Cheesy Ground Beef Stuffed Bell Peppers

Cheesy Ground Beef Stuffed Bell Peppers are a comforting, colorful, and hearty dish that combines juicy bell peppers with a flavorful beef filling topped with melted cheese. This wholesome recipe is perfect for a cozy family dinner or a meal prep staple that reheats beautifully throughout the week.

Why You’ll Love This Recipe

This dish is satisfying and well-balanced, with a generous filling of seasoned ground beef and vegetables, topped with golden, bubbly cheese. The natural sweetness of the bell peppers complements the savory filling perfectly. These peppers are easy to assemble, oven-baked, and endlessly customizable to suit different diets and preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (red, yellow, or orange), halved and cored
• Ground beef
• Olive oil
• Onion, chopped
• Garlic, minced
• Diced tomatoes (canned or fresh)
• Cooked rice (optional)
• Italian seasoning or dried oregano
• Salt and black pepper
• Shredded mozzarella or cheddar cheese
• Fresh parsley (optional, for garnish)

Directions

1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare Peppers: Slice bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the baking dish.
3. Cook the Filling: In a skillet, heat olive oil and sauté onions and garlic. Add ground beef and cook until browned. Stir in tomatoes, seasonings, and optional rice. Simmer for 5 minutes.
4. Stuff the Peppers: Spoon the beef mixture into each pepper half. Top with shredded cheese.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and golden.
6. Serve: Garnish with fresh parsley and serve warm.

Servings and Timing

Servings: 4 (8 pepper halves)
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

• Low-Carb Version: Omit the rice and use riced cauliflower instead.
• Different Cheese: Try Monterey Jack, pepper jack, or mozzarella for variety.
• Make it Spicy: Add red pepper flakes or use spicy sausage in place of ground beef.
• Vegetarian Option: Replace ground beef with lentils or a plant-based protein mix.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F or in the microwave until hot throughout.
Freezing: Freeze stuffed peppers before or after baking for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make stuffed peppers ahead of time?

Yes. Assemble them up to a day ahead and refrigerate. Bake just before serving.

Do I need to pre-cook the peppers?

No, baking them with the filling is sufficient. If you prefer softer peppers, you can pre-bake them for 10 minutes.

What ground meats can I use?

Ground turkey, chicken, pork, or sausage are all great alternatives.

Can I make this dairy-free?

Yes, use dairy-free cheese or omit the cheese topping.

Can I use quinoa instead of rice?

Absolutely. Quinoa adds protein and works well in the filling.

How do I prevent soggy peppers?

Use a baking dish that fits them snugly and avoid excess liquid in the filling.

Are these keto-friendly?

Yes, without the rice, this dish is low in carbs and high in fat and protein.

Can I microwave them instead?

Yes, but the texture of the peppers and cheese will differ from oven baking.

What sides go well with stuffed peppers?

Green salads, garlic bread, or roasted vegetables are ideal companions.

Can I use frozen peppers?

Yes, but thaw and pat them dry to prevent excess moisture.

Conclusion

Cheesy Ground Beef Stuffed Bell Peppers are a timeless dinner favorite packed with flavor, nutrition, and melty cheese. Whether you’re feeding a family, prepping meals for the week, or just craving something hearty and wholesome, this recipe is both delicious and dependable. Make it your own with easy swaps and enjoy the comfort of a home-cooked classic.

Print