Cheesy Stuffed Bell Peppers
Craving a hearty, flavor-packed meal that’s as satisfying as it is easy?
These cheesy stuffed bell peppers are filled with a rich, savory mix of seasoned beef, tomato sauce, and tender rice, then topped with melty mozzarella for the ultimate comfort food experience.
With simple ingredients and big flavors, this dish is perfect for busy weeknights or meal prepping like a pro.
One bite, and you’ll see why it’s a staple in kitchens everywhere—because some classics never go out of style!
For Stuffed Bell Peppers
- Bell Peppers – Any color works! Choose ones with flat bottoms so they stand upright in the pan.
- Olive Oil – Used to sauté the beef and onions for extra flavor.
- Ground Beef – I use 90% lean, but any ground meat will work.
- Onion – Finely chopped for a sweet, aromatic base.
- Garlic – Adds a rich depth of flavor to the filling.
- Cooked White Rice – Helps bind the filling together. Don’t use raw rice!
- Salt & Pepper – Essential for seasoning the beef mixture.
- Tomato Sauce – Creates a flavorful, saucy filling.
- Italian Seasoning – A blend of herbs to enhance the overall taste.
- Mozzarella Cheese – Melted on top for a gooey, cheesy finish.
- Parsley – For a fresh, bright garnish.
For Baking & Assembly
- Cooking Spray – Prevents sticking in the baking dish.
- Water – Helps soften the peppers during pre-baking.
Ingredients
- 6 bell peppers (any color)
- 2 tsp olive oil
- 1½ pounds ground beef (90% lean)
- ½ cup onion, finely chopped
- 2 tsp garlic, minced
- 1½ cups cooked white rice
- Salt and pepper, to taste
- 1 can (15-ounce) omato sauce
- ½ tsp Italian seasoning
- 1½ cups mozzarella cheese, shredded (divided)
- 2 tbsp parsley, chopped
- Cooking spray
Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 350°F. Lightly coat a large baking dish with cooking spray.
- Slice off the tops of the bell peppers and remove the seeds and inner ribs.
- Place the peppers cut-side down in the baking dish and pour in 1 ½ cups of water.
- Cover with foil and bake for 25 minutes.
Step 2: Make the Filling
- While the peppers are baking, heat olive oil in a large pan over medium heat.
- Add ground beef, season with salt and pepper, and cook for 5-6 minutes, breaking it up with a spatula, until fully browned.
- Stir in the chopped onion and cook for another 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
- Mix in the cooked rice, tomato sauce, and Italian seasoning. Stir well to combine.
- Add ½ cup of mozzarella cheese and mix. Adjust salt and pepper as needed.
Step 3: Assemble & Bake
- Remove the peppers from the oven, drain any remaining water, and turn them upright.
- Fill each pepper with the beef and rice mixture.
- Sprinkle the remaining mozzarella cheese evenly over the tops.
- Cover the dish and bake for 20 minutes.
- Remove the cover and bake for another 10 minutes until the cheese is melted and slightly golden.
Step 4: Serve
- Garnish with freshly chopped parsley and serve warm.
Notes
- Choose bell peppers with a flat base so they stand upright in the baking dish. If needed, trim a small portion off the bottom to level them.
- Always use cooked rice in this recipe—raw rice will not cook properly inside the peppers.
- If using higher-fat ground beef, drain any excess grease before adding the other ingredients.
Nutrition
1. Should I pre-cook the bell peppers before stuffing them?
Yes! Pre-baking or blanching the peppers helps them soften, ensuring they cook evenly and aren’t too crunchy. You can roast them at 425°F (218°C) for 20 minutes or blanch them in boiling water for 3 minutes before stuffing.
2. Can I make these ahead of time?
Absolutely! Assemble the stuffed peppers up to 24 hours in advance, cover them, and refrigerate. When you’re ready, just pop them in the oven, adding a few extra minutes to the baking time to ensure they heat through.
3. What’s the best substitute for ground beef?
You can swap ground beef for ground turkey, chicken, pork, or plant-based crumbles. If you want a vegetarian option, try using black beans, lentils, or a mixture of mushrooms and quinoa for a hearty filling.
4. How do I keep my stuffed peppers from being too watery?
No one likes soggy peppers! To prevent this:
- Pre-bake or blanch the peppers before stuffing.
- Drain excess fat from the beef after cooking.
- Avoid adding too much liquid to the filling.
- Use thick tomato sauce instead of watery diced tomatoes.
5. Do I need to cover the peppers while baking?
Yes! Covering them with foil for the first 20 minutes traps steam and helps the peppers soften. Remove the foil for the last 10 minutes so the cheese melts and gets golden and bubbly on top.
Now you’re all set to make perfectly baked, flavor-packed stuffed bell peppers!
