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Katie's Cucina » Recipes » Main Dish

Stuffed Bell Peppers with Ground Beef

Published: Sep 14, 2022 by Katie · This post may contain affiliate links

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Yellow stuffed pepper topped with tomato sauce and mozzarella with recipe title text on image for Pinterest.
Red bell pepper cut in half with meat and rice exposed divided by recipe title text on image with baked pepeprs with melted cheese on top.
Orange Bell Pepper with tomato sauce and fresh grated mozzarella cheese.
Red bell pepper cut and exposing meat and rice with recipe title text on image for pinterest.
Orange, red, and yellow stuffed peppers with cheese, A blue banner with gold text in the middle and below the banner red sauce on a silver spoon.

Craving a comfort food classic? Make my Stuffed Bell Peppers with Ground Beef using leftover rice, ground beef, spices mixed with tomato sauce, and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.

close up of orange stuffed peppers with red sauce and white cheese.

Growing up, I remember eating these exact stuffed peppers with ground beef and rice at least once a month. Although back then, my mom only used green peppers. I assume that the cost of red, orange and yellow peppers was too expensive for our family’s budget. Or maybe this is the way my mom’s mom, aka my grandma, made it, and my mom never steered from the recipe. I don’t think my mom started making the tri-color variety until I was in high school.

This is one of those recipes that I make a few times each year. It’s a tried and true recipe that goes into my cooking rotation. When I’m not making the ground beef and rice variety I like to make other variations of stuffed peppers like Couscous-Stuffed Peppers with Basil Sauce, Southwestern Chicken And Rice Stuffed Peppers, or Slow Cooker Shredded Chicken Taco Stuffed Peppers.

If you are craving stuffed peppers and not sure how to make them. I’m here to walk you through all the steps. Scroll below for step-by-step instructions. I even sneak in extra veggies that your family will never even realize is mixed into the filling!

Jump to:
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Bell Pepper Recipes
  • Stuffed Bell Peppers with Ground Beef

Ingredients

  • Bell peppers: You would need 6 for this recipe Any color pepper will work they are the same in taste.
  • Meat: I use lean ground beef for this recipe.
  • Vegetables: Onion diced, Garlic cloves, Zucchini shredded.
  • Seasoning: Kosher Salt, Black Pepper, Garlic Powder, Italian Seasoning.
  • Rice: You can make a fresh pot of rice or use leftover white rice. For this recipe, I used leftover rice.
  • Tomato sauce: Canned tomato sauce will work perfectly for this recipe.
  • Cheese: Shredded mozzarella divided.

Directions

If you ever wondered how to cook stuffed peppers. You are in luck. I’m breaking down the step-by-step process!

red pepper sliced on a white cutting board on the left. On the right schredded green zucchini with white shredder.

Fill a large stock pot with water and bring to a boil. While the water is heating, begin cleaning and hollowing out the bell peppers. Once the water is to a boil, carefully place each bell pepper in the boiling water and boil for 10 minutes.

EXPERT TIP: You want your peppers to be firm, not mushy. Remove the peppers from the boiling pot of water and rinse them under cold water. Set aside.

While the peppers boil, shred the zucchini. I use the handheld mandolin slicer; however, a cheese grater works, too!

on the left skillet with uncooked ground beef with a red spatula. on the right white paper towel with olive oil a red spatula in skillet.

Preheat the oven to 400 degrees.

In a large skillet, begin browning the lean ground beef on medium heat (for about 5 minutes). Halfway through the browning process, as your break up the bits of ground beef, add the diced onion, garlic, salt, pepper, and garlic powder.

skillet with cooked ground beef with red tomato sauce and white rice with green seasoning.

Once the ground beef is cooked, turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.

four bell peppers orange, red, and yellow with beef and rice

Carefully spoon the rice/beef mixture into the bell peppers until the pepper is packed full. You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done. Add 1 cup of water to the baking dish. Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.

A white plate with four bell peppers orange with red sauce with hand holding white cheese.

Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.

FAQs

a white plate with four stuffed bell peppers with beef and rice with red sauce and melted white cheese on top.
Do you have to cook meat before stuffing peppers?

