Make the best Stuffed Bell Peppers for dinner tonight—this easy recipe is packed with seasoned ground beef, cooked rice and gooey mozzarella. It comes together in about 35 minutes and can be made keto-friendly by leaving out the rice.
Make perfect stuffed bell peppers every time!
Stuffed bell peppers are one of my favorite quick weeknight dinners. This version combines seasoned ground beef, savory tomatoes and fluffy rice, then finishes with melting mozzarella for a comforting, family-friendly meal. The method—briefly steaming the peppers and broiling the cheese—keeps the peppers tender but still sturdy enough to hold the filling, while producing a beautifully melted top in minutes.
This recipe is versatile: swap in meatless crumbles to make it vegetarian, use ground turkey or Italian sausage for a different flavor profile, or omit rice to create a lower-carb or keto-friendly option. The secret is the seasoning and the simple technique; once you follow these steps a couple of times, you’ll have reliably delicious stuffed peppers every time.
Key ingredients
Below are the main ingredients you’ll need, along with notes to help you choose the best options for your family or dietary needs. The full ingredient amounts are listed in the recipe card further down.
- Bell peppers – Use a variety of colors for a bright plate, or stick with one color if you prefer. Any bell pepper will work.
- Jalapeño – Seeded and finely minced to add a subtle heat and flavor. Omit if you want no spice.
- Ground beef – I like 85/15 for a good balance of flavor and a modest amount of fat, but 80/20 or 90/10 also work. For a different protein, substitute ground turkey, Italian pork sausage, or meatless crumbles.
- Diced tomatoes – One 14.5-ounce can (including its juices) or about 1 pound of fresh diced tomatoes; the juices help flavor the filling.
- Worcestershire sauce – A few dashes enhance the savory, rounded flavor of the filling.
- Dried oregano – Or use fresh oregano (about 2 tablespoons chopped) if you have it.
- Beef bouillon – Adds a deeper, meaty umami note to the filling. If you prefer to keep the recipe vegetarian or don’t have bouillon, substitute 1 teaspoon salt.
- Cooked white rice – Adds texture and helps bind the filling. If you don’t want rice, omit it for a lower-carb version.
- Mozzarella cheese – Fresh diced mozzarella melts beautifully, but shredded mozzarella, cheddar, Monterey Jack or pepper jack are all good alternatives.
Instructions
This method is simple and fast: steam the peppers, prepare a seasoned beef and tomato filling, combine with cooked rice, stuff the peppers and finish under the broiler until the cheese is golden and bubbling. If you plan to use rice, make sure it is cooked before you start.
Step 1: Bring water to a boil in a stockpot fitted with a steamer basket. Add the whole bell peppers, cover and steam for 10 minutes. Remove and immediately run them under cold water to stop the cooking. Set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, minced garlic and minced jalapeño and sauté for 3–4 minutes. Add the ground beef and cook 8–10 minutes until browned and cooked through. Drain excess fat, then return the skillet to medium heat.
Step 3: Stir in the diced tomatoes (including juices), Worcestershire sauce, oregano, beef bouillon, paprika and black pepper. Cook for 5–7 minutes to let the flavors meld.
Step 4: Remove the skillet from the heat and stir in the cooked white rice until the mixture is evenly combined.
Step 5: Trim the tops from the steamed peppers and stand them upright in a 12-inch (or similar) oven-safe casserole dish. Spoon the beef and rice filling into each pepper.
Step 6: Preheat the oven broiler to high and position a rack in the middle. Top each pepper with small cubes of fresh mozzarella (or a sprinkle of shredded cheese). Broil 3–5 minutes, watching closely, until the cheese is browned and bubbling. Remove and serve immediately.
Prep-ahead and reheating
- Prep ahead: You can steam the peppers and prepare the filling up to three days in advance. Reheat the filling briefly in the microwave, stuff the peppers and broil until the cheese melts.
- Always pre-cook the peppers: Steaming or briefly blanching them softens the flesh so they’re tender but still hold the filling. If you prefer extra-tender peppers, steam for an additional 5 minutes.
- Storing leftovers: Keep leftover stuffed peppers in an airtight container in the refrigerator for up to five days. Reheat by cutting them in half and microwaving for about two minutes, or warm in the oven until heated through.
Stuffed Bell Peppers
A flavorful, easy weeknight stuffed bell peppers recipe with seasoned ground beef, tomato, rice and melty mozzarella. Ready in about 35 minutes.
Servings: 4
Prep time: 30 minutes
Cook time: 5 minutes (under broiler)
Total time: 35 minutes
Author: Whitney Bond
Ingredients
- 6 bell peppers
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 8 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 2 pounds ground beef
- 1 (14.5-ounce) can diced tomatoes (do not drain)
- 3 dashes Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon beef bouillon (or 1 teaspoon salt)
- 1/2 tablespoon paprika
- 1/2 tablespoon black pepper
- 1 cup cooked white rice (optional)
- 6 ounces fresh mozzarella, diced into small cubes (or shredded cheese)
Instructions
- Bring water to a boil in a stockpot with a steamer basket insert.
- Add the bell peppers to the steamer basket, cover and steam for 10 minutes.
- Remove the peppers and immediately run them under cold water to stop the cooking. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onions, garlic and jalapeño and sauté for 3–4 minutes.
- Add the ground beef and cook 8–10 minutes until browned and cooked through.
- Drain any excess grease, return the skillet to medium heat and add the diced tomatoes, Worcestershire sauce, oregano, beef bouillon, paprika and black pepper. Cook 5–7 minutes.
- Remove from heat and stir in the cooked white rice until combined.
- Preheat the broiler to high. Fill each pepper with the beef mixture and arrange standing in an oven-safe dish.
- Top with cubes or a sprinkle of mozzarella and broil 3–5 minutes until the cheese is melted and bubbling.
- Remove from oven and serve immediately.
Notes
- If you don’t have a steamer basket, blanch the peppers in boiling water 3–4 minutes, then cool them under cold running water before stuffing.
- To make vegetarian stuffed peppers, substitute meatless crumbles or use a mix of diced mushrooms and zucchini sautéed with the onions and garlic. Omit the beef bouillon or replace it with 1 teaspoon salt or an umami seasoning.
- To make the dish lower in carbs or keto-friendly, leave out the rice.
- All pictured ingredients are gluten-free, but always check labels on Worcestershire sauce and bouillon if you follow a strict gluten-free diet.
Nutrition facts (approx. per serving)
Calories: 884 kcal
Carbohydrates: 35 g
Protein: 53 g
Fat: 59 g (Saturated fat: 24 g)
Sodium: 596 mg
Fiber: 7 g
Vitamin A: 6492 IU • Vitamin C: 247 mg
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Greek Turkey Stuffed Zucchini
Grilled Stuffed Peppers with Creamy Artichoke Dip
