Stuffed peppers are the perfect combination of savory and cheesy goodness, offering a vibrant and hearty meal that never disappoints. With a flavorful filling of seasoned ground beef, tender rice, and a blend of melted cheeses, these stuffed peppers are a true delight. The colorful bell peppers not only bring a beautiful presentation to the table but also add a subtle sweetness that complements the savory stuffing. Whether you’re feeding a crowd or looking for an easy dinner for the family, this recipe checks all the boxes.

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Key Ingredients to Make This Dish Shine

The beauty of this recipe lies in its simplicity, but there’s still plenty of room for flexibility. Sweet bell peppers, available in a variety of colors, are the stars of the dish, adding both visual appeal and flavor. Ground beef brings a hearty, protein-packed filling, while cooked rice ensures the dish remains satisfying. The cheeses—sharp cheddar and Monterey Jack or mozzarella—lend a creamy texture and a burst of flavor that ties everything together. From the aromatic Italian seasoning to the subtle hint of Worcestershire sauce, each ingredient plays a role in enhancing the overall taste. Feel free to experiment with different cheeses or even substitute the ground beef with other proteins like turkey or plant-based alternatives.

Preparing and Filling the Peppers

To get started, the bell peppers need to be halved, seeds and membranes removed, leaving a perfect vessel for the delicious stuffing. A quick microwave step ensures the peppers begin softening before they hit the oven, creating a tender texture that complements the filling. Once prepped, it’s time to focus on the star of the dish—the savory beef and rice mixture.

In a hot skillet, ground beef is cooked until browned and flavorful, then mixed with finely diced onion for added depth. This combination is further enhanced by the addition of cooked rice, which soaks up the savory flavors of tomato sauce, Worcestershire sauce, and a blend of spices like garlic powder, onion powder, and Italian seasoning. The key to a perfect stuffing is balance—rich, meaty flavors offset by the mildness of the rice and the richness of the cheese.

Once the beef mixture is prepared, half of the shredded cheddar and Monterey Jack cheese is incorporated into the filling, ensuring the stuffing stays moist and cheesy. This step locks in flavor and guarantees that each bite is packed with cheesy, savory goodness.

Baking to Perfection and Finishing Touches

Now comes the fun part—filling the prepped bell peppers with the warm, hearty beef and rice mixture. After the peppers are generously stuffed, a light drizzle of olive oil over the top adds a touch of richness and helps the peppers roast beautifully in the oven. Covered with foil, the peppers bake until they reach the perfect level of tenderness, allowing the flavors to meld and the stuffing to heat through evenly.

Just when you think they couldn’t get any better, the remaining shredded cheese is sprinkled over the top of each pepper and they are returned to the oven, this time uncovered. In these final moments of baking, the cheese melts into a golden, bubbly layer, adding the perfect finishing touch to the dish.

Recipe Tips & Frequently Asked Questions

Customizing the Recipe:
- Swap ground beef for ground turkey or a plant-based meat substitute for a lighter or vegetarian version.
- Add a spicy kick by incorporating chili flakes or using pepper jack cheese in place of Monterey Jack.
Make-Ahead and Freezing Options:
- Prepare the peppers and filling ahead of time and store them in the fridge for up to 24 hours before baking.
- To freeze, assemble the stuffed peppers but hold off on the final baking step until ready to cook.
What to Serve With This Recipe:
- Stuffed peppers pair well with a light green salad or roasted vegetables for a balanced meal.
- Crusty bread is another excellent option to soak up any extra sauce. For additional flavor, serve with a dollop of sour cream or a spoonful of salsa on the side.
Vegetarian Option:
- Yes! You can make a vegetarian version by using a meat substitute or simply swapping out the ground beef for a mixture of black beans and corn.
Storing and Reheating:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10-15 minutes until warmed through.
Substituting Rice or Grains:
- If you’re out of rice or looking for a change, feel free to use quinoa, couscous, or even farro as a substitute in the filling.
Keeping the Peppers from Getting Soggy:
- The key to avoiding soggy peppers is not over-microwaving them at the start. Just a few minutes to slightly soften them is all you need. Also, be sure to drain any excess liquid before stuffing them.

Delicious Pairings for Stuffed Peppers

Stuffed peppers are satisfying on their own, but they truly shine when paired with complementary sides. A fresh green salad with a light vinaigrette offers a crisp contrast to the cheesy, savory filling. Alternatively, roasted vegetables like asparagus or zucchini are simple but delicious sides that balance the meal. If you’re in the mood for something more substantial, serve the stuffed peppers with a slice of warm, crusty bread—perfect for soaking up any extra juices from the dish. For those who love a little extra flavor, a spoonful of sour cream or salsa can be served on the side, adding a cool, tangy element to each bite.

Stuffed peppers with rice are a versatile, comforting meal that can be adapted to suit your preferences and dietary needs. Whether you’re making this dish for a weeknight family dinner or preparing ahead for a gathering, these savory stuffed peppers are sure to please. Try the recipe as is or feel free to experiment with your favorite cheeses, spices, and meats. No matter how you customize it, this dish is bound to become a staple in your dinner rotation. Enjoy the vibrant flavors and the satisfying comfort this meal provides, and don’t hesitate to make it your own!

Ingredients

4 sweet bell peppers, any color
1 lb. ground beef
1 cup cooked rice
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
2 tablespoons olive oil, divided
½ cup finely diced onion
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley or basil

Instructions

Preheat your oven to 350°F. Slice the bell peppers in half lengthwise, removing the seeds and membranes. Arrange the peppers, cut side up, in a microwave-safe 13×9-inch dish. Add 2 tablespoons of water to the bottom of the dish and lightly cover with parchment paper. Microwave the peppers for around 3 minutes, just until they begin to soften. Drain any extra liquid from the dish.

While the peppers soften, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking until the beef is no longer pink. Drain any excess fat from the pan. Stir in the cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, and a pinch of salt and pepper. Mix in ½ cup of shredded cheddar and ½ cup of shredded Monterey Jack or mozzarella. Taste the filling and adjust seasoning with additional salt and pepper if needed.

Season the interior of each pepper half with salt and pepper, then stuff them generously with the prepared beef and rice mixture. Drizzle the stuffed peppers with the remaining tablespoon of olive oil, cover the dish with foil, and bake for about 35 minutes, or until the peppers are tender and the filling is heated through.

Remove the foil, top each pepper with the remaining ½ cup of shredded cheddar and Monterey Jack or mozzarella cheese. Return the dish to the oven and bake, uncovered, for an additional 10 minutes or until the cheese is melted and bubbly. Serve the peppers warm, garnished with freshly chopped parsley or basil if desired.