If you’re craving a comforting and hearty meal that feels like a big warm hug for your taste buds, this Ground Beef Stuffed Peppers with Cheddar Cheese Recipe is exactly what you need. Loaded with savory ground beef, tender bell peppers, and gooey melted cheddar, each bite delivers a beautiful balance of flavors and textures. It’s a simple, satisfying dish that transforms everyday ingredients into a memorable family favorite and is perfect for dinner whether weeknight or special occasion.
Ingredients You’ll Need
Every ingredient here plays a vital role — from the vibrant bell peppers that bring color and freshness, to the seasoned ground beef that forms the delicious heart of the dish. These simple staples combine beautifully to create a dish bursting with flavor and texture you won’t forget.
- Cooked rice: Acts as a fluffy filler that soaks up all the wonderful juices and keeps the filling tender.
- Large bell peppers: Choose any color you love; they serve as edible bowls packed with nutritious sweetness.
- Olive oil: Used for sautéing onions and peppers, adding a silky richness to the mix.
- Chopped onion: Brings subtle sweetness and depth when cooked down with the meat.
- Lean ground beef: The star protein offering a hearty, meaty base seasoned to perfection.
- Minced garlic: Packs in an aromatic punch that elevates every mouthful.
- Crushed tomatoes or tomato sauce: Adds moisture and tangy flavor that ties all elements together.
- Worcestershire sauce (optional): Enhances umami with a savory complexity.
- Italian seasoning: Infuses the filling with fragrant herbs like oregano and basil.
- Shredded cheddar cheese blend: Sprinkled throughout for melty, gooey goodness you can’t resist.
- Salt & pepper: Essential seasonings to brighten and balance every bite.
How to Make Ground Beef Stuffed Peppers with Cheddar Cheese Recipe
Step 1: Prep Your Ingredients
Start by making sure your rice is cooked if you don’t already have some ready — it’s the perfect foundation for the filling, absorbing flavors and helping bind everything together. Next, preheat your oven to 400°F and prepare your peppers by cutting off the tops and carefully removing the seeds and membranes. Don’t toss the chopped pepper tops; they’ll add extra texture and flavor to the filling.
Step 2: Prepare the Peppers for Baking
Place the hollowed peppers upright in a baking dish. Adding a cup of water to the bottom helps create steam while baking, ensuring the peppers cook evenly without drying out. It’s a simple trick that makes all the difference.
Step 3: Cook the Filling
Heat olive oil in a skillet and sauté the onion with the chopped pepper tops until they soften. Toss in the ground beef and cook until nicely browned, breaking it up as you go to avoid large chunks. Drain any excess fat if necessary for a well-balanced mix. Then stir in garlic, crushed tomatoes, Worcestershire sauce for added depth, and Italian seasoning. Let the mixture warm through, then remove from heat.
Step 4: Mix in Rice and Cheese
Combine the cooked rice and half of the shredded cheddar cheese with the meat mixture. Season well with salt and pepper—you want every bite bursting with just the right balance of savory and tangy. Taste as you go to make it perfect.
Step 5: Stuff and Bake
Spoon the beef and rice filling evenly into each pepper, packing gently but firmly. Cover the dish tightly with foil and bake for 40 minutes, allowing the peppers to soften and the flavors to meld beautifully.
Step 6: Add the Finishing Cheese and Broil
After baking, remove the foil and sprinkle the remaining cheddar cheese on top of the peppers. Pop them back into the oven, uncovered, for 5-10 minutes until the cheese melts enticingly. For a golden, bubbly finish, feel free to broil the peppers for a couple of minutes longer. Keep an eye on them so the cheese doesn’t burn.
How to Serve Ground Beef Stuffed Peppers with Cheddar Cheese Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a lively pop of color and a hint of freshness on top of the hot, cheesy peppers. A dollop of sour cream or a drizzle of tangy yogurt can also bring a delightful creaminess that pairs perfectly with the savory filling.
Side Dishes
This recipe stands beautifully on its own but pairs wonderfully with a crisp green salad for a refreshing crunch or some garlic mashed potatoes to round out a cozy meal. Roasted veggies also complement the stuffed peppers’ hearty flavors without overwhelming the palate.
Creative Ways to Present
For a party or family gathering, serve these stuffed peppers on a large platter garnished with fresh herbs and a scattering of extra shredded cheddar cheese. You can also try halving the peppers after baking for smaller, appetizer-style bites that keep every serving bite-sized and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Ground Beef Stuffed Peppers with Cheddar Cheese Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers even more delicious the next day.
