stuffed bell pepper recipe ground beef
The Best stuffed bell pepper recipe ground beef
I love this recipe because it’s versatile—you can prep it ahead and freeze the peppers for later, or make it fresh in a hurry. It’s also budget-friendly, using affordable ingredients like canned tomatoes and rice that keep costs low while keeping the meal hearty. Plus, the peppers are packed with antioxidants from the bell peppers, and the lean protein from the beef makes it a balanced meal. It’s the kind of dish that feels cozy but still feels like something you’d serve at a potluck or a weekend gathering. My husband and I both agree it’s a winner for busy weeknights too—just chop, stuff, and bake, and it’s done.
Easy Stuffed Bell Peppers with Ground Beef
A hearty, flavorful dish featuring tender bell peppers stuffed with seasoned ground beef, topped with a simple tomato sauce, and baked to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- 1 lb ground beef (80/20 blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked rice (or quinoa)
- 1 cup tomato sauce
- 1 tsp cumin
- ½ tsp black pepper
- ¼ cup shredded cheese (optional)
- ½ cup tomato sauce
- ¼ cup shredded cheese (optional)
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside with olive oil and sprinkle with oregano, garlic powder, salt, and a pinch of black pepper. Set aside. -
2
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed. Add diced onion and minced garlic, cooking until softened (about 3 minutes). Stir in cooked rice, tomato sauce, cumin, and black pepper. Simmer for 2–3 minutes to combine flavors. -
3
Fill each bell pepper with the beef mixture, pressing gently to settle it inside. Place the stuffed peppers in a baking dish and pour the remaining tomato sauce over the top. Sprinkle with shredded cheese if using. -
4
Bake uncovered for 25–30 minutes, or until the peppers are tender and the filling is heated through. Broil for 1–2 minutes at the end if you prefer a slightly crispy topping.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of smoked paprika or a splash of red wine to the filling.
- Make ahead: Assemble the peppers up to 1 day in advance and refrigerate. Bake directly from the fridge, adding 5–10 minutes to the cooking time.
Watch Video Of How Easy Stuffed Bell Peppers with Ground Beef Works
❓ Frequently Asked Questions About Stuffed Bell Peppers with Ground Beef
How long should I bake stuffed bell peppers for?
Bake stuffed bell peppers at 375°F (190°C) for about 40–45 minutes, until the filling is bubbling and the peppers are tender. Check the internal temperature of the filling with a meat thermometer—it should reach 160°F (71°C) to ensure it’s fully cooked.
Can I use pre-cooked ground beef instead of fresh?
Yes, you can use pre-cooked ground beef, but drain excess fat and season it lightly with salt and pepper before mixing into the stuffing. Avoid overcooking to prevent a dry texture.
What if my bell peppers are too large for one person?
Cut the peppers in half lengthwise and remove the seeds and membranes. Stuff them with extra filling and bake as usual—this works well for larger portions. Alternatively, halve them and place two halves in each pepper for a heartier serving.
How do I keep stuffed peppers from falling apart during baking?
To prevent the peppers from collapsing, secure the opening with toothpicks or a small piece of parchment paper before adding the filling. Remove the toothpicks or paper just before serving.
