When you're craving a comforting, all-in-one dish that feels like a hug on a plate, this Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe is a go-to in my kitchen. It’s a perfect blend of juicy, savory filling wrapped in vibrant bell peppers, making it ideal for cozy weeknights or casual family dinners. With tender meat, fluffy rice, and melty cheese, each bite feels balanced and satisfying.
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In the Kitchen
This recipe is a hands-on, delicious way to turn basic ingredients into a show-stopping meal that feels homemade yet special. I love how customizable it is—you can swap protein or cheese, yet it still delivers that comforting, home-cooked vibe.
- Juicy and Tender Every Time: Cooking the meat with onions and garlic first builds a rich base, while the stuffing mixture stays moist inside the pepper.
- Golden, Satisfying Finish: Baking covered then uncovered ensures the cheese melts perfectly and the peppers become soft but not mushy.
- Simple Ingredients, Big Impact: Pantry staples like canned tomatoes and rice come together beautifully with fresh peppers and melted cheese.
- Weeknight to Weekend Ready: Whether quick enough for a busy night or fancy enough to impress guests, this recipe fits every mood.
Ingredients at a Glance
The key to stellar stuffed bell peppers lies in fresh produce and well-cooked rice that won’t turn mushy. Try to pick firm, bright peppers and fluffy rice for the best texture contrast in your dish.
- Bells Peppers: Choose firm, glossy peppers that can stand upright for easy stuffing.
- Ground Meat: Fresh ground beef or turkey balances flavor and protein—feel free to adjust based on preference.
- Cooked Rice: Use day-old or cooled rice so it mixes well without clumping.
- Diced Tomatoes: Drain to avoid extra moisture but keep some tomato juices for flavor.
- Cheese: Sharp cheddar or stretchy mozzarella both work and add creamy richness.
Heads-Up: Exact measurements and step-by-step details are waiting for you in the printable recipe card at the bottom.
How to Make Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe
Step 1 — Prep Your Peppers and Oven
Start by preheating your oven to 375°F (190°C). While it warms up, carefully cut the tops off each bell pepper and scoop out all the seeds and membranes. Take your time here to create a nice hollow cup without damaging the sides—this ensures they hold the filling well while baking. Set the hollowed peppers aside standing upright.
Step 2 — Cook the Meat Filling
Warm a skillet over medium heat and add the ground beef or turkey, along with the chopped onion and minced garlic. Cooking all together means the flavors meld right from the start. Break the meat apart and cook until nicely browned, about 7-8 minutes, stirring occasionally. Don’t rush—browning adds depth and that lovely aroma you’ll notice filling your kitchen. Drain any excess fat so your filling stays moist but not greasy.
Step 3 — Mix in the Rest of the Filling
Now add the cooked rice, drained diced tomatoes, Italian seasoning, and salt and pepper to taste. Stir everything together and let it cook on low for a few more minutes so the flavors come together. You’ll see the mixture thicken slightly—this is your cue that the stuffing is ready for its cozy pepper home!
Step 4 — Stuff Peppers and Bake
Carefully spoon the meat and rice mixture into each hollowed pepper, filling them generously but not overflowing. Place the stuffed peppers upright in a baking dish and sprinkle shredded cheese on top. Cover the dish with foil to keep moisture in and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes to achieve a bubbly, golden cheese finish and tender peppers that give just enough when you bite in.
Things to Remember
A few pointers make this Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe foolproof and extra tasty. Don’t skip draining the tomatoes or the fat from the meat, and remember to adjust seasoning to your liking after mixing the filling.
- Doneness Cue: Peppers should be tender but still hold shape, and cheese on top bubbly with golden spots.
- Temperature Trick: Keep oven steady at 375°F to allow even cooking without drying out the filling.
- Make-Ahead Move: Prepare filling a day ahead and stuff peppers just before baking to save time on busy days.
- Common Pitfall: Avoid overfilling peppers – it can cause spillage and uneven cooking.
