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Close-up of ground beef stuffed peppers in a baking dish

Hearty Stovetop Ground Beef Stuffed Bell Peppers

These hearty stuffed bell peppers are packed with a savory mixture of ground beef, rice, and tomatoes, then baked until tender and bubbly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Bell Peppers
  • 4-6 large bell peppers any color works! I like a mix for visual appeal
Ground Beef
  • 1 pound lean ground beef or a blend of beef and pork for extra flavor
Onion
  • 1 medium, chopped
Garlic
  • 2-3 cloves, minced
Cooked Rice
  • 1 cup cooked rice white or brown, leftover works great!
Canned Tomatoes
  • 1 diced tomatoes, undrained, or tomato sauce (14.5 oz) can
Tomato Paste
  • 2 tablespoons tomato paste
Beef Broth
  • 1/2 cup beef broth (or water)
Worcestershire Sauce
  • 1 teaspoon Worcestershire sauce optional, but adds depth
Dried Herbs
  • 1 teaspoon Italian seasoning or a mix of oregano and basil
Salt & Black Pepper
  • salt & black pepper to taste
Cheese (optional)
  • 1/2 cup shredded mozzarella or cheddar for topping

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Foil

Method
 

Prep the Peppers
  1. Cut bell peppers in half lengthwise, remove seeds, and blanch or microwave them to soften slightly for even cooking.
Sauté Aromatics
  1. Brown ground beef in a large skillet, drain fat, then add chopped onion and cook until softened. Stir in minced garlic and cook for one minute until fragrant.
Make the Filling
  1. Remove the skillet from heat and add cooked rice, half of the diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper to the beef mixture. Mix well to combine.
Stuff the Peppers
  1. Spoon the beef and rice mixture generously into each bell pepper half.
Assemble and Bake
  1. Arrange the stuffed peppers in a 9x13-inch baking dish. Pour remaining diced tomatoes and beef broth around the peppers.
Bake
  1. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the peppers are tender.
Optional Cheese Topping
  1. Remove foil for the last 10 minutes of baking, sprinkle cheese over each pepper, and continue baking until melted and bubbly.

Notes

For a vegetarian option, swap the ground beef for plant-based ground or a mixture of mushrooms and lentils. Bell peppers can be prepped ahead of time to reduce cooking time. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.