If you are craving a comforting, colorful dish that bursts with flavor and satisfying textures, this Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe is absolutely the one to try. Picture tender bell peppers holding a hearty, spiced ground beef and rice mixture, all topped off with a glorious blanket of melted Monterey Jack cheese. Every bite brings a perfect balance of savory goodness and cheesy warmth, making it a favorite at both family dinners and special gatherings.
Ingredients You’ll Need
These ingredients may seem simple, but each plays an essential role in building the depth of flavor, texture, and vibrant colors that make this Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe so irresistible.
- Ground beef (1 pound 90% lean): Provides rich, savory flavor and hearty protein to the filling.
- Salt (1¼ teaspoons, divided): Enhances the natural flavors of the meat and peppers.
- Baking soda (heaping ¼ teaspoon): Helps tenderize the beef for a melt-in-your-mouth texture.
- Bell peppers (3 large, red, yellow, or orange): Offer natural sweetness and a bright pop of color while acting as edible vessels.
- Extra-virgin olive oil (3 tablespoons): Used for roasting peppers and sautéing the filling, adding subtle richness.
- Yellow onion (1 medium, finely chopped): Brings sweetness and depth to the filling’s flavor base.
- Garlic (3 cloves, minced): Adds aromatic warmth and a touch of zest.
- Chili powder (1½ teaspoons): Provides a gentle smoky heat that complements the beef.
- Ground cumin (½ teaspoon): Adds earthy, warm undertones to the filling.
- Dried oregano (¼ teaspoon): Lends a subtle herbal note balancing the spices.
- Tomato sauce (1 8-oz can): Infuses the filling with moisture and tangy richness.
- Cooked rice (1 cup): Offers comforting texture and makes the filling hold together beautifully.
- Monterey Jack or Cheddar Jack cheese (1½ cups shredded): Melts perfectly over the stuffed peppers for that irresistible gooey finish.
How to Make Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 425°F and place a rack in the middle position. This high heat is key to roasting the peppers just right — tender with a slight char that adds smoky depth to the dish.
Step 2: Tenderize the Beef
Mix your ground beef with 1 teaspoon of salt and the baking soda by hand in a medium bowl. Let it rest for 20 minutes while you prepare everything else; this step ensures your beef becomes wonderfully tender rather than tough, which is a game changer for stuffed peppers.
Step 3: Prep and Roast the Peppers
Place the halved and cored bell peppers cut side up in a lined baking dish for easy cleanup. Drizzle with 1 tablespoon of olive oil and sprinkle the remaining ¼ teaspoon of salt over them. Roast for about 20 minutes until they are nicely softened but still hold their shape — a perfect balance to cradle the filling without falling apart.
Step 4: Sauté the Flavor Base
While the peppers roast, warm 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Cook the onions until soft and translucent, about 3 to 4 minutes, then add garlic for another minute of gentle cooking to soften its bite without browning.
Step 5: Cook the Beef and Build the Filling
Add the tenderized ground beef to the skillet along with chili powder, cumin, and oregano, crumbling the meat as you stir. Turn the heat to medium-high and cook until the beef is browned and nearly cooked through, about 4 to 5 minutes. Pour in the tomato sauce, bring to a boil, then reduce heat and simmer uncovered for 2 to 3 minutes until the meat is fully cooked and saucy.
Step 6: Combine Rice and Cheese With the Meat Mixture
Stir the cooked rice and ¾ cup of shredded cheese into the beef mixture until melted and combined. This mixture is the heart and soul of your stuffed peppers, providing richness, texture, and that gooey cheesy goodness we all love.
Step 7: Stuff and Finish Baking
Remove the roasted peppers from the oven and spoon the beef mixture evenly into each half. Top generously with the remaining cheese, then return to the oven for 10 to 15 minutes. You want the cheese to bubble and melt into a golden, melty topping — it’s a surefire sign your stuffed peppers are ready to devour!
How to Serve Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe
Garnishes
Freshly chopped parsley or cilantro sprinkled over the top adds a bright, fresh contrast to the warm, cheesy filling. A dollop of sour cream or a squeeze of lime can also lift the flavors and provide a cooling balance.
Side Dishes
These stuffed peppers pair beautifully with a simple green salad tossed in lemon vinaigrette or roasted vegetables for a nutrient-packed plate. Crusty bread also works wonderfully to soak up any extra juices from the baking dish.
Creative Ways to Present
Turn the dish into an impressive centerpiece by serving each pepper half on a colorful plate, perhaps stacking two halves for a hearty portion. You can also hollow out mini bell peppers for bite-sized appetizers that capture the same savory magic in a fun, party-friendly form.
