Stuffed Bell Peppers With Ground Beef

These stuffed bell peppers are filled with juicy ground beef, soft rice, diced tomatoes, and melty cheese—all packed into colorful bell pepper “bowls” that hold everything together in the best way.

I grew up watching my mother scoop hot filling into peppers fresh from the garden, and now I do the same in my own kitchen.

They smell incredible as they bake, with steam rising from the cheesy tops and warm tomato flavor filling the air.

What I like most is that you don’t need anything extra to make them feel complete.

Each pepper has everything inside—meat, rice, sauce, and cheese—so it feels satisfying and balanced from the first bite to the last.

The peppers stay tender but still hold their shape, while the filling soaks up every bit of seasoning without being dry.

If you’re someone who enjoys meals that are full but not heavy, flavorful but not overdone, this recipe will fit right into your regular dinner routine.

It also stores beautifully, so leftovers don’t go to waste. I’ve shared this dish with family, neighbors, and friends—it never sits on the table for long.

Stuffed Bell Peppers With Ground Beef Recipe

Ingredients (Serves 4–6)

4 large bell peppers (red, yellow, green, or orange)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 pound ground beef (lean or regular)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon ground cumin
1 cup cooked rice (white or brown)
1 cup diced tomatoes (fresh or canned, drained)
½ cup tomato sauce
¾ cup shredded mozzarella cheese (plus more for topping)
2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish that can hold all the peppers upright.

Slice the tops off the bell peppers and remove seeds and membranes inside. Set aside the tops for later use or discard them.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
Add ground beef to the skillet. Cook while breaking it up with a spatula until browned and fully cooked, about 6–8 minutes. Drain any excess fat if necessary.

Season the beef with salt, pepper, smoked paprika, oregano, and cumin. Stir well to coat evenly.
Add diced tomatoes, tomato sauce, and cooked rice. Mix everything thoroughly and let it simmer on low for 2–3 minutes so the flavors meld.
Turn off the heat and stir in the shredded mozzarella cheese (¾ cup). This gives the filling a creamy texture and rich taste.

Place the hollowed-out peppers in the prepared baking dish. Spoon the beef and rice mixture generously into each pepper, pressing down slightly to pack.
Top each filled pepper with a little more shredded mozzarella.
Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10–12 minutes, or until the cheese is bubbly and slightly golden.

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Helpful Tips

Choose firm, evenly-sized bell peppers so they cook uniformly and hold their shape.
You can prepare the rice ahead of time or use leftover rice to save time.

Add a small splash of water or broth to the baking dish if you prefer softer peppers.
Feel free to substitute mozzarella with cheddar, Monterey Jack, or a blend for variety.

What’s The Best Way To Cut Bell Peppers For Stuffing?

To make sure the peppers cook evenly and hold the filling well, you need to prepare them the right way.

Cut the top straight across: Slice off the stem end in a clean, even line so the pepper can stand upright.
Scoop out all seeds and membranes: Use a spoon or your fingers to remove seeds and the white inner ribs completely.
Trim the bottoms slightly if needed: If a pepper doesn’t sit flat, carefully slice a thin layer from the base to stabilize it—without cutting a hole.

How Do I Keep Stuffed Peppers From Getting Soggy?

No one likes a soggy pepper, and there are a few simple ways to make sure yours stay firm but tender.

Don’t overbake: Too much time in the oven softens the peppers too much. Bake them just until fork-tender.
Avoid too much liquid: Drain canned tomatoes and don’t overload the filling with wet sauces.

Bake uncovered at the end: After covering with foil for most of the bake, remove it for the last 10–12 minutes so extra moisture evaporates and the cheese gets golden.

Can I Make Stuffed Bell Peppers Ahead Of Time?

Yes, these peppers are great for prepping in advance, whether for dinner parties or busy weekdays.

Fully prep and stuff them: Fill raw peppers with the cooked meat and rice mixture.

Refrigerate up to 24 hours: Keep them covered in the fridge, unbaked.
Bake when ready to serve: Add 5–10 extra minutes to the baking time since they’re cold.

What Type Of Rice Works Best?

The type of rice you use can affect both the texture and how well the filling holds together.

Use fully cooked rice: Precook it before mixing it into the filling.
White rice is soft and mild: It blends well with other flavors and stays fluffy.
Brown rice is firmer and nuttier: Adds a chewier bite and works well for more texture.

Avoid sticky or overcooked rice: This can make the filling too dense or mushy.

Any rice works, but it should always be cooked and cooled before mixing in.

Can I Use Leftover Rice Or Ground Beef?

Absolutely. This dish is a smart way to use up leftovers without feeling like you’re eating the same meal twice.

Leftover rice saves time: Cold, day-old rice holds its shape well in the filling.
Cooked ground beef works perfectly: Just warm it and season it well before mixing.
Balance seasoning: Since leftovers might be plain, adjust salt, pepper, and spices before stuffing.

Can I Freeze Stuffed Peppers?

Yes, these freeze really well either before or after baking.

To freeze before baking: Stuff the peppers, wrap tightly in foil, and freeze in a container.
To freeze after baking: Let them cool fully, then wrap and freeze.

Reheat directly from frozen: Bake covered at 350°F for 40–45 minutes, or until hot all the way through.
Label clearly: Always add a date so you use them within 2–3 months.

How Do I Store Leftovers And How Long Will They Last?

Proper storage keeps the peppers safe to eat and tasting just as good the next day.

Cool them completely: Let the peppers sit at room temperature for 20–30 minutes before storing.
Store in an airtight container: Place in the fridge for up to 4 days.
Reheat in the oven or microwave: For the oven, heat at 350°F until warm (15–20 minutes). For microwave, cover and heat in 1-minute intervals.

What Can I Serve With Stuffed Bell Peppers?

While these peppers are filling on their own, you can pair them with sides for a bigger meal.

Simple green salad: A fresh lettuce or cucumber salad adds crunch and balance.
Garlic bread or flatbread: Great for soaking up any extra filling or sauce.

Roasted veggies: Add some roasted carrots, zucchini, or potatoes for more color and flavor.
Plain yogurt or raita: A cooling side if you want to soften the spices.

Can I Make Stuffed Bell Peppers With Ground Beef Spicy?

You can easily adjust the heat level based on your taste or who you’re serving.

Add chopped green chilies: Mix into the beef filling for a fresh heat.
Use red chili flakes or cayenne: A little goes a long way—add gradually and taste as you go.
Top with spicy cheese: Try pepper jack or a cheddar with chili for extra punch.