Cheesy Beef Stuffed Bell Peppers

Large bell peppers halved and stuffed with a savory mix of seasoned ground beef, cooked rice, diced tomatoes, onions, garlic, and Italian herbs. Topped generously with melted cheddar or mozzarella, then baked until the peppers soften, the filling bubbles, and the cheese turns gooey and golden—pure cozy satisfaction.

Why You’ll Love This Recipe

You’ll love these cheesy beef stuffed bell peppers because they combine everything comforting in one beautiful package: tender-crisp peppers, juicy seasoned beef, fluffy rice that soaks up flavors, and that irresistible blanket of melted cheese on top.

It’s a complete meal in each pepper—protein, veggies, and carbs—with minimal fuss and maximum flavor. The dish looks stunning on the table with colorful peppers, making it perfect for family dinners, meal prep, or impressing guests without spending hours in the kitchen. It’s naturally adaptable (spice it up or keep it mild), reheats beautifully, and feels wholesome yet indulgent.

Kids often devour the cheesy top while getting hidden veggies, and adults appreciate the balanced, homey taste reminiscent of childhood favorites but elevated with fresh ingredients and gooey cheese pull.

Yield: 6 servings

Cheesy Beef Stuffed Bell Peppers

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Colorful bell peppers stuffed with cheesy beef-rice filling, baked golden—easy, hearty, family-favorite comfort meal.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 4-6 large bell peppers (any color), halved lengthwise, seeds and membranes removed
• 1 lb ground beef
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 1 cup cooked rice (white or brown)
• 1 (14.5 oz) can diced tomatoes, drained slightly
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1-2 teaspoons Worcestershire sauce (optional)
• 1½-2 cups shredded cheddar or mozzarella cheese (divided)
• Optional: chopped fresh parsley or green onions for garnish
• Olive oil or cooking spray for dish

Instructions

1. Preheat and prep peppers — Heat oven to 375°F (190°C). Lightly grease 9x13 baking dish. Halve peppers lengthwise, remove seeds and white membranes—stand them cut-side up in dish.
2. Brown the beef — In large skillet over medium heat, cook ground beef 6-8 minutes, breaking it up until no pink remains. Drain excess fat for cleaner flavor.
3. Sauté aromatics — Add diced onion to beef; cook 4-5 minutes until softened. Stir in minced garlic; cook 1 minute until fragrant—your kitchen will smell amazing!
4. Build the filling — Stir in cooked rice, diced tomatoes (with a bit of juice), Italian seasoning, salt, pepper, and Worcestershire if using. Cook 3-4 minutes to meld flavors. Taste and adjust seasoning.
5. Add cheese to filling — Remove skillet from heat. Mix in ¾-1 cup shredded cheese until melty and incorporated—makes every bite extra gooey.
6. Stuff those peppers generously — Spoon filling evenly into each pepper half, pressing down gently to pack it in—mound slightly for beautiful presentation.
7. Top with more cheese — Sprinkle remaining ¾-1 cup cheese generously over each stuffed pepper—don't be shy; this creates that irresistible golden, bubbly top!
8. Bake covered first — Cover dish with foil and bake 25 minutes—this steams peppers to tender perfection while keeping filling moist.
9. Uncover and finish — Remove foil, bake 10-15 more minutes until peppers soften, cheese melts fully, and edges turn lightly golden. Broil 1-2 minutes for extra bubbly cheese if desired.
10. Rest and serve — Let rest 5-10 minutes (cheese sets beautifully). Garnish with chopped parsley or green onions. Serve hot—scoop one or two halves per plate and enjoy the cheesy, beefy, tender perfection!

Notes

Peppers vary in size—adjust filling accordingly. If peppers are very firm, blanch 3-5 minutes in boiling water first for softer texture. Use leftover rice to save time. Cheese amount is flexible—more is always welcome!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 280Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 68mgSodium 289mgCarbohydrates 15gFiber 1gSugar 2gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Choose large, firm bell peppers with flat bottoms so they stand upright; mix colors for a pretty presentation.
• Pre-cook rice (or use leftover) to ensure even texture inside the peppers.
• Brown beef well for deeper flavor—don’t skip draining excess fat.
• Par-bake or blanch peppers 5-10 minutes first if you prefer softer texture (optional but recommended for tenderness).
• Cover with foil first 20-25 minutes to steam peppers, then uncover to brown cheese.
• Use freshly shredded cheese for best melt—no pre-shredded anti-caking agents.
• Add a splash of beef broth if filling seems dry before stuffing.
• Broil 1-2 minutes at end for extra bubbly, golden cheese (watch closely!).

Ingredients Notes

• Bell peppers: Large, any color (red sweetest, green more earthy)—4-6 depending on size; halve lengthwise and remove seeds/membranes for easy stuffing.
• Ground beef: 80/20 for juiciness and flavor—lean versions work but may need extra moisture.
• Rice: Long-grain white or brown (cooked)—absorbs seasonings and binds filling; about 1-1½ cups cooked.
• Onion and garlic: Fresh yellow onion for sweetness, fresh garlic for aromatic punch—essential base.
• Diced tomatoes: Canned (with juice) or fresh for saucy moisture and tang—fire-roasted adds subtle smokiness.
• Cheese: Cheddar for sharp tang, mozzarella for stretch—mix or use one; plenty for topping.
• Italian seasoning: Dried blend (or fresh basil/oregano) brings classic herb flavor.
• Worcestershire or soy sauce: Optional umami boost.

Variations and Substitutions

• Add black beans, corn, or diced zucchini to filling for extra veggies and Tex-Mex vibe.
• Spicy kick: Mix in diced jalapeños, chili powder, or hot sauce.
• Cheese variety: Pepper jack for heat, gouda for smokiness, or parmesan for nutty crust.
• Grain swap: Quinoa, cauliflower rice (low-carb), or orzo instead of rice.
• Protein change: Ground turkey, chicken, or Italian sausage for different flavor.
• Vegetarian: Use lentils, plant-based ground, or extra beans + mushrooms.
• Italian style: Add marinara sauce to filling and top with mozzarella + parmesan.
• Mexican twist: Use taco seasoning, black beans, corn, and pepper jack.
• Gluten-free by default (check Worcestershire).
• Top with sour cream, avocado, or salsa after baking for fresh contrast.

Storage Options:

Store leftovers in airtight container in fridge up to 4 days—reheat covered in 350°F oven 15-20 minutes or microwave until hot (add splash of broth if dry). Freeze baked peppers up to 2 months (thaw overnight in fridge, then reheat in oven covered). Assemble unbaked and freeze up to 1 month—bake from frozen adding 10-15 minutes.

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