Name: Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 bell peppers; 1 small yellow onion, diced; 14.5 ounce can petite diced tomatoes; 1 lb lean ground beef; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 cup long grain white rice, cooked; 2 tbsp olive oil; 1 tbsp minced garlic; 1/2 – 1 tsp kosher salt; 1 tsp black pepper; 2 tsp oregano; 1/2 tsp red pepper flakes

There’s something so comforting about Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe that makes it a go-to dinner in my house. These peppers come together with minimal fuss but deliver a hearty, flavorful meal that warms you from the inside out. I love how the tender bell peppers act like little edible bowls, perfectly holding all that savory goodness inside.

Whether you’re cooking for your family on a busy weeknight or prepping ahead for a cozy weekend meal, this recipe shines. The combination of ground beef, fluffy rice, and gooey melted cheese creates a crowd-pleasing dish that’s surprisingly simple but never boring. Trust me, once you make these, they’ll become a staple in your dinner rotation too.

Ingredients You’ll Need

The beauty of this recipe is its straightforward ingredient list, combining simple staples that you probably already have in your kitchen. Plus, each element plays a vital role in balancing texture and flavor, making your stuffed peppers a true delight.

Bell peppers: Choose sturdy, firm peppers in any color you like. They need to hold up during baking without getting mushy.
Yellow onion: Adds sweetness and depth; I recommend dicing finely so it blends well with the other ingredients.
Olive oil: For sautéing the onions and garlic, bringing richness without overpowering flavors.
Lean ground beef: I prefer lean beef to reduce grease but still get that meaty flavor.
Minced garlic: Fresh is best here – it really brightens up the filling.
Petite diced tomatoes: These add moisture and a slight tang that balances the richness of the beef and cheese.
Long grain white rice: Pre-cooked rice works best; it helps soak up flavors without becoming mushy.
Kosher salt and black pepper: Essential for seasoning and enhancing the overall taste.
Oregano: Brings a lovely herbal note that complements the other spices.
Red pepper flakes: Just a little kick to wake up the dish—add more if you like things spicy!
Grated parmesan cheese: I love how parmesan adds a subtle nutty, salty flavor inside the filling.
Shredded mozzarella: Melts beautifully, creating that ooey-gooey topping everyone adores.

Variations

This recipe is incredibly flexible, and I often tweak things based on what I have in the fridge or the mood I’m in. Don’t be afraid to make it your own—it’s part of the fun of cooking.

Variation: Swap ground beef for ground turkey or chicken for a lighter version; I tried this when I was aiming for a leaner meal and liked how it turned out.
Vegetarian twist: Replace the meat with cooked lentils or black beans and add extra veggies like mushrooms or zucchini—perfect if you’re cutting back on meat.
Spicy kick: Add diced jalapeños or cayenne powder if you’re into heat; it gives these peppers a nice zing.
Cheese swaps: Use cheddar or pepper jack instead of mozzarella for a different, sharper flavor that melts just as well.
Herbs and spices: Try adding fresh basil or parsley for a bright fresh touch, which I do sometimes when I have fresh herbs on hand.

How to Make Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

Step 1: Prepare Your Bell Peppers

Start by preheating your oven and prepping those bell peppers. Carefully slice off the tops and scoop out the seeds and membranes—this is important so your peppers can fully open up to hold the filling. I usually give them a quick rinse and set them aside upside down to drain any extra moisture. This keeps the peppers from becoming soggy during baking.

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium heat and add the diced onion. Sauté until translucent, about 5 minutes. Toss in the minced garlic and cook until fragrant, roughly 30 seconds—don’t let it burn or your filling will taste bitter. Next, add your ground beef, breaking it apart with a spatula. Cook until browned and no pink remains, then drain any excess fat to keep the filling from being greasy.

Stir in the diced tomatoes, cooked rice, salt, pepper, oregano, and red pepper flakes. Give everything a good mix and let it simmer for a few minutes so the flavors marry. Finally, stir in the grated parmesan cheese for that extra umami punch.

