Juicy bell peppers packed with savory beef, tender rice, tomatoes, and bubbling golden mozzarella.
Cheesy beef and rice stuffed bell peppers recipe with ground beef, rice, tomatoes, mozzarella and fresh parsley is the kind of comforting dinner that looks impressive but is surprisingly simple to make. Colorful bell peppers are filled generously with seasoned ground beef, fluffy rice, tomatoes, onion, and garlic, then topped with plenty of mozzarella and baked until tender and bubbling. I love this recipe because everything you need for a satisfying meal is tucked into one delicious pepper. It’s hearty enough for family dinner, easy to prepare ahead, and makes fantastic leftovers for lunch the next day.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 6 large bell peppers, any combination of red, yellow, orange, or green
- 1 lb (450 g) lean ground beef
- 1 1/2 cups (300 g) cooked white rice
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can, 14.5 oz (411 g), diced tomatoes, drained
- 1 cup (240 ml) tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly cracked black pepper
- 2 cups (225 g) shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
- Prepare the peppers: Preheat the oven to 375°F (190°C). Slice the tops from the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a lightly greased baking dish.
- Start the beef filling: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and lightly golden.
- Brown the beef: Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon. Continue cooking until the beef is nicely browned and no pink remains. Drain excess fat if necessary.
- Add the seasonings: Stir in the garlic, Italian seasoning, smoked paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until the garlic becomes fragrant.
- Make the filling: Add the diced tomatoes, tomato sauce, and cooked rice. Stir everything together and simmer for 3–5 minutes until the mixture is juicy, flavorful, and heated through.
- Stuff the peppers: Spoon the beef and rice mixture generously into each bell pepper, gently pressing the filling down so every pepper is packed to the top.
- Bake until tender: Add about 1/4 cup (60 ml) water to the bottom of the baking dish. Cover loosely with foil and bake for 25 minutes.
- Add the cheese: Remove the foil and generously cover each pepper with shredded mozzarella. Return to the oven uncovered for another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbling.
- Get that golden top: For extra color, broil for 1–2 minutes until the mozzarella develops irresistible golden-brown spots. Watch carefully so it doesn't burn.
- Finish and serve: Sprinkle generously with fresh parsley and let the stuffed peppers rest for about 5 minutes before serving.
Tips for the Best Stuffed Bell Peppers
- Use large peppers: Choose peppers that are similar in size and can stand upright easily in the baking dish.
- Don't overcook the rice: Slightly firm rice works beautifully because it continues absorbing the tomato-beef juices while baking.
- Season the filling well: Taste the beef and rice mixture before stuffing the peppers and adjust the salt, pepper, or herbs as needed.
- Cover during the first bake: Foil traps steam and helps soften the peppers without drying out the filling.
- Don't rush the resting time: Five minutes allows the hot filling to settle and makes the peppers easier to serve.
Serving Suggestions
These cheesy stuffed bell peppers are satisfying enough to serve on their own, but they’re also delicious with a crisp garden salad, roasted vegetables, steamed green beans, or warm garlic bread. For a lighter dinner, pair one stuffed pepper with cucumber tomato salad dressed simply with lemon juice and olive oil.
Storage
Let leftover stuffed peppers cool completely, then refrigerate them in an airtight container for up to 4 days. Reheat individual peppers in the microwave or cover them and warm in a 350°F (175°C) oven until heated through. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Frequently Asked Questions
Do I need to cook the bell peppers before stuffing them?
No. Baking them covered during the first part of cooking creates enough steam to soften the peppers while keeping them sturdy enough to hold the beef and rice filling.
Can I prepare stuffed bell peppers ahead of time?
Yes. Assemble the peppers with the cooked filling, cover, and refrigerate for up to 24 hours. Add the mozzarella before baking and allow a few extra minutes of cooking time since the filling will be cold.
What cheese is best for beef and rice stuffed peppers?
Mozzarella is excellent because it melts beautifully and develops a lightly golden top. You can also combine mozzarella with cheddar for a sharper, richer cheesy flavor.