Cheesy Ground Beef Stuffed Peppers – Comforting, Hearty, and Easy
Stuffed peppers are one of those cozy, very weeknight-friendly dinners that feel a little special without much effort. Tender bell peppers are filled with savory ground beef, rice, and melty cheese, then baked until bubbly and golden. The result is a full meal in one colorful package—protein, veggies, and carbs all in a single bite.
This recipe is simple, flexible, and great for feeding a family or meal prepping for the week. If you love classic comfort food with big flavor, these stuffed peppers will hit the spot.
Cheesy Ground Beef Stuffed Peppers - Comforting, Hearty, and Easy
Ingredients
Method
- Prep your oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
- Prepare the peppers: Slice off the tops and remove seeds and membranes.If they wobble, shave a thin slice from the bottom so they stand. Place them in the baking dish, cut side up.
- Soften the peppers (optional but recommended): Add about 1/4 cup water to the bottom of the dish, cover with foil, and bake for 10–12 minutes. This jump-starts tenderness.Drain any water left in the dish.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef: Add ground beef, breaking it up as it cooks.Season with salt, black pepper, Italian seasoning, paprika, and red pepper flakes if using. Cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if needed.
- Build the filling: Reduce heat to low.Stir in tomato sauce and simmer 2 minutes. Fold in cooked rice and 1/2 to 1 cup of shredded cheese. Taste and adjust seasoning.The mixture should be saucy but not soupy.
- Stuff the peppers: Spoon the filling into each pepper, packing it gently. Mound slightly above the rim. Top with the remaining cheese.
- Bake: Cover loosely with foil and bake for 15 minutes.Uncover and bake another 10–15 minutes, until the peppers are tender and the cheese is browned and bubbly.
- Finish and serve: Let rest 5 minutes. Garnish with chopped parsley or basil. Serve as-is or with a side salad or garlic bread.
Why This Recipe Works
These stuffed peppers are built for maximum flavor with minimal fuss. The filling starts with sautéed onions and garlic to create a savory base, then gets boosted with tomato sauce and Italian-style seasoning so it tastes rich and satisfying.
Par-cooking the peppers ensures they become tender in the oven without turning mushy. A generous layer of cheese locks in moisture and adds that gooey, craveable finish. It’s reliable, forgiving, and easy to customize based on what you have on hand.
Shopping List
- Bell peppers: 4–6 medium (any color)
- Ground beef: 1 pound (80–90% lean)
- Cooked rice: 1 to 1 1/2 cups (white or brown)
- Onion: 1 small, diced
- Garlic: 2–3 cloves, minced
- Tomato sauce: 1 cup (plus extra for drizzling, optional)
- Shredded cheese: 1 1/2 to 2 cups (mozzarella, cheddar, or a blend)
- Olive oil: 1–2 tablespoons
- Italian seasoning: 1 teaspoon
- Paprika: 1/2 teaspoon
- Crushed red pepper flakes: a pinch (optional)
- Fresh parsley or basil: for garnish (optional)
- Salt and black pepper: to taste
Step-by-Step Instructions
- Prep your oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
- Prepare the peppers: Slice off the tops and remove seeds and membranes.If they wobble, shave a thin slice from the bottom so they stand. Place them in the baking dish, cut side up.
- Soften the peppers (optional but recommended): Add about 1/4 cup water to the bottom of the dish, cover with foil, and bake for 10–12 minutes. This jump-starts tenderness.Drain any water left in the dish.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef: Add ground beef, breaking it up as it cooks.Season with salt, black pepper, Italian seasoning, paprika, and red pepper flakes if using. Cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if needed.
- Build the filling: Reduce heat to low.Stir in tomato sauce and simmer 2 minutes. Fold in cooked rice and 1/2 to 1 cup of shredded cheese. Taste and adjust seasoning.
The mixture should be saucy but not soupy.
- Stuff the peppers: Spoon the filling into each pepper, packing it gently. Mound slightly above the rim. Top with the remaining cheese.
