Quick Ground Beef Stuffed Bell Peppers

A Pepper’s Perfect Job

Bell peppers are like little bowls. Mother Nature made them that way. I love how they hold a tasty filling so well. It feels like they were meant for this very job.

Roasting them first is my secret. It makes the peppers sweet and soft. Doesn’t that smell amazing? This step makes the whole dish feel special.

The Sizzle in the Pan

While the peppers roast, the magic starts in your skillet. Onion and garlic sizzle in oil. That sound means good food is coming. It is my favorite kitchen sound.

Then you add the beef and cumin. The smell fills your whole house. It reminds me of my own grandma’s kitchen. Cooking for people is a way to show love. That is why this matters.

A Filling Story

My grandson used to pick the tomatoes out of his food. One day, I chopped them very small for this recipe. He ate everything and asked for more. I still laugh at that.

Mixing the tomatoes and rice with the beef makes the filling. It all comes together in one pan. What is one food you did not like as a kid, but love now?

The Cheesy Finish

Now, you pack that filling into the pepper bowls. Do not be shy. Fill them right up to the top. Then, you cover everything with cheese.

The cheese gets all bubbly and golden in the oven. Fun fact: The bell pepper is not a spicy pepper at all. It is the only one in its family that is sweet! Which color bell pepper do you like best? I am a red pepper fan myself.

Why We Cook Like This

This recipe is more than just dinner. You get a whole meal in one neat package. It feels complete. That is a good feeling.

Sharing a homemade meal brings people together. It is a simple joy. That is why this matters. Do you have a favorite meal to share with your family?

Ingredients:

Ingredient	Amount	Notes
Bell peppers	4 large	Sliced in half lengthwise, seeds and stems removed
Olive oil	2 tablespoons	Divided
Onion	1 medium	Diced
Garlic	3 cloves	Minced
Ground beef	1 pound
Salt	1 1/2 teaspoons	Divided
Ground cumin	1/2 teaspoon
Canned diced tomatoes	14.5 ounce can
Cooked rice or quinoa	1 cup
Sharp cheddar cheese	1 cup	Shredded

My Cozy Stuffed Pepper Supper

I have always loved a good stuffed pepper. It feels like a warm hug from the inside. My grandkids gobble these up, even little Leo who is so picky. The best part is how simple they are to put together. You just need one trusty baking sheet and a big skillet. Let’s make some magic, shall we?

Ingredients

• 4 large bell peppers (assorted colors)
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 teaspoon cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 cup cooked rice
• 1 cup shredded cheddar cheese

Instructions

Step 1: First, let’s get our peppers ready. Slice four big bell peppers right down the middle. Scoop out all those white seeds and stems. I like to use different colors for a rainbow on the pan. Drizzle them with half of your olive oil and a good pinch of salt. Now they go into a 375°F oven for about 25 minutes. You want them to get a little soft and friendly.

Step 2: While those are roasting, let’s make the filling. Heat the rest of your oil in a big skillet. Toss in your diced onion and minced garlic. Oh, that sizzle is my favorite sound. Cook them until they smell amazing and look soft. This is the flavor start of everything good.

Step 3: Next, add your one pound of ground beef to the pan. Break it up with your spoon as it cooks. Sprinkle in the rest of your salt and that half teaspoon of cumin. (A hard-learned tip: Don’t skip the cumin! It gives it a cozy, warm taste that is just perfect.) Cook until the beef is all brown and happy.

Step 4: Now for the fun part! Stir in that can of diced tomatoes and your cup of cooked rice. I use leftover rice from last night’s dinner. Mix it all together until it looks like a wonderful, messy filling. Your kitchen should smell incredible by now. What’s your favorite kitchen smell? Share below!

Step 5: Your peppers should be tender now. Pull that tray out of the oven. Carefully fill each pepper half with the meat mixture. Pack it in there nicely. Then, the best part—cover each one with a handful of shredded cheddar cheese. I still laugh at how my grandson Sam calls it “the orange blanket.”

Step 6: Pop the tray back into the oven for 15 more minutes. You are just waiting for that cheese to get all melted and bubbly. When you see those golden spots, they are done. Let them cool for a minute before serving. They are very hot, but oh so good.

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings (2 halves per person)
Category: Dinner

Let’s Shake It Up!

The great thing about this recipe is you can change it. Make it your own family favorite. Here are a few fun twists I like to try sometimes. They are all so delicious in their own way.

Mexican Fiesta: Use black beans instead of beef. Add a sprinkle of chili powder. Top with pepper jack cheese for a little kick.

Italian Night: Swap the cumin for some dried oregano and basil. Use cooked ground Italian sausage instead of plain beef. Top with mozzarella cheese.

Harvest Style: Perfect for fall! Use ground turkey and mix in some finely chopped apples. A little sage makes it taste like Thanksgiving.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, what to have with your beautiful stuffed peppers? I think a simple green salad is just the thing. The crisp lettuce is a nice change from the warm, soft pepper. A slice of crusty bread for dipping is never a bad idea either. It soaks up any tasty bits left on the plate.

For a drink, a tall glass of iced tea with lemon is my go-to. It is so refreshing. If you are having a special night, a light red wine like a Pinot Noir pairs wonderfully. It sips nicely with the rich beef and cheese. Which would you choose tonight?

Keeping Your Stuffed Peppers Tasty for Later

Let’s talk about keeping these peppers for another day. They store beautifully in the fridge for up to four days. Just let them cool completely first. Then pop them in a sealed container.

You can also freeze them for a future busy night. I wrap each pepper half tightly in foil. Then I place them all in a freezer bag. This stops them from getting freezer burn.

When you are ready to eat, reheat them from frozen. Just bake them at 375°F until warm. I once reheated one in the microwave. It got a bit soggy, so the oven is best.

Batch cooking like this saves you time and money. It means a good meal is always close by. It is a little gift to your future, busy self. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Stuffed Pepper Problems

Sometimes our cooking does not go as planned. Do not worry. I have some simple fixes for you. First, if your peppers are too crunchy, they did not roast long enough. Just pop them back in the oven for a few more minutes.

If your filling seems a little dry, add a splash of water. You can also add a spoonful of tomato sauce. I remember when my grandson said the beef was too plain. Now I always make sure to season it well with the cumin and salt.

Getting the seasoning right makes the whole dish sing. It turns simple ingredients into a special meal. And fixing a small problem builds your cooking confidence. You learn that mistakes are just lessons. Which of these problems have you run into before?

Your Stuffed Pepper Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is. Just check your canned tomato label to be sure.

Q: Can I make these ahead of time? A: Absolutely. Assemble them the night before. Keep them covered in your fridge.

Q: What can I use instead of beef? A: Ground turkey or lentils work wonderfully. It is a great way to mix things up.

Q: Can I double the recipe? A: You sure can. Just use two baking trays. You will have plenty for later.

Q: Any fun extra tips? A: Try different colored peppers for a rainbow effect. Fun fact: Red and yellow peppers are just ripe green peppers! Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making these stuffed peppers. They are a cozy, happy meal. Cooking for others is a way to show you care.

I would be so thrilled to see your creation. It makes my day to see your kitchen successes. Please share a picture with all of us.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful peppers. Happy cooking!

—Olivia Hartwell.