Stuffed bell peppers are one of those nostalgic, comforting dishes that make weeknight dinners feel a little more special. They’re hearty, colorful, and packed with flavor in every bite.
Why This Recipe Works
- Balanced filling: The savory mix of ground beef, rice, and tomatoes creates a satisfying bite that’s not too dry or too saucy.
- Roasting brings flavor: Baking the peppers at 375°F softens them to perfection while bringing out their natural sweetness.
- Cheesy topping: A layer of melted cheddar adds that irresistible finishing touch.
- Meal prep friendly: These reheat beautifully and can be made ahead, making your dinner routine a whole lot easier.
Ingredients
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup cooked white rice
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup chopped fresh parsley
- Cooking spray (for greasing the pan)
Equipment Needed
- Large skillet
- 9×13 baking dish
- Chef’s knife
- Cutting board
- Mixing spoon or spatula
- Aluminum foil
Instructions
Step 1. Prep the Peppers
Slice off the tops of the bell peppers and remove the seeds and membranes inside. Lightly trim the bottoms if needed so they stand upright. Place them cut-side up in a greased 9×13 baking dish.
Step 2. Cook the Filling
In a large skillet over medium heat, add 1 tbsp olive oil and the ground beef. Cook for 5–6 minutes, breaking it up with a spoon, until no longer pink. Add the diced onion and cook for another 3–4 minutes until softened. Stir in 2 cloves minced garlic and sauté for 1 minute.
Step 3. Season and Simmer
Add 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried oregano, and 1 tsp smoked paprika to the skillet. Stir in the drained diced tomatoes and simmer for 5 minutes, letting the flavors combine. Remove from heat.
Step 4. Add Rice and Cheese
Fold in 1 cup cooked white rice, ½ cup shredded cheddar cheese, and ¼ cup chopped parsley. Mix until everything is evenly combined and the cheese begins to melt slightly from the heat of the mixture.
Step 5. Stuff the Peppers
Spoon the beef and rice mixture into each bell pepper, pressing down gently with the back of the spoon to fill them completely. Divide the remaining ½ cup cheddar cheese evenly over the tops of the stuffed peppers.
Step 6. Roast to Perfection
Cover the baking dish with aluminum foil and roast at 375°F for 30 minutes. Then, remove the foil and bake uncovered for another 10–15 minutes, until the cheese is melted and the tops are slightly golden.
These roasted stuffed bell peppers come out of the oven bubbling, cheesy, and deeply satisfying. The peppers stay tender but not mushy, and the filling is hearty with just the right balance of meat, tomato, and spice.
Tip: Let the peppers rest for 5 minutes before serving so the filling can set and won’t spill out when you cut into them.
Tips and Tricks
- Pick similar-sized peppers: This ensures they roast evenly. A mix of red, orange, and yellow looks especially pretty.
- Par-cook the peppers if you like them softer. You can microwave them for 3 minutes before stuffing if you want a more tender bite.
- Swap the protein: Ground turkey or Italian sausage works great in place of ground beef.
- Add veggies: Finely chopped zucchini or mushrooms can be sautéed with the onion for an extra veggie boost.
- Make it ahead: You can assemble the stuffed peppers a day in advance, cover, and refrigerate. Add 5 extra minutes to the baking time if cooking straight from the fridge.
- Freeze for later: Let baked peppers cool completely, then wrap individually and freeze for up to 2 months. Reheat at 350°F for about 25 minutes.
Frequently Asked Questions
Can I use brown rice or quinoa instead of white rice?
Absolutely! Cooked brown rice or quinoa makes a great substitution and adds a little extra fiber and nutrition. Just make sure it’s fully cooked before mixing it into the filling.
Do I need to pre-cook the bell peppers?
Not necessarily. Roasting them for 40–45 minutes total gives you a tender but still-structured pepper. If you prefer them extra soft, microwave the peppers for 2–3 minutes before stuffing.
Can I make these vegetarian?
Yes! Replace the ground beef with a plant-based alternative or use a mix of beans and veggies. You may want to add a little extra seasoning or even a dash of soy sauce to boost umami flavor.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 1-minute increments or warm in a 350°F oven for 15–20 minutes until hot throughout.
Summary
These roasted stuffed bell peppers are a cozy and satisfying dinner option, filled with seasoned ground beef, rice, and topped with gooey cheddar cheese. Whether you’re meal-prepping or serving the family, Roasted Stuffed Bell Peppers make a colorful and comforting meal any night of the week.
