This one-pan stuffed red pepper recipe delivers a complete meal with minimal cleanup. The combination of ground beef, rice, and melted cheese creates a satisfying filling that bakes perfectly inside sweet red peppers.
With simple ingredients and straightforward preparation, you’ll have tender peppers and a flavorful, cheesy center in under an hour. Ideal for a hearty weeknight dinner.
Ingredients for Stuffed Red Pepper Recipe Ground Beef
These vibrant ingredients create a hearty, one-pan meal with minimal effort and maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Bell Peppers 🌶️ | 4 whole | Large, tops cut off, seeds removed |
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio preferred |
| Cooked White Rice 🍚 | 1 ½ cups | Day-old or freshly cooked |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Tomato Sauce 🍅 | 1 cup | Plain or seasoned variety |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp or mild, divided |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami depth |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for sautéing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The ground beef is the foundation here. Opt for 80/20 lean-to-fat ratio for optimal moisture and flavor. Whole Foods or Costco offer quality options with good marbling. For the rice, day-old works best as it absorbs the filling’s moisture without turning mushy. Select firm, unblemished red bell peppers—they should stand upright when the tops are removed.
Need to swap the beef? Ground turkey or Italian sausage work well (adjust seasoning if using sausage). No cheddar? Monterey Jack melts beautifully. The tomato sauce can be crushed tomatoes for a chunkier texture. Vegetable broth replaces beef broth if you prefer a lighter touch. Fresh breadcrumbs can stretch the filling if you’re serving a crowd.
Assemble peppers up to a day ahead—cover and refrigerate. Bake directly from cold, adding 10-15 minutes to the time. Leftovers keep 4-5 days refrigerated or freeze for 3 months. The filling thickens as it rests, making it even better the next day.
Why You’ll Love This Recipe
- One Pan Magic: I love that I can brown the beef with onions and garlic in one skillet, then stuff it all into the peppers—minimal cleanup, maximum flavor.
- Garlic Beef Perfection: The sizzle of ground beef with garlic and onions, then mixed with rice and baked inside sweet red peppers? Ridiculously good.
- Feeds the Crew: This dish is my go-to for family dinners, potlucks, or even meal prep—it’s hearty, filling, and always a hit.
- Leftovers for Days: Honestly, it tastes even better the next day, and it freezes like a dream. I’ll be real: I make double just to have extras.
Step-by-Step Instructions for Cheesy Beef-Stuffed Red Peppers
Master this one-pan technique for perfectly tender peppers with a rich, savory filling.
Step 1: Prepare the Peppers and Sauté Aromatics
Preheat your oven to 375°F. Cut the tops off the 4 whole Red Bell Peppers, remove the seeds, and discard the membranes. Lightly brush the peppers with 1 tbsp Olive Oil and place them upright in a baking dish.
Heat the remaining 1 tbsp Olive Oil in a large skillet over medium heat. Add the finely diced Yellow Onion and cook for 4-5 minutes until translucent and fragrant. Stir in the minced 3 cloves Garlic Cloves and cook for an additional 30 seconds until aromatic.
Step 2: Brown the Beef and Build the Filling
Add the 1 lb Ground Beef to the skillet, breaking it up with a wooden spoon. Cook for 6-7 minutes until evenly browned and no pink remains. Drain any excess fat if necessary, then stir in the 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Dried Oregano, and 1 tbsp Worcestershire Sauce.
Pour in the 1 cup Tomato Sauce and 0.5 cup Beef Broth, and simmer for 2-3 minutes until the liquid reduces slightly. Remove from heat and stir in the 1.5 cups Cooked White Rice and 1 cup Shredded Cheddar Cheese until fully combined.
Step 3: Stuff and Bake to Perfection
Divide the beef and rice mixture evenly among the prepared 4 whole Red Bell Peppers, pressing down gently to fill them completely. Top each pepper with the remaining 1 cup Shredded Cheddar Cheese, then pour 2 tbsp Beef Broth into the bottom of the baking dish to keep the peppers moist.
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden brown.
Step 4: Garnish and Serve
Remove the peppers from the oven and let them rest for 5 minutes. This allows the filling to set and makes them easier to handle. Sprinkle with the 0.25 cup Fresh Parsley just before serving to add a pop of color and freshness.
Serve warm, ensuring each portion includes a pepper with its cheesy, beef-filled center. The peppers should be tender but still hold their shape, and the filling should be rich and flavorful with a slight crispness on the cheese topping.
Pro Tips For Making Stuffed Red Pepper Recipe Ground Beef
- Parboil the Peppers: Drop whole peppers in boiling water for 3-4 minutes before stuffing—I learned this the hard way after my first batch stayed crunchy and undercooked.
- Drain the Beef Well: After browning the ground beef, drain it in a colander and press with a spatula to remove excess fat, otherwise your filling turns greasy.
- Precook the Rice: Use day-old cooked white rice; fresh rice turns mushy in the oven, and I was skeptical until I tried it.
- Sauté Onions First: Cook the yellow onions until translucent before adding garlic—this builds a real depth of flavor that raw onions just can’t deliver.
Essential Equipment for This Recipe
Must-Have Tools
To make your stuffed red pepper recipe with ground beef a breeze, start with the basics. A sharp chef’s knife (like a Wüsthof Classic) ensures clean cuts for prepping peppers, while a cutting board keeps your workspace tidy. A large skillet or cast-iron pan is essential for browning the beef and sautéing veggies to perfection. 🔥
Don’t forget a mixing bowl for combining your filling ingredients and a baking dish (9×13-inch works great) to hold the peppers as they bake. A wooden spoon helps scrape up every last bit of flavor from the pan!
Nice-to-Have
A meat thermometer (like the ThermoWorks Instant Read) guarantees your beef is cooked safely to 160°F. For extra convenience, a pepper corer or melon baller speeds up the process of hollowing out the peppers. A pastry brush comes in handy for lightly oiling the baking dish to prevent sticking. 🥘
Budget Alternatives
No fancy gear? No problem! Use a paring knife instead of a chef’s knife for smaller cuts, and a rimmed sheet pan can double as a baking dish. A metal spoon works just as well as a wooden one for stirring. If you lack a meat thermometer, rely on visual cues—ensure the beef is browned and crumbly with no pink remaining.
Nutrition Facts
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