Ground Beef Stuffed Bell Peppers with Rice

Ground Beef Stuffed Bell Peppers

Colorful bell peppers are cut lengthwise into boats and filled with a tomato-herb mixture of ground beef and rice. Pre-baking the empty halves softens the peppers while the filling cooks in a skillet. Because the rice is already cooked, the stuffed peppers need only a short final bake to heat through and melt the cheese. A brief broil gives the topping a few golden spots; chopped parsley finishes each half.

Ingredients for Ground Beef Stuffed Bell Peppers

• 4 medium bell peppers, preferably a mix of red, orange, and yellow (about 700g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced (about 100g)
• 1 lb lean ground beef (450g)
• 2 cloves garlic, minced
• 1 1/2 cups fully cooked rice (240g)
• 1/2 cup drained petite diced tomatoes (120g)
• 1/2 cup tomato sauce (120g)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or Italian-blend cheese (110g)
• 2 tablespoons chopped fresh parsley

How to Make Ground Beef Stuffed Bell Peppers

1. Prepare the peppers: Heat the oven to 425°F (220°C) with a rack in the center. Halve the peppers lengthwise and remove the seeds and ribs. Arrange the halves cut-side up in a rimmed baking dish that holds them securely.
2. Pre-bake: Bake uncovered for 15–20 minutes, checking at 15 minutes. The edges should begin to soften while the halves still hold their shape. Give thick-walled peppers a few more minutes if needed. Carefully pour off liquid collected inside the peppers or in the dish.
3. Cook the beef and onion: While the peppers bake, heat the olive oil in a large skillet over medium heat. Cook the onion until softened, then add the beef. Break it into small crumbles and cook for 7–9 minutes, until browned with no raw-looking pieces. Cook the beef to 160°F (70°C). Drain excess grease if needed.
4. Finish the filling: Stir in the garlic, cooked rice, drained tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook for 3–4 minutes, stirring, until hot and combined. The filling should be moist and easy to spoon, not watery. Taste and adjust the seasoning, then remove from the heat.
5. Fill and top: Spoon the filling into the pepper halves, mounding it slightly. Sprinkle the cheese evenly over the tops.
6. Bake and broil: Return the dish to the oven for about 5 minutes. Switch to broil for 1–3 minutes, watching continuously. Remove the peppers when the cheese is bubbling with a few golden spots.
7. Rest and serve: Let the peppers stand for 5 minutes so the filling settles. Scatter the parsley over the cheese and serve cut-side up.

Why Pre-Bake the Peppers?

The filled bake is too short to soften raw pepper halves. Pre-baking gives the walls a head start without letting the boats collapse. Peppers vary in size and thickness, so use the softened edges as your cue rather than relying only on the clock. Pouring off the liquid they release keeps it from thinning the filling.

Use Cooked Rice for the Filling

The short final bake will not cook raw rice. Use fully cooked white or brown rice, and drain canned diced tomatoes before measuring them. Together with draining excess beef grease, this keeps the filling moist without leaving liquid pooled in the peppers.

Make-Ahead and Leftovers

The cooked filling can be refrigerated separately and spooned into pre-baked pepper halves when you’re ready to finish the dish. If the peppers are assembled and chilled, allow extra oven time to heat the filling through before broiling the cheese.

Refrigerate cooked peppers in an airtight container for up to 3 days. Reheat in an oven-safe dish until hot throughout, or microwave individual portions; the cheese will lose some of its browned texture. Cooked filling or stuffed peppers can also be frozen airtight. Thaw before reheating when possible, and expect the peppers to be softer after freezing.

Serve with a simple green salad. For another tomato-and-cheese ground beef dinner, try creamy beef and shells. For a different baked beef dish, see walking taco casserole.

Nutrition

Approximate nutrition per serving, based on 4 servings of about 2 pepper halves each: 465 calories, 34g protein, 21g fat, and 35g carbohydrates. Approximate nutrition per 100g: 105 calories, 8g protein, 5g fat, and 8g carbohydrates. Values vary with ingredients and portion sizes.