Easy Stuffed Bell Peppers

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Stuffed bell peppers are a great way to enjoy summer’s favorite vegetable. These bell peppers are stuffed with a delicious cheesy ground beef and rice mixture that your family will love!

Stuffed bell peppers are an American family favorite recipe. What you stuff into them can vary widely, but most commonly you’ll find them stuffed with a mixture of minced meat and rice. Sometimes you’ll find them seasoned with Tex-Mex seasoning, or you might even see them seasoned with Italian seasoning. The possibilities are endless!

Is there a difference between bell peppers? Which colors should I use?

While all bell pepper colors may come from the same plant, there are differences. The biggest difference is taste and nutrition between colors. Red peppers are the sweetest, followed by orange, then yellow, and finally green. All bell peppers have a similar mild heat. Bell peppers of any color can be used to make stuffed bell peppers. Which you choose is a matter of personal preference.

What if I like my peppers softer? Should I have cooked them?

The way this recipe is written makes the pepper crispy, which means it still has a crunch. If you prefer bell peppers that are softer rather than tender and crisp, cover the pan loosely with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 20-30 minutes, until the cheese on top is bubbly and starting to brown.

Alternatively, you can also boil them before filling. Prepare bell peppers as directed, but before stuffing, boil them in a pot of water for 5 to 10 minutes before stuffing and baking.

Can I eat leftover stuffing from Easy Stuffed Bell Peppers?

Yes you can, but you will need to return the skillet to the heat and cook until the corn is heated through and the ground beef is fully cooked.

A fork filled with stuffed bell peppers.

Storage and Reheating Instructions:

Stuffed bell peppers are best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious dinner ideas:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Stuff bell peppers in a baking dish.

Stuffed bell peppers are a great way to enjoy summer’s favorite vegetable. These bell peppers are stuffed with a delicious cheesy ground beef and rice mixture that your family will love!

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • 6 whole bell pepper any color
  • 3/4 to 1 pound lean beef
  • 1 white onion diced
  • 3 clove garlic minced
  • 1 15 oz can diced tomatoes, drained
  • 1 cup cooked white rice
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 1/2 cup shredded pepper jack cheese Divided into


  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 pan.

  • Trim the top of each bell pepper and remove the seeds and membrane from the inside. Add bell peppers to prepared pan.

  • In large skill over medium-high heat, cook ground beef and onion until browned. Drain excess fat or fluid. Add garlic and cook 1 minute more.

  • Remove from heat and add tomatoes, rice, corn, Worcestershire sauce, salt, pepper, and 1 cup shredded pepper jack cheese.

  • Spoon mixture over bell peppers until full. Sprinkle remaining cheese on top.

  • Bake in preheated 350 degree oven for 30 minutes, until cheese is bubbly and browned.


For softer bell peppers: If you prefer your bell peppers to be softer rather than crispy, bake them in a lightly greased pan at 350 degrees for 10-15 minutes before stuffing.

Serve: 1black pepper | Calories: 227kcal | carbohydrate: 26G | protein: 10G | fat: 9G | Saturated fat: 5G | cholesterol: 25mg | sodium: 865mg | Potassium: 548mg | fiber: 4G | sugar: 7G | Vitamin A: 4025unit | Vitamin C: 162.5mg | calcium: 253mg | iron: 1.8mg

Easy Stuffed Bell Peppers