Ground Beef Stuffed Peppers Recipe

I’m excited to share my family-friendly stuffed peppers with beef recipe that sneaks a clever twist into seasoned ground beef, rice, plenty of cheddar, and tangy tomato sauce.

I’ve been messing with stuffed peppers for years and this Ground Beef Stuffed Peppers version kept turning up in my rotation. I still scroll through Ground Beef Recipes Stuffed Peppers and Easy Stuff Peppers Recipes late at night and wonder why I didn’t try it sooner.

The idea of a juicy ground beef center with a blanket of sharp cheddar makes me want to dig in right now, even though I promised myself to wait. It feels like the kind of simple meat-and-cheese win that surprises you, not the usual predictable dinner.

I think you’ll be glad you gave it a shot.

Ingredients

• Bell peppers: Colorful, crunchy, low calorie, rich in vitamin C and mild natural sweetness
• Ground beef: Good source of protein and iron gives savory juiciness but can be fatty
• Cooked rice: Starchy carbs for energy, bulks the filling and soaks up sauce
• Tomato sauce: Tangy and slightly sweet adds acidity, moisture and tomato umami
• Cheddar cheese: Sharp, melty, adds creamy richness salt and calcium makes topping gooey
• Onion and garlic: Sweet and pungent aromatics build savory depth when softened or browned
• Olive oil and parsley: Oil helps brown and carry flavors, parsley brightens and freshens

Ingredient Quantities

• 6 large bell peppers, any color
• 1 lb ground beef (about 450 g), 80/20 preferred, it’s juicier
• 1 cup cooked white rice
• 1 medium yellow onion
• 2 cloves garlic
• 1 can (15 oz) tomato sauce
• 1/2 cup beef broth or water, optional
• 1 1/4 cups shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley or green onions

How to Make this

1. Preheat oven to 375 F (190 C). Slice the tops off the 6 bell peppers, remove seeds and membranes, rub the outsides and insides lightly with 1 tablespoon olive oil and stand them upright in a 9×13 inch baking dish; if you like softer peppers, blanch them in boiling water 3 to 4 minutes and drain first.

2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add the chopped medium yellow onion and cook until translucent, about 3 to 4 minutes. Add the minced 2 garlic cloves and cook 30 seconds more.

3. Add 1 pound ground beef and break it up with a spatula. Brown until no pink remains, about 6 to 8 minutes. Drain a bit of excess fat if you want less grease but leave some for flavor.

4. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in the 15 oz can tomato sauce and the optional 1/2 cup beef broth or water, bring to a simmer and cook 2 to 3 minutes to meld flavors.

5. Remove skillet from heat and stir in 1 cup cooked white rice, 1 cup of the shredded sharp cheddar (reserve about 1/4 cup for topping), and the 1/4 cup chopped fresh parsley or green onions. If you saved and chopped the pepper tops, toss them in too. Taste and tweak salt or pepper.

6. Spoon the beef and rice mixture into each prepared pepper, packing gently but not squashing so the filling can heat through evenly.

7. Pour the remaining 1/2 cup liquid (beef broth or water) into the bottom of the baking dish to keep things moist, then sprinkle the reserved 1/4 cup cheddar over the stuffed peppers.

8. Cover the dish tightly with foil and bake 30 to 35 minutes, until peppers are tender and filling is hot through. For a browned top remove the foil and bake uncovered 5 to 10 minutes more.

9. Let the peppers rest 5 minutes so the filling sets, garnish with extra chopped parsley or green onion, then serve. Tip: leftover rice works great here, and using 80/20 beef keeps the filling juicy.

Equipment Needed

1. Oven (set to 375 F)
2. 9×13 inch baking dish
3. Large skillet or frying pan
4. Chef knife (for slicing peppers and chopping onion)
5. Cutting board
6. Wooden spoon or spatula (for browning beef and stirring)
7. Measuring cups and spoons + can opener
8. Large pot and colander (only if you blanch peppers)
9. Aluminum foil and oven mitts

FAQ

Ground Beef Stuffed Peppers Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken, theyre leaner and cook faster; or use ground pork or Italian sausage for richer flavor; for vegetarian try cooked lentils or plant based crumbles.
• Cooked white rice: use quinoa for extra protein and a nutty bite; or farro or bulgur if you want a chewier whole grain; cauliflower rice works if you want low carb.
• Shredded sharp cheddar: mozzarella or Monterey Jack melt super well and are milder; pepper jack adds a kick; or use a vegan shredded cheese for dairy free.
• Worcestershire sauce: substitute soy sauce or tamari for that umami saltiness; balsamic vinegar plus a pinch of brown sugar gives tangy sweetness; ketchup works in a pinch to add tomatoey sweetness.

Pro Tips

1. Let the filling cool a few minutes before you stuff the peppers, otherwise the hot meat will steam them and make the peppers go soggy, plus the filling settles better and wont ooze out when baking.

2. Dont drain off all the beef fat, leave about a tablespoon for flavor, but blot excess grease with a paper towel if it looks too oily.

3. Use day old rice if you have it, or spread freshly cooked rice on a plate to cool fast so the filling isnt gummy and the texture stays light.

4. Pour some broth or water in the pan or baking dish but dont drown the peppers, just enough to create steam so they get tender without drying out, and check them a few minutes early so they dont overcook.

5. Make ahead: stuff and cover the dish then refrigerate up to 24 hours, or freeze the stuffed peppers uncooked for longer storage, bake from chilled or thawed and add a few extra minutes if needed.