Step 3: Stuff and Bake

Carefully spoon the filling into each bell pepper, packing it just a little but not too tight—you want the rice and beef to heat evenly. Place the stuffed peppers upright in a baking dish, and sprinkle shredded mozzarella cheese on top of each one. Cover with foil and bake at 375°F (190°C) for about 30 minutes. Then uncover and bake for another 10-15 minutes to let the cheese get bubbly and slightly golden. A little tip: if the peppers aren’t quite tender after baking, give them another 5-10 minutes to soften up without drying out the filling.

How to Serve Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

The image shows six stuffed bell peppers placed on a white rectangular dish over a white marbled surface. Each pepper is hollowed out and filled with a mix of cooked ground meat, rice, diced tomatoes, and small pieces of other vegetables. On top of the filling is a melted layer of white cheese. The peppers come in three colors: green, red, and yellow, with the green pepper held by a wooden spatula in the foreground. The cheese appears soft and slightly melted, blending with the textured mix of meat and rice beneath it. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a sprinkle of fresh parsley or chopped basil on top for a pop of color and freshness. Sometimes a dollop of sour cream or Greek yogurt on the side adds a cool creaminess that pairs wonderfully with the warm, cheesy filling.

Side Dishes

Serve these stuffed peppers alongside a crisp green salad or roasted vegetables for a balanced meal. A crusty piece of garlic bread is also my guilty pleasure pairing—it soaks up all the tasty juices from the peppers perfectly.

Creative Ways to Present

For a special occasion, I’ve plated individual peppers nested on a smear of marinara sauce and sprinkled with extra parmesan. It looks restaurant-worthy but is totally doable at home. You can also stuff mini sweet peppers for bite-sized appetizers at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store great in the fridge. I keep mine in an airtight container for up to 3 days. It’s best to wait until they’ve fully cooled before refrigerating to avoid sogginess. When you’re ready to eat, they reheat nicely in the oven or microwave.

Freezing

I’ve frozen stuffed peppers both before and after baking. If freezing raw, wrap them tightly in foil and place them in a freezer bag. When ready to bake, bake covered and add extra time since they’ll be frozen. If freezing cooked peppers, just pop them in a freezer-safe container, and thaw overnight in the fridge before reheating.

Reheating

My preferred method is reheating in the oven at 350°F until warmed through—it helps keep the peppers firm and the cheese melty. If short on time, the microwave works too, but I recommend covering the dish to hold in moisture and heating in short intervals to avoid rubbery texture.

FAQs

Can I make Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe ahead of time?

Absolutely! You can prepare the filling and stuff the peppers the day before baking. Store them covered in the fridge overnight, then bake as directed. This makes weeknight dinners a breeze.
What can I substitute for white rice in this recipe?

You can use brown rice, quinoa, or even cauliflower rice for a lower-carb option. Just make sure whatever grain you use is cooked beforehand so the stuffing holds together nicely.
How do I prevent the bell peppers from getting soggy?

Removing the seeds and membranes and briefly draining the peppers helps. Also, avoid overcooking by covering them and then uncovering for the last few minutes just to brown the cheese. Using lean beef and draining fat prevents excess moisture in the filling too.
Can I use other types of cheese in this recipe?

Definitely! Mozzarella melts nicely, but cheddar, pepper jack, or Monterey Jack provide wonderful flavor variations. Feel free to mix cheeses depending on your taste.
Is this recipe freezer-friendly?

Yes, Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe freezes beautifully. Just wrap tightly and freeze either before or after baking. When reheating from frozen, allow extra baking time or thaw overnight for best results.

Final Thoughts

This Easy Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe is one of those meals that feels like a warm hug after a long day. It’s reliable, delicious, and comes together with minimal stress, which I appreciate on busy nights. I hope you enjoy making it as much as I do—there’s really nothing like sharing a plate of these colorful, cheesy peppers with people you love.