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Stuffed Peppers is loaded with amazing flavor. Ground beef mixture is stuffed into a bell pepper and topped with melted cheese for an easy weeknight meal!

Two stuffed orange bell peppers, brimming with minced meat and topped with melted cheese, rest invitingly on a white plate. Nearby are forks, additional white plates, and a black and white patterned napkin on a light wooden table—perfect accompaniments to these delectable stuffed peppers.
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Stuffed Peppers is a filling and hearty meal that is loaded with savory flavors. The seasoned ground beef mixture stuffed into a softened bell pepper makes the best meal idea. My entire family is always excited when this is on the menu.

It is a delicious main dish recipe and completely customizable. In fact, these are some of our delicious variations Chicken Stuffed Peppers, Chicken Stuffed Poblano Peppers and Stuffed Pepper Soup.

Table of Contents

Why We Love Stuffed Peppers

Stuffed Pepper Recipe taste amazing because of the delicious combination of ingredients. This classic recipe is a crowd favorite and made with simple spices.

Prep time is minimal and makes the perfect meal to make ahead of time. Make stuffed bell peppers for a delicious, healthy meal idea.

Ingredients

A recipe for stuffed peppers unfolds on a white wooden surface: ground beef, two orange bell peppers, minced garlic in a small bowl, olive oil, chopped onions, shredded cheese, a can of tomato sauce, and spices neatly arranged in small dishes. Perfect for crafting the ideal dish.
  • Lean Ground Beef – Feel free to substitute the beef with ground turkey or make it with combination of both ground beef and turkey. You can also add in Italian Sausage or use ground chicken.
  • Large Red, Yellow or Orange Bell Peppers – Cut and clean out peppers to prepare for baking
  • Extra-Virgin Olive Oil – Use oil of your choice
  • Yellow Onion – Finely Chopped onion with a vegetable chopper. You can also use chopped scallions
  • Cloves Garlic, minced – Learn How to Mince Garlic Cloves
  • Worcestershire Sauce – See The Best Worcestershire Sauce Substitutes if you are out
  • Tomato Sauce – Crushed Tomatoes or diced tomatoes is a great substitute
  • Cooked Long Grain Rice – We recommend making the cooked rice ahead of time in a saucepan on the stovetop
  • Shredded Monterey Jack Cheese (divided) – You can use shredded cheddar cheese, pepper jack cheese or Mozzarella Cheese instead of Monterey jack cheese if you prefer.

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

  • Vegetarian – This recipe is can easily be made as a vegetarian dish. Black beans is a great substitute for the meat.
  • Seasoning – Feel free to change the spices to what you prefer. We have even added in ½ teaspoon of cumin and chili powder for warm flavors.
  • Veggie – We have even add in roasted corn to the ground beef mixture for even more flavor.
  • Toppings – Serve the Stuffed Peppers topped with Guacamole Recipe and Fresh Lime Juice.

How to Make Stuffed Peppers

  • Step 1 – Preheat the oven to 425 degrees F and make sure that rack is in the middle of the oven. 
Orange bell pepper halves are poised for transformation into stuffed peppers in a white rectangular baking dish. Surrounding them, small bowls cradle minced onions, ground meat, oil, spices, and sauces. The setup rests on a patterned surface with a black and white cloth beside it.

Step 2 – Cut sides in half from the pepper stem to the bottom and remove all the seeds and the membranes from the peppers. Place them in the baking dish cut side up. Drizzle with tbsp of oil and sprinkle with salt then bake.

A frying pan with raw ground beef and chopped onions sits ready for a tasty dish. Nearby, yellow bell pepper halves await stuffing with herbs, minced garlic, and a touch of soy sauce. A black and white patterned cloth and a spatula complete this stuffed peppers preparation scene.

Step 3 – Add the remaining oil to a large skillet and heat it over medium high heat.  Add the onions and 1 lb of ground beef to the pan. Break up the beef as it browns and cook until the onions are soft.  Add in the minced garlic and cook for 1 minute. 

A skillet on a patterned cloth holds ground meat mixed with tomato sauce and spices, perfect for stuffed peppers. Beside it are halved bell peppers in a baking dish, ready to be filled, alongside a bowl of grated cheese and chopped onions on a wooden surface.

Step 4 – Stir in the Worcestershire sauce, dried oregano, remaining salt, black pepper and tomato sauce.  Bright the mixture to a boil, reduce the heat to medium low and simmer on low for 3-4 minutes. 

A skillet filled with cooked ground beef topped with shredded cheese and chopped onions sits alongside a white tray showcasing sliced orange bell peppers, perfect for making stuffed peppers. Nearby, a small glass bowl holds extra cheese, and a black spatula completes the scene.

Step 5 – Stir in the cooked rice and 1 cup of the shredded cheese. Heat until melted and then remove the pan from the heat. 

A white baking dish holds six orange bell pepper halves, each artfully stuffed with a savory rice and ground meat blend. Resting on a light wooden surface, the scene is completed with a peek of a patterned cloth and a bowl of shredded cheese in the background.

Step 6 – Spoon the meat mixture evenly into the peppers.  

