Beef and Rice Stuffed Peppers

Savor the perfect blend of seasoned ground beef, rice, and vibrant bell peppers, baked to perfection and topped with melted cheese. A comforting dish ready in under an hour!

Beef and Rice Stuffed Peppers


  • 4 large bell peppers (any color)
  • 1 lb (450g) lean ground beef
  • 1 cup cooked rice (white or brown)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup tomato sauce
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Olive oil for cooking


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes.
    • Lightly brush the peppers with olive oil and place them in a baking dish.
  1. Cook the Ground Beef:
    • In a large skillet over medium heat, cook the ground beef until browned. Break it apart with a spatula as it cooks.
    • Drain any excess fat.
  1. Sauté Onions and Garlic:
    • Add the chopped onions to the skillet and sauté until they become translucent.
    • Add minced garlic and cook for an additional 1-2 minutes.
  1. Combine Ingredients:
    • Stir in the cooked rice, diced tomatoes, half of the tomato sauce, oregano, basil, cumin, salt, and pepper.
    • Cook the mixture for a few more minutes until everything is well combined.
  1. Stuff the Peppers:
    • Stuff each bell pepper with the beef and rice mixture, pressing it down gently.
    • Pour the remaining tomato sauce over the stuffed peppers.
  1. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
  1. Cheese Topping:
    • Remove the foil, sprinkle shredded cheese over each stuffed pepper, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
  1. Serve:
    • Carefully remove the stuffed peppers from the oven.
    • Garnish with fresh herbs like parsley if desired, and serve hot.