Ground Beef Stuffed Peppers Recipe


Ground Beef Stuffed Peppers

Ground beef, rice, cheddar cheese, and tomato sauce are loaded into these ground beef stuffed peppers. A delectable oldie!

When you don’t mind spending a little extra time in the kitchen, stuffed peppers are the dish to create. Maybe something to do on a Sunday afternoon. This recipe is simple, but it takes a little longer to prepare. That’s fine, though; stuffed peppers are delicious, and this recipe produces six, so you’ll almost certainly have leftovers if you don’t have a large family. If you’re attempting to plan out your week, create these traditional stuffed peppers for meal prep!

These stuffed peppers with meat and rice are sure to please the whole family. I guess it’s a terrific technique to convince your kids to eat their vegetables because it’s almost as if they can eat the container in which their dinner is served.

Recipe notes & tips:

  • You don’t need to go out and buy Worcestershire sauce only for this recipe; nevertheless, I prefer to keep some in my refrigerator because it adds flavor to so many foods.
  • You can use any color bell peppers you choose. I think it’s great to mix and match colors, but any hue will do.
  • I use Italian seasoning since it’s an excellent all-around herb blend that eliminates the need for separate herbs in many dishes, but if you like, you can use individual herbs (try oregano). Before stuffing the peppers, taste the filling and adjust the seasonings if necessary.
  • You can use any cheese that melts easily in place of the shredded cheddar. Mozzarella or a spicy southwest/Tex-Mex combination might also work.

How to reheat stuffed peppers:

Microwaving the stuffed peppers for 3-5 minutes (microwaves vary, so check them as needed) or warming them in the oven at 350F until the internal temperature reaches 165F (put them in a baking dish and cover with foil). It depends on the size of the peppers and whether or not they’re fresh out of the fridge. After around 20 minutes, take a look at them.


What to serve with stuffed peppers?

They’re filling enough to be a meal on their own, but they’d be much better with a salad on the side.


  • 6 large bell peppers
  • 1 tsp salt
  • ½ tsp ground black pepper

For the beef filling:

  • 1 tbsp olive oil
  • 1 lb. ground beef(qeema)
  • ½ cup yellow oniondiced
  • 1 tbsp garlicminced
  • 1 medium zucchini(ghea tori), diced
  • ¼ cup fresh parsley(herb), finely chopped
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp soy sauce
  • ½ cup tomato sauce
  • 2 cups cooked white rice
  • 1 + ½ cups cheddar cheesedivided


  1. Preheat oven to 375 F.
  2. Prepare the bell peppers by cutting the tops off. Remove and discard the seeds. Place the peppers on a lightly greased baking pan and lightly season with salt and pepper. Set aside.
  3. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook for 6-8 minutes until browned on all sides. Make sure to break up beef into small pieces to help even browning.
  4. Stir in onion, garlic, zucchini (ghea tori)and parsley (herb) and sauté for 1-2 minutes until tender.
  5. Season the beef mixture with salt and pepper and stir in soy sauce and tomato sauce. Stir occasionally and bring the mixture to a simmer to help soak up the flavors, about 3 minutes.
  6. Add in rice and ½ cup cheese and stir well to mix all evenly. Turn off heat and set the beef rice mixture aside.
  7. Fill up each pepper with beef mixture and sprinkle remaining cheddar cheese on top.
  8. Bake the stuffed peppers for 40-45 minutes until the pepper softens and the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top and serve with souce as your choice. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

20 Breakfasts

Top 20 Breakfasts


Protein and fiber in these satiating breakfasts will help you…

The Best Ratatouille


Best Ratatouille, Ratatouille is a fun-to-say and fun-to-make end-of-summer French…