Yes, the most common way to make stuffed peppers is to cook the meat first and make the filling. The filling should be fully cooked. Only needing to be reheated while baked in the oven to melt the cheese.

How long can you keep uncooked stuffed peppers in the fridge?

Uncooked stuffed peppers will keep in the refrigerator for up to 3 days. At that point, you need to bake them and enjoy them to keep the ingredients as fresh as possible. The longest I’ve ever kept them in the refrigerator is one day.

Do I need to boil my bell peppers before stuffing them?

Some recipes for stuffed peppers with tomato sauce call for boiling the peppers to soften them before filling them. However, it is up to preference. If the peppers are not boiled, they will still soften up from placing them in the oven and will have more of a crunch.

Can you freeze stuffed peppers?

Yes, stuffed peppers are a great make ahead meal because they freeze perfectly. You will want to fully cook the filling and stuff them. Then place in a freezer safe airtight container. They will remain fresh for up to 3 months in the freezer. When you are ready to cook them simply place in the refrigerator the day before to thaw then bake in the oven per directions.

What do you eat with stuffed peppers?

You can pair stuffed peppers with side dishes like salad, cornbread muffins, even roasted broccoli.

What do I do with the leftover filling?

If you happen to have leftover filling I will heat it up just before I’m ready to serve the baked peppers and add an extra scoop or two to each plate. My kids actually don’t like bell peppers, so I’ll give them some of the extra filling and they enjoying eat that as dinner.

Tips & Tricks

White plate with red trim with red stuffed bell pepper with brown beef and white rice and melted white cheese on top.

Here are a few of my favorite tips and tricks I’ve found helpful when making my Classic Stuffed Peppers recipe.

  • Rice – I have found that cooked leftover rice works best for stuffed peppers. If the rice is too fresh, it becomes mushy, and we all know–you don’t want mushy rice!
  • Substitutions – This recipe is naturally gluten-free. However, to make these dairy-free substitutes, use dairy-free cheese for the mozzarella cheese.
  • Zucchini – I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
  • Bell Peppers – Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don’t want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.
  • Leftover Filling – You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.

Bell Pepper Recipes

Do you have a lot of bell peppers to use up? Try a few of my favorite bell pepper recipes.

  • top view of bell peppers, shrimp, green onions topped with sesame seeds plated on bed of rice with chopsticks.
    Shrimp and Sweet Pepper Stir-Fry
  • Pan Roasted Pork Tenderloin with Peppers
    Pan Roasted Pork Tenderloin with Peppers
  • Grilled Sausage and Peppers
  • Fresh Corn Saute with Green Onions and Red Peppers
    Fresh Corn Saute with Green Onions and Red Peppers

If you make my homemade stuffed peppers recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Yellow bell peppers in a white dish topped with tomato sauce and cheese.

Stuffed Bell Peppers with Ground Beef

Craving a comfort food classic? Make my Stuffed Bell Peppers with Ground Beef using leftover rice, ground beef, spices mixed with tomato sauce, and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.
5 from 4 votes
Print Pin Save Saved! Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 6
Calories: 283kcal
Author: Katie

Equipment

  • Glass Baking Dish
  • Frying Pan

Ingredients

  • 6 Bell peppers
  • 1 poun d Lean ground beef
  • ¼ cup Onion diced
  • 2 Garlic cloves
  • 1 teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper
  • ½ teaspoon Garlic Powder
  • 2 cups Leftover white rice
  • 1 Zucchini shredded
  • 4 cups Tomato sauce
  • 1 tablespoon Italian Seasoning
  • ½ cup Shredded mozzarella divided

