If you’re craving comfort food with a burst of color and flavor, this Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe is an absolute must-try. Packed with savory ground beef, tender rice, and gooey melted cheese nestled inside vibrant bell peppers, this dish hits all the right notes. It’s filling, colorful, and invites you back for seconds, making it perfect for weeknight dinners or casual gatherings with family and friends.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in bringing this recipe to life. From the vibrant bell peppers that serve as edible bowls, to the aromatic spices that give the filling its warm depth, every component works together to create an irresistible dish.
- Bell Peppers (3 large): Choose any color you like to add a splash of brightness and sweetness to the meal.
- Olive Oil (1-2 tablespoons): A drizzle for roasting the peppers, adding subtle richness and helping achieve tender skin.
- Ground Beef (1 pound, 80% lean): The hearty protein star that brings savory flavor and satisfying texture.
- Yellow Onion (½, chopped): Adds aromatic sweetness and balance to the savory beef.
- Garlic (2 cloves, minced): Infuses the filling with a fragrant punch.
- Kosher Salt (1 teaspoon): Essential for elevating all the flavors perfectly.
- Chili Powder (1½ teaspoons): Adds a gentle warmth without overpowering the mix.
- Ground Cumin (1 teaspoon): Brings an earthy, smoky note to the filling.
- Dried Oregano (¼ teaspoon): Offers a subtle herbaceous twist.
- Cooked White Rice (1 cup): Provides comforting texture and soaks up the flavorful sauce.
- Tomato Sauce (15 ounces): The saucy element that adds moistness and tang.
- Shredded Mozzarella Cheese (1½ cups): For that irresistible melted, gooey topping—cheddar or a blend works great too!
- Green Onion (1, sliced): A fresh, crisp garnish to brighten each bite.
How to Make Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 425°F. While it warms up, use a small, sharp paring knife to cut a neat circle around each bell pepper stem and carefully remove it. Slice each pepper in half lengthwise, giving you six vibrant pepper “boats”. Pop them cut side down on your cutting board and gently tap out those stubborn seeds—this simple prep ensures each pepper is ready to hold the delicious filling ahead.
Step 2: Roast the Peppers
Arrange those pepper halves in a 9×13-inch baking dish, positioning them cut side up like little colorful bowls. Drizzle with olive oil and sprinkle with salt and pepper to wake up their natural sweetness. Roast them for about 20 minutes until they just start to soften but still hold their shape—this gentle roasting deepens their flavor and makes for the perfect tender base.
Step 3: Cook the Ground Beef Filling
While your peppers soften, grab a large skillet and heat it over medium-high. Toss in the ground beef and chopped onion, breaking up the meat with a spoon as it cooks until the beef is browned through and the onions are soft and translucent. Drain off any excess grease to keep the filling rich but not greasy. Then, stir in the minced garlic, salt, chili powder, cumin, and oregano, cooking for another minute until those spices fill your kitchen with mouthwatering aroma.
Step 4: Combine with Rice and Tomato Sauce
Now, stir the cooked rice and tomato sauce into your spiced beef mixture. Bring everything up to a gentle simmer and cook for a couple of minutes, allowing the sauce to thicken and flavors to meld beautifully. Once it’s thickened, fold in ¾ cup of shredded cheese so it melts right into the mixture, giving your filling a lovely, creamy texture.
Step 5: Stuff and Bake
Spoon the hot, cheesy beef and rice mixture generously into each roasted pepper half, then sprinkle the remaining cheese on top for that irresistible golden crust. Bake in the oven for 10 to 15 minutes, or until the cheese melts and bubbles, and the peppers are tender but still holding their shape perfectly.
How to Serve Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe
Garnishes
Adding a sprinkle of sliced green onions right before serving brings a fresh, crisp contrast both in flavor and texture to the rich, cheesy filling. Fresh parsley or a dash of crushed red pepper flakes could also make fun, tasty garnishes to customize your presentation.
Side Dishes
This dish pairs wonderfully with a bright green salad tossed in a light vinaigrette to balance the richness. Alternatively, pickled vegetables or steamed broccoli add a nutritious, flavorful punch that is simple yet satisfying alongside the hearty stuffed peppers.
