Cheesy Stuffed Bell Peppers with Savory Beef and Rice Tips, FAQ & printable recipe

Tips for success

To prevent the bell peppers from rolling or tipping over in the baking dish, you can slice a very thin layer off the bottom bumps of each pepper to create a flat base.

Be careful not to cut too deep, or the filling will leak out of the bottom during baking. If the peppers are still unstable, pack them tightly against each other in a smaller baking dish so they support one another.

If you prefer a softer texture for your bell peppers, you can parboil them before stuffing. Simply submerge the hollowed-out peppers in boiling water for 3 to 4 minutes, then drain them thoroughly upside down on paper towels before filling.

This extra step cuts down on the final oven baking time and guarantees incredibly tender peppers.

Variations

• Mexican-Style Stuffed Peppers: Swap the Italian seasoning for taco seasoning, use black beans instead of rice, and top with pepper jack cheese, fresh cilantro, and sliced jalapeños.
• Cauliflower Rice Peppers: Replace the white rice with sautéed cauliflower rice to add more vegetables while keeping the savory beef filling satisfying.
• Vegetarian Three-Bean Peppers: Replace the ground beef with a mixture of black beans, kidney beans, and corn for a hearty, plant-based alternative packed with flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze baked peppers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes, or microwave on medium power until hot throughout.

Allow any leftover stuffed bell peppers to cool completely at room temperature for no more than two hours to prevent bacterial growth. Place the cooled peppers upright in an airtight container, or cover the baking dish tightly with plastic wrap or aluminum foil. Store the leftovers in the refrigerator for up to 3 to 4 days.

This dish is perfect for preparing in advance. You can assemble the stuffed peppers completely, up to the point of baking, the day before. Cover the baking dish tightly with plastic wrap and store it in the refrigerator.

When ready to serve, remove the plastic wrap, cover with foil, and bake as directed, adding about 5 to 10 minutes to the covered baking time to account for the cold dish.

Serving ideas

Serve these cheesy stuffed peppers hot, straight from the oven, to enjoy the maximum cheese stretch.

They make a complete and satisfying meal on their own, but they also pair beautifully with a simple, crisp green side salad tossed in a light vinaigrette. The freshness of the salad cuts through the rich, savory flavors of the beef and melted cheese.

For an extra touch of flavor, serve the peppers with a dollop of sour cream or a drizzle of warm marinara sauce on top. Warm, crusty garlic bread is also an excellent accompaniment, perfect for scooping up any savory filling that spills out onto the plate.

Frequently asked questions

Recipe card

Cheesy Stuffed Bell Peppers with Savory Beef and Rice

Prep 15 minCook 50 minRest 5 minTotal 1 h 10 minServes 4

Ingredients

• 4 large bell peppers, tops removed and seeded
• 1 lb ground beef
• 1 1/2 cups cooked white rice
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. Cut the tops off the bell peppers, then scoop out the seeds and white membranes. Place the peppers upright in a lightly greased baking dish so they stand firmly.
2. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 6 to 8 minutes. Drain any excess grease.
3. Stir the cooked white rice into the skillet with the browned ground beef. Heat through over medium-low heat for 2 to 3 minutes until the beef and rice are thoroughly combined.
4. Spoon the beef and rice filling evenly into the cavity of each prepared bell pepper, pressing down gently with the back of the spoon to pack the filling tightly.
5. Sprinkle half of the shredded mozzarella cheese over the top of the beef and rice filling inside each pepper.
6. Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 35 minutes. Carefully remove the foil, sprinkle the remaining shredded mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, intensely bubbling, and golden brown, and the ground beef filling reaches a safe internal temperature of 160°F (71°C).
7. Remove the baking dish from the oven and let the peppers rest for 5 minutes. Garnish with the chopped fresh parsley before serving.

Contains: milk

Estimated nutrition per serving

Calories

470

Protein

32.5 g

Carbohydrates

25 g

Fat

26.4 g

Fiber

1.5 g

Sugar

4 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.