Ground Beef And Rice Stuffed Peppers

Name: Ground Beef And Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, green, yellow, or orange); 1 lb ground beef; 1 cup cooked white rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 tsp dried oregano; 1 tsp paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

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I love making Ground Beef and Rice Stuffed Peppers on busy evenings because they are not only delicious but also nutritious. Each pepper serves as a perfect little vessel, holding flavorful beef, rice, and spices that meld together beautifully. Enjoying these stuffed peppers reminds me of family dinners where everyone gathered around the table, sharing stories and laughter. With just a handful of ingredients, you can create a filling meal that pleases both kids and adults alike. Plus, they are great for meal prep and can be easily reheated!

Created by

Elodie March

Last updated on 2026-02-28T10:33:34.901Z

When I first tried making stuffed peppers, I was surprised at how easy and satisfying the process was. The colors and textures of the vibrant bell peppers combined with the savory filling made for an impressive dish that was both simple and elegant.

One of my best tips is to precook the rice and slightly undercook the beef before stuffing, as they will continue to cook in the oven. This ensures everything stays perfectly moist without losing flavor. Plus, they can be topped with cheese before baking for an extra indulgent touch!

Why You'll Love This Recipe
Hearty and wholesome ingredients in every bite
Endless customization options with fillings
A colorful and appetizing presentation

Crafting the Perfect Filling

The filling of these stuffed peppers is a harmonious blend of flavors and textures. The ground beef serves as a hearty base, providing protein and richness. I recommend using an 80/20 beef to ensure that your filling retains moisture and isn't too dry. Cooking the beef with onion and garlic enhances the overall flavor, creating a fragrant aroma that will fill your kitchen as it cooks. Brown the beef until it's no longer pink and the onions are translucent for the best results.

Tomatoes add both moisture and acidity to balance the richness of the beef. Using canned diced tomatoes saves time, but fresh tomatoes can provide a fresher taste. If you prefer a bit of heat, adding a dash of chili flakes can elevate the dish without overwhelming the other flavors. Make sure to drain any excess liquid from the canned tomatoes to prevent a soggy filling, which can happen if the mixture is too wet.

Perfecting Your Peppers

Choosing the right peppers can significantly impact your dish. Larger ones provide ample space for filling, while colorful varieties can make your meal more visually appealing. Red, yellow, and orange peppers tend to be sweeter and can add a pleasant contrast to the savory filling. When prepping the peppers, ensure you slice off just the tops to maintain their shape. A paring knife works well for this task, allowing you to remove seeds and membranes without damaging the peppers' walls.

If you’re aiming for a lower-carb option, you can substitute the rice with quinoa or even cauliflower rice. This will alter the texture slightly, but it can be just as satisfying. Additionally, consider adding other cooked vegetables into the filling, like diced zucchini or mushrooms, to enhance nutrition without compromising flavor. Just keep the total filling volume in mind so that the peppers remain filled but not overflowing.

Ingredients

Gather all the ingredients before you start for an easier cooking process.

Ingredients

4 large bell peppers (red, green, yellow, or orange)
1 lb ground beef
1 cup cooked white rice
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Feel free to adjust the spices according to your taste preferences.

Instructions

Follow these steps for preparing your stuffed peppers.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set them in a baking dish.

Cook the Filling

In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the beef is cooked through. Drain any excess fat.

Add Ingredients

Stir in the cooked rice, diced tomatoes, oregano, paprika, salt, and pepper until well combined.

Stuff the Peppers

Spoon the beef and rice mixture into each pepper until they are filled to the top. If desired, sprinkle cheese on top.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.

Let the stuffed peppers sit for a few minutes before serving for the flavors to settle.

Pro Tips

For a vegetarian version, substitute the ground beef with black beans or lentils, and add your choice of vegetables to the stuffing.

Make-Ahead Tips

Ground Beef and Rice Stuffed Peppers are ideal for meal prep. You can prepare the filling a day ahead and store it in the refrigerator until you’re ready to stuff the peppers. This allows the flavors to meld, creating an even richer taste. Stuffed peppers can also be fully assembled and placed in the refrigerator for up to 24 hours before baking, saving time on busy nights.

For longer storage, these stuffed peppers can be frozen. I recommend wrapping each pepper in plastic wrap and then placing them in a freezer-safe container. They can be frozen for up to three months. When you're ready to enjoy them, baking from frozen requires additional time—approximately 40-50 minutes at 375°F (190°C)—to ensure they're heated through to the center.

Serving Suggestions

To elevate your stuffed peppers at the dinner table, consider serving them with a side salad or crusty bread to complement the meal. A light drizzle of balsamic reduction over the top can also add a sophisticated touch. For a family-style presentation, arrange the peppers on a large platter and sprinkle with freshly chopped parsley or cilantro for a burst of color and freshness.

If you have leftovers, they reheating wonderfully. Simply cover with foil and reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. They can also be reheated in the microwave for a quicker option; just be mindful not to overcook them, as this can lead to a rubbery texture.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the stuffed peppers in advance and store them in the refrigerator for a day or two before baking.

→ What kind of rice can I use?

You can use white, brown, or even cauliflower rice for a low-carb option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

→ Can I freeze stuffed peppers?

Absolutely! Just freeze them before baking. When you're ready to eat, thaw in the fridge overnight and bake as usual.