Creative Ways to Present
For an impressive spread, arrange stuffed peppers on a rustic wooden board with lemon wedges or serve them individually on colorful plates for a vibrant pop. You can even cut them into smaller bites for parties or appetizers, making this Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover stuffed peppers tightly and store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making them a great option for quick lunches or easy family meals later in the week.
Freezing
You can freeze leftover stuffed peppers by placing them in a freezer-safe container or heavy-duty freezer bag. They’ll keep well for up to 2 months. Just be sure to thaw them overnight in the refrigerator before reheating to preserve their texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes or until warmed through. Alternatively, microwave them covered on medium power to avoid drying out, stirring the filling once halfway through for even heating.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even sausage work wonderfully in this recipe and will bring their own unique flavors, making the dish versatile for whatever you have on hand.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for cooked lentils, black beans, or a plant-based meat substitute. Be sure to adjust seasonings and cook times accordingly to maintain that rich, hearty filling.
Can I prepare the stuffed peppers ahead of time?
Definitely. You can assemble the peppers and keep them covered in the refrigerator for up to 24 hours before baking. This makes it a perfect dish to prep for a busy day or entertaining guests.
What type of cheese works best?
Mozzarella melts beautifully and keeps the filling creamy, but cheddar adds a sharper flavor if you prefer. You can also mix both cheeses for an extra tasty twist.
How do I know when the peppers are done?
The peppers should be tender but still hold their shape, and the cheese on top should be melted and slightly golden. You can test tenderness by gently piercing the pepper with a fork—it should go in easily without mushiness.
Final Thoughts
This Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe is one of those dishes I always come back to when I want something comforting and full of heart. It’s colorful, easy to make, and packed with flavor that everyone at the table will love. Give it a try soon—you might just find your new favorite weeknight dinner!
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Stuffed Bell Peppers with Ground Beef, Rice, and Melted Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 stuffed pepper halves
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Stuffed Peppers recipe features tender bell peppers filled with a savory mixture of ground beef, aromatic spices, cooked white rice, and tomato sauce, all topped with melted mozzarella cheese. Baked to perfection, these colorful stuffed peppers make a hearty and comforting meal perfect for any occasion.
Ingredients
Vegetables
- 3 large bell peppers (any color)
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 green onion (sliced, for garnish)
Protein and Dairy
- 1 pound 80% lean ground beef
- 1½ cups shredded mozzarella cheese (or cheddar or a mix)
Pantry Items and Spices
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 cup cooked white rice
- 15 ounces tomato sauce (1 can)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the peppers.
- Prepare Peppers: Cut a circle around the stem on each bell pepper and remove it. Slice each pepper in half from stem to bottom to create 6 halves. Place the halves cut side down on a cutting board and gently tap to loosen any seeds.
- Arrange Peppers: Place the pepper halves cut side up in a 9×13-inch baking pan. Drizzle them with olive oil and season with salt and pepper to taste.
- Initial Bake: Bake the peppers for 20 minutes until they start to soften, making them ready to be filled.
- Cook Meat Mixture: While peppers bake, heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking until the beef is browned and the onions are softened. Drain excess grease.
- Add Spices: Stir in minced garlic, kosher salt, chili powder, cumin, and oregano. Cook for 1 minute until spices release their aroma.
- Add Rice and Sauce: Mix in cooked white rice and tomato sauce. Bring the mixture to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
- Mix Cheese Into Filling: Stir in ¾ cup of the shredded mozzarella cheese until melted and incorporated.
- Stuff Peppers: Spoon the beef and rice filling evenly into each pepper half. Sprinkle the remaining ¾ cup cheese on top of the stuffed peppers.
- Final Bake and Serve: Return the stuffed peppers to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the peppers are tender. Garnish with sliced green onion before serving.
Notes
- Use any color of bell pepper depending on your preference or what’s available.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based ground meat alternative.
- Cheese choice can be varied: mozzarella, cheddar, or a blend adds different flavors and textures.
- To save time, use pre-cooked rice or leftover rice.
- Leftover stuffed peppers can be refrigerated up to 3 days and reheated in the oven.
