Colorful bell peppers filled with a savory, hearty mixture of seasoned ground beef, rice, tomatoes, and vegetables, then topped with plenty of melted cheese. A cozy, family-friendly dinner that’s easy to make!
Ingredients
For the peppers:
- 4 large bell peppers — red, yellow, orange, or green
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup cooked rice
- 1 cup diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup beef or vegetable broth
- ½ cup shredded mozzarella
- ½ cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the peppers:
Preheat oven to 375°F (190°C). Wash the peppers, cut off the tops, and remove the seeds and membranes. - Soften the peppers:
Place them upright in a baking dish. Drizzle lightly with olive oil and season with salt and pepper. Bake for 10 minutes. - Cook the beef:
Heat a large skillet over medium heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking up the beef as it cooks. - Add flavor:
Stir in garlic, tomato paste, paprika, Italian seasoning, cumin, salt, and pepper. Cook for about 1 minute. - Make the filling:
Add diced tomatoes, cooked rice, and broth. Stir well and simmer for 3–5 minutes, until the mixture is hot and flavorful. - Stuff the peppers:
Carefully spoon the filling into each softened pepper, packing it gently without overfilling. - Add cheese:
Sprinkle mozzarella and cheddar generously over the tops. - Bake:
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are tender and the cheese is melted and golden. - Finish:
Sprinkle with fresh parsley and serve warm. For ground beef, cook to 160°F (71°C) for food safety.
Tips
- Use a mixture of red, yellow, and orange peppers for a colorful presentation.
- For extra cheesy peppers, add a little Parmesan on top.
- Want more vegetables? Add diced zucchini, mushrooms, corn, or spinach to the filling.
- For a vegetarian version, replace the beef with black beans, chickpeas, or lentils.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until heated through.
Quick Q&A
Can I prepare these ahead of time?
Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking.
Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to about 2–3 months. Thaw in the refrigerator before reheating.
Can I use uncooked rice?
It’s best to use cooked rice for this recipe so the filling cooks evenly.
What cheese works best?
Mozzarella gives a great stretch, while cheddar adds stronger flavor. You can also use Monterey Jack or a Mexican-style cheese blend.
Serving Ideas
Serve with a simple green salad, roasted vegetables, garlic bread, or a spoonful of sour cream or plain yogurt.
Quick Summary: Bell peppers + savory beef & rice filling + tomato seasoning + lots of melted cheese = an easy, comforting dinner!