Hearty, colorful, and full of love—your new go-to comfort meal
There’s something special about the smell of bell peppers roasting in the oven. It brings me back to Sunday afternoons in my grandmother’s kitchen. She’d be humming to herself, apron dusted with flour, and a tray of these gorgeous stuffed peppers bubbling away in the oven. We’d all gather around the table, the air rich with savory spices and the promise of comfort food done right.
Now, I make these Ground Beef Stuffed Bell Peppers whenever I want to recreate that feeling—home, warmth, and good company. They’re bright, juicy, and packed with flavor, perfect for family dinners, potlucks, or anytime you want to impress without overcomplicating things. Plus, they’re wonderfully customizable, so everyone at the table gets to enjoy.
Why You’ll Love This Recipe
These peppers are a feast for the senses. Their vibrant reds, oranges, and greens char lightly as they roast, their skins just wrinkling at the edges. Inside, you’ve got juicy ground beef, fragrant garlic and onion, nutty brown rice, and a generous handful of fresh herbs—all hugged together with tomato sauce and melty cheese.
The textures? Spot-on. A tender pepper shell cradling a warm, hearty filling that’s both rich and balanced. And the smell—oh, the smell—will have your neighbors knocking.
Ingredients (Serves 4-6)
For the peppers:
- 6 large bell peppers (choose your favorite colors)
- 1 tablespoon olive oil
For the filling:
- 1 lb (450g) lean ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked rice (white, brown, or quinoa for a twist)
- 1 cup tomato sauce (plus more for topping)
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1/2 cup shredded mozzarella or cheddar (plus extra for topping)
- Fresh parsley or basil for garnish
Optional swaps:
– Use plant-based ground meat for a vegetarian version
– Go dairy-free with your favorite vegan cheese
– Add diced zucchini or mushrooms to boost veggie content
Step-by-Step Instructions
1. Prep the Peppers
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and scoop out the seeds and membranes. Brush them with a little olive oil and place in a baking dish. Par-bake them for 10 minutes to soften. This step makes a huge difference!
2. Make the Filling
In a large skillet over medium heat, sauté the chopped onion until translucent (about 3–4 minutes), then add garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it up as you go. Drain excess grease if needed.
Stir in the cooked rice, tomato sauce, Italian seasoning, salt, pepper, and half the cheese. Mix until everything is coated and gooey.
3. Stuff & Bake
Spoon the filling into the pre-baked peppers, really packing it in. Top with a spoonful of tomato sauce and a sprinkle of cheese.
Cover loosely with foil and bake for 25 minutes. Then remove the foil and bake another 10 minutes until the tops are golden and bubbly.
4. Garnish & Serve
Sprinkle with chopped parsley or basil. Serve hot with a side salad or crusty bread. These also reheat beautifully for next-day lunches!
Tips for Success
- Don’t skip par-baking the peppers—they’ll stay tender but not mushy.
- Season as you go. Taste the filling before stuffing and adjust the seasoning to your liking.
- Make ahead-friendly! Assemble them earlier in the day and bake when ready.
Let’s Cook Together
There’s a kind of joy in cooking something simple, honest, and nourishing—and sharing it with people you love. These stuffed peppers are more than a recipe; they’re an invitation to slow down, gather around, and savor the moment.
I’d love to hear how they turn out for you. Did you add a twist? Try a different grain? Drop your thoughts, tweaks, or photos in the comments—I read every one!