Beef and Tomato Stuffed Peppers
Okay, picture this: juicy, vibrant red bell peppers standing tall, stuffed to the brim with a savory mix of ground beef, tangy tomatoes, and just the right amount of herbs. I can hardly wait to tell you about this recipe because it’s one of those comforting meals that feels like a big hug from your oven. The smell of bubbling beef and tomatoes as it bakes? Absolute home-kitchen magic. Plus, it’s a total crowd-pleaser whether you’re cooking for family or just craving a hearty weeknight dinner that’s both colorful and satisfying. Trust me, once you make these stuffed peppers, you’ll want to whip them up again and again!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
- 1 lb ground beef (85% lean works great)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup cooked rice (white or brown)
- 1/2 cup shredded cheddar or mozzarella cheese, plus extra for topping
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Optional: fresh parsley or basil, chopped for garnish
How I Make It
Step 1:
Start by preheating your oven to 375°F. While it warms up, take those colorful bell peppers and carefully slice off their tops, scoop out the seeds and membranes, then set them upright in a baking dish. You want them standing tall like little colorful boats ready to be filled!
Step 2:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 4 minutes. Toss in the minced garlic and cook for another minute until fragrant – trust me, your kitchen is going to smell amazing right now.
Step 3:
Add the ground beef to the skillet, breaking it up with a spoon. Cook until it’s nicely browned and no longer pink. Drain any excess fat, then stir in the tomato paste, diced tomatoes, oregano, salt, and pepper. Let the mixture simmer for about 5 minutes until the flavors meld together beautifully.
Step 4:
Remove the skillet from heat and stir in the cooked rice and shredded cheese. This helps bind everything, and that gooey cheese addition will make the filling so comforting.
Step 5:
Now, stuff each bell pepper generously with the beef and tomato mixture, packing it down lightly but not squishing the peppers. Top each with a sprinkle of extra cheese for that golden bubbly crust you’re aiming for.
Step 6:
Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 10 minutes until the peppers are tender but still hold their shape, and the cheese is perfectly melted and bubbly. Garnish with fresh parsley or basil if you like!
Variations & Tips
- Try swapping the ground beef for ground turkey or chicken for a leaner option.
- For a kick, add a pinch of red pepper flakes or a dash of smoked paprika to the filling.
- Use quinoa or cauliflower rice in place of white rice for a healthier twist.
- Mix in some finely chopped mushrooms or spinach for extra veggies.
- If peppers seem too tough, roast them for 10 minutes before stuffing to soften.
- Leftover filling makes a great topping for baked potatoes or as a quick taco filling.
How I Like to Serve It
I love pairing these stuffed peppers with a crisp green salad tossed in balsamic vinaigrette for a light balance. They also shine as a cozy dinner alongside creamy mashed potatoes or a buttery garlic bread. Perfect for casual dinners or when you want something that feels homemade but slightly fancy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven or microwave.
- If you’re prepping ahead, assemble peppers in the dish and refrigerate covered — bake just before serving.
Closing: This recipe always works because it’s simple, flavorful, and feels like a comforting homemade hug in every bite.
