Easy Stuffed Bell Peppers with Savory Beef & Rice

When you want a dinner that’s both wholesome and deeply comforting, stuffed bell peppers deliver every time.

The peppers soften in the oven while a spiced beef and rice filling cooks into something rich and savory.

It’s simple, dependable, and exactly the sort of recipe you’ll keep coming back to when you need a no-fuss meal that still tastes great.

These stuffed bell peppers with spiced ground beef and rice look fancy, taste amazing, and secretly do most of the work themselves in the oven. Win-win.

Why This Recipe Is Awesome

First of all, it’s comfort food that pretends to be healthy—and honestly, that’s my favorite category.

You’ve got tender bell peppers, savory spiced beef, fluffy rice, and just enough richness to make you feel like you cooked something special.

Second, it’s hard to mess up. Like, truly. If you can brown meat and stuff things into other things, you’re already qualified.

Plus, these peppers reheat beautifully, which means leftovers that don’t feel sad. IMO, that’s a big deal.

Ingredients You’ll Need

Nothing weird here. No obscure spices you’ll use once and forget about forever.

• Bell peppers (any color, but red and yellow are sweeter)
• Ground beef (lean works best so things don’t get greasy)
• Cooked rice (white or brown—use what you’ve got)
• Onion, finely chopped
• Garlic, minced (measure with your heart)
• Tomato sauce or crushed tomatoes
• Olive oil
• Paprika
• Ground cumin
• Black pepper
• Salt
• Optional: shredded cheese for topping (because joy)

Pro tip: If your peppers won’t stand up straight, slice a tiny bit off the bottom. No wobbly peppers allowed.

Step-by-Step Instructions

1. Prep the peppers

Slice the tops off the bell peppers and remove the seeds and membranes. Keep them intact—no holes, please. Place them upright in a baking dish and set aside.

2. Cook the filling

Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Toss in the garlic and cook for 30 seconds until fragrant (don’t burn it—rookie mistake).

3. Brown the beef

Add the ground beef to the pan and cook until fully browned, breaking it up as you go. Drain excess fat if needed, because soggy filling is not the goal here.

4. Season like you mean it

Stir in paprika, cumin, salt, and black pepper. Add the tomato sauce and cooked rice, then mix everything until well combined. Taste it. Adjust seasoning. Trust your tongue.

5. Stuff the peppers

Spoon the beef and rice mixture into each pepper, packing it in gently but firmly. Think “cozy,” not “overstuffed suitcase.”

6. Bake

Cover the dish loosely with foil and bake at 375°F (190°C) for about 35 minutes. Remove the foil, add cheese if using, and bake uncovered for another 10 minutes until the peppers are tender and the tops look delicious.

How to Serve

Serve these peppers hot and fresh, straight from the oven.

They’re great on their own, but if you want to go the extra mile, pair them with:

• A simple green salad
• Garlic yogurt or sour cream on the side
• Warm flatbread or dinner rolls

They also make a surprisingly solid lunch the next day—FYI.

Nutrition Facts (Approximate, Per Serving)

• Calories: 380–420
• Protein: 25g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 5g

Balanced, filling, and satisfying without feeling heavy. Honestly? A solid deal.

Common Mistakes to Avoid

• Skipping the seasoning. Bland filling = boring peppers. Season generously.
• Using raw rice. This is not the time to experiment. Cook it first.
• Overbaking uncovered. Your peppers will dry out and get sad.
• Too much liquid. Watery filling ruins the whole vibe.

Alternatives & Substitutions

One of the best things about stuffed peppers? They’re wildly flexible.

• Swap ground beef for ground chicken or turkey if you want something lighter.
• Use quinoa or cauliflower rice instead of regular rice.
• Add chopped mushrooms for extra flavor and bulk.
• Skip cheese entirely—or add more. I won’t judge.

I once tried adding too many spices at once. Learned my lesson. Keep it simple and balanced.

Final Thoughts

These stuffed bell peppers with spiced ground beef and rice are proof that comfort food doesn’t have to be complicated.

They’re cozy, colorful, and reliable—like that one recipe you keep coming back to when you don’t feel like thinking too hard.

So go ahead. Make them for dinner, meal prep them for the week, or serve them to guests and act like you worked way harder than you did. You’ve earned it.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking.

Do I need to pre-cook the peppers?
Nope. Baking them covered softens them perfectly without extra steps.

Can I freeze stuffed peppers?
Yes! Freeze them after baking, then reheat in the oven until warmed through.

What’s the best pepper color to use?
Red and yellow are sweeter, green is more savory. Pick your personality.

Can I skip the rice?
You can, but you’ll want to add something else for structure—like extra veggies.

Is this recipe spicy?
Not really. Add chili flakes if you want heat.

Can I use leftover rice?
Please do. Leftover rice is basically the MVP here.