Savory and delightfully easy-to-make stuffed green peppers are a great healthy option for lunch or dinner! Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden!
Stuffed green bell peppers are cheesy, savory, and absolutely delicious!
Who doesn’t love stuffed bell peppers? It’s a hearty, delicious dinner that was one of my favorites growing up!
My filling has seasoned ground beef, tender rice, tomatoes, and lots of cheddar cheese. I stuff softened bell peppers with the filling and cover with easy tomato soup, then bake the peppers to perfection!
The result is packed full of flavor and so pretty to look at!
I always love to get kiddos in the kitchen to help cook and these easy stuffed bell peppers are the perfect way to let little ones help. Stuffing the bell peppers or pouring the sauce over top are easy things kids will love to do!
❤️ Why This Recipe Works!
So cheesy! I mix the filling with a ton of tasty cheddar cheese, which tastes amazing when melted with the ground beef and rice filling.
A family favorite! Stuffed bell peppers are one of my favorites from childhood – it’s a comforting meal that’s always a winner with kids and adults alike!
So easy! This recipe is fuss-free! You’ll be able to whip these delightful stuffed peppers up in no time.
To make stuffed green peppers, you only need a handful of common ingredients! I usually use low-sodium tomato soup because the peppers will be salted, and you can season the dish to taste!
- 6 Green Bell Peppers – You want to pick large, firm bell peppers for this recipe. I like the ones that have 4 bumps on the bottom because they stand up on their own more easily.
- Seasoning – We’ll use salt & pepper according to taste along with ¼ teaspoon of garlic powder. You also want an additional ¼ teaspoon of salt for seasoning the boiled green peppers.
- 1 pound Ground Beef – For this recipe, you can use basic ground beef, ground chuck, or ground sirloin. Personally, I enjoy lean ground sirloin for this dish!
- ⅓ cup Onion – The onion should be chopped for this recipe. You can use white, yellow, or even red onion depending on your preference!
- 14 ½ ounces Canned Diced Tomatoes – This is one large can of diced tomatoes. Don’t drain the tomatoes – we need the liquid to help cook the rice!
- ½ cup Long Grain White Rice – The rice should be uncooked. I like to rinse my rice to remove excess starch (*See Tips & Recipe Notes).
- ½ cup Water – You need water for cooking the rice, plus we’ll use more for mixing with the canned tomato soup!
- 1 teaspoon Worcestershire Sauce – Worcestershire sauce adds that distinct savory, tangy flavor to the stuffed peppers – don’t skip it!
- 1 cup Cheddar Cheese – Every stuffed pepper needs some melty cheese! Make sure you shred the cheddar cheese, so it blends with the other ingredients well.
- 21 ½ ounces Tomato Soup – This is equivalent to 2 standard 10.75-ounce cans of condensed tomato soup.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
For this recipe, you won’t need any crazy kitchen tools or gadgets. The best part is you can make this dish ahead of time so it’s ready whenever you want it!
- Prep Bell Peppers. To start, bring a large pot of salted water to a boil over high heat. Next, cut the tops off the bell peppers and remove the seeds, then drop the peppers in the boiling water and cook for 5 minutes. Remove the peppers carefully, using tongs. Then, salt the insides of the peppers with ¼ teaspoon of salt, or to taste. Set aside for later.
- Sauté Ground Beef – In a skillet over medium-high heat, brown 1 pound of ground beef with ⅓ cup of chopped onions. Sauté for about 5 to 6 minutes, then drain off the excess fat. Next, season the ground beef with ¼ teaspoon of garlic powder and salt & pepper to taste.
- Add Tomatoes & Rice. To the browned beef, add 14 ½ ounces of diced tomatoes, ½ cup long-grain white rice, ½ cup of water, and 1 teaspoon of Worcestershire sauce. Stir to combine, then cover the mixture and allow to simmer for 15 minutes, or until the rice is cooked. Remove the beef and rice mixture from heat, then stir in 1 cup of cheddar cheese.
