Cheesy Ground Beef Stuffed Green Bell Peppers
Hollowed green bell peppers filled with seasoned ground beef, rice, tomatoes, and melted cheddar cheese, then baked until tender. The beef mixture combines savory Worcestershire and fresh chopped pepper tops for depth, while the rice creates substance and absorbs flavors. Serve as a comforting weeknight dinner or casual family meal. This version cooks the peppers first to soften them slightly, ensuring they're tender by the time the filling cooks through, and finishes with extra cheese on top for a golden, bubbly layer.
Ingredients
Instructions
- 1
Cut tops from peppers and discard seeds and membranes; chop 1/4 cup of pepper tops and set aside.
- 2
Blanch whole peppers in boiling water for about 5 minutes, then invert to drain well.
- 3
Lightly sprinkle salt inside each pepper.
- 4
Brown ground beef with onion and chopped pepper tops in a skillet; drain excess fat.
- 5
Add drained tomatoes, salt, Worcestershire, and black pepper to the beef mixture.
- 6
In a separate pot, bring water to a boil, add rice, and cook until soft.
- 7
Combine cooked rice with the beef mixture and stir in cheese.
- 8
Stuff peppers with the meat mixture and arrange in a baking dish.
- 9
Bake covered at 350 degrees for 30 minutes.
- 10
In the last 5 minutes of baking, top peppers with remaining cheese and finish uncovered.
Tips
Cook rice until fully soft before mixing with beef; undercooked rice won't soften further in the oven and will create tough spots in the filling.
Blanching peppers briefly before stuffing ensures they bake through evenly and don't remain too firm; adjust time based on pepper size.
Reserve extra cheese to sprinkle on top during the last 5 minutes for a melted, golden finish rather than mixing it all into the filling.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 350-degree oven for 15-20 minutes until warmed through.
Assemble peppers and refrigerate unbaked up to 24 hours before baking; add 5-10 minutes to baking time if baking from cold.
Serve hot from the baking dish with a simple green salad, crusty bread, or steamed broccoli on the side.
Common Mistakes
Skip blanching peppers to avoid undercooked, tough skins by the end of baking.
Avoid mixing all cheese into filling; reserve some for topping to ensure a golden, melted exterior.
Cook rice fully before mixing into beef to avoid crunchy, undercooked grains in the finished dish.
Substitutions
Dairy-Free Swaps
General Alternatives
may cook faster
FAQ
Can I use red or yellow peppers instead of green?
Yes. Red and yellow peppers are sweeter and slightly softer; reduce blanching time to 3-4 minutes and check doneness earlier in baking, as they may cook faster than green peppers.
What if I don't have Worcestershire sauce?
Substitute soy sauce at the same amount, or use a teaspoon of balsamic vinegar for acidity. The dish will taste slightly different but still work well.
How long can I keep baked stuffed peppers?
Covered in the refrigerator, they keep 3 days. Freeze baked peppers in an airtight container up to 3 months; thaw overnight and reheat covered in a 350-degree oven for 20-25 minutes.