Baked Stuffed Peppers with Ground Beef and Rice

Easy Stuffed Peppers are a weeknight favorite—colorful bell peppers filled with a savory mixture of ground beef, rice, corn and beans, seasoned with tomato sauce and classic spices, then finished with melted cheese. This simple, versatile dish is ideal for busy evenings, meal prep, and freezing for later.

Our Go-To Easy Stuffed Peppers

Ingredients for Stuffed Peppers

This recipe uses straightforward ingredients and offers easy substitutions when needed. Use what you have on hand and adjust spices to taste.

• 6 large bell peppers: any color; a mix of colors looks great on the plate.
• 1/2 cup uncooked long-grain white rice: cook while the peppers soften. Swap with brown rice, jasmine, basmati, or quinoa as desired.
• 1 lb ground beef: ground turkey, chicken, or a plant-based ground alternative work well.
• 1 cup corn: fresh cut from the cob or frozen corn thawed.
• 1/4 medium white (or yellow) onion: finely chopped.
• 1 (15 oz) can pinto beans: drained and rinsed. Black beans, cannellini, or chickpeas are good substitutes.
• 1 (15 oz) can tomato sauce.
• Seasonings: 1/2 tsp paprika, 1/2 tsp ground black pepper, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1.25 tsp salt (divided).
• 2 tablespoons avocado or olive oil, divided.
• 1/2 cup shredded Monterey Jack or Mexican blend cheese for topping.

How to Make Stuffed Peppers

For clarity, the full ingredient list and step-by-step instructions are included below.

Step 1 — Partially cook the bell peppers

Preheat the oven to 350ºF. Stand the hollowed peppers upright in a 9×9-inch baking dish or a similarly sized dish so they won’t tip. Drizzle with 1 tablespoon oil and season with 1/4 teaspoon salt. Bake 10–15 minutes until peppers begin to soften but remain firm. If you prefer softer, more tender peppers, bake 20 minutes.

Step 2 — Prepare the rice

Rinse the rice under cold water, then combine with 1 cup water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer 20–25 minutes or until tender. For this recipe, slightly undercooking the rice by a minute or two is fine since it will finish cooking in the oven with the filling.

Step 3 — Cook the ground beef

Heat a large skillet over medium-high heat. Add the ground beef and 1/2 teaspoon salt, breaking it into small pieces. Cook until nearly done but still slightly pink (about 4–5 minutes). Remove the beef with a slotted spoon and leave the drippings in the skillet.

Step 4 — Sauté onion, corn and beans

Add the remaining tablespoon of oil to the skillet. Sauté the chopped onion for about 1 minute, then add the corn. Cook the corn 5–7 minutes until it browns and caramelizes. Stir in the drained beans and cook for another minute to heat through.

Step 5 — Mix the filling

Stir the tomato sauce, paprika, black pepper, oregano, and cumin into the skillet with the corn and beans. Return the cooked beef and add the cooked rice, mixing until everything is evenly combined.

Step 6 — Assemble and bake

Spoon about 1/2 to 3/4 cup of filling into each bell pepper. Top each pepper with roughly 2 tablespoons of shredded cheese. Bake at 350ºF for 15–20 minutes, until the cheese melts and begins to brown.

Step 7 — Serve

Remove from the oven and garnish with fresh herbs if desired (cilantro or parsley work well). Serve warm.

Stuffed Peppers — Frequently Asked Questions

Storage

Refrigerate leftover stuffed peppers in an airtight container for up to 5 days. Reheat in a preheated 350ºF oven until heated through.

Freezer Instructions

After baking, cool the peppers completely and place them in a freezer-safe, airtight container. Freeze up to 3 months. To reheat, thaw in the refrigerator overnight if possible, then bake covered at 350ºF for 20–30 minutes until warmed through. If reheating from frozen, add more time and ensure the center reaches a safe temperature.

Reheating tip: Cover the dish with foil while reheating to keep moisture in, then remove the foil at the end to brown the cheese if desired.