Stuffed bell peppers with ground beef


Time:  1 hour Servings: 6



Your family members and friends would really love this recipe. It is a very great idea for dinner every day of the week. This a colorful recipe thanks to the red, orange and yellow peppers. In addition to this, these stuffed bell peppers are so savory. The use of different herbs adds a special kick to the dish. The combination between the ground beef, rice, softened peppers and sprinkles of cheese on top makes this dish very soft in texture.


Stuffed bell peppers with ground beef is a very famous recipe that is easy to make. It also takes few main steps to prepare. It mainly takes one fry-pan and one baking dish. So, you don’t have to worry about using many utensils. With the lively colors in this recipe, you will actually enjoy making.



1 pound lean ground beef ,

4 chopped mushrooms ,

3 ears of fresh corn kernals , (or 1 and ½ cups frozen corn)

2 ribs of celery, (thinly chopped)

1 medium chopped onion ,

2 cloves of minced garlic ,

29 ounces petite diced tomatoes with juice

2 tablespoons of concentrated tomato paste

2 tablespoons of basil

1 tablespoon of oregano

½ teaspoon of red pepper flakes

kosher salt and freshly ground black pepper (depending on your taste)

1 and ½ cups cooked long grain rice

¼ cup of chopped Italian parsley

6 bell peppers (red, orange, and yellow)

1 cup shredded fontina cheese or monterey jack cheese.




Start by heating your oven to 176 degrees Celsius (350 Fahrenheit)

Take a large fry pan and place it over medium-high heat.

Put your ground beef in the pan and cook it for 5 minutes.

While the ground beef is cooking, prepare your rice or any other grain you are using.

Once the ground beef is cooked, add in the mushrooms, corn, celery, onion and minced garlic.

Cook these ingredients until they are softened.

Add the diced tomatoes, tomato paste, basil, oregano, red pepper flakes and season with salt and the fresh black pepper. Stir these ingredients and cook them for 15 to 20 minutes.

Add cooked rice and parsley and let them cook for another 5 minutes until the rice is warm.

While the rice is getting warm, take your bell peppers, cut the top, spoon out the seeds and rinse.

Season your peppers with some kosher salt. Place them in a microwave safe dish with ¼ cup water.

Cover your peppers with plastic wrap and microwave them for 5 minutes until they start to become soft.

Transfer to a baking dish and fill the peppers with the ground beef and rice mixture.

Add the shredded cheese on top and bake until the peppers are tender and the cheese is brown.

Serve while it’s hot and Enjoy!




  • You can use any vegetable that you have in the fridge to make the stuffing of the bell peppers.
  • You can substitute long grain rice with brown rice or other grains like quinoa.
  • To add more flavor you can add cheese to the ground beef.



How to store?

  • You can store tour cooked peppers in the freezer for up to 3 months.


How to reheat?

Place your pepper in a safe container, microwave on high heat for 20 minutes or until the inside is warm enough.

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