Of all the dishes in my weekly dinner rotation, few bring the same level of comfort, color, and all-around satisfaction as these Stuffed Bell Peppers with Ground Beef and Brown Rice. This isn’t just a recipe; it’s a feeling. It’s the aroma of sweet peppers, savory beef, and fragrant herbs filling the kitchen, a promise of a wholesome, hearty meal to come. I remember the first time I made them for my family. The kids, who were usually skeptical of anything with a visible vegetable, were instantly drawn to the vibrant, jewel-toned peppers sitting proudly in the baking dish. They looked like little edible treasure chests, and the cheesy, bubbling tops sealed the deal. Watching them take their first bites and seeing their eyes light up was a true kitchen victory. This recipe has since become a cherished staple, perfect for a cozy weeknight dinner, impressive enough for casual company, and an absolute lifesaver for meal prep. It strikes the perfect balance between healthy and hearty, combining lean protein, whole grains, and a generous serving of vegetables into one delicious, self-contained package. It’s the kind of meal that nourishes both the body and the soul.
The Ultimate Stuffed Bell Peppers with Ground Beef & Brown Rice
This recipe has been tested and perfected to ensure a perfect result every time. The filling is juicy and flavorful, the rice is tender, and the peppers are cooked to a perfect, soft-but-not-mushy texture. It’s a complete meal in one, destined to become a favorite in your home as it is in mine.
Ingredients
Here is the complete list of ingredients you’ll need to create this masterpiece. We’ll dive into why each component is chosen and potential substitutions in our tips section.
- For the Peppers and Rice:
- 6 large bell peppers: A mix of colors (red, yellow, orange) works best for visual appeal and a range of sweet flavors. Green peppers can also be used for a more classic, slightly less sweet taste.
- 1 cup uncooked brown rice: This will yield approximately 3 cups of cooked rice.
- 2 cups water or low-sodium chicken broth: For cooking the rice. Broth adds an extra layer of flavor.
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1/2 teaspoon salt: For seasoning the rice water.
- For the Savory Beef Filling:
- 1.5 lbs lean ground beef: 90/10 or 85/15 works beautifully. The leanness prevents the filling from becoming overly greasy.
- 1 large yellow onion: Finely chopped. This provides a sweet, aromatic base.
- 4 cloves garlic: Minced. Don’t be shy with the garlic; it’s essential for a deep flavor.
- 1 (28-ounce) can crushed tomatoes: This forms the rich, saucy base of the filling. Fire-roasted crushed tomatoes are a fantastic option for added smoky depth.
- 1/4 cup tomato paste: This intensifies the tomato flavor and helps thicken the sauce.
- 1 tablespoon Worcestershire sauce: A secret weapon for umami and savory complexity.
- 2 teaspoons smoked paprika: Provides a warm, smoky flavor that complements the beef.
- 1 teaspoon dried oregano: For a touch of Mediterranean herbiness.
- 1/2 teaspoon ground cumin: Adds a subtle earthy note.
- 1 teaspoon salt: Or to taste.
- 1/2 teaspoon black pepper: Freshly ground is always best.
- Pinch of red pepper flakes (optional): For a gentle hint of heat.
- For Assembly and Topping:
- 1.5 cups shredded sharp cheddar cheese or Monterey Jack cheese: Or a blend of both. Grating your own cheese from a block will result in a smoother melt.
- 1/4 cup chopped fresh parsley: For mixing into the filling and for garnish.
- 1/2 cup water: To add to the bottom of the baking dish to help steam the peppers.
Step-by-Step Instructions
Follow these detailed instructions for foolproof, delicious stuffed peppers. We’ve broken the process down into manageable stages: preparing the components, creating the filling, and finally, assembling and baking.
Stage 1: Prepare the Peppers and Rice
This initial prep work is key to a smooth cooking process and ensures everything is ready when you need it.
- Cook the Brown Rice: In a medium saucepan, bring 2 cups of water or chicken broth and 1/2 teaspoon of salt to a boil. Add the 1 cup of uncooked brown rice, stir once, then reduce the heat to a low simmer. Cover the saucepan and cook for 40-45 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and set aside. Pro-Tip: Cooking the rice in broth instead of water is an easy way to infuse more flavor right from the start.
