These Cheesy Stuffed Peppers are a crowd favorite and family approved! Tender peppers stuffed with ground beef, rice, cheese, and more! Quick, easy, and of course, delicious.
Oooooey. Gooooey. Cheesy stuffed peppers.
I grew up eating stuffed peppers that were filled with Rice-A-Roni, and although I love that recipe, I’m taking it up a notch today by making my own filling.
Ingredients for stuffed bell peppers:
- Green bell peppers – red or yellow would also be fine
- Lean ground beef – ground turkey or chicken would be a great substitute
- Spices: basil, salt, and pepper
- White rice – I wouldn’t try using another grain, because you might need to adjust the liquid
- Diced tomatoes
- Worcestershire sauce
- Beef broth – you could also use chicken broth
- Cheddar cheese – any type of cheese would be fine!
- Condensed tomato soup – you could try using tomato sauce/purée if you prefer, but I can’t guarantee the results
As you can see, this recipe is simple, delicious, and most importantly, it’s extra cheesy. 😉
These cheesy stuffed peppers make a perfect warm, cozy meal, that will make your life a better place… if you’re into that kinda thing 😉
I love making these stuffed peppers for dinner, because not only are they quick and easy, but they’ve got all your bases covered . . . veggies – check, lean meat – check, carbs – check, cheesy deliciousness – check!
How to make the best stuffed peppers:
- Cook beef, onions, garlic, and spices in a large saute pan until the beef is no longer pink.
- Stir in rice, tomatoes, worcestershire sauce, and broth.
- Bring everything to a simmer, cover, and cook until the rice is tender.
- Stir in cheese and tomato soup, then spoon the mixture into halved bell peppers.
- Bake until the peppers are tender.
- Serve and enjoy!
How long to cook stuffed peppers?
Bake stuffed peppers in the oven at 400 degrees F for 20-40 minutes, or until the peppers are cooked to your liking.
Do you need to pre-cook peppers for stuffed bell peppers?
You do not need to pre-cook the peppers. They actually get too soggy if you do pre-cook them.
Can i make stuffed pepper ahead of time?
Absolutely! I’d personally just make the filling ahead of time (a day or two should be fine) and then stuff and bake when you’re ready!
Do you have to cook meat before stuffing peppers?
Yes, you need to cook the beef before baking the peppers in the oven.
Can you freeze stuffed peppers?
I think so! While I haven’t tried this, I think you could make the filling, stuff the peppers, then cover and freeze. Thaw in the fridge overnight, then bake according to the directions!
What sides go with stuffed peppers?
What would YOU serve with these peppers?
More stuffed pepper recipes:
- Mexican Stuffed Peppers (Fool Proof Living)
- Italian Stuffed Peppers (Well Plated)
- Vegetarian Stuffed Peppers with Cauliflower Rice (She Likes Food)
You’ve seen how easy and versatile these are, but . . . how do they tastes, you ask?
First, you’ll cut the pepper in half and watch the steamy, hot mixture pour out of the pepper, then you’ll take that first bite and get a slight crunch of the sweet green bell pepper, followed by a salty, cheesy, meaty, ricey, tomatoey explosion in your mouth
. . .
. . . gimme.
Cheesy Stuffed Peppers
Equipment for this recipe
- 6 whole green bell peppers sliced in half (see video for visuals)
- 1 pound lean ground beef
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 3/4 cup uncooked long grain white rice NOT instant rice
- 1 (14.5 oz) can diced tomatoes undrained
- 1 tablespoon Worcestershire sauce
- 3/4 cup beef broth
- 1 cup shredded cheddar cheese plus extra for topping
- 1 (10.75 oz) can condensed tomato soup
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place halved peppers (hollow side up) onto prepared sheet.
- Drizzle with a little olive oil and season with salt and pepper. Set aside.
- Heat a large non stick skillet over medium heat.
- Once hot, add in beef, onions, garlic, basil, salt, and pepper. Cook, breaking up the meat as you go, until the beef is no longer pink. Drain fat, if any.
- Stir in rice, tomatoes, worcestershire sauce, and beef broth.
- Bring to a simmer, lower heat to keep at a simmer, then cover and simmer for 15 minutes, or until rice is tender.
- Add in cheese and tomato soup and stir until cheese is melted.
- Taste and re-season, if necessary.
- Spoon beef mixture into each pepper and top with more cheese, then cover baking dish with foil (sprayed with cooking spray to prevent cheese sticking).
- Bake in preheated oven for 20-40 minutes, or until peppers are almost tender.
- Uncover and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.