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Freshly baked stuffed bell peppers filled with ground beef, rice, and melted cheddar cheese in a baking dish.
Heba Mohamed

Easy Stuffed Peppers with Ground Beef and Rice

Classic stuffed bell peppers filled with seasoned ground beef, cooked rice, diced tomatoes, and cheddar cheese, baked in tomato sauce until tender.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed peppers
Course: dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Peppers & Filling
  • 6 large bell peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 1 pound 85/15 or 90/10 ground beef
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 15-ounce can diced tomatoes, undrained
  • 1½ cups cooked long-grain white rice (or jasmine rice)
  • 1½ cups shredded sharp cheddar cheese divided
  • Fresh parsley, chopped (optional, for garnish)
For the Baking Sauce
  • 1 15-ounce can tomato sauce
  • ½ cup low-sodium beef broth

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove the seeds and white membranes. Blanch the peppers in boiling salted water for 3 to 4 minutes. Drain well.
  3. Heat olive oil in a large skillet. Cook the onion for 3 to 4 minutes, then add the garlic and cook for 30 seconds.
  4. Add the ground beef and cook for 5 to 7 minutes, breaking it apart as it browns. Drain excess grease if needed.
  5. Stir in the Italian seasoning, smoked paprika, salt, pepper, and diced tomatoes. Simmer for 3 minutes.
  6. Remove from the heat and stir in the cooked rice and 1 cup of cheddar cheese.
  7. Combine the tomato sauce and beef broth in a 9x13-inch baking dish. Arrange the peppers upright in the sauce.
  8. Fill each pepper with the beef and rice mixture. Cover tightly with foil.
  9. Bake for 30 minutes. Remove the foil and top with the remaining ½ cup cheddar cheese.
  10. Bake uncovered for another 10 to 15 minutes, until the cheese is melted and the peppers are tender. Serve warm.

Notes

  • Cooked, cooled rice works well for this recipe and is a good way to use leftover rice.
  • Drain the blanched peppers well before filling them.
  • If your peppers are very large, you may have a little filling left over.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.