Stuffed Bell Peppers with Ground Beef and Rice

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Saramin (@678sarin)

Delicious and hearty stuffed bell peppers filled with a savory mixture of ground beef, rice, and vegetables, topped with melted cheddar cheese.

Prep Time
20min
Cook Time
55min
Total Time
1hr 15min
Stuffed Bell Peppers with Ground Beef and Rice recipe

Ingredients

4 Servings
(1 serving = 1 stuffed pepper)

Main Ingredients

  • 4piece
    bell peppers
  • 2tbsp
    olive oil
  • 1lb
    ground beef
  • 1piece
    yellow onion
  • 2clove
    garlic
  • 1piece
    zucchini
  • 2tbsp
    fresh parsley
  • 1tsp
    salt
  • 1/2tsp
    pepper
  • 2tbsp
    soy sauce
  • 1cup
    tomato sauce
  • 2cup
    cooked rice
  • 1cup
    cheddar cheese

How to make Stuffed Bell Peppers with Ground Beef and Rice

Prepare the Bell Peppers

  1. Cut the tops off the bell peppers. Remove and discard the seeds. Place the peppers on a lightly greased 9x13-inch baking pan and lightly season with salt and pepper. Set aside.

Cook the Beef

  1. Heat olive oil in a large skillet or shallow saucepan over medium-high heat until the oil sizzles.

  2. Add ground beef and stir well to cook for 6-8 minutes until browned on all sides. Break up the beef into small pieces for even browning.

Make the Beef Filling

  1. Stir in onion, garlic, zucchini, and parsley and sauté for 1-2 minutes until tender.

    Step 3.1: Stir in onion, garlic, zucchini, and parsley and sauté for 1-2 minutes until tender
  2. Season the beef mixture with salt and pepper, then stir in soy sauce and tomato sauce.

  3. Bring the mixture to a simmer to soak up the flavors, about 3 minutes.

  4. Add in rice and ½ cup of cheese and stir well to mix evenly. Turn off the heat and set the beef rice mixture aside.

Stuff the Peppers

  1. Fill each pepper with the beef mixture and sprinkle the remaining cheddar cheese on top.

    Step 4.1: Fill each pepper with the beef mixture and sprinkle the remaining cheddar cheese on top

Bake

  1. Bake the stuffed peppers in a preheated oven at 375°F for 40-45 minutes until the peppers soften and the cheese turns golden brown.

    Step 5.1: Bake the stuffed peppers in a preheated oven at 375°F for 40-45 minutes until the peppers soften and the cheese turns golden brown
  2. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top and serve.

Nutrition (per serving)

Calories

435.0kcal (21.75%)

Protein

24.3g (48.5%)

Carbs

42.8g (15.55%)

Sugars

4.5g (9%)

Healthy Fat

15.0g

Unhealthy Fat

6.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Feel free to use any color of bell peppers you have on hand. Look for peppers that are large and round for easy stuffing.

  2. You can substitute zucchini with other vegetables like carrots, peas, broccoli, or mushrooms.

  3. You can use brown rice instead of white rice if preferred.

FAQS

  1. What is the best way to store leftover stuffed bell peppers with ground beef and rice?

    To store leftover stuffed bell peppers, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container.

  2. Can I make stuffed bell peppers with ground beef and rice using a vegetarian substitute?

    Absolutely! You can substitute the ground beef with plant-based alternatives like lentils, quinoa, or a meat substitute like Beyond Meat. Additionally, you can add more vegetables like mushrooms or black beans to enhance the flavor and texture of the filling.

  3. What are some good side dishes to serve with stuffed bell peppers?

    Stuffed bell peppers pair well with a variety of side dishes. Consider serving them with a fresh garden salad, garlic bread, or roasted vegetables. You can also serve them with a side of quinoa or couscous for a complete meal.

  4. How can I adjust the cooking time for stuffed bell peppers if I use larger or smaller peppers?

    If you use larger bell peppers, you may need to increase the baking time by 5-10 minutes to ensure they are tender and cooked through. Conversely, if you use smaller peppers, reduce the baking time by a few minutes. Always check for doneness by piercing the peppers with a fork; they should be soft and the filling heated through.

  5. What can I use instead of tomato sauce in stuffed bell peppers with ground beef and rice?

    If you don't have tomato sauce on hand, you can use crushed tomatoes, diced tomatoes, or even salsa as a substitute. For a different flavor profile, consider using barbecue sauce or a homemade tomato sauce made from fresh tomatoes and herbs.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...

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