I’ve always found stuffed bell peppers to be the perfect blend of hearty comfort and bright flavors. This recipe combines tender ground beef, fluffy brown rice, and a homemade tomato sauce, all topped off with gooey cheddar jack cheese and fresh parsley. It’s a satisfying, family-friendly dinner that’s easily adaptable and meal-prep ready. Easy Stuffed Bell Peppers

Why You’ll Love This Recipe

I love these stuffed peppers because they’re:

Hearty and protein-packed – ground beef and brown rice make them filling and nutritious
Meal-prep friendly – they keep well in the fridge or freezer
Customizable – I can swap proteins, cheeses, or even use cauliflower rice for low-carb options

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
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 pepper, to taste
7 large bell peppers (tops cut off, cored)
1 cup shredded cheddar-jack cheese
Freshly chopped parsley, for garnish

Directions

Preheat oven to 375 °F and stand peppers upright in a baking dish.
If I want softer peppers, I bake them for 10–15 minutes before stuffing.
In a skillet over medium heat, heat oil and sauté onion until soft. Add garlic and cook another minute.
Add beef and brown it (5–6 minutes), breaking it up as it cooks.
Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, and season with salt and pepper. Let the mixture simmer and thicken for 4–5 minutes.
Stuff each pepper with the beef–rice filling. Bake 10–12 minutes until peppers are tender.
Remove from oven, sprinkle cheese on top, then bake another 5–7 minutes until melted and bubbly.
Garnish with parsley before serving.

Servings and Timing

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

Variations

Replace brown rice with quinoa or cauliflower rice for a low-carb version
Swap ground beef for turkey, sausage, or chicken
Try vegetarian by using bean or veggie crumbles, mushrooms, or zucchini
Experiment with cheese options: mozzarella, Monterey jack, Colby jack, or pepper jack

Storage/Reheating

Fridge: I store leftovers in airtight containers for up to 4 days
Freezer: These freeze well for up to 3 months; I thaw them in the fridge overnight
Reheating: I pop them in the oven until heated through or microwave them for a quicker option

FAQs

What if I don’t pre-bake the peppers?

I skip pre-baking when I like them crispier. Without it, the peppers hold a firmer texture—even after baking.

Do I need to cook the meat before stuffing?

Yes—I always cook the ground beef first. It ensures full flavor and cooks evenly once stuffed.

How do I prevent soggy peppers?

I avoid overcooking the peppers and add the cheese only at the end. This way, they stay firm and flavorful.

Can I use cauliflower rice instead of brown rice?

Absolutely. Cauliflower rice makes this recipe low-carb without compromising texture.

What’s a good cheese substitute?

I’ve used mozzarella, Monterey jack, Colby jack, and pepper jack with great results. You can even go with a dairy-free alternative.

Conclusion

I love this stuffed bell pepper recipe because it’s easy, satisfying, and endlessly flexible. Whether I’m meal‑prepping or cooking for a crowd, it hits all the right notes—comforting, colorful, and delicious. Give it a try, adapt it to your preferences, and enjoy! I promise it’ll become a staple in your kitchen too.