These stuffed bell peppers are hearty, flavorful, and packed with a savory mixture of seasoned ground beef, tender rice, tomatoes, vegetables, and plenty of melted cheese. Everything gets tucked inside colorful bell peppers and baked until the peppers are tender and the cheese on top is hot, bubbly, and golden.
This is one of those comforting dinners that feels like a complete meal all on its own.
Why You’ll Love This Stuffed Bell Pepper Recipe
It’s a complete meal. With ground beef, rice, vegetables, tomatoes, and cheese all packed into one bell pepper, you really don’t need much else to turn this into a satisfying dinner.
The filling is full of flavor. Chili powder, cumin, garlic, paprika, coriander, black pepper, and cayenne give the beef and rice mixture plenty of savory flavor without overpowering the peppers.
It’s family-friendly. Stuffed peppers are filling, familiar, and easy to customize. You can even use different colored peppers so everyone can choose their favorite.
It’s great for meal prep. The filling can be prepared ahead of time, and leftover stuffed peppers reheat beautifully for lunch or dinner.
The recipe makes plenty of filling. This mixture makes enough filling for approximately eight bell peppers, depending on their size. If you’re only preparing four peppers, save the remaining filling for another meal.
It’s easy to customize. You can adjust the amount of cheese, use your favorite color of bell pepper, or leave out the cayenne if you prefer a milder filling.
Watch How to Make This Recipe
Watch how to make this recipe in the video above.
What Are the Best Bell Peppers for Stuffed Peppers?
Any color of bell pepper will work for this recipe, so choose whichever ones you enjoy most.
Green bell peppers have a slightly stronger, more savory flavor, while red, yellow, and orange bell peppers tend to be sweeter. Using several colors also makes the finished dish especially pretty.
Look for peppers that are relatively large, firm, and able to sit upright in your baking dish. Peppers with a wider base are generally easier to fill and less likely to tip over while baking.
Ingredients You’ll Need
Here are the main ingredients that make these stuffed bell peppers so hearty and flavorful:
Bell peppers: Use four large bell peppers in any combination of colors you like.
Ground beef: One pound of ground beef creates the hearty base for the filling.
Cooked rice: Jasmine rice works beautifully here, but long-grain white rice is another good option. Using already-cooked rice also keeps the filling simple.
Onion and celery: These aromatics add flavor and texture to the beef mixture.
Garlic: Fresh minced garlic adds another layer of savory flavor.
Diced tomatoes: Canned diced tomatoes and their juices add moisture and tomato flavor to the filling.
Tomato sauce: Helps bring the beef, rice, vegetables, and seasonings together.
Seasonings: Chili powder, cumin, garlic powder, paprika, black pepper, coriander, and cayenne create a deeply seasoned filling.
Mozzarella cheese: A generous layer of mozzarella melts over the peppers as they bake and gives them that irresistible cheesy finish.
How to Make Stuffed Bell Peppers
1. Prepare the peppers
Preheat your oven to 375°F.
Cut the tops from the bell peppers and remove the seeds and membranes from inside. Don’t throw away the usable pepper around the tops—you can dice it and add it to the filling.
Bring a large pot of water to a boil. Carefully add the peppers and cook them for about 5 minutes. Remove them from the water and allow them to cool enough to handle.
Parboiling the peppers gives them a head start so they become tender in the oven without requiring an excessively long baking time.
2. Brown the ground beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking the meat into smaller pieces as it cooks.
Drain off any excess fat if necessary.
3. Add the vegetables
Add the diced onion, celery, minced garlic, and diced bell pepper from the reserved tops.
Cook until the onion and vegetables begin to soften and become fragrant.
4. Add the tomatoes and seasonings
Stir in the canned diced tomatoes with their juices and the tomato sauce.
Add the chili powder, cumin, garlic powder, paprika, black pepper, coriander, cayenne pepper, and salt to taste.
Stir everything together well so the meat and vegetables are evenly coated with the tomato mixture and seasonings.
5. Add the rice
Stir the cooked rice into the meat mixture.
Reduce the heat and allow the filling to simmer for approximately 5 minutes, giving the flavors time to come together.
Taste the filling and adjust the salt if necessary before stuffing the peppers.
6. Stuff the peppers
Arrange the parboiled peppers upright in a baking dish.
Generously spoon the meat and rice mixture into each pepper, filling them all the way to the top.
Stuffing the peppers and topping them with cheese before baking
7. Add the cheese and bake
Top each stuffed pepper generously with shredded mozzarella cheese.
