Ground Beef And Rice Stuffed Peppers

Name: Ground Beef And Rice Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14 oz); 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup shredded cheese (optional)

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I love making Ground Beef and Rice Stuffed Peppers because they’re like little flavor bombs packed with hearty goodness. Each bite combines the savory taste of seasoned ground beef with fluffy rice and sweet bell peppers, making for a satisfying meal. Plus, they’re incredibly versatile; I often switch up the spices or add in different veggies based on what I have in my kitchen. These stuffed peppers are perfect for busy weeknights yet feel special enough for weekend gatherings.

Created by

Chloe Bennett

Last updated on 2026-02-08T08:13:36.278Z

One time, I experimented with different spice blends in the filling, and it transformed the entire dish. I learned that a touch of cumin and smoked paprika can elevate the flavor profile, making the filling more aromatic and complex. Adding cheese on top also creates a nice crust that balances the sweetness of the peppers.

Another tip I picked up is to pre-bake the peppers for about 10 minutes before stuffing them. This not only enhances their flavor but also ensures they become tender without overcooking the filling. It’s all about achieving that perfect texture!

Why You'll Love This Recipe
Savory and satisfying filling with a hint of spice
Colorful presentation makes for a beautiful dish
Great for meal prep and leftovers

Choosing the Right Peppers

When selecting bell peppers for this recipe, aim for peppers that are firm with smooth skin and a vibrant color. The freshness of the peppers enhances not just the taste but also the overall presentation of your dish. While green, red, yellow, and orange peppers all work well, my favorite are the red peppers for their natural sweetness that complements the savory filling beautifully.

If you prefer a twist on traditional bell peppers, consider using poblano or cubanelle peppers. These varieties offer a different flavor profile, adding a subtle heat and smokiness to the dish. Keep in mind that cooking times may vary slightly based on the size and type of pepper used, so adjust accordingly to ensure they're tender throughout.

Perfecting the Filling

The filling in Ground Beef and Rice Stuffed Peppers is where you can really get creative. While the base of ground beef and rice is classic, feel free to experiment with additional vegetables like diced zucchini, corn, or black beans. This not only boosts the nutrition but also provides a textural contrast. Just be careful not to overcrowd the mixture, as you want it to maintain a cohesive filling that holds its shape.

Seasoning the filling is crucial for a depth of flavor. If you'd like more heat, consider adding crushed red pepper flakes or a dash of hot sauce to the beef while cooking. Remember, the flavors will meld during baking, so taste the filling before stuffing the peppers. Adjust the seasoning to your liking—don’t shy away from adding more spices if the mixture feels bland before it's baked.

Serving and Storing Leftovers

Once baked, these stuffed peppers can be served with a simple side salad or crusty bread to balance the hearty filling. For added freshness, a drizzle of sour cream or a sprinkle of fresh herbs like cilantro or parsley goes a long way. Given their vibrant colors, these peppers make an impressive centerpiece at any dinner table.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave them for 2-3 minutes, but be cautious as this could make the peppers slightly mushy. For longer storage, you can freeze the stuffed peppers uncooked; simply wrap them tightly in foil and freeze, baking them directly from frozen, adjusting the cooking time as needed.

Ingredients

Stuffed Peppers

4 large bell peppers (any color)
1 pound ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14 oz)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish, and if desired, pre-bake for about 10 minutes for added tenderness.

Cook the Filling

In a skillet over medium heat, sauté the diced onion and minced garlic until translucent. Add the ground beef and cook until browned. Stir in the cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well and cook for an additional 5 minutes.

Stuff the Peppers

Fill each pepper with the beef and rice mixture, packing it down gently. If using cheese, sprinkle it on top before covering with foil.

Bake

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.

Pro Tips

Feel free to customize the filling with other ingredients, such as black beans or corn, for added texture and flavor. These peppers can also be made ahead and stored in the fridge for quick reheating during busy days.

Cooking Technique Tips

Sautéing the onion and garlic before adding the beef is a critical step that infuses the filling with flavor. Cook them until they are just transparent and fragrant—this timing usually takes about 3-4 minutes on medium heat. This initial step not only enhances the taste but also ensures a non-greasy filling since the moisture begins to evaporate.

When cooking the beef, break it up into small pieces to ensure even browning, roughly 5-7 minutes on medium-high heat until it’s no longer pink. The goal is to achieve a bit of a sear on the meat for added flavor, so don’t rush it. If the beef releases too much fat, drain some off before mixing in the other ingredients.

Variations and Additions

If you're looking for an alternative to beef, ground turkey or chicken can be utilized without compromising flavor, and they typically lean out the dish. To amp up flavor, consider adding some Worcestershire sauce or soy sauce to the meat mixture. This not only adds umami but also creates a moist filling that's bursting with flavor.

Vegetarian options are also delicious! Substitute the ground beef with a mixture of lentils or quinoa, combined with your favorite vegetables and spices. Be sure to season well as lentils absorb flavors quickly. A hint of smoked paprika can mimic the richness of meat, providing that satisfying depth without using animal products.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. Simply multiply the ingredients by the number of servings needed. When cooking for larger groups, it's often easier to prepare the filling in batches. A larger skillet or Dutch oven will provide the necessary space to stir and brown the meat effectively without creating a mess.

Alternatively, if you want to prepare a smaller batch, you can cut back and use two peppers as a quick meal solution. Consider using up some leftover grains or protein from previous meals to mix into the filling, preventing waste. Refrigerate any remaining filling separately to use later in tacos or salads.

Questions About Recipes

→ Can I use another type of meat?

Absolutely! Ground turkey or chicken work well as substitutes.

→ What can I serve with stuffed peppers?

A simple side salad or some crusty bread pairs nicely with stuffed peppers.

→ How can I store leftovers?

Wrap them in plastic wrap or store in an airtight container in the fridge for up to 3 days.

→ Can I freeze stuffed peppers?

Yes, you can freeze them before baking. Just ensure they're sealed well and use within 3 months.