These stuffed bell peppers are one of the easiest ways to get dinner on the table. With one pan, you get tender roasted peppers, a flavorful filling, and a melty cheese top, all baked together with minimal fuss.

The best stuffed peppers taste layered. A savory base from browned meat, sweetness from the peppers as they bake and richness from tomatoes to pull everything together.

In this post, you’ll learn:

How to choose peppers that bake evenly and stand up in the dish
The best filling formula for juicy bell peppers.
Doneness cues for both the peppers and the filling
Make-ahead, freezer, and reheating tips for busy nights

How to Make Stuffed Bell Peppers

6 whole bell peppers ( assorted colors ) ( firm) (similar size) (flat-bottomed)
3/4 to 1 pound lean ground beef
1 white onion ( diced )
3 cloves garlic ( minced )
1 (15 ounce) can diced tomatoes ( drained )
1 cup white rice ( cooked )
1 cup frozen corn
1 tablespoon Worcestershire sauce
1½ teaspoon salt
1/2 teaspoon black pepper
1½ cups shredded pepper jack cheese

1. Start by preheating an oven to 350 degrees Fahrenheit and grease your 9×13 pan.

2. Now onto your bell peppers, slice off the tops and remove all of the seeds from the inside. Then you’ll be left with a little empty shell. Set them aside.

3. To a large skillet, add your ground beef over medium high heat and stir so it doesn’t burn.

4. Add in 1 diced onion, and sauté together until the ground beef is browned and the onions to start to turn translucent. It should take about 5 – 7 minutes.

5. Add in YOUR minced garlic and let this sauté for about 1 minute. For this recipe, I’m using a lean ground beef so there’s no need to drain it, but if you aren’t, then you’ll need to drain off any excess fats or liquids at this point.

6. Once ground beef is browned, remove this from the heat and pour in the a can of drained diced tomatoes.

7. Add in cooked white rice ( i prefer to use leftover rice )

8. Add in 1 cup of frozen corn.

9. Add 1 tablespoon of Worcestershire sauce, salt, and cracked black pepper.

10. Finally add in 1 cup of shredded pepper jack cheese. Stir to combine the mixture all together. This will be our stuffing for our bell peppers.

11. Next place the bell peppers on a greased 9×13 pan.

12. Next, take spoonful of the rice and meat stuffing and stuff each bell pepper full. I like to stuff each bell pepper as full as I possibly can.

13. Then sprinkle some more pepper jack cheese right on top of each bell pepper. Before baking, add a splash of water to avoid too much drying and help the peppers steam better.

14. Next we’re going to bake this in the 350 degree oven for about 30 minutes.

15. After the 30 minutes, the cheese should be all bubbly and browned and the bell peppers will be softened and ready to eat!

17. Allow bell peppers to cook and enjoy.

Important Recipe Notes

Choose evenly sized peppers they will finish at the same time.
Use a snug baking dish to keep the bell peppers upright and prevents tipping.
Add a little liquid to the pan before baking. A thin layer of sauce, broth, or water helps steam peppers tender.
Make the filling thick before stuffing. If it looks soupy in the skillet, it will be watery in the oven.
Season the filling like it’s the final dish. Taste the seasoning and adjust accordingly, you should love it before it goes into the peppers.
Do not overpack. Fill the bell peppers firmly, but do not compress, you don’t want them too dense.
Rest before serving. The filling needs time to set inside the pepper.
Cooked rice will give the best results, uncooked rice needs extra liquid and time, and it can turn gummy. Use cooked rice for consistent results.
Always include one grain in your stuffing for texture. While this recipe uses white rice, you can also use brown rice, quinoa or Couscous.
If peppers still feel crunchy after baking, add a splash of water or sauce to the pan, cover with foil, and bake longer.
These stuffed bell peppers are perfect for meal prep. Bake them fully and cool completely before wrapping each pepper, then freezing. Hold on the cheese, until reheating for the best results.

How to Make Stuffed Bell Peppers

Print Recipe Pin Recipe

Cuisine: American

Ingredients Method

Ingredients

6 whole bell peppers ( assorted colors )
1 lbs lean ground beef
1 whole white onion
3 cloves of garlic
15 oz can diced tomatoes
1 cup cooked white rice
1 cup frozen corn
1 tbsp Worcestershire sauce
salt and pepper to taste
1½ cup shredded pepper jack cheese

Method

Preheat oven to 350 degrees Fahrenheit and grease your 9×13 pan
slice off the tops of the bell peppers and remove the seeds from the inside
To a large skillet, add your ground beef over medium high heat and stir so it doesn’t burn
Add in diced onions and sauté until the ground beef is browned for 5 - 7 minutes
Add in minced garlic and sauté for about 1 minute
Once ground beef is browned, remove this from the heat and pour in the a can of drained diced tomatoes.
Add in leftover cooked white rice and frozen corn
Add 1 tablespoon of Worcestershire sauce, salt, and cracked black pepper.
Finish with a cup of shredded pepper jack cheese. Mix all together.
Next place the bell peppers on a greased 9×13 pan.
Take spoonful of the rice and meat stuffing and stuff each bell pepper full
Sprinkle more pepper jack cheese right on top of each bell pepper
Before baking, add a splash of water to the baking dish to help the peppers steam better.
Bake in the oven for about 30 minutes
Once timer is up, the bell peppers will be softened and ready to eat!
Allow to cool
Serve and enjoy!!