A cozy, satisfying dish filled with savory beef, fluffy rice, and gooey cheese—all baked inside tender bell peppers for a comforting, complete meal I love making any night of the week. Easy Stuffed Bell Peppers

Why You’ll Love This Recipe

I adore these stuffed peppers because they’re hearty and balanced—the combination of ground beef, brown rice, and melted cheddar is both comforting and nutritious . They’re also flexible: I often swap in turkey, chicken, or even veggies for a lighter or vegetarian version . Plus, they prep easily and reheat beautifully, making them perfect for leftovers and meal prep .

ingredients

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

2 Tbsp extra‑virgin olive oil (or avocado oil)
1 medium onion, diced
2–3 garlic cloves, minced
1 lb lean ground beef (I use 90% lean)
1½ cups cooked brown rice
14.5 oz diced tomatoes (one can)
1 Tbsp tomato paste
1 tsp dried oregano
1 Tbsp smoked paprika
kosher salt and black pepper, to taste
7 large bell peppers, tops trimmed and seeds removed
1 cup shredded cheddar‑jack cheese
freshly chopped parsley, for garnish

directions

Preheat the oven to 375 °F. Trim the tops off the peppers, remove seeds and membranes, and stand them upright in a baking dish .
(Optional) If I want softer peppers, I prebake them for 10–15 minutes—otherwise, I skip this for a firmer texture .
Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook for another minute .
Add ground beef and cook until browned—about 5–6 minutes—breaking it up with a spoon .
Stir in cooked rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let it simmer 4–5 minutes to meld the flavors and thicken slightly .
Spoon the beef‑rice mixture into each pepper. Bake for 10–12 minutes .
Sprinkle cheese on top, return to oven for 5–7 minutes until melted and bubbly .
Garnish with parsley and serve warm.

Servings and timing

Servings: 7 peppers (about 1 pepper per person)
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Low‑carb: Use cauliflower rice instead of brown rice
Vegetarian: Skip the meat and use veggie crumble, mushrooms, zucchini, or beans
Cheese swaps: Try mozzarella, Monterey Jack, Colby Jack, or pepper jack
Protein swaps: Ground turkey, chicken, sausage—or vegan alternatives work beautifully

storage/reheating

Fridge: Store in an airtight container for up to 4–5 days .
Freezer: Freeze for up to 3 months; thaw overnight before reheating .
Reheating: Use the oven (at ~350 °F until heated through) or microwave until warm .

FAQs

1. Should I pre-cook the bell peppers before stuffing?

I sometimes prebake them for 10–15 minutes for a softer texture, but if I like them firmer, I skip that step—both ways work great .

2. Can I cook the meat inside the pepper instead of beforehand?

I don’t recommend it—I prefer cooking the meat in a skillet so the flavors meld and the filling cooks evenly .

3. How do I prevent soggy peppers?

Avoid overcooking the peppers, and add cheese near the end so it doesn’t release extra moisture .

4. Can I use quinoa or cauliflower rice instead?

Absolutely—I’ve swapped in cauliflower rice for low-carb or quinoa for a gluten-free twist .

5. What’s the best way to reheat leftovers?

I reheat in the oven covered with foil at ~350 °F until warm, or use the microwave if I’m short on time .

Conclusion

These stuffed bell peppers are a flexible, hearty meal that I return to again and again. With minimal prep and plenty of room for customization—be it low-carb, vegetarian, or cheesy indulgence—they’re a weekly staple in my kitchen. Plus, they’re perfect for meal prep and leftovers. I hope they become a favorite for you, too!