Stuffed Peppers Ground Beef and Rice - Cooking For My Soul

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Savory, tender and baked to perfection, these Stuffed Peppers Ground Beef and Rice are a winner! Cut into one and you’ll find a warm, hearty filling of beef, rice, zucchini, and plenty of melty mozzarella.

Best of all, there’s no need to par-boil the bell peppers! I’ll show you a simple method to ensure they turn out perfectly soft and never soggy.

rice and ground beef stuffed peppers with broiled cheese on top baked in a pan

Quick Look: Stuffed Peppers with Ground Beef

Prep Time: 25 mins, Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Main ingredients: Bell peppers, zucchini, ground beef, rice, cheese
Method: Stovetop filling, then oven-baked
Flavor Profile: Savory, hearty, tender
Ideal for: Easy comfort food classics, make ahead, freezer-friendly

An Easy Family Dinner Recipe

I’ve been testing ways to make my popular , and I knew it would be just as delicious with beef! It’s a classic.

My stuffed peppers with ground beef recipe is a reliable family dinner that feels complete and totally doable any night of the week. Seasoned well with plenty of fresh herbs, they are really easy to make! A few tips to start:

No pre-boiling the peppers. I use a simple method of adding hot water to the pan to gently steam up the peppers as they bake without getting soggy.
Diced zucchini and tomatoes keep the filling extra tender and loaded with goodness!
Use 80/20 ground beef. I find the extra fat keeps the filling moist and full of flavor.

Try not to eat the entire filling before it makes it to the peppers. It’s THAT good! Also check out my for a fun dinner twist.

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Ingredient Notes

labeled ingredients for stuffed peppers with rice and beef recipe

Ground beef: I recommend using ground beef with 20 percent fat. Leaner beef may not be as flavorful but can be used too.
Bell peppers: I love using a variety of colors like green, red and orange so they look pretty. Make sure they are all about the same size for even cooking.
Cooked rice: I always use long grain rice, but any kind of rice will work! Brown rice or even flavored rice.
Vegetables: Zucchini packs in extra moisture and goodness! We also use canned diced tomatoes – use the “fire roasted” version to pack in deeper flavors.
Fresh Italian parsley: Chopped, lots of it! Mix it into the rice and ground beef filling. It adds that pop of freshness and color that takes the filling to the next level.
Aromatics: Onions, garlic, Italian seasoning, tomato paste (great flavor booster!).
Cheese: I use shredded mozzarella cheese. “Whole milk” shredded mozzarella melts better than the part-skim mozzarella. In addition, we use shredded parmesan cheese for an extra savory touch.
Other: Olive oil, salt, pepper.

Substitutions and Variations

Ground beef: Ground turkey, ground chicken, or Italian sausage.
Rice: These stuffed peppers are also great with quinoa, farro, or your favorite grains, as long as they are cooked.
Leftover rice from my , , or recipes!
Use cauliflower rice for a low-carb option!
Vegetables: Yellow squash, mushrooms, spinach.
Cheese: White cheddar, Monterey Jack, provolone are also great options.

How to Make Stuffed Peppers with Ground Beef and Rice

Step 1 | Prep the bell peppers

Preheat your oven to 375°F. Slice off the tops of the peppers, remove the seeds and ribs, and trim the inside.

cutting and preparing a bell pepper for stuffing

Step 2 | Make the ground beef and rice filling

Cook the ground beef, breaking it up as it browns. Push to one side of the pan, then sauté the onions and zucchini until softened, about 5 minutes. Add garlic, tomato paste and Italian seasoning for another 2 minutes, stirring to coat.

cooking ground beef, zucchini and aromatics in pan

Stir in the canned diced tomatoes (with all its juices) and the cooked rice.

adding canned diced tomatoes and rice to the pan

Add chopped fresh Italian parsley and ½ cup of the shredded cheese, and stir until just melted. Set aside.

adding cheese to the final rice and ground beef filling for peppers

Step 3 | Assemble and bake

Fill the bell peppers with the filling and arrange on a baking dish, filling side up. If you’d like, place the bell pepper caps back on. To the bottom of the pan, add a layer of boiled hot water, about ¼ inch. Cover tightly with aluminum foil and bake for 40-45 minutes until they are softened to your liking.

