Stuffed peppers are one of those meals that never goes out of style. Tender peppers filled with a tasty mix of seasoned ground beef, rice, tomatoes, and corn, all topped with melty pepper jack cheese. This is one of my go-to recipes for when friends come over and I want to present them with something delicious and filling, that also didn’t take hours to make.
For more bell pepper goodness, try our Sheet Pan Chicken Fajitas.
Why Our Recipe
- Bell peppers stuffed with a flavorful mixture of ground beef, rice, and veggies.
- It’s an all-in-one meal. Cook up some rice, brown some ground beef, and combine it all to stuff into peppers.
- Pepper jack cheese gives it that perfect cheesy kick.
Stuffed Bell Peppers are a family favorite in this household. Most often, you’ll find them stuffed with a ground meat and rice mixture. Some of our favorite flavor variations are Tex-Mex and Italian. You can really stuff them with whatever you want—you can beef it up or even go vegetarian and stuff with a mix of veggies and beans.
Ingredient Notes
- Bell Peppers: try to pick out evenly sized bell peppers that are a suitable shape to serve as containers. You can use any color.
- Ground Beef: use a lean option for this one with either 85/15, or 93/7 fat ratios.
- Onion and Garlic: all about that flavor. You can skip onions if you aren’t an onion person.
- Diced Tomatoes: fresh diced tomatoes can also be used.
- Rice: use white or brown rice. Quinoa is a great alternative.
- Corn: Adds a sweet crunch; frozen peas or diced carrots are also great options.
- Worcestershire Sauce: once again, all about that flavor. You could also use soy sauce, but it’s not as flavorful.
- Cheese: try different cheeses like cheddar or mozzarella for variation.
Pepper Options
While all of the colors of bell peppers come from the same plant, there are differences. The biggest difference is taste. Red peppers are the sweetest, followed by orange, then yellow, and green will be the least sweet. All bell peppers have a similar mild heat.
Filling Options
Meat: Our recipe uses ground beef, but you can totally use whatever you like. Some great options are Italian pork sausage, ground turkey or chicken for a leaner option, and you could even use shredded chicken or beef. There are no rules here!
Rice: Use white rice, brown rice, or even quinoa. We use long grain white rice for its neutral flavor, so the rest of the ingredients can shine.
Cheese: This recipe has Tex-Mex flavors, so we use pepper jack. Mozzarella pairs perfectly with Italian spices, and sharp cheddar goes well with practically anything.
Vegetarian: Skip the meat and load your peppers up with veggies and beans. Black beans, mushrooms, onions, and corn are all great options. Add some diced green chiles or jalapeños for a little heat.
Chef Tip
- Choose the Right Peppers: Opt for bell peppers that are large, firm, and have a flat bottom. This ensures they hold more filling and stand upright easily in the baking dish.
- Let the Cheese Crisp Up: For an extra tasty topping, allow the cheese to crisp up slightly in the oven. This can be achieved by broiling the stuffed peppers for the last few minutes of cooking time. Keep an eye on them to prevent burning.
Make-Ahead Instructions
Filling Preparation: The filling can be made a day in advance and stored in the refrigerator.
Partial Baking: Bake the peppers without the cheese topping, cool, and refrigerate. Add cheese and reheat before serving.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual peppers for up to 3 months. Wrap each pepper in foil and place in a freezer bag.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat in the oven at 350°F until warmed through, about 20 minutes.