- Prepare the Bell Peppers: While the rice is cooking, prepare your peppers. Slice each pepper in half lengthwise, from the stem down to the base. Carefully remove the seeds and the white pith from the inside. If you prefer the “standing” pepper method, you can slice the tops off instead and scoop out the insides. We find the “boat” method (slicing in half) allows for more even cooking and easier eating.
- Pre-Cook the Peppers (Optional but Recommended): To ensure your peppers are perfectly tender and not crunchy, a quick pre-cook is highly recommended. Bring a large pot of salted water to a boil. Carefully place the pepper halves into the boiling water and blanch them for 3-5 minutes. They should be slightly softened but still hold their shape. Immediately remove them with a slotted spoon and place them in an ice bath or run under cold water to stop the cooking process. Pat them dry and arrange them, cut-side up, in a 9×13 inch baking dish. This step prevents watery peppers and guarantees a better final texture.
Stage 2: Create the Flavorful Beef Filling
This is where the heart of the dish comes together. The goal is a rich, thick, and deeply savory filling.
- Sauté the Aromatics: Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break up the meat into small crumbles. Cook until the beef is thoroughly browned and no longer pink, which should take about 8-10 minutes.
- Drain the Fat: Once the beef is cooked, carefully tilt the skillet and spoon out any excess grease. This is especially important if you used a higher-fat ground beef, as it prevents the final dish from being greasy.
- Build the Sauce: Reduce the heat to medium. Stir in the tomato paste and cook for 1-2 minutes, allowing it to toast slightly. This deepens the tomato flavor. Add the crushed tomatoes, Worcestershire sauce, smoked paprika, dried oregano, cumin, salt, black pepper, and optional red pepper flakes.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Let it cook, uncovered, for 10-15 minutes, stirring occasionally. The sauce should thicken considerably. You want a hearty, scoopable filling, not a watery one. This simmering time allows the flavors to meld together beautifully.
- Combine with Rice and Cheese: Remove the skillet from the heat. Add the 3 cups of cooked brown rice and 1 cup of the shredded cheese to the meat mixture. Stir everything together until it’s well combined. The cheese will start to get melty and help bind the filling. Stir in half of the chopped fresh parsley. Give it a final taste and adjust seasoning if needed.
Stage 3: Assemble and Bake to Perfection
Now for the final, rewarding step of bringing it all together.
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Fill the Peppers: Generously spoon the beef and rice mixture into each of the prepared bell pepper halves. Don’t be afraid to mound the filling on top. Arrange the stuffed peppers snugly in your 9×13 inch baking dish.
- Prepare for Baking: Pour the 1/2 cup of water into the bottom of the baking dish, around the peppers. This creates steam in the oven, which helps the peppers cook evenly and prevents them from drying out or burning on the bottom.
- First Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil traps the steam, ensuring the peppers become tender all the way through.
- Second Bake (Uncovered): After 30 minutes, carefully remove the foil. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops of the peppers.
- Final Bake and Broil: Return the dish to the oven, uncovered, and bake for another 15-20 minutes. The cheese should be completely melted, bubbly, and starting to turn golden brown. For an extra-browned, crispy cheese topping, you can switch the oven to broil for the last 1-2 minutes. Watch it very closely, as the cheese can go from golden to burnt in seconds.
- Rest and Garnish: Remove the baking dish from the oven and let the peppers rest for 5-10 minutes. This allows the filling to set, making them easier to serve. Garnish with the remaining fresh parsley before serving.
Nutrition Facts
This recipe is designed to be a balanced and satisfying meal.
- Servings: 6 (one stuffed pepper half per serving)
- Calories per serving: Approximately 450-550 kcal (This can vary based on the leanness of the beef, the type of cheese, and the size of the peppers.)
This nutritional estimate reflects a complete meal, providing a good source of protein, complex carbohydrates, fiber, and essential vitamins from the vegetables.