Instructions

  • Fill a large stock pot with water and bring to a boil.
  • While the water is heating begin cleaning and hollowing out the bell peppers. Once the water is to a boil carefully place each bell pepper in the boiling water and boil for 10 minutes. *You want your peppers to be firm not mushy. Remove the peppers from the boiling pot of water and rinse under cold water. Set aside.
    6 Bell peppers
  • Preheat the oven to 400 degrees.
  • In a large skillet begin browning the lean ground beef on medium heat (for about 5 minutes). Half way through the browning process as your breaking up the bits of ground beef add the diced onion, garlic, salt, pepper, and garlic powder.
    1 poun d Lean ground beef, ¼ cup Onion, 2 Garlic cloves, 1 teaspoon Kosher Salt, ⅛ teaspoon Black Pepper, ½ teaspoon Garlic Powder
  • Once the ground beef is cooked through turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.
    2 cups Leftover white rice, 1 Zucchini, 4 cups Tomato sauce, 1 tablespoon Italian Seasoning
  • Carefully begin spooning the rice/beef mixture into each of the bell peppers until the pepper is packed full.
  • Add 1 cup of water to the baking dish.
  • Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.
  • Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.
    ½ cup Shredded mozzarella
  • Remove from oven, garnish with fresh minced parsley and additional sauce if needed, and serve immediately.

Notes

  • Zucchini – I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
  • Bell Peppers – Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don’t want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.
  • Leftover Filling – You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 34g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1279mg | Potassium: 1136mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4576IU | Vitamin C: 170mg | Calcium: 113mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Chocolate Peanut Butter Chip Cookies
What to Serve with Stuffed Peppers – 27 Delicious Sides »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Tracie Hilliard

    March 16, 2025 at 2:23 pm

    5 stars
    turned out WONDERFUL…Thank you…

    Reply
  2. Willie McDonald

    January 26, 2025 at 11:49 pm

    5 stars
    I did not use zucchini but everything else. My family love it. l also had leftover stuffing but I bake it in the oven with the stuffed peppers. It work out very well. Thank you for your recipe .I will use it every time.

    Reply
    • Katie

      January 27, 2025 at 3:00 pm

      Willie glad you enjoyed this recipe. Thank you for taking the time to leave a 5 star comment.

  3. peperint patty

    June 06, 2013 at 4:32 pm

    I make my peppers almost same, but I cut only some of meaty part of extra thick bacon, and add it to meat mixture, I take the leftover part of bacon and add to tomato cooking broth–then I throw that whole piece out/throw away when serving. I make these in oven or on stove top. We prefer stove top. We also do not use the cheese.My family loves this & bacon adds to flavor.This is something my grandmother did.

    Reply
    • Katie

      June 07, 2013 at 8:42 am

      Woah I love the idea of infusing the peppers with bacon flavoring!

  4. michelle @ The Village Cook

    June 21, 2012 at 7:14 am

    YUM! I love stuffed peppers & those pics have just triggered a serious craving… 🙂

    Reply
    • Katie

      June 21, 2012 at 11:13 pm

      Michelle, I’m glad I could trigger instant cravings! That’s what I aspire to achieve on a daily basis! Thanks for stopping by!

  5. Lee

    June 20, 2012 at 7:17 pm

    I also recently started using the red and yellow peppers – boy, are they sweet! I never used zucchini – will try that next time. Otherwise, it’s just how I do stuffed peppers, too.

    Reply
    • Katie

      June 21, 2012 at 11:56 pm

      Lee–I had extra zucchini in the fridge and wanted to use it up PLUS I wanted to have more than just a pepper as a veggie for dinner, so I decided to chop up the zucchini! It was awesome, and didn’t distract from the traditional pepper!

  6. Jessica@AKitchenAddiction

    June 20, 2012 at 2:11 pm

    My husband loves stuffed peppers, so I am always looking for new recipes! I’m jealous that you are able to use ones from your own garden!

    Reply
    • Katie

      June 21, 2012 at 11:59 pm

      Thanks Jessica for the kind comments! I have 6 more peppers that are mid-size right now. As soon as they get a bit larger they will most likely be turned into stuffed peppers once again!

  7. Wanda

    June 20, 2012 at 10:53 am

    Katie, my mom makes stuff peppers often too. She uses colorful pepers, but she grows them. While living in Boston, I remember seeing her hunt for them @ local stores. This dish brings back so much wonderful memories, thanks Katie!

    Reply
    • Katie

      June 21, 2012 at 11:58 pm

      Very cool, Wanda. Thanks for sharing the story! Our peppers are suppose to be red, but all we’ve yielded is green–some how I don’t think the red were ever planted! lol.

5 from 4 votes (2 ratings without comment)

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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