Make Ahead and Storage
Storing Leftovers
Place your leftover stuffed peppers in an airtight container and refrigerate for up to 2 days. When ready to enjoy, gently reheat to keep the cheese melty without drying out the bell peppers.
Freezing
This recipe freezes beautifully. After assembling and partially baking, cool completely and freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating and topping with fresh cheese.
Reheating
To reheat, cover the stuffed peppers with foil and warm in a 425°F oven for about 15 minutes until heated through. Then uncover, add the fresh cheese topping if needed, and bake for another 5 minutes or until cheese is melted and bubbly once again.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground turkey, chicken, or even a mix of meats can be used to vary the flavors while keeping the rich, hearty texture that makes stuffed peppers so satisfying.
Is it necessary to pre-cook the rice before adding it to the filling?
Yes, the rice should be fully cooked before adding to the meat mixture. It ensures the grains stay tender, absorb flavors well, and the filling holds together perfectly.
Can this recipe be made vegetarian?
Yes! Swap the ground beef for cooked lentils, beans, or a plant-based meat substitute and maintain the same spices and cheese for a delicious vegetarian version of this pepper-filled classic.
What kind of cheese works best for stuffing?
Monterey Jack or Cheddar Jack are perfect because they melt smoothly and add mild creaminess, but feel free to experiment with mozzarella, pepper jack, or a blend to tailor it to your taste.
How do I know when the peppers are perfectly roasted?
You want them tender and slightly browned, not mushy. They should hold their shape and be soft enough to pierce easily with a fork, which takes about 20 minutes at 425°F.
Final Thoughts
This Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe offers a warm hug of a meal that’s equal parts comforting and exciting. Its blend of textures, vibrant colors, and hearty flavors makes it a standout dish you’ll want to make again and again. Trust me, once you’ve tasted these stuffed gems fresh from the oven, it will quickly become one of your favorite go-to recipes!
Print
Stuffed Peppers with Ground Beef, Rice, and Melty Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious and hearty stuffed bell peppers filled with a flavorful mixture of seasoned ground beef, rice, and melted cheese, roasted to perfection. This comforting dish combines tender roasted peppers with a savory, cheesy filling, making it perfect for a family dinner or meal prep.
Ingredients
Main Ingredients
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tablespoons extra-virgin oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (8-oz) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven: Preheat your oven to 425°F and position an oven rack in the middle to ensure even cooking of the peppers.
- Tenderize the beef: In a medium bowl, use your hands to mash the ground beef with 1 teaspoon salt and the baking soda. Let this mixture sit for 20 minutes; this helps tenderize the meat and improve texture.
- Prepare the peppers: Line a 9×13-inch baking dish with aluminum foil for easy cleanup. Place the halved and cored bell peppers cut side up in the dish. Drizzle with 1 tablespoon of extra-virgin olive oil and sprinkle with the remaining ¼ teaspoon salt.
- Roast the peppers: Roast the peppers in the oven for about 20 minutes until they are slightly browned and tender-crisp. The peppers will release some liquid, which is normal.
- Cook the filling: While the peppers roast, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 more minute without browning. Add the beef mixture, chili powder, cumin, and oregano. Increase heat to medium-high and cook, breaking the meat apart, until browned and nearly cooked through, about 4 to 5 minutes. Pour in tomato sauce, bring to a boil, then reduce heat to medium-low and simmer uncovered for 2 to 3 minutes until meat is fully cooked. Stir in cooked rice and ¾ cup of shredded cheese until melted. Remove skillet from heat.
- Stuff the peppers: Remove the roasted peppers from the oven and evenly spoon the beef and rice filling into each pepper half. Sprinkle the remaining ¾ cup cheese on top.
- Finish roasting: Place the stuffed peppers back in the oven and roast for an additional 10 to 15 minutes, until the filling is hot, and the cheese is melted and bubbly.
- Make-ahead instructions: You can partially cook and fill the peppers up to 2 days in advance and store them in the refrigerator, or freeze in an airtight container for up to 3 months. To reheat, thaw overnight if frozen, cover with foil, bake at 425°F for about 15 minutes, then remove foil, top with cheese, and bake an additional 5 minutes until heated through and cheese is melted.
Notes
- Use any color bell peppers according to your preference or availability.
- Ground beef can be swapped for ground turkey or vegetarian meat substitutes if desired.
- For a gluten-free version, ensure the tomato sauce and spices contain no gluten.
- You can substitute cooked rice with quinoa or other grains to vary texture and nutrition.
- Adjust chili powder and cumin to your preferred spice level.
- Make ahead and freeze for convenient meals later.