Preparation Time
- Prep Time: 25 minutes (chopping vegetables, preparing peppers)
- Cook Time: 1 hour 30 minutes (cooking rice, making filling, baking)
- Total Time: Approximately 1 hour 55 minutes
How to Serve Stuffed Bell Peppers
While these peppers are a fantastic all-in-one meal, they can be elevated with the right accompaniments and garnishes. Here are some ideas to complete your dining experience:
- Simple & Fresh Sides:
- A Crisp Green Salad: A simple salad with a light vinaigrette dressing is the perfect fresh contrast to the rich, savory peppers. Think mixed greens, cucumber, and cherry tomatoes.
- Steamed or Roasted Vegetables: A side of steamed green beans, roasted broccoli, or asparagus tossed with a little olive oil and garlic complements the meal without overpowering it.
- Hearty Companions:
- Crusty Bread: A slice of warm, crusty sourdough or garlic bread is perfect for sopping up any delicious sauce left on the plate.
- Mashed Potatoes or Cauliflower Mash: For an ultimate comfort food pairing, serve the peppers alongside a scoop of creamy mashed potatoes or a lighter, low-carb cauliflower mash.
- Toppings and Garnishes Bar:
- Set out small bowls of toppings to let everyone customize their own pepper.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy tang that cuts through the richness of the filling.
- Freshly Chopped Cilantro: If you enjoy its bright, citrusy flavor.
- Diced Avocado or Guacamole: Adds creaminess and healthy fats.
- Your Favorite Hot Sauce: For those who like an extra kick of spice.
- A Squeeze of Lime: A final squeeze of fresh lime juice can brighten up all the flavors.
Additional Tips for a Perfect Recipe
These five tips will help you master this recipe and adapt it to your own tastes and needs.
- Master the Meal Prep: This recipe is a dream for meal prepping. You can prepare the entire beef and rice filling up to 3 days in advance and store it in an airtight container in the refrigerator. You can also pre-cook and hollow out the peppers. When you’re ready to eat, simply stuff the peppers, assemble in the baking dish, and follow the baking instructions, perhaps adding 5-10 minutes to the initial covered baking time since the filling will be cold.
- Ingredient Swaps and Variations: Don’t be afraid to make this recipe your own!
- Protein: Swap the ground beef for ground turkey, ground chicken, or even spicy Italian sausage for a different flavor profile. For a vegetarian version, use a plant-based ground “meat” alternative or a mixture of lentils and finely chopped mushrooms.
- Grains: If you’re not a fan of brown rice, quinoa is a fantastic, high-protein substitute. White rice, farro, or even couscous will also work well. For a low-carb version, substitute the brown rice with an equal amount of cooked cauliflower rice (add it at the very end of making the filling, just to heat through).
- Cheese: Experiment with different cheeses. Pepper Jack will add a spicy kick, a smoked gouda will enhance the smoky flavors, and a sprinkle of Parmesan on top will add a salty, nutty crust.
- The Secret to Non-Watery Peppers: The number one complaint about stuffed peppers is that they can be watery. There are two key steps to prevent this. First, as mentioned in the instructions, blanching the peppers before stuffing them helps release some of their initial water content. Second, ensure your filling is thick, not soupy. Let the meat sauce simmer and reduce properly before adding the rice. If your filling looks too wet, let it simmer for a few more minutes to evaporate the excess liquid.
- Freezing for a Future Meal: Stuffed peppers freeze exceptionally well, making them a perfect freezer meal. You can freeze them either cooked or uncooked.
- To Freeze Uncooked: Prepare and stuff the peppers as directed but do not bake. Place them on a baking sheet and “flash freeze” for about an hour until solid. Then, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. To bake, place the frozen peppers in a baking dish, add the water to the bottom, and bake covered from frozen, adding about 20-30 minutes to the initial baking time.
- To Freeze Cooked: Let the baked peppers cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe container. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through, or microwave.
- Using Leftover Filling: It’s common to have a little extra filling left over, and it’s far too delicious to waste! You can use it in several ways:
- Deconstructed Pepper Bowl: Simply serve the extra filling in a bowl, topped with cheese and your favorite garnishes.
- Quesadillas or Tacos: Use it as a filling for quick and easy quesadillas or tacos the next day.
- Stuffed Zucchini: Hollow out some zucchini boats and use the leftover filling for another delicious stuffed vegetable dish.