A baking dish holds six stuffed peppers, each orange bell pepper half brimming with a savory blend of minced meat and herbs, crowned with shredded cheese. The dish rests on a patterned towel atop a white, textured surface, ready for the oven.

Step 7 – Sprinkle the remaining shredded cheese on top. Bake for 10-15 minutes until the filling is heated through and the cheese is melted. Serve warm, topped with chopped fresh cilantro and enjoy! 

Expert Tips

  • Cutting Peppers – When cutting the peppers, press down on the top and the top and surrounding area will fall into the center of the pepper.  Then continue to cut and clean out the peppers. This is so you don’t have to cut out the tops when preparing the peppers.  
  • Baked Peppers – Some liquid will accumulate in the peppers when they are cooked by themselves. This is normal and you can soak up the water with a paper towel if you’re concerned about it but it’s not required. Baking time will vary depending on the size of the peppers.
  • Ground Beef – This is a great recipe to use leftover ground beef. We recommend to drain the grease before combining with the other ingredients.
A baking dish holds delicious Stuffed Peppers, orange bell beauties topped with melted cheese and filled with a savory mix of ground meat and rice. One pepper is being lifted with a spatula, oozing cheesy goodness.

What to Serve with Stuffed Peppers?

Stuffed Peppers is delicious served with many side dish recipes. These are some that we like to serve for a complete meal idea.

Frequently Asked Questions

Should Peppers be Cooked Before Stuffing?

Yes, after cutting and removing the insides of the peppers, drizzle with oil and sprinkle with salt. Then bake the peppers for about 20 minutes before stuffing. This ensures that the pepper is softened before adding the ground beef mixture.

How to Store Leftover Stuffed Peppers

Store the leftover stuffed peppers in the refrigerator in an airtight container for up to 5 days.

Can I Freeze Stuffed Peppers?

Yes, this is a great recipe to meal prep with and freeze for another meal. Once the stuffed peppers have cooled, wrap them individually in plastic wrap then with aluminum foil. Place in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight when ready to reheat.

How to Reheat Stuffed Peppers

Reheat the leftovers in the microwave or in a preheated oven at 350 degrees for about 10 minutes.

A baking dish showcases six stuffed orange bell peppers topped with melted cheese, embodying a delightful recipe. Each pepper is neatly arranged and filled with a savory mixture. Nearby are three forks and a patterned napkin on a white wooden surface, ready for an enjoyable cooking experience.

More Easy Stuffed Pepper Recipes

We love to hear from you. If you make this Stuffed Peppers Recipe, please leave us a comment or a star review.

Review Pin Print
Two orange bell peppers brimming with a savory meat and rice mixture, topped with melted cheese, sit on a white plate on a rustic wooden table. Nearby, a patterned napkin and forks await the delicious stuffed peppers.

Stuffed Peppers

5 from 1 vote
Stuffed Peppers is loaded with amazing flavor. Ground beef mixture is stuffed into a bell pepper and topped with melted cheese for an easy weeknight meal!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Cuisine American
Course Main Course
Calories 272
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat the oven to 425 degrees Fahrenheit and make sure that rack is in the middle of the oven.
  • Cut the peppers in half from the stem to the bottom and remove all the seeds and the membranes from the peppers. Place them in the baking pan cut side up.
  • Drizzle with half of the olive oil and use a basting brush to brush both sides of the peppers with the oil.  Sprinkle ¼ teaspoon of salt on the peppers.
  • Bake for 20 minutes until tender and slightly brown around the edges of the peppers.
  • Add the remaining oil to a large skillet and heat it over medium high heat.  Add the onions and ground beef to the pan. Break up the beef as it browns and cook until the onions are soft.  Add in the minced garlic and cook for 1 minute.
  • Stir in the Worcestershire sauce, dried oregano, remaining salt, black pepper and tomato sauce.  Bright the mixture to a boil, reduce the heat to medium low and simmer on low for 3-4 minutes.
  • Stir in the cooked rice and 1 cup of the shredded cheese. Heat until melted and then remove the pan from the heat.
  • Spoon the meat mixture evenly into the peppers and sprinkle the remaining shredded cheese on top.
  • Bake for 10-15 minutes until the filling is heated through and the cheese is melted.
  • Serve warm and enjoy!

Recipe Notes

Tip: When cutting the peppers, press down on the top and the top and surrounding area will fall into the center of the pepper.  Then continue to cut and clean out the peppers. This is so you don’t have to cut out the tops when preparing the peppers.  
Some liquid will accumulate in the peppers when they are cooked by themselves. This is normal and you can soak up the water with a paper towel if you’re concerned about it but it’s not required. 
You can use shredded cheddar cheese instead of Monterey jack cheese if you prefer.
Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 272kcal, Carbohydrates 10g, Protein 24g, Fat 15g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Trans Fat 0.3g, Cholesterol 72mg, Sodium 538mg, Potassium 334mg, Fiber 0.4g, Sugar 1g, Vitamin A 224IU, Vitamin C 1mg, Calcium 231mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 1 vote

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Comments

  1. Carrie Barnard says:

    I’m so glad you enjoyed this recipe Charmaine – Thanks for sharing!

  2. Charmaine Clegg says:

    Very good and simple to make and tasty

  3. Casey says:

    5 stars
    Delicious flavor and was so easy to make!