Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

If you’re craving a comforting yet vibrant meal, my Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe is a go-to favorite. It’s perfect any night you want a hearty dinner that feels special but doesn’t demand hours in the kitchen. Combining juicy ground beef, fluffy rice, and melty cheese inside colorful bell peppers just can’t be beat for a cozy, all-in-one dish.

Jump to:

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

Ingredients at a Glance

Choosing fresh, crisp bell peppers and quality ground beef makes all the difference in this Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe. I always recommend picking peppers that stand upright easily—this helps them hold the filling without toppling over during baking.

• Bell Peppers: Look for firm, glossy skins without wrinkles or soft spots for the best texture and flavor.
• Ground Beef: An 80/20 lean-to-fat ratio adds richness without excess grease.
• Cooked Rice: Day-old rice works great here since it keeps the filling from becoming mushy.
• Cheese: Mozzarella or cheddar both melt beautifully, so choose based on your preference for gooeyness or sharpness.

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

Step 1 — Prepare Your Peppers for Stuffing

Start by preheating your oven to 375°F (190°C). While it warms up, wash and dry your bell peppers. Cut off the tops—keep these for later if you want to use them as “lids” for presentation. Remove seeds and membranes carefully, trying not to tear the walls. Stand the peppers upright in a baking dish; if they’re wobbly, trim just enough off the bottom so they sit flat without holes.

Step 2 — Cook the Flavor-Packed Filling

Heat a skillet over medium heat and add your ground beef. Use a spatula to break it apart and cook until browned all over, about 5–7 minutes. Drain any excess fat if needed, then toss in chopped onion and minced garlic. Cook until fragrant and the onions soften, around 3 minutes. Now stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let this mixture cook for another 2–3 minutes, so the flavors meld. You’ll notice the aroma really fills the kitchen here, and that’s a good sign!

Step 3 — Stuff and Top Your Peppers

Grab a spoon and fill each pepper cavity generously with the beef and rice mixture. Don’t pack too tightly—you want the filling to steam and expand slightly while baking. Once loaded, sprinkle about ½ cup of your shredded cheese evenly over each stuffed pepper. This cheese layer will melt and brown beautifully in the oven.

Step 4 — Bake for Tender, Melty Deliciousness

Pour a small amount of water (about ¼ cup) into the bottom of your baking dish. This helps create steam to cook the peppers evenly. Cover the dish tightly with foil to trap moisture, and bake for 25 minutes. Then remove the foil and bake for an extra 10 minutes so the cheese gets golden and bubbly and the pepper softens perfectly without losing shape. Let rest for a few minutes before serving to let everything settle.

Ways to Serve It

Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe Finishing Touches

I like to drizzle a little freshly chopped parsley or basil over the top for a fresh pop of color and flavor. A sprinkle of crushed red pepper flakes adds a nice gentle heat if you’re feeling adventurous. A dollop of sour cream or a spoonful of salsa can bring a cooling contrast that complements the cheesy richness beautifully.

Plays Well With

Crisp side salads with tangy vinaigrettes balance the richness here, while garlic bread or crusty rolls make great companions for sopping up any juices. Roasted vegetables or a simple green bean almondine also lend a fresh, crunchy contrast that’s always welcome.

Simple Plating Upgrades

For weeknights, plating these peppers with a sprinkle of extra cheese and herbs is perfect. For a special occasion, arrange them on a bright platter with microgreens and color-coordinated napkins—your guests will feel like you went the extra mile, even if it’s the same cozy recipe you make all the time.

Make-Ahead & Keeping Fresh

Storing Leftovers

Use airtight containers or wrap the peppers tightly in foil or plastic wrap. They’ll keep well for 3 to 4 days in the fridge. When reheated, the peppers might soften slightly but still hold together nicely, preserving that comforting texture you want.

Freezing Tips

This Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe actually freezes well! Wrap each pepper individually in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.

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

Microwave on medium power with a small cup of water nearby to create steam and keep the peppers moist. If using the oven, cover with foil and warm at 350°F until heated through, around 15 minutes. An air fryer is great too—wrap loosely in foil and heat at 320°F for 8–10 minutes, checking for warmth without drying out the cheese topping.

Final Thoughts

Once you get this Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe down, it’s like having a trusty, delicious meal ready to rely on whenever you want. It’s flexible, satisfying, and always hits the spot whether it’s a busy Tuesday or a laid-back weekend night. I hope you enjoy making and sharing this one as much as I do—it’s comfort food at its colorful, cheesy best.

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Full Printable Recipe