Cheesy Ground Beef Stuffed Peppers Recipe

If you’re looking for a cozy, comforting dinner that’s bursting with flavor, let me introduce you to this Cheesy Ground Beef Stuffed Peppers Recipe. It’s one of those dishes that feels like a warm hug on a plate—filled with juicy, seasoned ground beef, tender bell peppers, and ooey-gooey cheese. Trust me, once you make these, they’ll quickly become a family favorite that you’ll find yourself craving again and again.

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Ingredients You’ll Need

This Cheesy Ground Beef Stuffed Peppers Recipe brings together simple ingredients that complement each other perfectly. Each component works to create layers of flavor and texture—juicy beef, sweet and mild bell peppers, hearty rice, and melty cheese for the perfect finish.

• Bell Peppers: Pick any colors you like; I love a mix of red and yellow for sweetness and visual appeal.
• Olive Oil: Use good quality extra virgin olive oil to sauté for the best aroma and taste.
• Ground Beef: I use 80/20 for juiciness, but leaner options work great too depending on your preference.
• Onion: Adds that foundational savory base; yellow or white onion works well here.
• Jalapeno Pepper (optional): This gives a nice gentle heat, but you can skip it if you’re not a fan of spice.
• Garlic: Fresh cloves make a huge difference; I always use at least four because garlic is the soul of this dish.
• Fire-Roasted Tomatoes: I love the smoky depth these add, but plain diced tomatoes or tomato sauce can work too.
• Shredded Cheese: Cheddar, mozzarella, or a blend are great, but pepper jack is my secret weapon for an extra kick.
• Paprika: Adds warmth and color—a little goes a long way.
• Dried Oregano and Basil: Classic Italian flavors that really bring the filling to life.
• Salt and Pepper: Essential for seasoning; always adjust to your taste.
• Cooked Rice: White, brown, or wild rice all work well—use what you have on hand.

Variations

One of the things I really enjoy about this Cheesy Ground Beef Stuffed Peppers Recipe is how easy it is to tailor it to your taste or dietary preferences. Play around with different fillings or toppings—you’ll find it’s a great base for creativity.

• Switch the Meat: I’ve swapped ground turkey or pork in when I wanted something lighter or just different, and it turned out amazing every time.
• Go Vegetarian: Replace the meat with cooked lentils, mushrooms, or crumbled tofu for a satisfying meatless option.
• Add Veggies: Sometimes I toss in chopped zucchini or carrots along with the onion for added texture and nutrition.
• Cheese Variations: I love trying feta or goat cheese for a tangy twist, or a smoky gouda if I’m feeling fancy.

How to Make Cheesy Ground Beef Stuffed Peppers Recipe

Step 1: Prep the Peppers Just Right

Start by washing your bell peppers, then carefully cut off the tops and scoop out the seeds and membranes. A little trick I learned is to slice a tiny bit off the bottom so the peppers stand upright without falling over in the baking dish—just don’t cut too much or the filling will leak out! For a nice soft texture, blanch the peppers in boiling water for about 5 minutes before baking. This step makes them tender but still sturdy enough to hold all that delicious filling.

Step 2: Sauté Your Aromatics and Ground Beef

Heat olive oil in a large skillet over medium heat, then add chopped onion, the reserved tops of your bell peppers, and jalapeno if you’re using it. Cook gently for about 5 minutes until everything softens nicely. Toss in the minced garlic and cook for just a minute until fragrant—don’t let it burn! Then add the ground beef, breaking it apart with a spatula. Cook until it’s browned all over, which usually takes 5-6 minutes. I love that moment when the kitchen fills with the aroma of cooking beef and garlic—it’s like a promise of the delicious meal to come.

Step 3: Build the Flavor-Packed Filling

Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Give everything a good mix, then add the cooked rice. At this point, remove the pan from heat and fold in half of your shredded cheese. Mixing it now helps the cheese melt evenly throughout the filling, creating a creamy texture you’ll love in every bite.

Step 4: Stuff, Top, and Roast to Perfection

Fill each softened pepper generously with the beef and rice mixture, then sprinkle the remaining cheese on top. Pop them into the oven at 425°F (220°C) for about 15-20 minutes, until the cheese is bubbly and golden and the peppers are tender to your liking. I always watch closely during the last few minutes to make sure the cheese doesn’t burn—it’s a fine line between perfectly browned and too crispy!

How to Serve Cheesy Ground Beef Stuffed Peppers Recipe

Garnishes

I love garnishing mine with freshly chopped parsley for a pop of color and freshness. A sprinkle of red pepper flakes adds a little heat for those who like some kick. Sometimes I drizzle a tiny bit of sour cream on top to balance the spices, which is always a hit with my family.

Side Dishes

This recipe is quite satisfying on its own, but if you want to round it out, I often serve it with a simple green salad dressed in lemon vinaigrette or some roasted vegetables. Garlic bread or crusty rolls also pair beautifully—perfect for mopping up any extra juices.

Creative Ways to Present

For a fun dinner party, I’ve arranged these peppers on a large platter, topping them with dollops of guacamole or salsa for a southwestern twist. Another time, I layered the filling in a casserole dish, topped with peppers, and baked it as a deconstructed stuffed pepper bake—super easy for feeding a crowd!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge where they stay fresh for about 3-4 days. I recommend placing them in a single layer if you can, to avoid the cheese sticking together.

Freezing

This recipe freezes beautifully! After baking and cooling, wrap each pepper tightly in plastic wrap and place in a freezer-safe bag or container. They keep well for up to 3 months. When I’m in a rush, these frozen peppers are lifesavers for a quick, satisfying meal.

Reheating

To reheat, I usually pop them in the oven at 350°F (175°C) for around 15-20 minutes until warmed through and the cheese gets melty again. Microwaving works too if you’re short on time, but the oven really brings back that freshly baked texture.

FAQs

Final Thoughts

This Cheesy Ground Beef Stuffed Peppers Recipe is more than just a meal to me—it’s a reminder of family dinners, simple joys, and how great food brings people together. Whether you’re cooking for yourself or a crowd, I hope this recipe gives you that same cozy feeling and a little culinary confidence. Give it a try and see how these peppers quickly become a beloved staple in your kitchen!

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