Stuffed Bell Peppers With Ground Beef And Rice

Stuffed Bell Peppers are one of my go-to easy dinners! I make my Stuffed Bell Peppers with cooked rice and ground beef for the filling, mix in some tomato sauce and cheese, and bake everything inside colorful bell peppers. So simple, so good!

Stuffed Bell Peppers

I really love this dish because it’s a complete meal! It has vegetables, meat, and rice all in one. You don’t need to serve it with any sides for a delicious dinner. Plus, it’s super easy to put together and packed with flavor!

Bell Pepper

I like to use a mix of colors: orange, green, red, and yellow. When buying them, I try to choose peppers that are similar in size to ensure even cooking.

The first thing I do to prepare the bell peppers is wash them thoroughly and, carefully cut off the tops and remove all the seeds inside, keeping the peppers whole. I don’t prefer cutting them vertically. I’ve found that method to be messy and harder to work with.

I like to pre-bake all the peppers in the oven with a little water on the bottom of the dish, covered with foil, just until they begin to soften (but not fully tender).

If a pepper doesn’t stand upright, I carefully trim a small slice off the bottom to help it sit flat, but I make sure not to cut too deep or create a hole.

Ground Beef

I use 90/10 lean ground beef (90% lean, 10% fat). Some people prefer 80/20 for the extra richness, but since I mix cheese into the filling and add more on top, I find that 90/10 provides just the right amount of flavor without making the dish too greasy.

If you'd like to make this dish vegetarian, you can simply skip the ground beef. Try replacing it with cooked beans or a plant-based meat alternative.
To prepare the ground beef for the stuffed bell pepper filling, I start by browning the beef. This step helps develop a rich flavor.

I also add finely chopped onion and garlic to boost the flavor even more. For seasoning, I like to keep it simple! I use Italian seasoning, salt, and pepper. That’s it!

Rice

I use leftover cooked rice! Day-old rice is perfect for this dish because it absorbs the flavors better. However, freshly cooked rice will also work as long as you let it cool first so it doesn't turn mushy in the filling.

Once the ground beef is cooked, I simply add the cooked rice and tomato sauce, then mix everything together until well combined.

Cheese

I absolutely love cheese, so I mix shredded mozzarella into the filling to add rich flavor. Then, I top each pepper with a generous handful of mozzarella before baking for a delicious, melty finish.

If you don't like mozzarella, you may use cheddar cheese instead.

Baking Stuffed Bell Peppers

I use a baking dish that fits the peppers snugly so they stay upright and don’t tip over while baking. A 20x30 cm dish works perfectly for holding 6 large bell peppers.

I also grease the baking dish with a little oil to prevent the bottoms of the peppers from sticking while they bake.

I cover the peppers with foil and bake them for about 25 minutes to ensure they become tender without burning the cheese on top.

Then I uncover the pan and bake for another 10 minutes so the cheese melts. For a finishing touch, I sprinkle some chopped parsley on top just before serving.

Pair It With

• Mexican Shredded Chicken Tacos
• Panko Breaded Chicken Breast
• Pan Fried Green Beans
• Chicken And Bell Pepper Stir Fry

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