Ways to Serve It
Finishing Touches
I love topping these stuffed peppers with fresh chopped parsley or a light drizzle of tangy sour cream to add a refreshing contrast. A sprinkle of extra shredded cheese right before serving keeps things indulgent and melty, perfect for that cozy dinner feeling.
Plays Well With
Serve alongside a crisp green salad with vinaigrette or some garlicky roasted vegetables. I also enjoy pairing it with warm crusty bread to soak up all the juices. These sides add texture and brightness to balance the richness of the stuffed peppers.
Simple Plating Upgrades
For a fancier look, arrange the peppers on a rectangular platter and garnish with lemon zest or microgreens. A drizzle of balsamic glaze adds an elegant, tangy touch that turns this humble dish into something special without extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Leftover stuffed peppers store well in an airtight container in the fridge for up to 3 days. You might notice the peppers soften a bit more but the flavors intensify, making the next meal just as enjoyable.
Freezing Tips
Yes, this Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe freezes wonderfully if you wrap each pepper well in plastic wrap and foil, or use freezer-safe containers. Thaw overnight in the fridge for best results to keep texture intact.
Reheating Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe Without Drying Out
Reheat in the oven at 350°F for about 15-20 minutes covered with foil to keep moisture, or zap in the microwave covered with a damp paper towel to prevent drying. A quick air-fryer reheat (around 320°F for 8-10 minutes) revives the cheese crust nicely while heating through gently.
Frequently Asked Questions
Absolutely! Quinoa, couscous, or even barley make great swaps. Just ensure they’re fully cooked and cooled before mixing into the filling to avoid sogginess.
Swap ground meat for hearty options like cooked lentils, crumbled tofu, or chopped mushrooms for a satisfying vegetarian version that still pairs wonderfully with the rice and cheese.
Avoid overbaking by following the suggested times and removing the foil cover during the last part of baking. Using firm peppers and not overstuffing also helps keep their structure.
Yes! Prepare the filling and stuff the peppers, then cover and refrigerate for up to 24 hours. Bake them right before serving for fresh, warm flavors.
Final Thoughts
This Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe is one of those satisfying meals that feels like a little celebration every time I make it. It’s approachable, flexible, and delivers flavor that comforts without fuss. Once you get the basics down, you can experiment with spices, cheese types, or even add veggies to the filling. I hope you enjoy making these as much as I do—there’s nothing quite like the aroma of peppers baking filled with hearty goodness to warm your home and your heart.
PrintFull Printable Recipe
Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe
Delicious stuffed bell peppers filled with a savory mixture of ground beef or turkey, rice, diced tomatoes, and seasoned with Italian herbs, topped with melted cheese and baked to perfection.
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, chopped
- 2 cloves garlic, minced
Meat and Dairy
- 1 pound ground beef or turkey
- 1 cup shredded cheese (cheddar or mozzarella)
Pantry
- 1 cup cooked rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds carefully to prepare them for stuffing.
- Cook meat mixture: In a skillet over medium heat, cook the ground beef or turkey along with the chopped onion and minced garlic until the meat is fully browned. Drain any excess fat from the skillet to reduce greasiness.
- Combine ingredients: Stir the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper into the meat mixture. Cook together for a few minutes until everything is heated through and well combined.
- Stuff peppers: Fill each hollowed bell pepper with the prepared meat and rice mixture. Place the stuffed peppers upright in a baking dish and generously top each with shredded cheese.
- Bake covered: Cover the baking dish with foil to keep moisture in, and bake the stuffed peppers in the preheated oven for 30 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes or until the peppers are tender and the cheese on top is melted and bubbly.
Notes
- For a vegetarian option, substitute ground meat with cooked lentils or plant-based meat.
- Use brown rice for a nuttier flavor and higher fiber content.
- To save time, use pre-cooked rice and diced tomatoes without draining if you prefer a juicier filling.
- Adding chopped fresh herbs like parsley or basil can enhance freshness.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
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