, break apart the meat to ensure even browning and avoid any clumpy texture. Once browned and the onion softens—usually about 6–7 minutes—drain excess fat carefully to keep your filling flavorful but not greasy.

Step 3 — Mix Filling with Rice and Tomatoes

Add the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper to the beef mixture. Stir everything until it’s combined evenly—you want the rice fluffy and the flavors well distributed. This mixture is the heart of your stuffed peppers, so give it a good taste and adjust seasoning as needed.

Step 4 — Fill the Peppers and Add Cheese

Fill each hollowed bell pepper with the beef and rice mixture, packing it down just slightly to fit as much of the delicious filling as possible. If you love that cheesy finish as much as I do, sprinkle a generous amount of shredded cheese over the top of each pepper. This step adds that golden, melty cap that pulls everyone in.

Step 5 — Bake Covered, Then Uncover to Finish

Place the stuffed peppers upright in a baking dish and cover tightly with foil. Bake for 30 minutes to let everything cook through and the peppers become tender without drying out. After 30 minutes, remove the foil and bake for an extra 10–15 minutes to brown the cheese and create that irresistible bubbly finish you’ll love.

Ways to Serve It

Finishing Touches

I love topping these stuffed peppers with freshly chopped parsley or a sprinkle of grated Parmesan to brighten the rich filling. A dollop of sour cream or a drizzle of tangy salsa adds a perfect balance to the cheesy, savory layers, bringing out the warm spices beautifully.

Plays Well With

These peppers pair wonderfully with crisp green salads dressed lightly in a lemon vinaigrette, roasted vegetables like asparagus or zucchini, or simple garlic bread to soak up any stray juices. The freshness and crunch of sides help balance the richness you get inside each pepper.

Simple Plating Upgrades

For a little flair, serve each pepper standing tall on a colorful plate, surrounded by chopped fresh herbs or a swirl of tomato sauce on the side. A sprinkle of red pepper flakes or cracked black pepper atop the cheese gives a spicy or rustic finish that’s easy and inviting for any occasion.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days. You’ll notice the peppers soften a bit more over time, but the flavors meld nicely making for even better next-day meals.

Freezing Tips

This recipe freezes beautifully. Wrap each stuffed pepper tightly with plastic wrap and aluminum foil, or freeze in a single layer in a freezer-safe container. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe Without Drying Out

To reheat, the oven is your best friend. Place peppers in a covered baking dish at 350°F (175°C) for about 15-20 minutes until warmed through. If using a microwave, cover with a damp paper towel to keep moisture in, heating in 1-2 minute bursts. An air fryer at 320°F for 5-7 minutes also works, just watch closely so the cheese doesn’t burn.

Final Thoughts

This Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe has become one of my go-to comfort meals for its ease, flavor, and versatility. I hope you enjoy the process of making it as much as eating it — from the sizzle of the beef to the warm, gooey cheese topping and the tender, colorful peppers. Don’t hesitate to customize the filling or seasonings to make it your own family favorite.

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