Classic Stuffed Bell Peppers – Ground Beef, Rice & Cheese Recipe
Quick Answer
Hollow out 6 bell peppers. Fill with a mixture of browned ground beef, cooked rice, tomato sauce, onion, garlic, and seasoning. Top with cheese. Bake at 375°F (190°C) for 35-40 minutes.
By Sarah Mitchell • June 15, 2026
Stuffed bell peppers are a comfort food classic: hollowed-out peppers filled with a savory mixture of ground beef, rice, tomato sauce, and cheese, then baked until the peppers are tender and the filling is bubbling. This one-dish meal traces its roots to Middle Eastern and Mediterranean cuisines, where stuffed vegetables (dolma) have been prepared for centuries.
Use any color of bell pepper — green are slightly more bitter and hold their shape best, while red, yellow, and orange are sweeter. Pre-cooking the rice and meat ensures everything is fully cooked through without overcooking the peppers.
About This Recipe
"Classic Stuffed Bell Peppers – Ground Beef, Rice & Cheese" is a Dinner recipe that brings large bell peppers (any color), ground beef (85% lean), cooked white or brown rice, tomato sauce and medium onion, diced together into a flavorful, well-balanced dish. Rated Easy and ready in about 60 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 6 large bell peppers (any color)
- 1 lb ground beef (85% lean)
- 1 cup cooked white or brown rice
- 1 can (15 oz) tomato sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheddar or mozzarella cheese
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Stand upright in a baking dish.
- 2
Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat.
- 3
Add diced onion and garlic to the beef. Cook 3-4 minutes until softened. Add half the tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix well.
- 4
Spoon the filling into each pepper, packing gently. Pour remaining tomato sauce over and around the peppers.
- 5
Cover with foil and bake 30 minutes. Remove foil, top each pepper with cheese, and bake 10 minutes more until cheese is melted and bubbly.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Large bell peppers (any color) is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Because the recipe is gluten-free, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Stuffed Bell Peppers – Ground Beef, Rice & Cheese" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Stuffed Bell Peppers – Ground Beef, Rice & Cheese keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How do you keep stuffed peppers from getting soggy?
Two tips: don't add too much tomato sauce to the filling (keep it thick), and stand the peppers upright so moisture drains down instead of pooling inside.
Can you freeze stuffed peppers?
Yes — assemble but don't bake. Wrap individually in plastic wrap and foil. Freeze up to 3 months. Bake from frozen at 375°F for 60-75 minutes.
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