Stuffed Bell Peppers With Ground Beef

I never liked bell peppers growing up. They were bright, crunchy, and way too loud on my dinner plate.

My mom would stuff them to the brim with rice and meat, melt a little cheese on top, and I’d still find a reason to sneak mine to the trash when no one was looking.

It wasn’t the filling—I loved the filling—it was the pepper. Too soft. Too weird. Too green.

But somewhere between growing up and cooking for myself, I stopped avoiding them and started looking forward to them.

Now I pick out the biggest, plumpest ones at the store with the same enthusiasm I once saved for cookies.

And when I get home, I slice off the tops, scoop out the seeds, and pack them full of savory ground beef, fluffy rice, tomatoes, onions, melty cheese—all the good stuff I didn’t appreciate as a kid.

I make these stuffed bell peppers on days when I need a meal that feels solid. Something colorful, hearty, and warm that fills the kitchen with rich, savory smells.

It’s not just a meal—it’s the kind of food you don’t rush through. You slice, scoop, chew slow, and maybe even sneak a second one if no one’s watching.

Table of Contents

Stuffed Bell Peppers With Ground Beef Recipe

Ingredients

6 large bell peppers (2 red, 2 yellow, 2 green), tops sliced off and seeds removed
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 lb ground beef
1 cup cooked white rice (day-old rice works best)
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt (adjust to taste)
1 tablespoon tomato paste
¾ cup canned crushed tomatoes
½ cup finely diced tomatoes (for texture)
¾ cup shredded mozzarella cheese (plus extra for topping)
2 tablespoons chopped fresh parsley (plus more for garnish)
Water, as needed for baking

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish that snugly fits all 6 peppers.
Bring a large pot of water to a boil. Add the hollowed-out bell peppers and blanch for 3 to 4 minutes to slightly soften. Remove and drain upside down on a towel while preparing the filling.
Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
Add the ground beef to the skillet. Cook until fully browned, breaking it up with a spatula as it cooks. Drain any excess fat if needed.
Stir in the tomato paste, crushed tomatoes, diced tomatoes, cumin, paprika, salt, and black pepper. Let it simmer for about 5 minutes to thicken slightly and blend flavors.
Add the cooked rice and parsley to the mixture. Stir well to combine. Remove from heat and fold in ¾ cup of shredded mozzarella cheese until evenly distributed.
Spoon the filling generously into each pre-cooked bell pepper, pressing it in slightly so it holds together.
Sprinkle a small pinch of mozzarella cheese over the top of each stuffed pepper.
Pour about ⅓ cup of water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the dish tightly with foil and bake for 30 minutes. Then remove the foil and bake an additional 10–15 minutes until the tops are lightly golden and cheese is melted.
Garnish with chopped fresh parsley and serve warm.

Can I Make Stuffed Bell Peppers Ahead Of Time?

Yes, this recipe is great for prepping in advance, especially for busy weeknights or gatherings. You can prepare the entire dish up to the point of baking and refrigerate it.

To do this, fill the peppers with the cooked beef and rice mixture, place them in your baking dish, cover tightly with foil or a lid, and store in the fridge for up to 24 hours.

When you’re ready to bake, just add a few extra minutes to the cooking time to account for the chill. You can also bake them fully and reheat them later—they hold up well.

How Do I Store Leftover Stuffed Peppers?

Storing leftovers properly helps keep the peppers fresh, juicy, and safe to eat for days. Here’s how to do it right:

Refrigerate: Place cooled stuffed peppers in an airtight container and store in the fridge for up to 4 days. Make sure they’re not stacked on top of each other to avoid squishing.
Freeze: For longer storage, wrap each cooled stuffed pepper in plastic wrap or foil, then place in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheat: To reheat from the fridge, microwave each pepper for about 2 to 3 minutes, or bake at 350°F for 15 to 20 minutes. If frozen, let them thaw in the fridge overnight before reheating.

Can I Use A Different Type Of Ground Meat?

Yes, you can easily swap the ground beef with other proteins to match your preferences or what you have on hand.

Ground chicken: A leaner option that still absorbs flavor well.
Ground turkey: Mild in taste and lighter than beef, great with the same seasoning.
Plant-based meat: For a vegetarian version, use meatless crumbles or lentils with rice and veggies.

Just remember that leaner meats may release less fat during cooking, so you might want to add a tiny splash of oil to the filling mixture to keep it moist.

What Type Of Rice Works Best?

The rice you use affects both texture and flavor, so here’s what to know before picking your grain.

White rice: Classic and soft, mixes easily into the filling and blends with the beef well.
Brown rice: Chewy and nutty, adds more fiber and a heartier feel.
Basmati or jasmine: Fragrant and light, great if you want extra flavor from the rice itself.
Leftover rice: Using rice from the day before helps avoid mushy filling because it’s drier and holds its shape better.

Should I Pre-Cook The Bell Peppers?

Pre-cooking the peppers helps them soften, so they aren’t too firm after baking. It also shortens oven time and makes the texture more balanced.

Boil them for 3 to 4 minutes before filling, then let them drain upside down. This quick step makes a big difference—especially if your peppers are thick-walled or large.

If you like more bite in the pepper, you can skip pre-boiling and bake a little longer instead.

How Do I Keep Stuffed Peppers From Falling Over?

Keeping them upright while baking helps avoid spillage and uneven cooking. Here are some easy tips:

Use a snug dish: A dish that fits them tightly keeps them from tipping.
Trim the bottoms: If a pepper doesn’t stand flat, carefully slice a thin layer off the bottom to balance it.
Pack the filling tightly: A full pepper holds its shape better and doesn’t collapse as easily.

Can I Make This Dish Spicy?

Yes, you can easily adjust the spice level depending on your taste.

Add chili flakes or cayenne pepper: Mix into the beef and rice filling for mild heat.
Dice fresh jalapeños or green chilies: Add them while sautéing the onion and garlic.
Serve with hot sauce: Let everyone customize their spice level at the table.

Just be careful not to overpower the other flavors—this recipe is best when the heat supports the savory notes instead of masking them.

What Cheeses Can I Use For Topping?

Mozzarella is smooth and stretchy, but there are several other great options too.

Monterey Jack: Mild and melty, similar to mozzarella but with a touch more flavor.
Cheddar: Sharp and bold, great if you want a deeper, slightly salty taste.
Parmesan: Sprinkle a little for added richness and umami flavor.
A mix: Combine two types of cheese for extra taste and a golden top.

Make sure the cheese melts evenly and doesn’t burn by covering the dish while baking, then removing the foil for the last few minutes.

Do Stuffed Bell Peppers Freeze Well?

Yes, they freeze beautifully and are a smart option for meal prep. Cooked or uncooked, they can be stored for weeks.

If freezing them before baking, assemble them completely and wrap them well in foil or place them in a container with a tight lid. Thaw overnight in the fridge before baking.

If freezing after baking, let them cool fully before wrapping. Label with the date and use within 2 months for best texture and flavor. When reheating, bake uncovered until the filling is hot and the cheese is melted.

How Can I Make The Filling More Flavorful?

The secret to deep flavor is building it step by step. Here’s what helps most:

Sauté the aromatics well: Don’t rush the onions and garlic—they lay the base of flavor.
Use tomato paste and crushed tomatoes: These add richness and depth.
Season generously: Cumin, paprika, salt, and pepper should be balanced but bold.
Let it simmer: Give the filling time to develop and blend before stuffing the peppers.

Adding fresh herbs like parsley at the end adds a fresh touch that lifts the whole dish. You can even squeeze in a bit of lemon juice for brightness if you like a tangy finish.