Tip: Use hot boiling water. Cold water takes too long to steam in the oven. Use a saucepan or a kettle to get the water going, you only need a layer to cover the bottom of the pan.

adding water to the bottom of the pan with the stuffed peppers arranged

Step 4 | Melt the cheese

Uncover, move the bell pepper caps to the side, and top with remaining mozzarella and parmesan cheese. Return to the oven and bake for another 10 minutes, then broil for another 2 minutes until golden.

adding shredded cheese on top of the peppers

And there you have it, the BEST stuffed peppers with rice and beef recipe! It’s crazy good. Pure comfort food.

an orange bell pepper stuffed with rice, beef, and vegetables cut in half on a serving plate

Tips for Success

Let the peppers cook undisturbed and tightly covered. Don’t let the steam escape from the pan, otherwise the peppers won’t soften properly.
Don’t overpack the filling. Leave a little room so steam can circulate.
If you like peppers extra soft, you can always pre-boil them for 5 minutes ahead.
Don’t skip the fresh herbs! The fresh parsley really adds so much flavor.
Use cooked rice: For this recipe the rice needs to be cooked already, follow package directions. It is a great way to use day-old leftover rice or frozen rice.
For reference, 1 cup of uncooked rice makes 3 cups of cooked rice.

Recipe FAQs

How do I get the peppers to be tender but not mushy?

To get the peppers perfectly tender with a slight bite, add a little hot water to the covered baking dish. It creates steam in the oven, softening them just right. No need to par-boil beforehand.

Do I need to cook the beef before stuffing?

Yes, cook the beef until golden and fully cook so it’s flavorful. This also helps to drain excess fat and prevents the filling from getting soggy or greasy.

How do I keep the peppers from tipping over?

Use a that fits the peppers snugly so they support each other, or trim a tiny sliver off the bottom of the pepper (without cutting a hole) to create a flat-ish base.

Can I cut the peppers in half before stuffing?

Yes! If you do that, reduce the baking time – closer to 35-40 minutes or until tender to your liking.

Can I use different grains instead of rice?

Yes! Try quinoa, farro, barley, lentils, or even cauliflower rice.

Prep Ahead, Make Ahead and Freezing

Assemble ahead, bake later: Fully assemble the peppers with filling, cover tightly and refrigerate up to 1 day in advance before baking. Adjust baking time if popping in the oven cold or let it get to room temperature first.
Freezing: You can freeze these peppers either baked or unbaked. But don’t top with the cheese, as it should be added last when baking. Wrap each with foil and store in freezer safe bags for up to 2-3 months.
Reheating from frozen (unbaked): Thaw in the fridge overnight. Bake as directed for 60-65 minutes until warm, then add the cheese and return to the oven for another 10 minutes.
Reheating from frozen (baked): Thaw in the fridge overnight and reheat in the oven at 350°F for 35 minutes until warm, add cheese during the last 10 minutes.

the finished stuffed peppers filling made with rice, beef, and zucchini in a skillet

What to Serve with Stuffed Peppers

Stuffed peppers with ground beef and rice are already a full meal all on their own, but I sometimes serve them with a side of greens or bread.

Veggie sides: , , or are great.

Salad: Keep it simple with my !

Bread: Try my easy !

More Easy Family Dinner Ideas

I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my and follow along on , , or

cheesy stuffed peppers with rice and ground beef cut open in half

5 from 2 votes

Stuffed Peppers with Ground Beef and Rice

These are the BEST stuffed peppers ground beef and rice! I love the hearty filling of seasoned beef, rice, zucchini, tomatoes and mozzarella baked until melty. Best of all, you don't need to par-boil the peppers. My "steam-in-the-pan" method keeps dinner easy and streamlined! Course Main Course Cuisine American Prep Time 25 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 people Calories 501kcal Author

Equipment

Ingredients

▢ 6 bell peppers - assorted colors, about the same size
▢ 1 pound ground beef - 20 percent fat
▢ Olive oil
▢ Salt and pepper
▢ ½ a yellow onion - small-diced
▢ 1 medium zucchini - diced
▢ 5 cloves garlic, minced
▢ 1 tablespoon tomato paste
▢ 2 teaspoons dried Italian seasoning
▢ 1 (15-ounce) can diced tomatoes - with all its juices
▢ 2 cups cooked long grain rice - or any kind of rice
▢ ¼ cup chopped fresh Italian parsley - plus more garnish
▢ 2 cups shredded mozzarella cheese
▢ ¼ cup shredded parmesan cheese
▢ ⅓ cup HOT boiled water - for the baking pan