Frequently Asked Questions (FAQ)
Here are answers to some of the most common questions about making stuffed bell peppers.
1. Do I absolutely have to pre-cook the bell peppers?
You don’t have to, but it is highly recommended. If you skip the blanching step, your peppers will have a much firmer, crunchier texture, which some people prefer. However, they will also release more water into the baking dish during cooking. For a tender pepper that’s cooked through and less watery, the 3-5 minute blanch is a game-changer.
2. How do I store and reheat leftover stuffed peppers?
Leftovers are fantastic! Store any remaining stuffed peppers in an airtight container in the refrigerator for up to 4 days. The best way to reheat them is in the oven or a toaster oven. Place them in a small baking dish and heat at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them, but the oven method does a better job of keeping the texture just right and re-crisping the cheese.
3. Why did my stuffed peppers turn out watery on the bottom?
This is a common issue with a few potential causes. The most likely reason is that the peppers were not pre-cooked, causing them to release a lot of their natural moisture during baking. Another cause could be that the meat and tomato filling was not simmered long enough to thicken properly. Make sure your sauce has reduced and isn’t soupy before you mix in the rice and stuff the peppers.
4. Can I make this recipe low-carb or keto-friendly?
Absolutely! This recipe is very easy to adapt. The main source of carbs is the brown rice. To make it low-carb, simply substitute the brown rice with an equal volume (about 3 cups) of riced cauliflower. Since cauliflower rice cooks very quickly, you don’t need to pre-cook it. Just stir it into the finished meat sauce at the very end and let it heat through for a minute or two before stuffing the peppers. The rest of the ingredients are naturally low in carbs, making this a simple and delicious keto-friendly meal.
5. What’s the best kind of bell pepper to use?
The choice is yours! Each color has a slightly different flavor profile.
- Red Peppers: Are the sweetest and most mature. They have a mild, sweet flavor and are very high in Vitamin C.
- Yellow & Orange Peppers: Are also sweet, but slightly less so than red peppers. They add beautiful color and a fruity flavor.
- Green Peppers: Are the least mature and have a more grassy, slightly bitter flavor. They are the classic choice for traditional stuffed peppers and provide a nice contrast to the rich filling.
Using a variety of colors not only makes the dish look more appealing but also provides a more complex range of flavors.
Stuffed Bell Peppers with Ground Beef & Brown Rice Recipe
Ingredients
- For the Peppers and Rice:
- 6 large bell peppers: A mix of colors (red, yellow, orange) works best for visual appeal and a range of sweet flavors. Green peppers can also be used for a more classic, slightly less sweet taste.
- 1 cup uncooked brown rice: This will yield approximately 3 cups of cooked rice.
- 2 cups water or low-sodium chicken broth: For cooking the rice. Broth adds an extra layer of flavor.
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1/2 teaspoon salt: For seasoning the rice water.
- For the Savory Beef Filling:
- 1.5 lbs lean ground beef: 90/10 or 85/15 works beautifully. The leanness prevents the filling from becoming overly greasy.
- 1 large yellow onion: Finely chopped. This provides a sweet, aromatic base.
- 4 cloves garlic: Minced. Don’t be shy with the garlic; it’s essential for a deep flavor.
- 1 (28-ounce) can crushed tomatoes: This forms the rich, saucy base of the filling. Fire-roasted crushed tomatoes are a fantastic option for added smoky depth.
- 1/4 cup tomato paste: This intensifies the tomato flavor and helps thicken the sauce.
- 1 tablespoon Worcestershire sauce: A secret weapon for umami and savory complexity.
- 2 teaspoons smoked paprika: Provides a warm, smoky flavor that complements the beef.
- 1 teaspoon dried oregano: For a touch of Mediterranean herbiness.
- 1/2 teaspoon ground cumin: Adds a subtle earthy note.
- 1 teaspoon salt: Or to taste.
- 1/2 teaspoon black pepper: Freshly ground is always best.
- Pinch of red pepper flakes (optional): For a gentle hint of heat.
- For Assembly and Topping:
- 1.5 cups shredded sharp cheddar cheese or Monterey Jack cheese: Or a blend of both. Grating your own cheese from a block will result in a smoother melt.