Freezing
You can freeze stuffed peppers either before or after baking. If freezing raw, assemble and wrap them tightly in foil or plastic wrap before placing them in a freezer-safe container. To freeze after baking, cool completely, wrap well, and freeze for up to 3 months.
Reheating
Reheat refrigerated stuffed peppers in a 350°F oven for about 20 minutes or until warmed through. If frozen, thaw overnight in the fridge before reheating. Microwave works too but may soften the peppers more than oven reheating.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken works well; just adjust the seasoning as these meats are milder than beef. You might want to add a pinch more herbs and spices for extra flavor.
What if I don’t have cooked rice on hand?
No worries! Just cook about 1/2 cup of uncooked rice according to package directions—this will make the right amount for the filling. You can also substitute with cooked quinoa or cauliflower rice for a twist.
Can I prepare these stuffed peppers ahead of time?
Yes, you can assemble them a day in advance and keep them covered in the fridge. When ready, bake as directed, adding a few extra minutes to compensate for the colder filling.
What type of cheese can I use if I don’t have cheddar?
Feel free to experiment! Mozzarella, Monterey Jack, or a Mexican cheese blend melt beautifully and bring their own unique flavors, offering a delicious variation on the original cheddar taste.
How do I know when the peppers are done baking?
The peppers should be tender but still hold their shape, feeling slightly firm to the touch—not mushy. If they feel too firm, simply bake a little longer until you hit that perfect bite.
Final Thoughts
This Ground Beef Stuffed Peppers with Cheddar Cheese Recipe is one of those dishes that feels like a warm hug after a long day. Its blend of comforting flavors and satisfying textures makes it an absolute winner for weeknight dinners or meal prep. I hope you love making and sharing it as much as I do—go ahead, give it a try and watch it become a beloved staple on your table!
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Ground Beef Stuffed Peppers with Cheddar Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Ground Beef Stuffed Peppers are a comforting and hearty meal featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and cheese. Baked to perfection, this flavorful dish combines tender, slightly firm peppers with a cheesy, seasoned filling that’s perfect for weeknight dinners or meal prep.
Ingredients
Vegetables & Aromatics
- 6 large bell peppers (any color)
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- Chopped tops from the bell peppers
Meat & Dairy
- 1 pound lean ground beef
- 2 cups shredded cheddar cheese blend, divided
Grains & Pantry
- 1 cup cooked white jasmine rice
- 1 (14 ounce) can crushed tomatoes or tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook Rice: Prepare 1 cup of cooked white jasmine rice if not pre-cooked. You can make this step ahead of time for convenience.
- Preheat Oven & Prep Peppers: Preheat your oven to 400°F (205°C). Cut the tops off the bell peppers evenly, removing all seeds and membranes. Chop the edible parts of the pepper tops to add to the filling later.
- Arrange Peppers: Place the hollowed peppers cut-side up in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to help steam the peppers while baking.
- Sauté Aromatics: Heat olive oil in a skillet over medium-high heat. Add chopped onion and chopped pepper tops. Sauté for about 5 minutes until softened.
- Cook Ground Beef: Add ground beef to the skillet with the sautéed vegetables. Cook for about 8 minutes, breaking up the meat, until browned and fully cooked. Drain excess fat if necessary.
- Make Filling: Stir minced garlic into the skillet, followed by crushed tomatoes, Worcestershire sauce, and Italian seasoning. Warm through, then remove from heat.
- Combine Filling Ingredients: Stir in the cooked rice and one cup of shredded cheddar cheese into the beef mixture. Season with salt and pepper generously after tasting.
- Stuff Peppers: Spoon the prepared filling into each bell pepper evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. The peppers should become tender but still hold their shape.
- Add Cheese & Finish Baking: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the stuffed peppers. Return to the oven, uncovered, for 5 to 10 more minutes until the cheese melts. Optionally, broil for a few minutes at the end to brown the cheese.
Notes
- Using a 9×13 baking dish ensures even cooking and enough room for water to steam the peppers.
- Feel free to use any color bell peppers depending on your preference or availability.
- Worcestershire sauce is optional but adds a nice depth of flavor to the filling.
- Cooked rice can be made ahead of time and stored in the refrigerator to speed up preparation.
- Baking with foil on creates steam that softens the peppers without drying them out.
- Broiling at the end is optional but gives the cheese a beautifully browned, crispy top.
- Adjust salt and pepper to taste; the recipe is generous with seasoning to enhance flavors.
