Stuffed Bell Peppers are a great way to enjoy summer’s favorite veggie. These bell peppers are stuffed with a delicious cheesy ground beef and rice mixture that your family is sure to love!
Stuffed Bell Peppers are a family favorite recipe in the United States. What you stuff them with can vary widely, but most frequently you will find them stuffed with a ground meat and rice mixture. Sometimes you may find them seasoned with Tex-Mex flavorings, or you may even see them with Italian flavorings. The possibilities are endless!
Is there a difference between bell peppers? Which colors should I use?
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 between colors. Red peppers are the sweetest, followed by orange then yellow, then ending on green. All the bell peppers have similar mild heat. Any color of bell pepper can be used for stuffed bell peppers. Which you choose is a matter of personal preference.
What if I like my peppers softer? Should I parboil them?
This recipe is written in a way that renders the pepper tender crisp, meaning it still has a crunch to it. 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.
Alternately, you can also parboil them before stuffing. Prepare the 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 Easy Stuffed Bell Peppers leftover filling?
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.
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 an oven preheated to 350 degrees Fahrenheit until warmed through.
If you like this recipe, you may be interested in these other delicious dinner ideas:
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My husband and I didn’t care for them that much. They were lacking in something not sure if it was a spice or what. They tasted a little bland.
I added 2 tsps. dry thyme and 2 tsps. dry basil and that did it!
1/2 pound hamburg and 1/2 pound sausage meat!! Adds extra flavor! I love the Stay at Home Chef!!! She is amazing!!
I also substituted the beef for 1 1/2 lbs. bulk sweet Italian Salsiccia sausage. It was so.. oh, so good!
Try cheddar cheese
I made these stuffed peppers. They were lacking something spice wise, not sure what but I thought they were bland tasting.
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. 😋
I also used 1 1/2 lbs. bulk sweet Italian Salsiccia sausage for 8 peppers.
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.
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!
Love this recipe. They freeze well too
Did you bake them before freezing?
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.
I used this recipe as it sounded most like the flavors I grew up with. I adapted it for the air fryer. Used Velveeta as it was the only cheese I had. Delicious
Pretty colors, easy to do! I think it looks really nice for dinner!
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