- 1/4 cup chopped fresh parsley: For mixing into the filling and for garnish.
- 1/2 cup water: To add to the bottom of the baking dish to help steam the peppers.
Instructions
Stage 1: Prepare the Peppers and Rice
This initial prep work is key to a smooth cooking process and ensures everything is ready when you need it.
- Cook the Brown Rice: In a medium saucepan, bring 2 cups of water or chicken broth and 1/2 teaspoon of salt to a boil. Add the 1 cup of uncooked brown rice, stir once, then reduce the heat to a low simmer. Cover the saucepan and cook for 40-45 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and set aside. Pro-Tip: Cooking the rice in broth instead of water is an easy way to infuse more flavor right from the start.
- Prepare the Bell Peppers: While the rice is cooking, prepare your peppers. Slice each pepper in half lengthwise, from the stem down to the base. Carefully remove the seeds and the white pith from the inside. If you prefer the “standing” pepper method, you can slice the tops off instead and scoop out the insides. We find the “boat” method (slicing in half) allows for more even cooking and easier eating.
- Pre-Cook the Peppers (Optional but Recommended): To ensure your peppers are perfectly tender and not crunchy, a quick pre-cook is highly recommended. Bring a large pot of salted water to a boil. Carefully place the pepper halves into the boiling water and blanch them for 3-5 minutes. They should be slightly softened but still hold their shape. Immediately remove them with a slotted spoon and place them in an ice bath or run under cold water to stop the cooking process. Pat them dry and arrange them, cut-side up, in a 9×13 inch baking dish. This step prevents watery peppers and guarantees a better final texture.
Stage 2: Create the Flavorful Beef Filling
This is where the heart of the dish comes together. The goal is a rich, thick, and deeply savory filling.
- Sauté the Aromatics: Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break up the meat into small crumbles. Cook until the beef is thoroughly browned and no longer pink, which should take about 8-10 minutes.
- Drain the Fat: Once the beef is cooked, carefully tilt the skillet and spoon out any excess grease. This is especially important if you used a higher-fat ground beef, as it prevents the final dish from being greasy.
- Build the Sauce: Reduce the heat to medium. Stir in the tomato paste and cook for 1-2 minutes, allowing it to toast slightly. This deepens the tomato flavor. Add the crushed tomatoes, Worcestershire sauce, smoked paprika, dried oregano, cumin, salt, black pepper, and optional red pepper flakes.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Let it cook, uncovered, for 10-15 minutes, stirring occasionally. The sauce should thicken considerably. You want a hearty, scoopable filling, not a watery one. This simmering time allows the flavors to meld together beautifully.
- Combine with Rice and Cheese: Remove the skillet from the heat. Add the 3 cups of cooked brown rice and 1 cup of the shredded cheese to the meat mixture. Stir everything together until it’s well combined. The cheese will start to get melty and help bind the filling. Stir in half of the chopped fresh parsley. Give it a final taste and adjust seasoning if needed.
Stage 3: Assemble and Bake to Perfection
Now for the final, rewarding step of bringing it all together.
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Fill the Peppers: Generously spoon the beef and rice mixture into each of the prepared bell pepper halves. Don’t be afraid to mound the filling on top. Arrange the stuffed peppers snugly in your 9×13 inch baking dish.
- Prepare for Baking: Pour the 1/2 cup of water into the bottom of the baking dish, around the peppers. This creates steam in the oven, which helps the peppers cook evenly and prevents them from drying out or burning on the bottom.
- First Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil traps the steam, ensuring the peppers become tender all the way through.
- Second Bake (Uncovered): After 30 minutes, carefully remove the foil. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops of the peppers.
- Final Bake and Broil: Return the dish to the oven, uncovered, and bake for another 15-20 minutes. The cheese should be completely melted, bubbly, and starting to turn golden brown. For an extra-browned, crispy cheese topping, you can switch the oven to broil for the last 1-2 minutes. Watch it very closely, as the cheese can go from golden to burnt in seconds.
- Rest and Garnish: Remove the baking dish from the oven and let the peppers rest for 5-10 minutes. This allows the filling to set, making them easier to serve. Garnish with the remaining fresh parsley before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550
