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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!

Stuffed Bell Peppers topped with cheese sitting in a white pan.
  • 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.
  • 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:

Three Stuffed Bell Peppers topped with cheese sitting on a white plate.

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Stuffed Bell Peppers topped with cheese sitting in a white pan.
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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.
Notes
For Softer Bell Peppers: if you like your bell peppers to be softer instead of tender crisp, cover the pan loosely with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake an additional 20-30 minutes until cheese on top is bubbling and starting to brown. 

Nutrition

Calories: 227kcal | Carbohydrates: 26g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 865mg | Potassium: 548mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4025IU | Vitamin C: 162.5mg | Calcium: 253mg | Iron: 1.8mg
Course: Main Dish
Cuisine: TexMex
Keyword: Stuffed Bell Peppers

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lorene i melvin

5 stars
I put peppers into boiling water for three minutes after I gut them. Makes them softer and no need for the extra time in the oven.

Jennifer

This looks so good! I’m currently obsessed with stuffed pepper soup, and I’m adding corn to mine! Thanks for the great recipes!!

Michael Brillman

5 stars
Five minutes in the microwave before stuffing softens the peppers up perfectly.

Amanda O'Dell

5 stars
Thank you for the tip, kind stranger!

Cyndi

I LOVE stuffed peppers. I usually swap out the rice for barley or sometimes quinoa to increase the nutrition, but I will eat almost any version!

Doug

Wonderful entre… made it tonight with great success. Very easy to make and very filling! Somehow I managed to double the recipe without realizing it at first… and I’m glad to have left overs for tomorrow! Thanks for the directions!

Tracy

5 stars
Sooooooo yummy! I have always used the same cookbook recipe so I wasn’t sure how this was gonna go. But that cookbook recipe will not be used again! Thanks!

Nancy

5 stars
I did not have the exact ingredients, had italian sausage, so used that instead of beef, no tomato sauce,so used spaghetti sauce, used uncle bens wild rice, they were the best peppers ever, I just filled 3 peppers so used what was left over and added tomato juice and had stuffed pepper soup with cheese tootsies the next night, also very yummy. 😋

J. P.

5 stars
I’ve made this several times and it goes great with tator tots. The only thing I added is two cans of tomato soup with one can of water on the bottom of the casserole pan. This prevents the bottom of the peppers burning and gives a little extra flavor.

Toni

5 stars
I made these as written except with ground turkey and they were a huge hit with the family! My hubby requested they go on the rotation!

5 stars
Love this recipe. They freeze well too

Lori

Did you bake them before freezing?

Phil B.

5 stars
Easy and tasty. Pre-cooked the meat and onions yesterday (1/2 recipe) and finished off this morning before it got too warm (using microwave sticky rice). Cooked in a counter-top air-fryer/oven at 350 on the regular bake setting. After 10 minutes, peppers and cheese were browning well, so reduced to 250 for remaining 20 minutes. 1 large and 2 medium peppers. I had the 2 mediums for breakfast 🙂 and saved the large for a dinner. Thank you.

Susan

This is a great recipe which we have made twice. Only difference is that we cooked it
30 minutes covered and 30 minutes
Uncovered. The peppers are done perfect!!
Omitted corn

June

5 stars
Made this the other day. I didn’t change a thing. It was easy and very good. I will be making this more often.
Thank you

Sally Mayo

5 stars
Pretty colors, easy to do! I think it looks really nice for dinner!

Janey Hahn

Can you freeze these? Thank you!

The Peppers do not freeze the best, so I would make this fresh if you can.

Anne

I freeze them after they are cooked, and then microwave them for lunch at work, and they taste good to me. ❤️

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