Cheesy Beef Stuffed Peppers

Cheesy Beef Stuffed Peppers combine sweet, crisp bell pepper shells with a hearty filling of browned ground beef, fluffy rice, tomatoes, and sharp cheddar. The balance of savory spices and cheesy melt makes this dish a crowd‑pleasing weeknight dinner that feels both homey and special.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Filling

• 1 lb ground beef
• 1 cup cooked white rice
• 1 cup diced tomatoes (canned, drained)
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Peppers

• 4 large bell peppers, halved vertically, stems intact

Step-by-Step Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a skillet over medium heat, crumble and brown the ground beef until no longer pink, about 5‑6 minutes; drain excess fat.
3. 3. Add chopped onion to the beef, sauté 2‑3 minutes until translucent, then stir in garlic powder, paprika, salt, and pepper.
4. 4. Mix in cooked rice, diced tomatoes, and half of the shredded cheddar; cook 2 minutes until heated through.
5. 5. Spoon the filling into each pepper half, arranging them tightly in a baking dish.
6. 6. Sprinkle the remaining cheddar over the tops, cover with foil, and bake 20 minutes.
7. 7. Remove foil and bake an additional 5‑7 minutes until the cheese is golden and the peppers are tender when pierced with a fork.

Tips for Success

• Pat the peppers dry before filling to prevent soggy bottoms.
• Use a hot skillet for browning beef to develop a richer flavor.
• If peppers are large, trim a thin slice off the bottom to keep them upright.
• Add a splash of broth to the filling if the rice seems dry.
• Cover with foil initially to steam the peppers, then uncover for browning.

Storage

Cool the leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stuffed peppers (unbaked) on a parchment sheet, then transfer to a freezer bag for up to 2 months. Reheat refrigerated portions at 350°F for 15 minutes or microwave until hot.

Notes

For extra moisture, add a splash of beef broth to the filling. Let the peppers rest 5 minutes after baking for the juices to settle.

FAQs

Can I use ground turkey instead of beef?

Yes, substitute an equal weight of ground turkey; it will be leaner, so you may add a teaspoon of olive oil while browning to keep the filling moist.

What rice works best for stuffing?

Long‑grain white rice gives a fluffy texture, but you can use brown rice or quinoa for extra nutrition—just increase the cooking time accordingly.

Do I need to pre‑cook the peppers?

No pre‑cooking is required; the 20‑minute covered bake steams them enough to become tender while retaining shape.