- Bake: Cover loosely with foil and bake for 15 minutes.Uncover and bake another 10–15 minutes, until the peppers are tender and the cheese is browned and bubbly.
- Finish and serve: Let rest 5 minutes. Garnish with chopped parsley or basil. Serve as-is or with a side salad or garlic bread.
Storage Instructions
Let the peppers cool completely, then store in an airtight container. Refrigerate for up to 4 days.
Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave in 60–90 second bursts until hot. For freezing, wrap each pepper tightly and place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until warmed through.
Benefits of This Recipe
- Balanced meal: Protein, vegetables, and grains in one dish.
- Meal prep friendly: Holds up well to reheating and freezing.
- Flexible: Easy to swap in different cheeses, grains, or seasonings.
- Family-approved: Mild flavors with just enough richness and comfort.
- Budget-conscious: Uses pantry staples and stretches a pound of beef.
Common Mistakes to Avoid
- Skipping the pepper pre-bake: Raw peppers can stay too firm.Par-cooking helps achieve a tender bite.
- Overwatering the filling: Too much sauce can make the peppers soggy. Aim for a thick, scoopable mixture.
- Under-seasoning: Taste the filling before stuffing and adjust salt, pepper, and herbs.
- Using only lean beef without fat compensation: If using very lean beef, add a drizzle of olive oil or extra cheese to keep the filling moist.
- Overbaking: Watch the final bake so the peppers don’t collapse and the cheese doesn’t burn.
Recipe Variations
- Tex-Mex: Swap Italian seasoning for chili powder and cumin. Use pepper jack or cheddar.Add black beans and corn.
- Mediterranean: Use oregano, cinnamon, and a splash of lemon. Replace rice with cooked orzo. Top with feta and parsley.
- Low-carb: Replace rice with cauliflower rice and add extra cheese or diced tomatoes to maintain moisture.
- Mushroom boost: Finely chop mushrooms and sauté with the onions to stretch the meat and add umami.
- Turkey or chicken: Swap the beef for ground turkey or chicken.Add a bit more olive oil to prevent dryness.
- Spicy kick: Stir in diced jalapeños or hot sauce to taste.
- Saucy finish: Spoon a bit of extra tomato sauce over the peppers before the final bake for added richness.
FAQ
Do I need to cook the rice first?
Yes, cooked rice works best because it keeps the filling cohesive and prevents excess moisture. Leftover rice is perfect here. If using quick-cooking grains, prepare them according to package instructions before adding to the filling.
Can I make these ahead of time?
Absolutely.
Assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes to the covered bake time.
What’s the best cheese to use?
Mozzarella gives you maximum melt and stretch, while cheddar adds sharper flavor. A blend—like mozzarella and provolone or cheddar and Monterey Jack—hits both notes.
Use what you love.
How do I know when the peppers are done?
The peppers should be fork-tender but still hold their shape, and the cheese should be melted and lightly browned. If the filling was cold going into the oven, add a few extra minutes.
Can I skip the par-bake step?
You can, but the peppers will be firmer. If you like a crisper texture, skip it.
If you prefer soft and tender, par-bake for 10–12 minutes first.
What can I use instead of rice?
Try quinoa, farro, barley, couscous, or cauliflower rice for a low-carb option. Just make sure the grain is cooked and drained so the filling stays thick.
How do I prevent soggy peppers?
Don’t overdo the sauce in the filling, drain any excess fat from the beef, and avoid overbaking. Par-baking helps, but the filling texture is key.
Can I cook these in an air fryer?
Yes.
Air fry at 350°F (175°C) for 12–15 minutes, then check tenderness and cheese melt. You may need to work in batches depending on basket size.
In Conclusion
Cheesy Ground Beef Stuffed Peppers deliver everything you want in a weekday dinner: simple prep, a satisfying mix of flavors, and plenty of melty cheese. With a few smart steps and a flexible ingredient list, you can tailor this recipe to your taste and your pantry.
Make a batch for dinner tonight, stash a few in the freezer, and enjoy a comforting classic any time you need something hearty and homemade.
