Stuffed Bell Peppers are a great way to enjoy summer’s favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love!
Is there a difference between bell peppers?
Yes, there is (: While all the colors of the bell peppers can come from the same plant, there are differences. The biggest difference is the taste and nutrition of between colors. Red peppers are the sweetest, followed by orange then yellow, then ending on green. All the bell peppers have similar mild heat.
Are green bell peppers unripe red peppers?
Yes. Red bell peppers are the mature version of the green bell pepper that grows on the bell pepper plant. Yellow and orange bell peppers fall in between the green and red peppers in maturity. That being said there is nothing wrong with green bell peppers and it is more a matter of your personal tastes of what peppers you use in this recipe.
My Other Recipes
How do I get my peppers to turn red?
Sweet peppers usually do not continue to ripen once you pick them off the plant or buy them from the store. This means you should buy the bell peppers that you want from the store and not to expect them to change as they wait on the counter.
Can I eat any leftover stuffing?
Yes, you can, but you’ll need to return the skillet to the heat and cook until the corn is heated through and the ground beef is completely cooked through.
If you like this recipe, you may be interested in these other delicious dinner ideas:
- Italian Stuffed Chicken
- Easy Chinese Pepper Steak
- Lasagna Stuffed Chicken Breasts
- Best Oven Baked BBQ Chicken
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Stuffed Bell Peppers
Ingredients
- 6 whole bell peppers any color
- 3/4 to 1 pound lean ground beef
- 1 white onion diced
- 3 cloves garlic minced
- 1 15 ounce 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 cups shredded pepper jack cheese divided
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
- Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
- In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
- Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
- Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
- Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
Nutrition
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Veralyn Bridges says
I made this tonight using the exact recipe. It was amazing!!
My husband and I cleaned our plates and ate the leftover meat. I only used 4 bell peppers, since I’m cooking for 2 people. We will have the other 2 for lunch tomorrow. This will definitely be in my weekly menu.
Claudia says
Made this recipe tonight instead of topping the top with cheese used panko crumbs to add crunch to it.
Heather says
Love this recipe , baked it for first time , but used ground turkey instead
Ilyssia says
I added a couple of dashes of garlic salt and ground cumin seed.
Theresa says
This was super easy to make & my kids loved it! I didn’t use corn I used green beans instead & it was a big hit with my family!
Lyndsie H says
Spanish rice works great for this recipe as well! Adds another layer of spice,
Delores Hassan says
Hi, Can I freeze stuffed peppers?
Rachel Farnsworth says
Should work!
Td says
I would only freeze filling, peppers will lose the firmness and become a big glop of goo. Fresh peppers are best
Michael says
A really easy recipe and great tasting.
Kimberly says
I had 4 peppers in the fridge and I wanted to make a quick easy meal. This was perfect. I will make this again, but I would soften the peppers a bit, and add Italian seasoning. I have some leftover filling that I plan to enjoy with tortilla chips for lunch tomorrow.
L. Giles says
I put the cleaned half’s in the oven, drizzled with olive oil and with a pinch of salt and pepper for 10 minutes (at 400 degrees) to soften them before stuffing!
Michael Brillman says
Five minutes in the microwave before stuffing softens the peppers up perfectly.
Amanda O'Dell says
Thank you for the tip, kind stranger!
Carol McLeod says
The stuffed peppers tasted great. But the peppers were still quite firm. Perhaps I should par-boil them before stuffing them?
Rachel Farnsworth says
If you like a more tender pepper you can par-boil. My family likes them on the crisp side.
Janet R says
For tender peppers cover bottom of pan with water and spray or wipe oil on outside of pepper halves before baking and add another 10 minutes to baking time. Peppers should be fork tender if you prefer that way. Since my husband doesn’t care for cheesy dishes I add crumbled saltines with a tiny bit of butter on top. Gives it a crispy crust on top.
2pots2cook says
Totally convinced to enjoy cooking this one ! Thank you !
Joan MacDonald says
Love your recipes as they are always new and interesting. They use easy to obtain ingredients and seem to be foods most people would eat at home.
Leonor Silva says
Great easy breezy tasty recipie!
Mae says
Thanks love your recipes.
Nancy Armstead says
Wonderful tasting. Instead of rice. I used cauliflower crumbs. Amazing! Thank You!