Ground Beef Stuffed Peppers Recipe

I put a family-friendly spin on Stuffed Peppers With Beef by stuffing bright bell peppers with seasoned ground beef, rice, plenty of cheddar, and simple tomato sauce to make a surprisingly affordable weeknight meal.

I wanted to make a weeknight dinner that feels smarter than takeout, so I landed on this version of Stuffed Peppers With Beef. Ground beef carries the dish, seared until it gets those little caramelized bits that nobody admits to loving as much as they do, while sharp cheddar sneaks into the center and melts into every forkful.

It’s loud, a little messy, and forgiving when you’re short on time or patience. I like how leftovers change the texture, you get a different but just as good bite the next day.

Try it when you want something honest and craveable.

Ingredients

• Bell peppers add color, fiber and fresh sweetness that brightens each bite
• Ground beef gives protein, iron and savory depth but watch fat content
• Cooked rice brings carbs and bulk, keeps filling without overwhelming flavor
• Tomato sauce adds acidity, umami and tangy tomato sweetness to mixture
• Sharp cheddar melts, gives salty tang and rich gooey comfort
• Onion and garlic build savory backbone, little sweetness when caramelized
• Worcestershire lends deep savory umami, small splash punches up flavor
• Egg binds filling, parsley brightens and adds fresh herb notes
• Broth keeps filling moist, adds meaty depth without extra fat
• Italian seasoning adds warm herb notes, simple pantry punch of flavor

Ingredient Quantities

• 6 large bell peppers any color (about 3 lb)
• 1 lb (450 g) lean ground beef
• 1 cup cooked long grain white rice (about 1/2 cup uncooked)
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 (15 oz) can tomato sauce (about 1 3/4 cups)
• 1 1/2 cups shredded sharp cheddar cheese divided
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning or oregano
• 1/2 cup beef broth or water
• 1/4 cup fresh parsley chopped optional

How to Make this

1. Preheat oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes, keep the tops if you want, and trim a tiny bit off the bottoms so they sit flat.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 4 minutes, then add the minced garlic and cook 30 seconds more.

3. Add 1 lb ground beef to the skillet, break it up and brown. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried Italian seasoning, stir in 1 tablespoon Worcestershire sauce. Cook until no pink remains, then drain excess fat if needed.

4. Stir the cooked long grain rice and 1 cup of the tomato sauce into the beef. Crack in the large egg and mix to bind, then fold in 1 cup of the shredded cheddar. If the mixture seems dry add a splash or up to 1/2 cup beef broth or water to moisten. Taste and adjust salt and pepper.

5. Spoon the beef mixture into each pepper, packing gently but not overstuffing. Place stuffed peppers upright in a baking dish.

6. Pour the remaining tomato sauce around and over the peppers, then add the 1/2 cup beef broth or water to the bottom of the dish so they steam while baking.

7. Cover the dish tightly with foil and bake for 30 to 35 minutes, until peppers are tender when pierced with a knife.

8. Remove foil, sprinkle the remaining 1/2 cup shredded cheddar over the peppers and return to the oven uncovered for 5 to 10 minutes until cheese is melted and bubbly.

9. Let the peppers rest 5 minutes, garnish with chopped fresh parsley if you like, and serve. If a pepper wobbles, trim a little more off the bottom next time so it stands straight.

Equipment Needed

1. Oven set to 375°F (190°C) for baking the peppers
2. Large skillet or frying pan for sautéing onions and browning beef
3. 9 by 13 inch baking dish or similar casserole to hold the peppers
4. Cutting board for slicing tops and trimming bottoms of peppers
5. Chef’s knife for chopping onion, garlic and parsley and cutting pepper tops
6. Mixing bowl to combine rice, beef, egg and cheese
7. Wooden spoon or spatula for stirring and packing the filling into peppers
8. Measuring cups and measuring spoons plus a can opener for the tomato sauce
9. Aluminum foil to tightly cover the dish while it bakes

FAQ

Ground Beef Stuffed Peppers Recipe Substitutions and Variations

• Ground beef: swap with 1 lb ground turkey or chicken (same amount) for a leaner filling, 1 lb ground pork if you want richer flavor, plant-based crumbles 1:1 for a vegetarian version, or about 1 to 1 1/4 cups cooked brown/green lentils for a meaty texture (may need extra seasoning).
• Cooked long grain rice: use 1 cup cooked quinoa for more protein, 1 cup cooked brown rice for nuttier flavor, or 1 cup cauliflower rice if you want low carb (drain well so peppers don’t get soggy).
• Sharp cheddar: swap 1 1/2 cups with Monterey Jack or Colby for similar melt, mozzarella for a milder creamy bite, or pepper jack if you want a bit of spice.
• Worcestershire sauce: substitute 1 tbsp soy sauce plus 1 tsp balsamic vinegar for umami, 1 tbsp straight soy sauce or 1 tbsp steak sauce (A1), or dissolve 1/2 tsp anchovy paste in a little water for that savory punch.

Pro Tips

1. Partially roast the peppers first so they get a little char and less water in the oven. It gives way more flavor and cuts bake-time, just dont overcook them or theyll go floppy.

2. Use day old or well cooled rice and dont add too much liquid to the meat mix. Cold rice holds its shape and wont turn mushy, and if the filling feels too loose add a beaten egg or a handful of breadcrumbs to bind it.

3. Brown the meat properly and taste as you go. Browning builds flavor, drain excess fat so the filling isnt greasy, and add a splash of Worcestershire or a pinch of sugar if the tomato sauce tastes too sharp.

4. Make the peppers sit steady by trimming small bits off the bottom or nestling them in crumpled foil pieces. That way they dont tip and spill the filling, especially when you take the pan out of the oven.

5. Let them rest a few minutes before serving and if youre unsure the filling is done check with a thermometer for about 160°F, or cut into one to make sure theres no pink. Leftovers reheat great the next day and the flavors actually improve.