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Easy Cheesy Stuffed Bell Peppers with Ground Beef and Rice

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A quick and comforting stuffed bell pepper recipe featuring a cheesy, savory filling of ground beef and rice, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450 grams) ground beef (85% lean)
  • 1 cup (200 grams) cooked white rice (jasmine or long grain)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) tomato sauce
  • 1 cup (100 grams) shredded sharp cheddar cheese
  • 1/2 cup (50 grams) shredded mozzarella cheese
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1 teaspoon dried Italian seasoning
  • 4 large bell peppers (red, yellow, or orange)
  • 1 tablespoon olive oil (optional, for brushing peppers)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops and removing seeds and membranes. Trim the bottoms slightly if needed to help them stand upright. Brush the outside lightly with olive oil and set aside.
  3. If you don’t have leftover rice, cook 1/2 cup (100 grams) dry white rice according to package instructions. Fluff and let cool slightly.
  4. Heat a large skillet over medium-high heat. Brown the ground beef until no longer pink, breaking it up with a spatula. Drain excess fat if needed.
  5. Add chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until softened and fragrant.
  6. Stir in Worcestershire sauce, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes to meld flavors.
  7. Transfer the beef mixture to a mixing bowl. Add cooked rice, shredded cheddar, and half the mozzarella. Mix gently until combined.
  8. Spoon the filling into each pepper, packing lightly but not overfilling. Place the stuffed peppers upright in a baking dish.
  9. Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle remaining mozzarella on top, and bake uncovered for another 10-15 minutes until cheese is bubbly and golden.
  10. Let the peppers cool for 5 minutes before serving.

Notes

If peppers brown too fast but filling isn’t cooked through, tent with foil again. Adding a splash of water or broth to the baking dish before baking keeps peppers moist. Use day-old or toasted rice to prevent mushiness. Trim pepper bottoms carefully to keep upright without holes.

Nutrition

Keywords: stuffed bell peppers, ground beef, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food, baked peppers

Find it online: https://junomeals.com/easy-cheesy-stuffed-bell-peppers-with-ground-beef-and-rice-recipe-for-perfect-dinner/