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Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe

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4.1 from 46 reviews

These stuffed peppers are a delicious and hearty meal featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and melted cheese. Roasting the peppers before stuffing and baking them again ensures a tender texture and rich flavor. Perfect for a family dinner, this recipe balances wholesome ingredients with comforting flavors.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Peppers

  • 4 bell peppers, any color, halved lengthwise, seeds and membranes removed
  • 2 tablespoons olive oil, divided
  • Kosher salt and black pepper, to taste

Filling

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (can substitute ground turkey or sausage)
  • 15 oz can diced fire roasted tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Dash of crushed red pepper flakes
  • 1 cup cooked rice (can substitute quinoa)
  • 1 1/2 cups shredded Monterey Jack cheese (or cheddar or mozzarella), divided
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons fresh parsley or basil, for garnish

Instructions

  1. Preheat and prepare pan. Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
  2. Roast the peppers. Place the halved peppers cut side up in the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 10 to 12 minutes until they are tender. Remove from the oven, drain any liquid inside the peppers, and return them to the pan. Lower the oven temperature to 375°F (190°C).
  3. Sauté onions. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, approximately 5 minutes.
  4. Cook ground meat and garlic. Add the ground beef (or substitute) to the skillet, breaking it into small pieces with a wooden spoon. Cook until no longer pink, about 4 to 5 minutes. Stir in minced garlic and cook for an additional minute. Drain any excess liquid from the pan.
  5. Add tomatoes and seasonings. Stir in the diced fire roasted tomatoes with juices, tomato paste, Italian seasoning, paprika, crushed red pepper flakes, and salt and pepper to taste. Let the mixture simmer for 1 minute to meld flavors.
  6. Combine filling ingredients. Remove skillet from heat and stir in the cooked rice and 3/4 cup of shredded Monterey Jack cheese until evenly mixed.
  7. Stuff the peppers and top with cheese. Spoon the filling evenly into the roasted pepper halves. Sprinkle the remaining shredded Monterey Jack cheese and Parmesan cheese over the top of the filled peppers.
  8. Bake the stuffed peppers. Place the pan uncovered back into the oven and bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and golden brown.
  9. Garnish and serve. Remove from oven and garnish with fresh parsley or basil. Serve warm and enjoy your hearty stuffed peppers.

Notes

  • To make this recipe vegetarian, substitute meat with cooked lentils or chopped mushrooms.
  • Quinoa is a great gluten-free alternative to rice in the filling.
  • If you prefer milder peppers, use red or yellow bell peppers; for more heat, add a pinch more crushed red pepper flakes.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
  • To reduce fat, use lean ground turkey and low-fat cheese options.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/stuffed-peppers-with-ground-beef-rice-and-melty-cheese-recipe/