Stuffed Bell Peppers

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If you need a quick and easy weeknight recipe, this is it. This is one of those recipes where the leftovers are just as good the next day, and you’ll definitely want to save it to make again another time.

What do you need?

• bell peppers (any color)
• ground beef
• onion
• minced garlic
• diced tomatoes
• white rice
• corn
• Worcestershire sauce
• pepper jack cheese
• salt & pepper

Preheat your oven to 350 degrees F and lightly grease a baking dish large enough to hold your peppers.

Trim the tops off of each bell pepper and remove the seeds and membrane from inside. Place the bell peppers into the prepared baking dish.

Tip: If any of the bell peppers are uneven on the bottom to where they won’t stay upright, you can take a piece of tinfoil and fold it to form around the bottoms to help them stay up.

In a large skillet over medium-high heat, cook the ground beef and onion until browned. Drain any excess liquid, and then add in the garlic and cook another minute.

Remove the meat from the heat and stir in the tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup of the pepper jack cheese.

Spoon the mixture evenly into each bell pepper, and sprinkle the remaining cheese on top. Depending on how large your peppers are, you may end up having extra filling leftover. You can use it to make extra stuffed peppers, or save it to eat by itself later.

Bake the stuffed peppers for about 30 minutes or until the cheese is melted and turning brown.

These are so good, and definitely one of our favorite meals! The juices from the peppers cook into the filling, giving them even more flavor.

Substitution Ideas:

If you don’t like pepper jack cheese, you can substitute it for any cheese of your choice. You can also omit the corn if you’d like, but we prefer it with. Adding the rice and vegetables to the meat really makes this a complete meal in one. You can also make this with all of the same color peppers or mix it up like I did.

Green peppers have the most mild taste, while red peppers are the sweetest. Yellow and orange peppers fall somewhere in between. They are actually all from the same plant. The color, taste, and nutrition varies based on when they are harvested.

If you give these a try, I would love to read your feedback below in the comments!

You may also like:

• Mama’s Chili
• Taco Casserole Dip
• Sheet Pan Sausage & Vegetables
• Slow Cooker Beef Tips & Gravy

Print Recipe

Stuffed Bell Peppers

Bell peppers are stuffed with a ground beef mixture that has rice, cheese, and vegetables to make a complete meal for the whole family.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: budgetfriendlyrecipes, busyweeknightrecipes, easyrecipes, groundbeefrecipes, stuffedbellpeppers, stuffedpeppers

Servings: 6 servings

Ingredients

• 6 whole bell peppers any color or a mixture of colors
• 1 lb lean ground beef
• 1 small onion diced
• 3 cloves garlic minced
• 1 (15 oz) can diced tomatoes drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350 degrees F and lightly grease a baking dish large enough to hold your bell peppers.
• Trim the tops of the bell peppers and remove the seeds and membrane from the inside. Place the peppers in the baking dish.
• In a large skillet over medium-high heat, cook the ground beef and onion until browned. Drain any excess liquids, add the garlic, and cook one minute longer.
• Remove from heat and stir in the diced tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup of the shredded cheese.
• Spoon the meat filling evenly into each bell pepper. You may have some leftover filling depending on how large your peppers are. If you do, you can either heat it up to eat by itself later or make extra stuffed peppers with it.
• Sprinkle remaining cheese on top of each pepper and bake for 30 minutes, or until the cheese has melted and started to brown.

Notes

Recipe from The Stay at Home Chef.

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