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Stuffed bell pepper recipe halves with ground beef, rice, tomatoes and melted cheese

Stuffed Bell Peppers Recipe With Ground Beef and Rice

Tender bell pepper halves are filled with a savory mixture of seasoned ground beef, cooked rice, tomatoes, and melted cheese for a hearty, satisfying dinner that brings protein, vegetables, and grains together in one dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 stuffed pepper halves
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Bell Peppers
  • 3 large bell peppers Any color; halved from stem to base with seeds and membranes removed
  • 1 tablespoon olive oil
  • 1 small yellow onion Diced
  • 3 cloves garlic Minced
  • 1 pound lean ground beef
  • 2 tablespoons tomato paste
  • 14.5 ounces diced tomatoes Well drained
  • 1 1/2 cups cooked long-grain rice White or brown rice, fully cooked before measuring
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon fine salt Adjust to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella or cheddar cheese Divided
  • 2 tablespoons fresh parsley Chopped, optional, for garnish
  • 1/4 cup water For steaming the peppers during the pre-bake

Equipment

  • 9x13-inch baking dish
  • Aluminum foil
  • large skillet
  • Chef's knife
  • cutting board
  • Wooden spoon or spatula
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 400°F (200°C). Cut each bell pepper in half lengthwise and remove the seeds and white membranes.
  2. Arrange the six pepper halves cut-side up in a 9x13-inch baking dish. Pour the water around the peppers, cover the dish tightly with foil, and bake for 15 minutes to begin softening them.
  3. While the peppers pre-bake, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, until it begins to soften. Stir in the garlic and cook for another 30 seconds.
  4. Add the ground beef to the skillet and break it into small crumbles. Cook for 7 to 8 minutes, stirring regularly, until fully cooked and the center reaches 160°F (71°C). Drain excess grease if necessary.
  5. Stir the tomato paste into the cooked beef and cook for 1 minute. Add the drained diced tomatoes, cooked rice, Italian seasoning, smoked paprika, salt, and black pepper. Mix until evenly combined and heated through.
  6. Remove the skillet from the heat and stir in half of the shredded cheese. Taste the filling and adjust the seasoning as desired.
  7. Remove the peppers from the oven, carefully uncover the baking dish, and discard any remaining water. Divide the beef-and-rice filling evenly among the six pepper halves without packing it too firmly.
  8. Bake the stuffed peppers uncovered for 20 minutes. Sprinkle the remaining cheese over the tops and return them to the oven for about 5 minutes, or until the cheese has melted and the peppers are tender.
  9. Let the stuffed peppers rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

For softer peppers: Extend the covered pre-bake by about 5 minutes. For peppers with more bite, shorten the pre-bake slightly.
Avoid watery filling: Drain the canned tomatoes thoroughly and remove excess fat from the cooked beef before adding the remaining filling ingredients.
Make ahead: Pre-bake the peppers, prepare the filling, and assemble up to 24 hours in advance. Cover and refrigerate without the final cheese topping. When ready to serve, bake until the center reaches 165°F (74°C), adding the remaining cheese near the end.
Storage: Refrigerate cooled leftovers in covered containers for 3 to 4 days. Reheat until the center reaches 165°F (74°C).
Freezing: Cool the cooked stuffed peppers completely, wrap portions securely, and freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ground turkey variation: Replace the beef with an equal amount of ground turkey and cook it to 165°F (74°C).
Vegetarian variation: Replace the ground beef with cooked lentils, drained black beans, sautéed mushrooms, or a combination of these ingredients.
Rice-free variation: Substitute sautéed mushrooms, beans, or cooked cauliflower rice for the rice. Remove excess moisture from cauliflower rice before adding it to the filling.