Instructions

Preheat oven to 375ºF.
Prep bell peppers: Slice off the top from the peppers, remove the seeds and membrane, and trim the inside as needed. Set aside.
Cook ground beef: In a large deep skillet over medium heat, cook the ground beef, breaking it up until browned and cooked through. Drain or absorb any excess fat with paper towel.
Add veggies and aromatics: Push the beef to one side of the skillet. Add more oil to the pan and saute diced onions and zucchini for about 5 minutes. Bring everything back together. Then stir in minced garlic, tomato paste and Italian seasoning for another 2 minutes until fragrant.
Finish the filling: Stir in the canned diced tomatoes (with all its juices) and the cooked rice. Let it cook until warmed through, stirring occasionally. Add chopped fresh Italian parsley and about ½ cup of the shredded cheese until incorporated. Set aside.
Assemble: Fill the peppers with the prepared filling. Arrange them on a baking dish, filling side up, making sure they fit snug to prevent tipping over. Optional – place the bell peppers caps back on.
Bake: Add a layer of hot boiled water to the bottom of the baking pan, about a ¼ inch layer (or ~ ⅓ cup). Cover the pan tightly with aluminum foil. Bake for 40-45 minutes or until the peppers are tender to your liking. Note: The hot water will create steam trapped inside and soften the peppers.
Top with cheese and finish baking: Remove the foil. Move the pepper caps to the side (if using) and top each pepper generously with the remaining mozzarella and parmesan cheese. Return to the oven and bake for another 10 minutes until melted. Broil for 1 minute at the end until golden on top. Enjoy!

Video

Notes

Ground beef: It needs to be browned and fully cooked first, with excess fat drained This way, it’s more flavorful and avoids a soggy or greasy filling.
The rice needs to be fully cooked. Note that 1 cup of uncooked rice yields ~2.5 to 3 cups of cooked rice.
How to soften bell peppers without par-boiling: We use the pan steam method. Pour about ¼ inch of boiling hot water into the bottom of the baking dish before covering. This creates steam in the oven and softens the peppers perfectly.
Let bake undisturbed. Cover the dish tightly with foil and keep it sealed for the full 40-45 minutes so the steam doesn’t escape.
How to prevent peppers from tipping over: Use a baking dish that fits the peppers snugly so they support each other. Or trim a very thin slice off the bottoms (without cutting through) to help them stand upright.
Make ahead: Fully assemble the peppers, cover tightly, and refrigerate up to 1 day in advance. Prior to baking, let them sit on the counter for 30 mins so they are not so cold, then bake as directed.
Freeze either baked or unbaked, but leave off the cheese until baking time for best texture. Wrap each pepper individually in foil and store in freezer-safe bags for 2-3 months.
Baking unbaked frozen peppers: thaw overnight in the fridge, then bake as directed for 60-65 minutes, then add the cheese and return to the oven for another 10 mins.
Baking baked frozen peppers: thaw overnight, then reheat at 350°F for about 30–35 minutes until heated through, adding cheese during the last 10 minutes.

Substitutions and Variations

Ground beef: Ground turkey, ground chicken, Italian sausage
Rice: Brown rice, quinoa or farro
Cheese: White cheddar, Monterey Jack, provolone
Veggies: Zucchini, yellow squash, mushrooms, spinach.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

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Comments

Delicious! Used boxed rice from uncle Ben’s and it turned out incredible. I don’t like my peppers too soft, so this steaming method worked out really well. The peppers were soft with a tad bit of crispness. Thank you for the recipe. I froze two of them, can’t wait to eat them again next week.
As soon as I saw this recipe I was like “I have to make it asap” and wow it was one of the best things I’ve ever made. I really love stuffed everything, especially if it’s with rice. Loved the zucchini too and added cremini mushrooms. Yummy yummy. Thank you for the recipe.
- Thank you for trying it! So happy you loved it. I love that you added mushrooms, I bet it was delicious!