Stuffed Green Peppers with Ground Beef
Packed with savory beef, fluffy rice, and melty cheese, these peppers are a colorful, satisfying meal that’s easy to whip up and fun to eat.
They’re perfect for busy nights or when you want something hearty without a lot of fuss!
Variations & Substitutions
Swap the cheddar for Monterey Jack or pepper jack cheese for a bit of zing. Want a little heat? Toss in some red pepper flakes or chopped jalapeños with the beef.
You can use ground turkey or chicken instead of beef for a lighter take, and a mix of white and brown rice adds a nutty note.
For a Tex-Mex flair, stir in some corn and black beans, and top with salsa instead of tomatoes.
Tips & Tricks for Perfect Results
To keep your peppers from getting soggy, don’t overbake—just until they’re fork-tender. If your peppers are extra large, parboil them for 3-4 minutes before stuffing to ensure they cook through.
Drain the beef well after browning to avoid a watery filling. For extra flavor, add a sprinkle of smoked paprika or a dash of Worcestershire sauce to the filling.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes.
You can also microwave them individually for 2-3 minutes, but the oven keeps the texture just right.
These peppers also freeze beautifully—wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Stuffed Green Peppers with Ground Beef
Ingredients
- 4 large green bell peppers
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion diced
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes, drained
- 1 cup shredded cheddar cheese plus extra for topping
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes. Place peppers upright in a baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté onions for 2-3 minutes, then add garlic and cook for another minute. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Remove from heat and mix in 1 cup cheddar cheese.
- Spoon the beef mixture into each pepper, packing it in gently. Sprinkle extra cheese on top.
- Add a splash of water (about 1/4 cup) to the bottom of the baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes, then dig in!
