Stuffed Bell Peppers
Stuffed Bell Peppers are an easy weeknight dinner that checks all of the right boxes! These protein-packed veggies are on the healthier side and still totally satisfy. Bell peppers are stuffed with a super flavorful ground beef mixture that features rice, tomatoes, garlic, and an array of bold seasonings.
Stuffed Bell Peppers
Need a healthier dinner that actually hits the spot? You’ve found it! This easy Stuffed Peppers recipe features an incredibly flavorful and filling ground beef and rice mixture that’s baked to perfection in a tender bell pepper and topped with gooey sharp cheddar cheese.
You get your veggie fix, protein, and carbs all in one simple entree. No side dish required here!
What I really love about bell peppers is how well they hold their shape. When baked just right, the peppers are still just firm enough to give the most satisfying bite and remain delightfully juicy.
I’ve made Stuffed Bell Peppers in the past that get baked into a mushy mess, but I’ve done plenty of trial and error to really accomplish greatness with this recipe. It yields perfect peppers every single time.
The filling is really what makes this recipe so remarkable, though! Ground beef and rice are filling as can be and made flavorful with sautéed garlic and onions, a medley of mouthwatering seasonings, and the perfect amount of vibrant tomatoes. This easy dinner recipe is seriously so satisfying that you’ll forget it’s technically on the healthier side!
How to Make Stuffed Bell Peppers
Easy Stuffed Bell Peppers are assembled in a matter of minutes with easy to follow steps. Here’s how to make them (scroll to the bottom of this post for more detailed instructions):
- Cook the beef. Cook the beef in a pan that’s been preheated with oil over medium heat. Once cooked, transfer the beef to a plate and leave about 1 TBSP of fat still in the pan. Drain the rest.
- Sauté the onions and garlic. Add the onions first and cook for about 2-3 minutes or until softened. Stir in the garlic and cook for a minute longer. Stir in the tomato paste and seasonings, coating the onions and garlic. Cook for another 2-3 minutes.
- Finish the filling. Stir in the rice, diced tomatoes, and cooked ground beef. Simmer everything together for about 5 minutes.
- Stuff the peppers. Slice the tops off the peppers and remove the cores. Place them on a baking dish and drizzle with oil. Stuff each pepper with the filling and top with a few tablespoons of tomato sauce and cheddar cheese.
- Bake. Bake at 400°F for 35 minutes covered with foil.
Tips and Variations to Try
Here are just a few ways you can make your Stuffed Bell Peppers the best they can be:
- Use a different meat. If ground beef isn’t your favorite, no worries! You can use ground turkey, chicken, or even a plant-based alternative.
- Add some spice. Craving a little heat? Feel free to sprinkle in some cayenne powder or crushed red pepper flakes along with the other spices! You can also add a splash of your favorite hot sauce to the top of your Stuffed Bell Peppers before serving.
- Use whatever rice you want. This recipe works well with both white and brown rice. If you happen to have some leftover that’s already been cooked, use whatever you have on hand.
- Don’t forget to drain the fat. If you don’t drain that excess fat that gathers when cooking ground beef, you’re bound to have some pretty liquid-y stuffed peppers. Reserve just enough to cook the onions and garlic in and discard the rest.
Looking for more healthy dinner recipes? Here are just a few of my favorites!
Get the Recipe: Stuffed Bell Peppers Recipe
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cooked rice
- 1 14.5 ounce can diced tomatoes
- Salt and pepper
- 6 bell peppers
- 1/2 cup tomato sauce
- Shredded cheddar
- Chopped parsley
- 1 baking dish
- Preheat oven to 400˚F.
- Heat the olive oil over medium heat. Add the ground beef and cook until no longer pink. Transfer to a platter or bowl using a slotted spoon. Drain off all but 1 tablespoon fat.
- Return the pan to the heat and add the onion. Cook until softened, approximately 2-3 minutes.
- Stir in the garlic and cook for 1 additional minute.
- Add the tomato paste, Italian seasoning, garlic powder and onion powder, stirring to coat the onions. Continue to cook for 2-3 more minutes.
- Stir in the rice, tomatoes, tomato sauce and return the beef to the pan. Simmer for 5 minutes.
- Prep the peppers buy cutting off the tops and removing the seeds/cores.
- Arranget the peppers cut side up in a 9×13 inch baking dish and drizzle with olive oil.
- Fill each pepper with the beef mixture. Sprinkle with cheese and bake for 35 minutes covered with foil.
- Uncover and bake for 10 more minutes until the cheese is bubbling and the peppers are tender.
- Garnish with parsley and parmesan cheese before serving.