There’s something incredibly satisfying about stuffed bell peppers – they’re like edible bowls filled with all your favorite ingredients! I’ve been making these for years, and they’ve become my go-to recipe when I want something that’s both nutritious and impressive-looking. The best part? You can prep them ahead of time, and they’re perfect for using up leftover rice or ground meat from other meals.
What You’ll Need
- 6 large bell peppers (any color you like – I prefer a mix)
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup shredded cheese (I use a mix of cheddar and mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Quick tip: If you’re not a beef fan, ground turkey or chicken works great too. For my vegetarian friends, try using a mix of quinoa and black beans instead!
Let’s Get Cooking
- First things first – preheat your oven to 350°F (175°C). While it’s heating up, cut the tops off your peppers and remove the seeds. I like to give them a quick rinse to make sure all the seeds are gone.
- Bring a large pot of water to boil and cook the peppers for about 5 minutes. This pre-cooking step helps them get tender without turning mushy. Drain them upside down on paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they’re soft and translucent (about 5 minutes). Add the garlic and cook for another minute – keep an eye on it, garlic can burn quickly!
- Add the ground beef and break it up with a wooden spoon. Cook until it’s no longer pink, then drain any excess fat.
- Stir in the cooked rice, diced tomatoes, half the cheese, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes so the flavors can mingle.
- Stand your peppers up in a baking dish and fill them with the meat mixture. Don’t be shy – really pack it in there! Top with the remaining cheese.
- Cover with foil and bake for 35 minutes. Then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Time and Servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Why This Recipe Works
What I love about these stuffed peppers is how versatile they are. The pre-boiling step ensures perfectly tender peppers every time, while the combination of meat, rice, and cheese creates a satisfying meal in one neat package. They’re great for meal prep – I often make a double batch and freeze half for later. Plus, they’re one of those rare dishes that both kids and adults genuinely enjoy. The peppers get slightly sweet as they bake, which pairs perfectly with the savory filling.
Pro tip: If you have any filling leftover, it’s fantastic wrapped in a tortilla for lunch the next day. And don’t toss those pepper tops – chop them up and add them to the filling for extra flavor and less waste!
Stuffed Bell Peppers
Ingredients
- 6 large bell peppers
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 medium onion diced
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cut the tops off peppers, remove seeds, and rinse.
- Boil peppers for 5 minutes, then drain upside down.
- Heat olive oil in a skillet. Add onions and cook until soft (5 minutes). Add garlic and cook for 1 minute.
- Add ground beef and cook until no longer pink; drain excess fat.
- Stir in rice, tomatoes, half the cheese, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Fill peppers with meat mixture and top with remaining cheese.
- Cover with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes.