Bake uncovered at 375°F for approximately 40 minutes, or until the peppers are tender and the cheese is completely melted and bubbly.
Allow the peppers to rest for a few minutes before serving.
Helpful Tips for the Best Stuffed Bell Peppers
Choose peppers that can stand upright. Bell peppers with relatively flat bottoms are much easier to arrange in the baking dish and are less likely to tip over.
Don’t skip parboiling the peppers. The quick 5-minute boil helps soften the peppers before they go into the oven so the finished peppers aren’t still overly firm when the filling is hot.
Save those pepper tops. Instead of throwing them away, dice the usable portion and cook it with the onion and celery. It adds more bell pepper flavor to the filling and reduces waste.
Use cooked rice. The 1½ cups listed in this recipe refers to rice that has already been cooked. Don’t add 1½ cups of uncooked rice directly to the filling.
Taste the filling before stuffing the peppers. Once the beef is fully cooked and everything is combined, this is your opportunity to check the seasoning and add more salt if needed.
Don’t be shy with the filling. Pack the peppers generously. This recipe makes plenty of filling, so there’s no reason for skimpy stuffed peppers.
Adjust the heat to your preference. The cayenne adds a little warmth. Reduce it or leave it out completely if you’re cooking for someone who doesn’t enjoy spicy food.
Let them rest before serving. Giving the peppers a few minutes to cool makes them easier to eat and allows the filling to settle slightly.
Can I Make Stuffed Bell Peppers Ahead of Time?
Yes. This is a great recipe to partially prepare ahead.
You can make the beef and rice filling in advance, allow it to cool, and store it covered in the refrigerator. When you’re ready to cook, prepare the peppers, add the filling and cheese, and bake.
If you’re assembling the peppers with cold refrigerated filling, they may need a little additional baking time to become hot all the way through.
What to Serve With Stuffed Bell Peppers
Because these peppers already contain beef, rice, and vegetables, they’re hearty enough to serve as a complete meal.
If you’d like something on the side, keep it simple. A green salad, roasted vegetables, green beans, corn, or warm bread would all pair nicely without making dinner overly heavy.
How to Store Leftover Stuffed Bell Peppers
Allow leftover stuffed peppers to cool, then transfer them to an airtight container and refrigerate.
They’ll keep well in the refrigerator for approximately 3–4 days.
For best results, reheat them in the oven until warmed through. Individual portions can also be reheated in the microwave for a quicker meal.
Can You Freeze Stuffed Bell Peppers?
Yes. Stuffed peppers can be frozen, although the peppers may be slightly softer once they’re thawed and reheated.
Allow cooked stuffed peppers to cool completely before placing them in a freezer-safe container. Freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I have to boil bell peppers before stuffing them?
You don’t technically have to, but I recommend it for this recipe. Parboiling them for about 5 minutes gives the peppers a head start and helps them become tender during baking.
Why are my stuffed peppers watery?
Bell peppers naturally release some moisture while they cook. Using an overly wet filling can add even more liquid, so make sure you follow the recipe proportions and don’t add extra tomato liquid.
Can I use a different type of rice?
Yes. Jasmine rice or long-grain white rice works well. Just make sure the rice is already cooked before measuring the 1½ cups needed for the filling.
Can I leave out the cayenne pepper?
Absolutely. The cayenne is there for a little extra heat and can be reduced or omitted without affecting the rest of the recipe.
How do I know when stuffed peppers are done?
The peppers should be tender, the filling should be piping hot, and the mozzarella should be completely melted and bubbly.
What can I do with the extra filling?
Save it! The filling is delicious on its own and can be refrigerated for another meal. You can also use it to stuff additional peppers.
The Best Stuffed Bell Peppers (Hearty & Flavorful)
Ingredients
Method
- Pre-heat oven to 375°F
- Cut the tops off the bell peppers, remove seeds, and dice the tops. Set aside.
- Bring a large pot of water to a boil. Add the peppers and cook for 5 minutes. Remove and let cool.
- In a large skillet over medium-high heat, brown the ground beef. Drain excess fat.
- Add diced celery, onion, garlic, reserved bell pepper tops and the seasonings. Cook until the onions are soft.
- Stir in diced tomatoes (with juices) and tomato sauce. Mix well.
- Add cooked rice, stir to combine, and simmer on low for 5 minutes
- Fill the peppers with mixture and place in a baking dish. Top with shredded mozzarella cheese.
- Bake uncovered for 40 minutes, or until cheese is melted and bubbly.
- Serve and enjoy!
Video
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Did you make these stuffed bell peppers? Leave a star rating and let me know how they turned out!