Dinner

Stuffed Bell Peppers with Ground Beef, Rice, and Pepper Jack Cheese Recipe

ByHarry Bern October 25, 2025October 25, 2025

Introduction

Stuffed bell peppers are a comforting and colorful meal featuring tender peppers filled with a savory mix of ground beef, rice, and vegetables. This easy recipe combines flavors and textures that come together perfectly in a cheesy baked dish everyone will love.

Six stuffed bell peppers sit closely in a white rectangular baking dish on a white marbled surface. Each pepper acts as a bowl holding layers of cooked rice mixed with ground meat, corn, and diced red peppers. On top of the filling is a layer of melted cheese that is golden and slightly browned in spots, sprinkled with finely chopped green herbs. The peppers show a range of colors with two green, two yellow, and two red peppers arranged evenly in the dish. The textures vary from the smooth, shiny pepper outer layers to the soft, mixed filling and gooey melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup long grain white rice
1 cup water
6 medium bell peppers (any color)
1 pound ground beef
1 medium white onion (diced)
3 teaspoons minced garlic
1 (15 ounce) can diced tomatoes (drained)
1 cup frozen corn
1 tablespoon Worcestershire sauce
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded pepper jack cheese (divided)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Lightly grease a 9×13-inch baking pan.
Step 2: In a small saucepan, combine the rice and water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes.
Step 3: While the rice cooks, trim the tops off the bell peppers and remove seeds and membranes. Place peppers upright in the prepared pan. Bake for 10-15 minutes to soften slightly.
Step 4: In a large skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onions soften, about 5 minutes. Drain excess fat or liquid. Add minced garlic and cook for 1 more minute.
Step 5: Remove skillet from heat. Stir in drained diced tomatoes, cooked rice, frozen corn, Worcestershire sauce, salt, pepper, and 1 cup of shredded pepper jack cheese until combined.
Step 6: Take the bell peppers out of the oven and fill each with the beef and rice mixture. Sprinkle the remaining 1/2 cup of cheese evenly over the tops.
Step 7: Bake uncovered for 30 minutes in the preheated oven, until the cheese is melted, bubbly, and lightly browned.

Tips & Variations

Try using ground turkey or chicken instead of beef for a leaner filling.
Swap pepper jack cheese for mozzarella or cheddar if preferred.
Add chopped fresh herbs like parsley or cilantro to brighten the filling.
Include black beans or cooked quinoa for extra protein and fiber.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F (176°C) for 15-20 minutes or microwave until heated through.

How to Serve

The image shows stuffed bell peppers in yellow, green, and red colors, filled with layers of cooked rice, ground meat, corn, and diced red peppers. The filling is topped with melted, golden-brown cheese and sprinkled with fresh green herbs. One yellow pepper is cut in half on a dark plate, showing the mix of ingredients inside with a soft, moist texture. A woman's hand is holding a fork and knife cutting into the stuffed yellow pepper. More whole stuffed peppers are visible in a white dish in the background, all sitting on a white marbled surface. The scene is bright and appetizing with warm colors and detailed textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed bell peppers ahead of time?

Yes, you can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze stuffed bell peppers?

Absolutely. Cool the cooked stuffed peppers completely, then freeze them in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.