Stuffed bell peppers with ground beef, rice, and cheese is an all-in-one dinner. Each bell pepper is roasted in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese. This is an easy healthy option that can be frozen for future meals.

Stuffed Bell Peppers
Stuffed bell peppers are a classic recipe that is both delicious and easy to make! Perfect for anyone who is looking for a healthy and filling meal that can be prepared quickly.

VERSATILE – Easily customize these to your liking. Use different types of meat, grains, and vegetables depending on what you have on hand. Plus, you can adjust the level of spice to suit your taste buds.
NUTRITIOUS AND FILLING – These are a great way to get a healthy and filling meal in one dish. Bell peppers are packed with vitamins and minerals, and the addition of protein and grains makes this recipe a well-rounded and satisfying meal.
EASY TO MAKE – Despite its impressive appearance, stuffed bell peppers are actually quite easy to make. Just roast the bell peppers, cook the filling, stuff and bake!

Whether you are cooking for a family or just for yourself, stuffed bell peppers are a great option. They are filling, healthy, and easy to make. This recipe makes a batch of six which can be served for dinner, meal prepped lunches or frozen individually for future meals.

Here’s an overview of the ingredients you’ll need. The full recipe details are in the recipe card at the bottom of this post:

BELL PEPPERS – I used 2 green, 2 yellow, and 2 red bell peppers. You can use any color of bell peppers you’d like. Look for ones that are wide in shape and would be easy to stuff filling into. Make sure to choose crisp bell peppers that are firm and have smooth skin.

GROUND BEEF – 1 lb of lean ground beef is needed. Medium ground beef is more affordable and swishing a paper towel around browned ground beef to soak up the excess grease will also work. However, you can swap out for ground turkey, ground chicken, or even sausage.

RICE – Rice is a great addition to stuffed bell peppers as it adds texture and flavor. You can use any type of rice you like, but I recommend using long-grain white rice as it holds its shape well and will cook fast.

ONION – Dice half of a yellow onion small. You’ll need 1 cup of chopped onion for the filling.

CHEESE – 1 cup of shredded Mexican blend cheese is divided, half used for the filling, and half sprinkled on top. Pre-shredded cheese contains added fillers to prevent it from clumping. It won’t melt as smoothly as a block of cheese that is freshly grated and home.

SALSA – A jar of 21 oz salsa makes this recipe easier. Just dump the whole thing into the ground beef recipe. You can use your favorite mild, medium, or hot brand.

SEASONING – Grab a packet of taco seasoning, you’ll need 1 tsp of it for this recipe along with 1 tsp cumin, salt and pepper.

BROTH – 2 cups of Beef broth adds flavor to the rice as it’s cooking.

VARIATIONS
VEGGIES – Vegetables are a great way to add more flavor and nutrients to your stuffed bell peppers. Some popular vegetables to include are onions, garlic, mushrooms, and tomatoes. You can also add spinach or kale for an extra boost of nutrients.

CHEESE – Swap Mexican shredded cheese with shredded cheddar or mozzarella cheese.

VEGETARIAN – For a vegetarian option, try swapping out the meat for lentils or black beans. You can also add some chopped vegetables like zucchini or mushrooms to the mix for added flavor and texture.

LOW CARB – If you’re watching your carb intake, try using cauliflower rice instead of regular rice in the filling mixture. You can also use ground turkey or chicken instead of beef for a leaner option.

How To Make Stuffed Bell Peppers

PREP – Preheat the oven to 375°F. Slice the tops off of each bell pepper. Use a spoon to scoop out the inside and seeds. If needed, you can rinse each one with water and then pat dry with paper towel.
PRE BAKE PEPPERS – Add the bell peppers to a baking dish where they will fit snugly together. Sprinkle each one with salt and pepper and a bit of olive oil. Cover the baking dish and bake for 20-25 minutes, or until bell peppers are tender when poked with a fork.
MAKE FILLING – While bell peppers are baking, you can make the filling. Add a bit of cooking oil to a large pot or skillet over medium-high heat. Add in the diced yellow onion and cook until it turns translucent about 1-2 minutes.
Next, brown the ground beef and add in the salsa, broth, taco seasoning and cumin. Stir everything together and gently scrape the bottom of the pan with a wood or silicone spatula. Cover the pot and let simmer until the rice cooks, about 10 minutes. Once rice is cooked, remove from heat and stir in 1/2 cup of the cheese.
ASSEMBLE AND BAKE – Remove the bell peppers from the oven and scoop the filling into each one. Sprinkle the last half of the shredded cheese on top and bake for 15-18 minutes. Bell peppers will have softened and browned edges. Add any toppings including sour cream, salsa or chopped green onions and serve.

