There’s something deeply satisfying about a meal that’s both a visual treat and a wholesome dish. This stuffed bell peppers ground beef recipe is exactly that. The moment these vibrant peppers, brimming with a savoury beef and rice filling and capped with a layer of gorgeously melted cheese, come out of the oven, our kitchen fills with the most incredible aroma. It’s a scent that promises a truly rewarding dinner. I’ve been making this for over 8 years, and it never disappoints; it has become a staple for our weeknight meals and casual Sunday lunches alike.

What I adore about this dish is how it brings together simple, hearty ingredients into something special. The sweetness of the roasted bell peppers perfectly complements the rich, tomato-infused beef mince, while the rice makes the filling substantial and satisfying. It’s a complete meal held within an edible, colourful bowl. We’re essentially packing all the goodness of a balanced dinner—protein, vegetables, and carbohydrates—into one neat, delicious package. This recipe works beautifully for a family dinner, as it’s straightforward to prepare, and the individual portions make serving a breeze.

Recipe Overview

This stuffed bell peppers ground beef recipe delivers a classic, comforting meal with a rich and savoury flavour profile. The process involves creating a flavourful beef mince and rice filling, spooning it into softened bell peppers, and baking them until tender and topped with bubbly, golden cheese. My key finding after years of making this is that briefly pre-baking the peppers before stuffing them is non-negotiable; it guarantees they are perfectly tender and not unpleasantly crunchy when you take that first bite.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Stuffed Bell Peppers Ground Beef Recipe

• Genuine Flavour: The taste is wonderfully balanced. You get the inherent sweetness from the roasted peppers, which contrasts beautifully with the savoury, herb-infused beef and tangy tomato filling. The melted mature cheddar on top adds a sharp, salty finish that ties everything together.
• Ready in About an Hour: From chopping the onion to pulling the final dish from the oven, this entire meal comes together in just over 60 minutes, making it a brilliant option for a satisfying weeknight dinner.
• Flexible Recipe: This is a fantastic base recipe to adapt. You can easily swap the beef mince for turkey or even lentils for a vegetarian twist. Feel free to add other finely diced vegetables like courgettes or mushrooms to the filling. If you’re a fan of a little kick, a pinch of chilli flakes works wonders.
• Great for Meal Prep: These stuffed peppers are ideal when you want to get ahead. You can prepare the filling a day in advance or even assemble the entire dish and refrigerate it, ready to bake when you get home from work.
• Family Tested: My family absolutely loves this dish. The individual pepper servings are always a hit with the kids, and it’s a great way to get them to eat their vegetables without any fuss. Everyone seems to love this.

Stuffed Bell Peppers Ground Beef Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this ground beef recipe, we’re using simple, accessible ingredients that combine to create something truly delicious. When choosing your bell peppers, I suggest picking ones that are similar in size and have a flat bottom so they stand up easily in the baking dish. A mix of colours—red, yellow, and orange—looks stunning.

• 4 large bell peppers, mixed colours
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (5% or 10% fat)
• 1 tsp dried oregano
• 1 tsp dried basil
• 400g tin chopped tomatoes, drained of excess liquid
• 2 tbsp tomato purée
• 150g long-grain white rice, cooked and cooled
• 50g Parmesan cheese, finely grated
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Ashley’s Tip: I always recommend using a block of good quality mature cheddar and grating it yourself. The flavour is so much punchier, and it melts into a gloriously gooey topping without the anti-caking agents found in pre-shredded cheese.

How to Make Stuffed Bell Peppers Ground Beef Recipe

The process for making these stuffed peppers is quite methodical. We’ll prepare the peppers, cook the filling separately, then bring it all together for the final bake. This ensures every component is cooked perfectly.

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with a little olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly.
2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Beef Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it’s browned all over. Drain off any excess fat from the pan. This is a key step to avoid a greasy filling.
4. Create the Sauce: Stir the dried oregano, dried basil, tomato purée, and the drained chopped tomatoes into the beef. Season generously with salt and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
5. Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the grated Parmesan cheese. Mix everything together until it’s well combined. Have a little taste and adjust the seasoning if needed.
6. Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper half, packing it in gently. What works best for me is using a deep baking dish which helps the peppers stay upright and catch any delicious juices.
7. Add the Topping and Bake: Sprinkle the grated mature cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
8. Rest and Garnish: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This helps them set up a bit. Garnish with a sprinkle of fresh chopped parsley before bringing them to the table.

