Ground Beef And Rice Stuffed Peppers

Name: Ground Beef And Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can (15 oz) diced tomatoes, drained; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Comfort Table Favorites

I absolutely love making Ground Beef and Rice Stuffed Peppers because they are not only delicious but also a complete meal packed into a colorful package. The combination of seasoned ground beef, fluffy rice, and spices creates a hearty filling that pairs perfectly with the sweetness of the roasted bell peppers. Plus, they’re easy to customize based on what I have in the fridge. Whether I use different types of bell peppers or add in some cheese before baking, the variations are endless. This is a go-to recipe that always impresses!

Created by

Georgia Lane

Last updated on 2026-02-23T18:33:36.619Z

When I first tried making Ground Beef and Rice Stuffed Peppers, I was amazed at how a few simple ingredients could yield such a flavorful dish. The combination of spices and the natural sweetness from the bell peppers creates a delicious harmony. A tip I discovered is to parboil the peppers for about 5 minutes before stuffing them, as it helps soften them up and enhances their sweetness!

To make sure the filling is perfectly seasoned, I taste it before stuffing the peppers, allowing me to adjust the spices as needed. Sometimes, I'll add a touch of Worcestershire sauce for an extra depth of flavor. This dish has become a family favorite, and everyone loves how they can eat the pepper along with the filling!

Why You'll Love These Stuffed Peppers
Packed with protein and fiber for a satisfying meal
Versatile and easy to customize with different ingredients
Colorful presentation makes it a perfect dish for gatherings

Choosing the Right Peppers

Selecting the right bell peppers is crucial for achieving the best flavor and texture in your Ground Beef and Rice Stuffed Peppers. I recommend using large, firm peppers that can hold the filling well—red, yellow, or green all work beautifully. If you want to add a little heat, consider using poblano peppers instead. Their slightly spicy flavor pairs well with the savory beef filling and offers a nice contrast.

When preparing the peppers, ensure that they are cut evenly so they stand upright in the baking dish. This not only keeps the filling from spilling out during cooking but also helps them cook evenly.For a unique twist, you can roast the peppers briefly before stuffing them; this enhances their sweetness and adds a delightful smoky flavor.

Enhancing the Filling

The filling for these stuffed peppers is versatile and can be easily tailored to your taste preferences. If you want a bit more zest, consider adding Worcestershire sauce or a splash of hot sauce after cooking the beef. For those who prefer a heartier filling, mixing in cooked beans or lentils can boost the protein content while adding additional fiber. Also, swapping out the rice for quinoa or cauliflower rice is a great way to cater to different dietary needs.

For a creamier texture, try incorporating cream cheese or sour cream into the filling. This not only enhances the flavor but also adds a rich mouthfeel that complements the beef and tomatoes perfectly. Just be sure to adjust the seasoning slightly, as these ingredients can add extra richness. This small tweak can elevate the overall dish and create a luxurious experience.

Storage and Reheating Tips

These stuffed peppers are perfect for meal prep! After baking, allow them to cool completely, then store them in an airtight container in the fridge for up to three days. If you’re looking to save them for later, you can freeze the unbaked stuffed peppers. Just wrap them tightly in plastic wrap and then foil, or store them in freezer bags. They can be baked straight from frozen; just add additional cooking time to ensure they are heated through.

When reheating, I find that placing the stuffed peppers in a microwave-safe dish with a splash of water and covering them helps retain moisture. Heat them on medium power to ensure even warming. If you prefer to stick with oven reheating, cover them with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. This way, you avoid dry peppers and keep the filling juicy.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 pound ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)

For best results, use a mix of colorful bell peppers for a vibrant dish.

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If desired, you can lightly blanch the peppers in boiling water for 5 minutes to soften them.

Make the Filling

In a skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned. Drain any excess fat. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.

Stuff the Peppers

Spoon the beef and rice mixture into each bell pepper until they are filled to the top. If using, sprinkle cheese on top of the filling.

Bake

Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove the foil in the last 10 minutes to allow the tops to brown.

Serve

Let the peppers cool slightly before serving. Enjoy them warm as a complete meal!

Stuffed peppers can be made a day in advance and reheated when ready to serve.

Pro Tips

Feel free to add other ingredients like black beans or corn to the filling for added texture.

Serving Suggestions

These Ground Beef and Rice Stuffed Peppers make a stunning centerpiece for any dinner table. Consider serving them alongside a fresh salad or some garlic bread to round out the meal. A drizzle of balsamic glaze or a sprinkle of fresh herbs like parsley or basil before serving can elevate the presentation and add an explosion of flavor.

For a fun twist, pair the stuffed peppers with a side of tortilla chips and salsa to create a Tex-Mex feel. You could even top the stuffed peppers with guacamole or a dollop of sour cream for added creaminess and tang.

Troubleshooting Common Issues

If you find that your stuffed peppers are soggy, it could be due to their moisture content. To mitigate this, ensure that the diced tomatoes are well-drained, and consider roasting the peppers for a few minutes to evaporate excess moisture. Additionally, avoid overcooking the filling before stuffing, as ingredients like rice can retain water, leading to a watery filling.

Another common issue is the peppers not being tender enough. If this happens, make sure to adjust your cooking time. Depending on your oven, you may need to bake them a little longer. If the tops are browning too quickly and the peppers are still firm, cover them with foil during the latter half of cooking. This will allow them to steam and soften without overbaking.

Questions About Recipes

→ Can I use a different type of meat?

Yes, you can substitute ground turkey, chicken, or even a meat alternative for a healthier version.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage.

→ Can I make these vegetarian?

Absolutely! Just replace the ground beef with a mix of beans, lentils, or vegetables.

→ How do I know when the peppers are done?

The peppers should be tender and the filling heated through. You can test by piercing the sides with a fork.