These easy stuffed bell peppers are a hearty, nutritious dish filled with a savory blend of ground beef, brown rice, tomatoes, and melted cheese. Perfectly baked until tender and flavorful, they make a great weeknight dinner or a wholesome meal prep option.

Why I Love This Recipe

I love how simple yet satisfying these stuffed peppers are. The filling is rich and flavorful, and the peppers hold everything together like little edible bowls. I find it to be a comforting recipe that always hits the spot. It’s also easy to modify depending on what I have in the fridge, and it reheats beautifully for leftovers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

7 large bell peppers, tops cut off and seeds removed
1 cup shredded cheddar cheese
Fresh parsley, chopped, for garnish

For the ground beef filling:

2 tablespoons olive oil
1 medium onion, diced
2-3 garlic cloves, minced
1 pound lean ground beef
1½ cups cooked brown rice
14.5 ounces canned diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked paprika
Salt and pepper, to taste

Directions

I start by preheating the oven to 375°F (190°C).
I arrange the bell peppers upright in a baking dish, cut side up.
In a skillet, I heat the olive oil and sauté the onion until it's soft. Then I add the garlic and cook for about a minute.
I add the ground beef to the skillet and cook until it’s browned and no longer pink.
I stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper, letting the mixture simmer for 4-5 minutes.
I fill each bell pepper generously with the beef mixture.
I bake the stuffed peppers for 10-12 minutes.
I then sprinkle cheddar cheese on top and return them to the oven for 5-7 more minutes, until the cheese is melted.
Before serving, I garnish with chopped fresh parsley.

Servings and Timing

Servings: 7 stuffed peppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap ground beef for turkey or plant-based meat to change things up.
For a low-carb version, I use cauliflower rice instead of brown rice.
Mozzarella or pepper jack cheese also work great as a topping.
I’ve made vegetarian versions by using black beans, mushrooms, and corn in place of meat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, I freeze them once cooled, and they keep well for up to 2 months.
To reheat, I warm them in the oven at 350°F (175°C) for about 15-20 minutes, or I microwave them until heated through.

FAQs

How do I keep the peppers from getting too soft?

I make sure not to overbake them. Baking just until they're tender keeps them from becoming mushy.

Can I prep these stuffed peppers ahead of time?

Yes, I often assemble them the night before and bake them fresh the next day.

Do I need to cook the peppers before stuffing them?

No, I bake them filled, and they come out perfectly tender every time.

What sides go well with stuffed bell peppers?

I usually serve them with a side salad, roasted veggies, or some crusty bread.

Can I use white rice instead of brown?

Absolutely, I’ve used white rice, jasmine, and even quinoa—whatever I have on hand works.

Conclusion

These stuffed bell peppers are one of my go-to meals when I want something comforting, flavorful, and packed with good-for-you ingredients. I love how customizable they are and how they make both a great dinner and an easy leftover lunch. Whether I'm cooking for myself or feeding a crowd, they always deliver.

Easy Stuffed Bell Peppers

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 7 stuffed bell peppers
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

These Easy Stuffed Bell Peppers are a comforting and nutritious meal featuring tender bell peppers filled with a savory blend of ground beef, brown rice, and tomato sauce, topped with melted cheddar cheese.

Instructions

Preheat the oven to 375°F (190°C).
Place the prepared bell peppers cut side up in a baking dish.
In a large skillet, heat olive oil over medium heat.
Sauté the diced onion until translucent, then add minced garlic and cook for another minute.
Add the ground beef to the skillet, cooking until browned and no longer pink.
Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, smoked paprika, salt, and pepper.
Let the mixture simmer for 4-5 minutes until slightly thickened.
Spoon the beef and rice mixture into each bell pepper, filling them generously.
Bake the stuffed peppers for 10-12 minutes.
Sprinkle shredded cheddar cheese over the top of each pepper and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Notes

To avoid soggy peppers, do not overbake them.
You can assemble the stuffed peppers a day ahead and bake when needed.
Feel free to substitute the cheese with mozzarella or pepper jack for different flavors.
Reheat leftovers in the oven or microwave as per instructions.