Easy ground beef stuffed peppers are the ultimate savory beef dinner for weeknights and a wonderful comfort food at day’s end.
This budget-friendly recipe comes together with just 7 simple pantry ingredients and minimal prep effort.
It’s a hearty dish and a fantastic way to use up leftover rice!
It’s an absolutely perfect dish for a busy person!
Ground beef stuffed peppers make a terrific weeknight dinner, but they are also great as an appetizer!
And they’re simple to make! Just mix, stuff the peppers, and pop into the oven. So, no need to buy at the deli!
Make ahead and warm up at work or school instead of eating out and save your lunch money!
Or prepare ahead and cook when you get home!
Only 7 ingredients (and a little oil for frying) and you have yourself a delicious and healthy meal!
And this dish has nutritional value!
Like the beef.
And here’s a little info about bell peppers!
Bell peppers come in different colors, such as green, red, orange, yellow (the most common)…and, believe it or not, white, brown, striped, and purple.
Peppers are commonly used in foods and salads as side dishes, toppings, or—if you are like my son—a snack.
Peppers are native to Mexico, Central America, and South America. Spanish explorers brought pepper seeds back to Spain with them in 1943. From Spain, peppers spread from there to Europe and Asia.
Red peppers are actually ripened green peppers, and because they do so gradually, you may see peppers that are both green and red at the same time. Red peppers sweeter in flavor than the green ones, which are more acidic and a little bitter. Red peppers can be used in the production of paprika.
“Permagreen” doesn’t turn red but rather stays green even after it ripens.
Orange and yellow peppers are their own varieties and have a gentle, sweet taste.
Bell peppers contain almost no protein at all and are almost entirely made of water, with a small percentage of carbohydrates. They are rich in vitamins C, B6, K, A, and E as well as some minerals and antioxidants. The different colored peppers contain different vitamins and nutrients, and they are all very low in fat.
Bell peppers generally have a long life, especially if kept in refrigeration.
Frequently Asked Questions (FAQs) for Easy Ground Beef Stuffed Peppers
1. Is this ground beef stuffed peppers recipe gluten-free?
While the primary ingredients are naturally gluten-free, if you ensure that the soy sauce you use is certified gluten-free or replace it with a different sauce, such as tamari, you can make this recipe safe for those with dietary restrictions.
2. Can I make these stuffed peppers ahead of time?
Yes. You can assemble the peppers and keep them in the refrigerator for up to a day or so before baking. If baking from cold, you may need to add 5–10 minutes to the total cooking time.
3. What is the purpose of using two onions in this recipe?
One onion is used to provide a flavorful base for the ground beef mixture, while the second onion is optional—and can be sliced and placed on top of the stuffed pepper before cooking.
4. How do I prevent the peppers from becoming too mushy?
To keep the peppers slightly firm with a nice bite, ensure they are not overcooked or over-baked. If you prefer crisp-tender peppers, you can skip the pre-cook stage and bake them slightly longer at a lower temperature.
5. Can I change the quantities of the ingredients?
Yes, you can change anything you want to. Have more rice with less meat, have more meat with less rice, or use more onion. Whatever you like.
6. Can I make this ahead and freeze it before cooking? Yes. Assemble the stuffed peppers in a freezer-safe dish, cover them tightly, and freeze for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and add 10–15 minutes to the baking time to ensure they are heated through.
7. Can I freeze leftovers of this dish?
Can I freeze leftover stuffed peppers? Yes, you can freeze ground beef stuffed peppers in an airtight, freezer-safe container or tightly wrapped in heavy-duty foil for up to 3 months. For best results, freeze them individually once fully cooled.
To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through. Note that the bell peppers will be softer than when freshly baked, but they hold their shape well due to the hearty beef filling.
Some cooking terms
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (garnish), or even something like nuts or chocolate chips in baking.
What does it mean to sauté?
Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What is dicing?
Cutting into small cubes.
What does it mean to chop?
To cut into small (bite-size) pieces.
What is needed to make ground beef stuffed peppers?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last minute!
bell peppers, any color
ground beef
medium onions
cooked rice
granulated garlic
cup tomato paste
soy sauce
cooking oil
Prefer vegetarian or vegan stuffed peppers?
Try Easy Vegetarian Stuffed Peppers!
Like ground beef dishes?
Try: Stuffed Cabbage or Shepherd’s Pie!
Easy Ground Beef Stuffed Peppers
A budget-friendly weeknight beef dinner of bell peppers stuffed with a delicious, savory ground beef filling.
Ingredients
- 4 bell peppers, any color, cleaned
- 2 medium-large onions (one will be optional)*
- 1 1/4 lb ground beef
- 1 cup cooked rice
- 1 teaspoon granulated garlic
- 1/4 cup tomato paste
- soy sauce
- oil for frying
Instructions
- Slice off top of peppers, just enough to level off base*
- Place the peppers upside down in a pan with a little water at the bottom and bake on 350° for around 10-15 minutes, just to soften up a little.
- While the peppers are in the oven, dice an onion and also the good part of the pepper from the top that you cut off (unless you want to put the pepper tops back on before cooking)* and lightly sauté on medium heat.
- Add the beef, rice, tomato paste, and a splash of soy sauce (or to taste) to the pan.
- Cook on medium heat, mixing occasionally, until everything is mixed well and the meat has cooked through.
- Remove peppers from the oven and fill them equally with the meat mixture from the pan.
- Then, either slice the second onion and put a slice on top of each of the peppers or put the top of the peppers back on (this whole step is optional).
- Bake at 350° for approximately 1/2 hour or until the peppers are soft or slightly brown (or the onion, if you placed one on top, has slightly browned).
Notes
* The sliced onion goes on top of the filling, but you can also leave it off and just put the pepper top back on. Or you can leave the top of the stuffed pepper with nothing on it. Alternately, you can slice a tomato and put that on top.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 31gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 146mgSodium: 378mgCarbohydrates: 27gFiber: 3gSugar: 7gProtein: 47g