Easy Stuffed Bell Peppers with Ground Beef
Stuffed bell peppers are a classic comfort food that combines vibrant vegetables with savory, seasoned ground beef and rice. This version brings together tender peppers filled with a hearty mixture of lean ground beef, white rice, tomatoes, corn, and melted cheddar cheese, creating a complete meal in one dish. The Italian seasoning and Worcestershire sauce add depth and umami, while the frozen corn provides sweetness and texture contrast. The cheese melts into the filling and tops each pepper for a golden, crispy finish. This recipe works for weeknight dinners, meal prep, or feeding a family, as it's straightforward enough for beginners yet satisfying for experienced cooks. Serve these as a main course with a simple side salad or garlic bread. What sets this version apart is its balance of convenience—using cooked rice and canned tomatoes—without sacrificing real flavor or texture.
Ingredients
- 6 bell peppers, trimmed and seeded
- 1 pound lean ground beef
- 1 medium white onion, diced
- 2 to 3 cloves, garlic, minced
- 1 ½ cups cooked white ricebrown rice1:1grainwhole grain
nutty texture, adds 10-15 minutes cooking time if using uncooked
Full guide → - 1 14.5-ounce can diced tomatoes, drained
- 1 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups shredded cheddar cheese, divided
Instructions
- 1
Trim the tops of the bell peppers and remove the seeds and membrane.
- 2
Place the peppers in a 9x13-inch baking dish.
- 3
Cook the ground beef, onion, and garlic in a large skillet over medium-high heat until browned. Drain excess fat.
- 4
Stir in the rice, tomatoes, corn, Worcestershire sauce, Italian seasoning, salt, pepper, and 1 cup cheese until the cheese melts, about 1 to 2 minutes. Remove from heat.
- 5
Spoon the filling into each pepper and top with remaining cheese.
- 6
Bake for 30 minutes until bubbling and browned.
- 7
Serve immediately.
Tips
To prevent soggy peppers, drain the canned tomatoes thoroughly before adding to the filling. Excess liquid can make the peppers release water during baking, diluting flavors and creating a watery dish.
Cook the filling mixture completely on the stovetop before spooning into peppers. This ensures even cooking and allows flavors to meld before baking, reducing overall oven time.
If peppers feel too firm after stuffing, add a thin layer of water or broth to the bottom of the baking dish to help them soften while the filling bakes through.
Good to Know
Refrigerate in an airtight container for up to 4 days. Allow to cool completely before storing.
Prepare and fill peppers up to 24 hours in advance. Cover and refrigerate, then bake when ready, adding 5-10 minutes to baking time if starting from cold.
Serve hot immediately from the oven. Pairs well with a green salad, garlic bread, or steamed broccoli.
Common Mistakes
Skip draining the ground beef to avoid greasy, sodden filling that won't bind properly.
Use raw rice instead of cooked to avoid undercooked rice and overly long baking times.
Overfill the peppers to avoid them splitting or filling spilling into the baking dish during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
nutty texture, adds 10-15 minutes cooking time if using uncooked
Full guide →FAQ
Can I make these stuffed peppers ahead and freeze them?
Yes. Assemble and cool completely, then wrap individually in plastic wrap and freeze for up to 3 months. Bake from frozen for 45-50 minutes at the same temperature, covering with foil halfway through to prevent over-browning.
What if I don't have Worcestershire sauce?
Use soy sauce at half the quantity for similar umami depth, or omit it entirely and increase salt by 1/4 teaspoon. The dish will be lighter but still flavorful with the tomatoes and Italian seasoning.
Can I use uncooked rice instead of cooked rice?
Not recommended without adjustments. Uncooked rice requires 45-60 minutes to soften, significantly extending baking time and risking overcooked, mushy peppers. Pre-cook rice or use instant rice for best results.