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–+ servings

Ground Beef Stuffed Peppers Recipe

These ground beef stuffed peppers are a perfect blend of savory flavors, with tender bell peppers filled to the brim with a hearty beef and rice mixture, all topped with golden, melted cheese. It's a comforting dish that’s both satisfying and easy to make.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed peppers
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
For the beef filling:
  • 1 lb. ground beef
  • 1 tablespoon olive oil
  • ½ cup yellow onion diced
  • 1 medium zucchini diced
  • 1 tablespoon garlic minced
  • ¼ cup fresh parsley finely chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • ½ cup tomato sauce
  • 2 cups cooked white rice
  • 1 + ½ cups cheddar cheese divided

Method
 

  1. Begin by preheating your oven to 375°F. Carefully cut the tops off the bell peppers, removing the seeds inside. Arrange the peppers on a lightly oiled baking tray, sprinkle them with salt and pepper, and set them aside.
  2. In a large skillet, heat olive oil over medium-high heat for a couple of minutes until it begins to sizzle. Add the ground beef, stirring frequently, and cook for about 6-8 minutes until the meat is fully browned. Make sure to break the beef into small pieces as it cooks to ensure even browning.
  3. Once the beef is browned, add the diced onion, minced garlic, zucchini, and parsley to the skillet. Sauté the mixture for another 1-2 minutes, allowing the vegetables to soften slightly.
  4. Season the beef and vegetables with salt and pepper, then stir in the soy sauce and tomato sauce. Let the mixture simmer gently for around 3 minutes, stirring occasionally to allow the flavors to meld together.
  5. Next, fold in the cooked white rice and ½ cup of the shredded cheddar cheese. Mix everything thoroughly and remove the skillet from heat.
  6. Stuff each of the prepared bell peppers with the beef and rice filling, then top them with the remaining cheddar cheese.
  7. Place the stuffed peppers in the oven and bake for 40-45 minutes, or until the peppers are tender and the cheese has melted into a golden, bubbly topping. Allow the peppers to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired, and enjoy!

Notes

  • Storing:
    Cool leftovers and store in an airtight container in the fridge for up to 3 days.
  • Freezing:
    Store cooked stuffed peppers or filling in an airtight container, cut side up, for up to 3 months.
  • Oven Reheating:
    Bake at 350°F in a covered dish for 20 minutes, then uncover and bake for 5 more minutes. Add 5-10 minutes if frozen.
  • Microwave Reheating:
    Cut peppers into quarters and microwave for 1-3 minutes until heated through.

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