Tips From My Kitchen

• The Pre-Bake is Key: Don’t be tempted to skip the initial 15-minute bake for the peppers. This step is crucial for ensuring the peppers are tender and sweet, rather than tough and raw-tasting. It makes all the difference to the final texture.
• Drain Everything Well: I learned that draining the fat from the beef and the excess liquid from the tinned tomatoes is the secret to a rich, flavourful filling that isn’t watery. It concentrates the tomato flavour and prevents the peppers from becoming soggy.
• Make-Ahead Magic: You can prepare the entire beef and rice filling up to two days in advance and store it in an airtight container in the fridge. When you’re ready to cook, just pre-bake your peppers, stuff them with the cold filling, and add an extra 10-15 minutes to the final baking time.
• Storing Leftovers: Leftover stuffed peppers keep beautifully. Store them in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or in the oven at 160°C until warmed through.

Common Mistakes to Avoid

• Overcrowding the Pan: When browning the beef mince, use a pan that is large enough to give it space. If you overcrowd the pan, the meat will steam instead of brown, and you’ll miss out on a huge amount of flavour. If needed, brown the mince in two batches.
• Baking at the Wrong Temperature: Baking the peppers at too high a temperature can cause the cheesy topping to burn before the pepper itself is fully cooked and tender. Sticking to 200°C (180°C fan) is the sweet spot for a golden top and a perfectly soft pepper.
• Skipping the Rest Time: It can be tempting to serve these straight from the oven, but letting them rest for 5 minutes is important. It allows the filling to settle, making them less likely to fall apart as you serve them.

What to Serve With Stuffed Bell Peppers Ground Beef Recipe

These stuffed peppers are quite a complete meal on their own, but if you’d like to add a side dish, here are a few ideas that work wonderfully. Sometimes we love to add a fresh element like my Authentic Tzatziki Sauce for a cool, creamy contrast.

• A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the beef and cheese.
• Crusty Bread: A few slices of warm, crusty baguette or ciabatta are brilliant for mopping up any delicious juices that escape onto the plate.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Chianti complements the tomato and beef flavours without overpowering the dish. For a non-alcoholic option, a sparkling water with a slice of lemon is refreshing.

Frequently Asked Questions

Stuffed Bell Peppers Ground Beef Recipe

Tender bell peppers are filled with a savory mixture of ground beef, rice, and tomatoes, then topped with a generous layer of melted cheddar cheese for a hearty and satisfying main course.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 585

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers mixed colours
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 5% or 10% fat
• 1 tsp dried oregano
• 1 tsp dried basil
• 400 g tin chopped tomatoes drained of excess liquid
• 2 tbsp tomato purée
• 150 g long-grain white rice cooked and cooled
• 50 g Parmesan cheese finely grated
• 150 g mature cheddar cheese grated
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped (for garnish)

Method

 

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with a little olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly.
2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Beef Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat from the pan. This is a key step to avoid a greasy filling.
4. Create the Sauce: Stir the dried oregano, dried basil, tomato purée, and the drained chopped tomatoes into the beef. Season generously with salt and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
5. Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the grated Parmesan cheese. Mix everything together until it's well combined. Have a little taste and adjust the seasoning if needed.
6. Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper half, packing it in gently. What works best for me is using a deep baking dish which helps the peppers stay upright and catch any delicious juices.
7. Add the Topping and Bake: Sprinkle the grated mature cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
8. Rest and Garnish: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This helps them set up a bit. Garnish with a sprinkle of fresh chopped parsley before bringing them to the table.

Notes

For best results, use a deep baking dish to help the peppers stay upright. Leftovers can be stored in the refrigerator for up to 3 days.

I hope you enjoy making this stuffed bell peppers ground beef recipe as much as we do. It’s a reliable, satisfying, and colourful dish that always feels a little bit special. Friends always ask me for this recipe after trying it at dinner parties, and now it’s all yours! I’d love to hear how it turns out for you, so please feel free to leave a comment below and let me know what you think.

Happy cooking,

Ashley