Miley Savory, soft and cheesy Beef Stuffed Peppers with orange bell peppers are a delightful weeknight meal. It’s a great recipe to use up any leftover beef you may have, and another reason to buy it in the first place!
I am a huge fan of stuffed peppers, and not just as a side, but as dinner too! It’s a great substitute for tacos or burgers in weeknight meals, and I make stuffed peppers in the oven all the time during the busy season. Last year I made chicken stuffed peppers and this year, this beef version!
Ground beef, bright bell peppers, tomatoes and garlic add a savory touch, while the rich flavor and tender meaty texture make these stuffed peppers truly special. They’re perfect for dinner, a healthy lunch anytime, or a family feast!
Why You’ll Love This Recipe
These stuffed peppers turn ordinary ingredients into a satisfying, cozy dinner everyone will remember.
Full of flavor: The combination of seasoned beef, rice, and tomato sauce hits all the right savory notes.
Nutritious and colorful: Each pepper is packed with protein, veggies, and wholesome grains.
Customizable: Add your favorite herbs, cheeses, or spices for personal flair.
Family-friendly: Kids and adults alike enjoy scooping into these stuffed wonders.
Make-ahead friendly: You can prep the filling in advance and bake when ready.
Ingredients
For the Peppers
- 6 large bell peppers (any color)
- 1 tablespoon olive oil (for drizzling)
- Salt and pepper to taste
For the Filling
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (plus extra for topping)
Step-by-Step Instructions
1. Prep the Peppers
Slice the tops off the bell peppers and remove seeds and membranes. Rinse under cold water. Brush lightly with olive oil and season with salt and pepper. Arrange them in a baking dish so they stand upright, ready to be filled.
2. Cook the Beef Filling
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat. Add chopped onions and garlic, cooking until fragrant and translucent. Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Mix well to combine evenly.
3. Stuff the Peppers
Spoon the beef mixture into each pepper until full. Press gently to pack the filling, but don’t overfill. Sprinkle shredded cheddar cheese generously on top of each stuffed pepper.
4. Bake
Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the peppers are tender and the cheese is golden and bubbly.
5. Serve
Let the stuffed peppers cool for 5 minutes. Serve whole on plates with a little of the tomato-juice mixture spooned over the top. They’re ready to enjoy while piping hot.
Tips & Variations
- Mix diced zucchini or mushrooms into the filling for extra nutrients.
- Add a pinch of red pepper flakes or chopped jalapeño to the beef mixture.
- Try mozzarella, pepper jack, or even a sprinkle of Parmesan.
- Assemble peppers in advance, cover tightly, and refrigerate for up to 24 hours before baking.
- Drizzle a bit of balsamic glaze over the baked peppers for a sweet-savory punch.
Serving Suggestions
Beef Stuffed Peppers pair well with a simple side salad or steamed vegetables. You can also serve them alongside garlic bread or mashed potatoes for a hearty, full meal.
For a cozy family dinner, I often plate them with a spoonful of the tomato mixture and a sprinkle of fresh parsley. It makes the presentation pop and keeps the flavors bright.
Frequently Asked Questions
Can I use quinoa instead of rice?
Absolutely. Quinoa adds extra protein and keeps the texture slightly nutty.
Do I need to blanch the peppers?
No, baking raw works fine. Pre-blanching is optional if you prefer softer peppers.
Can I make it vegetarian?
Yes. Swap ground beef for cooked lentils or plant-based crumbles.
How long do leftovers last?
Store in an airtight container in the fridge for 3–4 days. Reheat gently in the oven or microwave.
Can I freeze these?
Yes. Freeze unbaked stuffed peppers individually, then bake straight from frozen, adding extra baking time.
Final Thoughts
Beef Stuffed Peppers are comforting, colorful, and satisfyingly hearty. They take simple ingredients and turn them into a meal that feels special yet approachable.
Beef Stuffed Peppers
Ingredients
For the Peppers
- 6 large bell peppers any color
- 1 tablespoon olive oil for drizzling
- Salt and pepper to taste
For the Filling
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup canned diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese plus extra for topping
Instructions
- Prep the Peppers: Slice the tops off the bell peppers and remove seeds and membranes. Rinse under cold water. Brush lightly with olive oil and season with salt and pepper. Arrange them in a baking dish so they stand upright, ready to be filled.
- Cook the Beef Filling: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat. Add chopped onions and garlic, cooking until fragrant and translucent. Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Mix well to combine evenly.
- Stuff the Peppers: Spoon the beef mixture into each pepper until full. Press gently to pack the filling, but don’t overfill. Sprinkle shredded cheddar cheese generously on top of each stuffed pepper.
- Bake: Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the peppers are tender and the cheese is golden and bubbly.
- Serve: Let the stuffed peppers cool for 5 minutes. Serve whole on plates with a little of the tomato-juice mixture spooned over the top. They’re ready to enjoy while piping hot.
