These Cheesy Ground Beef Stuffed Peppers are one of those cozy dinners that look impressive but are surprisingly simple to make. Sweet bell peppers are filled with a hearty mixture of seasoned ground beef, onions, garlic, tomatoes, and melted cheese, then baked until the peppers are tender and the cheese is beautifully golden.
Every bite is packed with savory beef, tender vegetables, rich tomato flavor, and plenty of gooey cheese. They make a wonderful family dinner and are hearty enough to serve on their own, although a simple salad or roasted vegetables make an easy side.
Why You’ll Love These Stuffed Peppers
- Hearty and satisfying: Ground beef and cheese make these peppers wonderfully filling.
- Full of flavor: Garlic, onion, Italian seasoning, and tomatoes give the filling a rich savory taste.
- Easy to customize: Add rice, beans, corn, mushrooms, or your favorite vegetables.
- Perfectly cheesy: A generous layer of melted cheese finishes every pepper.
- Great for meal prep: They reheat beautifully for an easy lunch or dinner.
What Kind of Peppers Work Best?
Large bell peppers are ideal because they have plenty of room for the filling and become tender without falling apart. Red, yellow, orange, and green peppers all work well. For a sweeter flavor, I especially like using a combination of red, yellow, and orange peppers.
How to Make Cheesy Ground Beef Stuffed Peppers
Start by preparing the peppers. Slice off the tops and remove the seeds and membranes from inside. You can leave them whole for a classic stuffed pepper presentation or cut them in half lengthwise for easier serving.
For the filling, cook the ground beef with onion and garlic until browned and fragrant. Drain any excess grease, then stir in diced tomatoes and seasonings. A little tomato paste adds extra richness and helps bring everything together.
Spoon the warm beef mixture into the prepared peppers and top generously with shredded cheese. Bake until the peppers are tender and the cheese is melted, bubbly, and lightly browned.
Finish with fresh chopped parsley for a bright, fresh touch and serve while warm.
What to Serve With Stuffed Peppers
These stuffed peppers are filling enough to enjoy on their own, but they’re also delicious with garlic bread, a simple green salad, roasted potatoes, steamed broccoli, or rice. A spoonful of sour cream or a drizzle of hot sauce is also delicious on top.
Frequently Asked Questions
Do I need to boil the peppers before stuffing them?
No. You can bake the peppers directly after stuffing them. They will soften naturally in the oven while the filling heats through. If you prefer very soft peppers, you can parboil them for a few minutes first.
Can I add rice to the filling?
Absolutely. Cooked white rice, brown rice, or cauliflower rice can be mixed into the beef filling. For this recipe, about 1 cup of cooked rice is a good amount.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well as a lighter alternative. Because turkey is leaner, add a little extra olive oil if needed while cooking the filling.
What cheese is best for stuffed peppers?
Cheddar, Monterey Jack, mozzarella, Colby Jack, or a Mexican-style cheese blend all work beautifully. For the golden cheesy topping shown here, a combination of cheddar and mozzarella is especially good.
Can I prepare stuffed peppers ahead of time?
Yes. Assemble the peppers, cover them tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since the filling will be chilled.
How do I store leftovers?
Place cooled stuffed peppers in an airtight container and refrigerate for up to 3 days. Reheat them in the oven or microwave until heated through.
Cheesy Ground Beef Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 6
Ingredients
- 6 large bell peppers, red, yellow, orange, or green
- 1 1/2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 cup cooked white or brown rice, optional
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
- Prepare the peppers: Wash the bell peppers and cut off the tops. Remove the seeds and white membranes from inside. Arrange the peppers upright in the prepared baking dish. If necessary, trim a tiny amount from the bottoms so they stand steadily, being careful not to create a hole.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
- Add the aromatics: Add the diced onion and cook for another 3–4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds.
- Build the filling: Stir in the tomato paste, diced tomatoes, Italian seasoning, smoked paprika, onion powder, salt, black pepper, and red pepper flakes. Cook for 3–4 minutes, allowing the flavors to combine and some of the excess moisture to cook away.
- Add rice: If using cooked rice, stir it into the beef mixture and cook for another 1–2 minutes. Taste and adjust the seasoning if needed.
- Stuff the peppers: Spoon the beef mixture evenly into the bell peppers. Gently press the filling down as you go, but don’t pack it too tightly.
- Add the cheese: Combine the shredded cheddar and mozzarella, then generously sprinkle the cheese over each stuffed pepper.
- Bake: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted and golden.
- Brown the tops: For extra bubbly, browned cheese, switch the oven to broil for 1–2 minutes at the end. Watch carefully so the cheese doesn’t burn.
- Rest and serve: Let the stuffed peppers rest for about 5 minutes. Sprinkle with fresh chopped parsley and serve warm.
Recipe Notes
For softer peppers: Cover the baking dish for most of the cooking time. The trapped steam helps the peppers become especially tender.
For a spicier filling: Add red pepper flakes, cayenne pepper, diced jalapeño, or a little hot sauce to the beef mixture.
For extra richness: Stir a small handful of shredded cheese directly into the beef filling before stuffing the peppers.
For a low-carb version: Simply leave out the rice. The beef, vegetables, tomatoes, and cheese are still plenty satisfying.
Make it ahead: Assemble the peppers up to one day in advance and refrigerate covered. Bake when ready, adding approximately 5–10 minutes to the cooking time.
