These Cheesy Stuffed Bell Peppers are a hearty, comforting meal made with tender bell peppers filled with a savory mixture of seasoned ground beef, rice, tomatoes, and plenty of melted cheese. Baked until the peppers are perfectly tender and the cheese is golden and bubbly, this family-friendly dish is ideal for busy weeknights, meal prep, or casual gatherings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Bell Peppers
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 1 pound (450 g) lean ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1½ cups cooked white or brown rice
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
For the Cheese Topping
- 1½ cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing spoon
- Sharp knife
- Cutting board
- Aluminum foil
- Measuring cups and spoons
Instructions
Step 1: Prepare the Bell Peppers
Preheat the oven to 375°F (190°C).
Wash the bell peppers thoroughly. Slice the tops off and remove the seeds and white membranes. If needed, trim a thin slice from the bottom so they stand upright without tipping over.
Brush the outside of each pepper with olive oil and lightly season the inside with salt and black pepper.
Arrange the peppers upright in a lightly greased baking dish.
Step 2: Cook the Filling
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease.
Mix in:
- Cooked rice
- Diced tomatoes
- Tomato paste
- Italian seasoning
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Crushed red pepper flakes (if using)
Cook for 4–5 minutes, stirring occasionally, until everything is well combined.
Remove from the heat and stir in the chopped parsley.
Step 3: Stuff the Peppers
Spoon the filling evenly into each bell pepper, pressing gently to pack it in without crushing the peppers.
Top each stuffed pepper with a generous layer of mozzarella, cheddar, and Parmesan cheese.
Step 4: Bake
Pour about ½ cup of water or beef broth into the bottom of the baking dish to help keep the peppers moist.
Cover the dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil and continue baking for 10–15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and lightly golden.
Step 5: Rest and Serve
Remove the peppers from the oven and let them rest for 5 minutes before serving.
Garnish with extra chopped parsley or fresh basil if desired.
Serving Suggestions
These cheesy stuffed bell peppers pair perfectly with:
- Garlic bread
- Caesar salad
- Roasted vegetables
- Steamed green beans
- Buttered corn
- Creamy mashed potatoes
- Cucumber and tomato salad
Tips for Success
- Choose peppers that are similar in size for even cooking.
- Pre-cook the rice to keep the filling fluffy.
- Avoid overcooking the peppers if you prefer them slightly firm.
- Mix different cheeses for a richer flavor.
- Let the peppers rest for a few minutes before serving so the filling sets.
Variations
Mexican-Style Stuffed Peppers
Replace the Italian seasoning with taco seasoning and add black beans, corn, and pepper jack cheese. Top with salsa and avocado before serving.
Chicken Stuffed Peppers
Substitute the ground beef with cooked shredded chicken or ground chicken.
Turkey Version
Use lean ground turkey for a lighter meal without sacrificing flavor.
Vegetarian Stuffed Peppers
Replace the beef with black beans, lentils, mushrooms, or plant-based ground meat.
Low-Carb Version
Swap the rice for cauliflower rice to reduce carbohydrates while keeping the filling hearty.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked or unbaked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Bake at 350°F (175°C) for 20–25 minutes, or microwave individual peppers for 2–3 minutes until heated through.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 28g
- Fat: 24g
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 7g
- Sodium: 720mg