Name: Ground Beef Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 large bell peppers; ½ teaspoon ground black pepper; 1 teaspoon salt; 1 lb. ground beef; 1 tablespoon olive oil; ½ cup yellow onion (diced); 1 medium zucchini (diced); 1 tablespoon garlic (minced); ¼ cup fresh parsley (finely chopped); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon soy sauce; ½ cup tomato sauce; 2 cups cooked white rice; 1 + ½ cups cheddar cheese (divided)

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There’s something immensely satisfying about the simplicity and heartiness of ground beef stuffed peppers. The vibrant bell peppers, once tender and roasted, become the perfect vessel for a flavorful beef, vegetable, and rice mixture. The melting cheese that tops them adds a golden finish, making this dish both comforting and indulgent. It’s a recipe that combines ease and sophistication, making it an ideal weeknight dinner or a dish to impress guests.

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Ingredients Breakdown

To make this dish, you’ll need a few basic ingredients, most of which you likely already have in your pantry. Fresh, large bell peppers serve as the base of this recipe, chosen for their natural sweetness and ability to hold the savory filling. The ground beef filling is complemented by aromatic onion and garlic, along with diced zucchini for added texture and flavor. A splash of soy sauce deepens the umami, while tomato sauce brings a subtle tanginess. The cooked white rice binds everything together, while sharp cheddar cheese, melted over the top, provides a deliciously rich contrast to the wholesome filling. Fresh parsley, used both in the filling and as a garnish, adds a burst of color and brightness to the dish.

For those looking to switch things up, there are plenty of variations to consider. You can swap out the white rice for brown rice, quinoa, or even couscous for a healthier twist. Similarly, you can replace cheddar with mozzarella or feta for a different flavor profile.

Step-by-Step Instructions for Perfect Stuffed Peppers

Begin by preheating your oven to 375°F. The bell peppers are the stars of this dish, so take care to prepare them properly. Carefully cut the tops off and remove the seeds inside. Lightly oil a baking tray to prevent sticking, then arrange the peppers on the tray and season them with a sprinkle of salt and pepper. Set them aside while you prepare the filling.

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot and shimmering, add the ground beef. Stir frequently, breaking the meat into small crumbles to ensure it browns evenly on all sides. This should take about 6-8 minutes. Once the beef is browned, add the diced onion, minced garlic, zucchini, and parsley. Sauté everything together for an additional 1-2 minutes, allowing the vegetables to soften and release their flavors into the beef.

Next, season the mixture with salt, pepper, soy sauce, and tomato sauce. Let everything simmer gently for around 3 minutes, allowing the flavors to meld and develop a rich depth. Finally, fold in the cooked white rice and half of the cheddar cheese. Mix well to combine and remove the skillet from heat.

Now it’s time to stuff the peppers. Fill each pepper generously with the beef and rice mixture, then top them with the remaining cheddar cheese. The cheese will melt and turn golden as the peppers bake, adding a deliciously rich topping to the dish. Bake the peppers for 40-45 minutes, or until they’re tender and the cheese is bubbling and slightly browned. Once done, let them rest for a few minutes before serving. Garnish with fresh parsley for a pop of color and flavor.

Recipe Tips & Frequently Asked Questions

How do I prevent the peppers from tipping over while baking?
You can slice a small, thin layer off the bottom of each pepper to create a flat surface, helping them stand upright during baking.

Can I prepare these stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers in advance, storing them in the refrigerator until you’re ready to bake them.

What if I don’t have zucchini?
Feel free to substitute zucchini with other vegetables like mushrooms, spinach, or even corn for added texture and flavor.

How do I store and reheat leftovers?
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well. Wrap each one individually in foil or plastic wrap, then freeze for up to 3 months. Thaw them in the refrigerator overnight before reheating in the oven.

What to Serve With This Recipe

These stuffed peppers are a complete meal on their own, but they also pair beautifully with a variety of side dishes. A fresh garden salad with a tangy vinaigrette can help cut through the richness of the dish, while crusty bread is perfect for soaking up any juices left on the plate. Roasted vegetables, such as carrots, asparagus, or Brussels sprouts, complement the stuffed peppers without overwhelming the palate. For something heartier, consider serving these peppers with garlic mashed potatoes or a side of seasoned quinoa.

Customizing Your Stuffed Peppers

One of the best things about stuffed peppers is how easily customizable they are. If you’re looking for a leaner option, swap the ground beef for ground turkey or chicken. For a vegetarian version, substitute the meat with black beans, lentils, or even quinoa for a protein-packed alternative. You can also experiment with the seasonings—add a touch of cumin or paprika for a smoky kick, or stir in some red pepper flakes if you like a bit of heat.

For those who love cheese, don’t hesitate to mix and match. Mozzarella, Monterey Jack, or even feta can be used to create different flavor profiles. And for extra richness, stir a little cream cheese or sour cream into the filling before stuffing the peppers.

Garnishing and Serving Ideas

Presentation is key when serving stuffed peppers. For an elegant touch, sprinkle the tops with freshly chopped parsley or cilantro just before serving. If you’re looking to add a little extra flair, drizzle a light sauce over the top—pesto, garlic butter, or even a simple tomato sauce works wonders.

For a family-style meal, serve the stuffed peppers in a large baking dish, allowing guests to serve themselves. You can also serve each pepper on individual plates for a more formal presentation. Either way, the vibrant colors and golden cheese will make this dish the centerpiece of any meal.

Ingredients

6 large bell peppers
½ teaspoon ground black pepper
1 teaspoon salt

For the beef filling:

1 lb. ground beef
1 tablespoon olive oil
½ cup yellow onion, diced
1 medium zucchini, diced
1 tablespoon garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon soy sauce
½ cup tomato sauce
2 cups cooked white rice
1 + ½ cups cheddar cheese, divided

Instructions

Begin by preheating your oven to 375°F. Carefully cut the tops off the bell peppers, removing the seeds inside. Arrange the peppers on a lightly oiled baking tray, sprinkle them with salt and pepper, and set them aside.

In a large skillet, heat olive oil over medium-high heat for a couple of minutes until it begins to sizzle. Add the ground beef, stirring frequently, and cook for about 6-8 minutes until the meat is fully browned. Make sure to break the beef into small pieces as it cooks to ensure even browning.

Once the beef is browned, add the diced onion, minced garlic, zucchini, and parsley to the skillet. Sauté the mixture for another 1-2 minutes, allowing the vegetables to soften slightly.

Season the beef and vegetables with salt and pepper, then stir in the soy sauce and tomato sauce. Let the mixture simmer gently for around 3 minutes, stirring occasionally to allow the flavors to meld together.

Next, fold in the cooked white rice and ½ cup of the shredded cheddar cheese. Mix everything thoroughly and remove the skillet from heat.

Stuff each of the prepared bell peppers with the beef and rice filling, then top them with the remaining cheddar cheese.

Place the stuffed peppers in the oven and bake for 40-45 minutes, or until the peppers are tender and the cheese has melted into a golden, bubbly topping. Allow the peppers to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired, and enjoy!