This post may contain affiliate links. Please read our disclosure policy.
These cheesy, savory stuffed bell peppers are the perfect weeknight dinner to make for your family. Made with tender ground beef, fluffy brown rice, and cheddar cheese, they’re hearty, meal-prep friendly, and easily customizable. Use any color bell pepper you like, and swap in your favorite protein or opt for a vegetarian option.
This healthy stuffed pepper recipe is made with tender and well-seasoned ground beef and mixed with fluffy rice to create a hearty, satisfying meal filled with protein! You will enjoy them because they are made with homemade tomato sauce (of course you can use canned), cheddar cheese, garlic, onions, paprika, and juicy tomatoes. Just so flavorful.
If you’re into hearty, filling, and protein-packed dinners, you might also love my Easy Chicken Chili or this ultra-cozy Homemade Beef Stew.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- I recommend baking the peppers first if you prefer them soft. If you prefer tender peppers, pre-bake them for 10–15 minutes before stuffing. Otherwise, they’ll stay on the firmer side.
- Use cooked rice (or a substitute). Make sure your rice is fully cooked before mixing it in. Cauliflower rice or quinoa are also good alternatives. For a low-carb option, I would use cauliflower rice.
- Prep your peppers evenly. Trim just enough off the top to create a wide opening, and remove all the seeds and membranes so you can easily stuff them and they cook evenly.
- Don’t want to use beef? Choose your favorite protein. Ground beef is a classic, but turkey, sausage, chicken, or even a vegetarian option all work well, so use what you like or already have on hand.
Common Questions
Not at all! This is going to be your personal preference if you like them soft or not. If you avoid cooking the peppers beforehand, then they get a lot more crisp and crunchy! Some people do like it to be softer and cooked through, so you can pre-bake them for about 10-15 minutes, allow them to cool enough to handle, and stuff them with your beef and rice stuffing.
I highly recommended cooking the meat before stuffing it into peppers because cooking it beforehand with the spices and seasoning gives it a ton of flavor and ensures it will be fully cooked prior to eating. This is how I prefer to prepare mine even though you technically don’t have to cook the meat and it will cook when you bake it.
It takes around 20-25 minutes for the bell peppers to fully soften in the oven. You can always let it cook for a few more minutes until the peppers are soft enough to your liking.
Be sure to avoid overcooking the bell peppers and add the shredded cheese towards the end of the cooking time.
You do not have to boil the peppers beforehand, but boiling them for a few minutes ensures they are the perfect cross of firm but soft once they have been fully baked since many people like their peppers to be more on the soft side.
If you have any leftovers, you can place them in a container and store them in the fridge for up to 5 days. You can freeze for up to 3 months.
How to Make Stuffed Bell Peppers
Here’s how to get perfect results every time:
1️⃣ Prep the Peppers
Preheat the oven to 375 degrees Fahrenheit and start working on the peppers. Cut off the tops, remove the seeds and membranes, and place the bell peppers upright in a baking dish.
✏️ Should you cook the peppers first? It’s totally up to you! Pre-baking softens them, but skipping that step gives you a firmer, slightly crisp texture.
2️⃣ Sauté the Onion & Garlic
In a large skillet, heat 2 tablespoons olive oil (you can also use avocado oil) over medium heat. Sauté 1 diced onion until softened, then stir in 2–3 minced garlic cloves and cook for another minute.
3️⃣ Cook the Beef
Add 1 pound of lean ground beef ( I like to use 90% lean) and cook until it’s browned, about 5–6 minutes. Break it up as it cooks with the wooden spoon.
✏️ It’s best to cook the meat before stuffing; it adds flavor and ensures the filling is fully cooked by the time the peppers are done.
4️⃣ Add the Rice, Tomatoes, and Seasoning
Once the beef is browned, stir in the cooked rice, diced tomatoes, tomato paste, and your seasonings (oregano, paprika, salt, and pepper). Give everything a good mix and let it simmer for about 4–5 minutes, just until the flavors come together and the mixture thickens slightly.
Give it a taste and adjust the seasoning if needed before stuffing your peppers.
✏️ You can use fresh or canned tomatoes. Either works; fresh adds a juicy texture, while canned is convenient and saves time. You can also use jarred tomato sauce instead of diced tomatoes and tomato paste if that’s what you have on hand.
5️⃣ Stuff the Peppers
Fill each pepper with the beef and rice mixture. Bake at 375°F for 10–12 minutes until the peppers are mostly tender.
6️⃣ Add the Cheese
Remove the dish from the oven and sprinkle 1 cup shredded cheddar jack cheese over the top of the bell peppers. Return them to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.
Variations & Tips
→ Low-carb? Use cauliflower rice instead of brown rice.
→ Vegetarian? Omit the meat and use a veggie crumble or extra veggies like mushrooms and zucchini. Add in any veggies you like.
→ Switch up the cheese. Try mozzarella, Monterey jack, Colby jack, or pepper jack.
→ Serving picky eaters? Try offering the filling and peppers separately as a deconstructed version; great for kids who like to keep things simple.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven or microwave until heated through.
Easy Stuffed Bell Peppers Recipe
Video
Ingredients
- 2 Tablespoons Extra-virgin Olive Oil, or avocado oil
- 1 Medium Onion, diced
- 2-3 Garlic Cloves, minced
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 14.5 ounces Diced Tomatoes, one can
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika, see notes
- Kosher salt and pepper, to taste
- 7 Large Bell Peppers, top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
- freshly chopped parsley , for garnish
Instructions
- Preheat your oven to 375 F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
- Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
- Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 2 teaspoons Paprika
- Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.
- Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes.
- Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- Use quinoa instead of rice. For a low-carb option, use cauliflower rice.
- The amount of paprika might be a bit intense for some; use two teaspoons instead
- You may use ground turkey instead of ground beef
- Any other bland or cooking oil in place of olive oil
- Use any other light or fat-free shredded cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with stuffed peppers
Stuffed peppers can be enjoyed on their own as a full meal, but can also be served with a variety of side dishes. Here are some sides I like to serve them with.
You may also like
- Honey Sesame Chicken
- Vegetarian Stuffed Peppers
- Garlic Shrimp Spaghetti
- Maple Glazed Baked Whole Chicken
- Low Carb Zucchini Lasagna Boats
- Asparagus Stuffed Chicken Breast
- Taco Stuffed Zucchini Cups
- Chicken Shawarma Bowls
- Shrimp Fajita Bowls
- Ground Turkey Cauliflower Rice Recipe
Pin this now to find it later
Pin It
Very good with just a couple mods! I added tomato sauce as the small amount of tomato paste did not make enough. The recipe says not to pre cook the peppers but like many other posters I parboiled them for 3 minutes. I really don’t think they would’ve cooked enough otherwise. I also mixed the cheese in with the filling and just used less on the tops. Filled 7 very large peppers. Very tasty!
This recipe was super easy and quick to make. It was very yummy, the only issue I had was the bell peppers weren’t fully cooked and softened. I cooked for the full amount of time. I decided to cook a few minutes longer, and it didn’t help much. I’d recommend pre-cooking the peppers or even boiling them possibly before putting in the oven with the meat mixture. Other wise, super good recipe!
love this easy one- one side note- I always steam or par-boil the peppers b4 hand – for 6 mins , to soften the up-& it works like a charm! Here’s an idea for breakfast – add eggs or (egg whites in my case) instead of the tomatoes & rice- just omit them & add the egg & I use poblano peppers on days where I want some spice- add it to the meat mixture & stuff peppers accordingly. have made many variations of this – thanks so much for the hard work & ideas.
Thanks for the tip! So glad you like it
1 tablespoon of smoked paprika is way too much. Is that a mistake on the recipe? One tablespoon? We couldn’t eat it.
I don’t like the smoke flavor so I used a Tablespoon of taco seasoning instead. They were very good!
Great substitute! Glad you liked it
These were so good. The only thing I did differently was blanched the peppers for 3 minutes in boiling water before assembling. Perfect!
Thanks. Glad you loved it
Are the nutrition facts per stuffed pepper?
one full pepper. So two halfs
Had this for dinner. They were delicious. Will do again.
We used Knorrs Cheese and Broccoli Rice instead if just rice for a little added flavor.
Delicious, takes a little while to prep and cook, but delicious and heaps of it.
Nice. Thanks
Can I put sour cream into the mixture or will it mess the dish up?
To garnish? or add in the stuffing? You can add sour cream to garnish yes.
Made this last night. Husband & daughter really liked. I’ve tried a few other recipes. This one was easy to follow.
so glad they loved it. Thanks for the positive feedback
I used a brown rice/quinoa mix instead of white or brown rice and it was delish! Also poured a small can of tomato sauce on top and then baked them. Put shredded cheese on top before baking the last five minutes! Super good recipe!
Thanks for the tips. Sounds yummy. Glad you liked it.
I find it helpful to steam the peppers for a few minutes before hand, it enhances the flavour of the dish, and helps with texture too. I follow my own recipe and they taste awesome they’re one of my husbands favourites on cold days.
Thanks for the feedback and suggestion.
These were delicious!
I used ground Turkey and substituted the rice with quinoa. I also added some black beans. I took another reviewers advice and layered the filling with cheese. It did take a little bit longer cooking time for the peppers to get softer like we like them. They were so good though!
Thanks! Yes some do like the peppers soft and i love the idea od adding cheese 🙂
Is the calories for just one half of the pepper filled or one whole pepper?
Hi. That would be one whole pepper
I should’ve read the recipe better. Yes. The peppers should be cooked or steamed. I missed that part. Went with cold peppers. Stuffed. Then held for dinner 6 hrs later. Let’s see what 350 does for 16 mins THEN CHEESE till melts
Did you drain the grease from the ground beef before adding the rice/tomatoes/paste spices etc?
You don’t have to but you can certainly drain it.
What a delicious recipe! Just made it this evening w ground turkey and was delicious! Thank you for the recipe!
Thanks for the feedback. So glad you liked it!
Made these for dinner with a side of cauliflower/potato mash. So good!!!!! Beat stuffed peppers recipe I’ve made! Thanks!!
Glad you loved it.
I steam my bell peppers first then stuff them and return them to the skillet I cooked the stuffing in, sprinkle cheese and cover. No need for the oven, just simmer for a couple of minutes
We had these for supper last night. Everyone enjoyed them. Just had to cook longer for the peppers. My peppers were large, so I cut them lengthwise. Thanks for sharing. Will definitely be making these again…
Amazing! glad you liked it.
Yummy recipe thanks so much! I made these tonight and my husband loved them too. I didn’t have Jack cheese so I used Cheddar and they were still tasty.
Next time I might pre-cook my peppers a bit first, or increase the cooking time because they weren’t cooked very much after following the temp and time.
Thanks for the feedback Toni