PREP – Preheat the oven to 375°F. Slice the tops off of each bell pepper. Use a spoon to scoop out the inside and seeds. If needed, you can rinse each one with water and then pat dry with paper towel.
PRE BAKE PEPPERS – Add the bell peppers to a baking dish where they will fit snugly together. Sprinkle each one with salt and pepper and a bit of olive oil. Cover the baking dish and bake for 20-25 minutes, or until bell peppers are tender when poked with a fork.
MAKE FILLING – While bell peppers are baking, you can make the filling. Add a bit of cooking oil to a large pot or skillet over medium-high heat. Add in the diced yellow onion and cook until it turns translucent about 1-2 minutes.
Next, brown the ground beef and add in the salsa, broth, taco seasoning and cumin. Stir everything together and gently scrape the bottom of the pan with a wood or silicone spatula. Cover the pot and let simmer until the rice cooks, about 10 minutes. Once rice is cooked, remove from heat and stir in 1/2 cup of the cheese.
ASSEMBLE AND BAKE – Remove the bell peppers from the oven and scoop the filling into each one. Sprinkle the last half of the shredded cheese on top and bake for 15-18 minutes. Bell peppers will have softened and browned edges. Add any toppings including sour cream, salsa or chopped green onions and serve.

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Stuffed Bell Peppers
An all-in-one dinner with bell peppers, ground beef, rice, and cheese. Each bell pepper is roasted in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese.
Print Pin Recipe Rate Recipe
Prep Time: 15minutes minutesCook Time: 40minutes minutesTotal Time: 55minutes minutes Servings: 6 servings

Ingredients

 

Stuffed Bell Peppers
An all-in-one dinner with bell peppers, ground beef, rice, and cheese. Each bell pepper is roasted in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese.
Print Pin Recipe Rate Recipe
Prep Time: 15minutes minutesCook Time: 40minutes minutesTotal Time: 55minutes minutes Servings: 6 servings

Ingredients

Instructions
Preheat the oven to 375°F.
Slice the tops of the bell peppers off. Scoop the insides of each bell pepper out with a spoon. Rinse with water then pat dry with a paper towel.
Six bell peppers with tops cut off on a cutting board with knife and pepper discards beside it.
Place each bell pepper in a baking dish together so that they are are all standing up and fit snugly. Season each one with salt and pepper. Then lightly drizzle with olive oil. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
Two images of red, yellow and green bell peppers sliced in half in a white baking dish.
In a large pot or skillet over medium high heat, add a bit of cooking oil and saute the onions for 1-2 minutes, until they turn translucent.
Two images of a white pot with chopped onion.
Add in the ground beef and break apart into pieces. Cook until it turns brown and is no longer pink.
Two images of a white pot, first is raw ground beef, second is cooked ground beef with onions.
Add in the salsa, broth, taco seasoning, and cumin. Stir everything together and gently scrape the bottom of the pan. Cover with a lid and let simmer on low heat for 15 minutes.
Two images of a white pot, first with various ingredients dumped in. Second with cooked ground beef mixture.
Gently scrape the bottom of the pan with a wood or silicone spatula every 5 minutes (to prevent sauce from burning). Once rice has cooked, you can stir in half of the Mexican cheese blend.
Two images of a white pot, first with red liquid and ground beef. Second with finished ground beef rice in red sauce mixture.
Scoop the ground beef mixture into the baked bell peppers. Top with the last half of the cheese.
Two images of stuffed bell peppers in a white baking dish. First with ground beef mixture added, second with shredded cheese on top.

Bake for an additional 15-18 minutes, until bell peppers are softened and ground beef has been warmed through.
Two images of stuffed bell peppers in a white baking dish topped with melted cheese and chopped parsley.
Top with your favorite toppings including a dollop of sour cream, more shredded cheese and parsley and serve.
Sour cream on top of cooked stuffed bell peppers in a baking dish.

Recipe Notes:
Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate up to 3-4 days.
These freeze beautifully. Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 2-3 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.
Nutrition
Calories: 384kcal | Carbohydrates: 43g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1158mg | Potassium: 934mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4437IU | Vitamin C: 156mg | Calcium: 300mg | Iron: 3mg

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