Assemble & Bake
- Stuff Peppers. Next, preheat your oven to 350°F (175°C). Using a spoon, scoop equal amounts of the ground beef and rice mixture into each bell pepper. Then, place the stuffed bell peppers on a baking dish with the open side up.
- Make Sauce. After stuffing the peppers, combine 21 ½ ounces of condensed tomato soup with a small amount of water. You want about ½ cup of water, or just enough to make it into a gravy consistency. Then, pour the sauce evenly over each of the peppers.
- Bake Stuffed Bell Peppers. Cover the bell peppers with a sheet of aluminum foil and place them into the center of your oven’s middle rack. Bake the stuffed bell peppers for 25 to 35 minutes. The peppers should be heated through, and the cheese should be melted and bubbly. Then, remove the bell peppers from the oven and allow them to cool for 2 to 3 minutes before serving. Enjoy!
Easy, savory stuffed green bell peppers are an amazing weeknight dinner! They’re perfect on their own or served with a delicious crusty cheese roll to soak up the sauce. You can also serve with a side salad or roasted green beans for extra nutrition!
💭 Tips & Notes
- Stuffed peppers are fairly healthy as-is, but to make them healthier you can substitute ground turkey or chicken for the ground beef.
- For added flavor, you can use up to double the amount of Worcestershire sauce in the filling.
- I recommend rinsing rice to remove excess starch from the grain! This helps to prevent the rice from becoming mushy. Simply add your rice to a fine-mesh strainer and rinse under cool water until it no longer looks cloudy. Drain well before adding to the beef.
🥡 Storing & Reheating
My savory stuffed green bell peppers are even better the next day! You should place leftover peppers in shallow airtight containers so they can stand up and won’t spill the filling.
Store the peppers for no more than 3 days – after that, they tend to get soggy!
I don’t recommend freezing the stuffed bell peppers, but the filling freezes well! Transfer the cooled filling to an airtight container and freeze for up to 3 months.
Reheating Stuffed Green Peppers
You can easily reheat stuffed green peppers in the microwave! Reheat for two minutes on your microwave’s highest setting or until it’s piping hot.
The microwave is great when you’re in a rush but might result in your peppers being a little soggy. An alternative is to place them in a baking dish and bake in a 350°F (175°C) oven for 15 to 20 minutes, or until fully heated and bubbling!
🍽️ More Easy Dinner Recipes!
- Bisquick Chicken and Dumplings
- Ham Loaf
- Mac and Cheese with Hotdogs
- 4 Ingredient Potato Soup
- Italian Sausage Bake
For this recipe, I prefer green bell peppers! They have a unique flavor and are traditionally used for this kind of stuffed bell pepper with beef and rice.
However, if you prefer the flavor of red, orange, or yellow bell peppers you can use any of these or a mix of peppers for different preferences.
Boiling the bell peppers before stuffing them helps to soften the peppers! This will make them more tender and easier to cut and eat.
If you prefer a crispier, firmer bell pepper, you can skip the boiling step.
📖 Recipe Card
Stuffed Green Peppers
- 6 green bell peppers
- each, salt & pepper (to taste - plus ¼ teaspoon salt for the boiled peppers)
- 1 lb ground beef
- ⅓ cup onion (chopped)
- ¼ teaspoon garlic powder
- 14 ½ oz diced tomatoes
- ½ cup long grain white rice (uncooked)
- ½ cup water (plus more for mixing with the canned tomato soup)
- 1 teaspoon Worcestershire sauce
- 1 cup cheddar cheese (shredded)
- 21 ½ oz tomato soup (2 10.75 ounce cans condensed soup)
- Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
- In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
- Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
- Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
- In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
- Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.
- If you like your peppers crispy, skip the boiling step.
- These stuffed peppers are fairly healthy as-is, but to make them healthier you can substitute ground turkey for ground beef.
- For added flavor, you may increase the amount of Worcestershire sauce (up to doubled).
- The filling will freeze well, but you should not freeze the stuffed peppers or they will become soggy.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!