Why This Recipe Works
These cheesy beef & rice stuffed peppers are a game-changer for busy weeknights. They combine the heartiness of ground beef with the lightness of rice and the gooey satisfaction of melted cheese—all in a vibrant bell pepper shell. The result? A dish that feels indulgent yet stays healthy, with a perfect balance of protein, fiber, and flavor.
Ingredients You'll Need
For the Stuffed Peppers
- 6 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 jar marinara sauce (24 oz)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter (optional, for extra richness)
Step-by-Step Instructions
Prep the Peppers
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds and membranes. Set aside.
- In a skillet, heat olive oil and cook onions and garlic until softened. Add ground beef, breaking it up with a spoon. Cook until browned, then drain excess fat.
- Stir in cooked rice, marinara, Italian seasoning, salt, and pepper. Simmer for 5 minutes. Remove from heat and stir in 1 cup cheddar cheese.
💡 Tip: For extra moisture, add a splash of beef broth to the mixture.
Stuff and Bake
- Place peppers in a baking dish. Fill each with the beef-rice mixture, pressing gently to pack.
- Top with mozzarella and Parmesan cheese. Add a pat of butter on top for a golden crust.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
💡 Tip: Add a splash of water to the baking dish to prevent the filling from drying out.
Pro Tips for Perfect Stuffed Peppers
🔥 Use Fresh Herbs
Swap Italian seasoning with fresh basil or oregano for a brighter flavor.
⏱️ Make-Ahead Hack
Prepare the filling and peppers up to a day in advance. Store in the fridge and assemble before baking.
🥄 Upgrade the Cheese
Use a mix of cheddar, Gouda, and Gruyère for a richer, more complex flavor.
🌿 Add Veggies
Mix in diced zucchini or spinach to the filling for extra nutrients.
Serving Suggestions & Pairings
Complete Your Meal
- Side Salad: A simple arugula salad with balsamic vinaigrette balances the richness.
- Crusty Bread: Serve with garlic bread to soak up the leftover marinara.
- Wine Pairing: A medium-bodied Chianti complements the tomato and cheese flavors.
- Dessert: Finish with fresh berries and a dollop of whipped cream.
Make-Ahead & Storage Guide
📅 Make-Ahead Tips
- Assemble stuffed peppers up to 24 hours in advance and refrigerate until ready to bake.
- Freeze unbaked peppers for up to 3 months. Add 10-15 minutes to the baking time.
🧊 Refrigerator Storage
Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 15 minutes for best texture.
❄️ Freezer Storage
Freeze baked peppers in a single layer on a baking sheet first. Once frozen, transfer to a freezer bag for up to 3 months.
♨️ Reheating Instructions
For a crispy top, reheat in the oven rather than the microwave.
Troubleshooting & FAQs
Q: Why do my peppers shrink during baking?
A: Peppers naturally lose moisture when cooked. To minimize this, blanch them in boiling water for 2 minutes before stuffing.
Q: How to prevent the cheese from burning?
A: Cover the peppers with foil during the first 20 minutes of baking, then remove it to brown the cheese.
Q: Can I use quinoa instead of rice?
A: Yes! Quinoa adds protein and a fluffy texture. Cook it al dente to prevent sogginess.
Final Thoughts
Cheesy beef & rice stuffed peppers are a weeknight miracle. They’re healthy, hearty, and guaranteed to impress—whether you’re feeding your family or hosting a casual dinner party. With minimal effort, you’ll create a dish that feels like a restaurant favorite. Give them a try, and you’ll wonder why you ever thought stuffed peppers were a hassle!
