Ground Beef Stuffed Peppers
This post may contain affiliate links, read our disclosure policy.
Stuffed bell peppers is an easy dinner with tender peppers stuffed with ground beef, onions, seasonings, and rice, then topped with tomato sauce and cheese. It’s an easy meal with protein and vegetables all in one dish!
Ground Beef Stuffed Peppers
This stuffed pepper recipe is the very first recipe I ever made by myself. I was a teenager and was so proud being able to make such a delicious dish. Over the years (ahem, decades!) I’ve made it thousands of times and it’s always just as good as the first time. I’ll show you how to make it too.
Today the reason I love this dish is because it an easy dinner and has protein and vegetables in one dish. Tender peppers are stuffed with perfectly seasoned ground beef, onions, and rice, then topped with tomato sauce and cheese. It has everything you need for the perfect meal.
My mom used to make this stuffed bell pepper recipe for me and my brothers and it has always been one of my favorite meals. It’s one of those classics that lasts the test of time.
Ingredients for Stuffed Peppers with Ground Beef
- 6 large bell peppers – use any color combo you want! You can also use less peppers, and just put the “stuffing” in a casserole dish
- ground beef – lean
- onion – just two tablespoons, chopped
- white rice – you’ll cook the rice before it gets baked in the dish
- salt – to taste
- garlic – minced
- tomato sauce – any brand of tomato or spaghetti sauce will work. You can make it homemade or use a jar
- mozzarella cheese – this added a layer of cheesiness in the dish
How to Make Stuffed Bell Peppers with Rice
Making stuffed peppers with ground beef is super easy. Start by blanching the peppers so they are tender.
- Start with the peppers. We’re going to clean them out and boil them so tey are nice and tender before they are baked in the oven.
- Next, slice the top off of each pepper and remove the stem and membranes from insides. Rinse them out.
- In a large stock pot or saucepan, place peppers in pan and add enough water to cover all of the peppers. Bring to boil and cook for about five minutes.
- With tongs, remove peppers from boiling water, drain, and put peppers in baking pan, open side up.
- In medium-sized skillet, brown the ground beef and onion over medium heat until beef is brown. This will take about 8 to 10 minutes. Drain excess grease.
- Add cooked rice, salt, garlic, and one cup of the tomato sauce to the beef and cook until warmed through.
- Spoon meat and rice mixture into each pepper, filling to the top.
- Pour remaining tomato sauce on top of peppers.
- Cover and bake 45 minutes and then uncover and bake about 15 more minutes, or until peppers are tender.
- Finally, sprinkle with mozzarella cheese.
Tips for Stuffed Peppers with Rice
- Extra meat — If you need less peppers, you can cook just a couple and put the remainder of the beef mixture and sauce around the outside of the peppers before cooking. Just make a big casserole of it.
- Use the tops of the peppers — we cut the tops off, but be sure to dice around the stem and incorporate them into the ground beef mixture. It will add more color inside the peppers.
- Combination of ground beef and sausage – you could use turkey meat, or you could do a combination of ground beef and sausage. Just brown it before you add the rice and sauce.
- Be creative – this dish can have so many variations. Change up the cheese. Use more sauce.
- Skip the whole peppers — if you’re low on time, just chop the peppers and incorporate them into the meat mixture and put it in the casserole dish and bake as you would if the peppers were whole. Just be sure to saute the peppers with the onions so they are tender when baking.
Stuffed Peppers Recipe with Rice storage
The best way to store stuffed peppers is to refrigerate them in an airtight container. Stuffed peppers can typically be kept in the refrigerator for up to 3-4 days.
To freeze: Place them in an airtight container or freezer bag, ensuring they’re well-sealed to prevent freezer burn. For optimal results, wrap individual peppers in plastic wrap or aluminum foil before freezing to maintain their shape and flavor. Thaw the stuffed peppers overnight in the refrigerator before reheating them in the oven or microwave.
FAQs for Stuffed Peppers with Ground Beef and Rice and Tomato Sauce
It’s generally best to cook the ground beef first until it’s browned and cooked through. This helps ensure that the beef is fully cooked and flavorful before mixing it with other ingredients to stuff the peppers.
Soggy stuffed peppers can result from excess moisture released during cooking. To prevent this, make sure to drain excess liquid from the cooked rice and tomato sauce mixture before stuffing the peppers. Additionally, avoid overcooking the peppers, as they can become mushy and release more liquid.
Yes, it’s a good idea to cover stuffed peppers with aluminum foil while baking. This helps trap steam inside the baking dish, which ensures that the peppers cook evenly and stay moist without drying out.
Stuffed peppers typically need to bake in the oven for about 30-45 minutes at 350°F (175°C). However, cooking times may vary depending on the size and thickness of the peppers, so it’s best to check for doneness by inserting a fork into the peppers to ensure they’re tender and the filling is heated through.
Stuffed Peppers with Ground Beef (and Rice and Tomato Sauce!)
Ingredients
- 6 large bell peppers
- 1 lb. lean ground beef
- 2 Tbsp. chopped onion
- 1 cup white rice cooked
- 1 tsp salt
- 1 clove garlic minced
- 1 can 15 oz. tomato sauce
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees
- Spay 9×13 pan with cooking spray.
- Slice the top off of each pepper and remove stem and membranes from insides. Rinse peppers.6 large bell peppers
- In a large stock pot or sauce pan, place peppers in pan and add enough water to cover all of the peppers. Bring to boil, about 5 minutes.
- With tongs, remove peppers from boiling water, drain, and put peppers in baking pan, open side up.
- In medium-sized skillet, brown the ground beef and onion over medium heat until beef is brown (about 8-10 minutes). Drain excess grease.1 lb. lean ground beef, 2 Tbsp. chopped onion
- Add cooked rice, salt, garlic, and 1 cup of the tomato sauce to the beef. Cook until warmed through.1 cup white rice, 1 tsp salt, 1 clove garlic, 1 can
- Spoon meat and rice mixture into each pepper, filling to the top.
- Pour remaining tomato sauce on top of peppers.
- Cover and bake 45 minutes. Uncover and bake about 15 more minutes, or until peppers are tender.
- Sprinkle with mozzarella cheese.¾ cup shredded mozzarella cheese
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
This is an absolutely outstanding, and delicious recipe. I copied it down and made it. My family loved it. Thank you so much for this recipe that I haven’t had since I was nine-years-old. Mrs. Rebecca Anne Voorhis
Simple, quick with basic ingredients, and was great. I will be making this again. Thanks