How to Make Ground Beef Stuffed Bell Peppers

Step 1 - Prep the peppers: Preheat your oven to 400 degrees F. Slice the tops off each bell pepper about half an inch below the stem and remove the tops. Scoop out the seeds and white membranes from inside each pepper using a spoon, working around the interior walls until the cavity is completely clean. Trim the very bottom of each pepper if needed so it sits flat and stable without tipping over in the pan — a pepper that tips spills its filling during baking. Lightly brush the outside of each pepper with olive oil, place them cut-side down in a 9x13 baking dish, and roast for 10 minutes while you prepare the filling.

Step 2 - Brown the beef: While the peppers pre-roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, for 5 to 6 minutes until no pink remains and the beef has developed some browned color in spots. Do not stir constantly — allow the beef to sit undisturbed for 60 to 90 seconds at a time so it makes direct contact with the hot pan and browns rather than steaming. Drain excess fat, leaving about one tablespoon in the pan to cook the aromatics.

Step 3 - Build the filling: Reduce the heat to medium. Add the diced onion to the pan with the browned beef and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for one minute until fragrant. Add the smoked paprika, cumin, onion powder, salt, and pepper and stir to coat the beef and onions evenly in the spices. Add the drained diced tomatoes and tomato sauce and stir to combine. Cook for 2 minutes until the sauce is heated through and slightly reduced. Remove from heat and fold in the cooked rice until evenly distributed. Taste and adjust salt.

Step 4 - Fill and top: Remove the baking dish from the oven and flip the peppers to cut-side up. They should be slightly softened but still holding their shape — this is correct. Spoon the beef and rice filling generously into each pepper cavity, packing it lightly and mounding it slightly above the rim of the pepper. Divide the shredded cheese evenly over the top of each filled pepper, pressing it gently so it adheres to the filling rather than sitting loosely on top.

Step 5 - Bake and serve: Return the baking dish to the 400-degree F oven and bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and golden in spots and the pepper walls are completely tender when pierced with a fork. Remove from the oven and rest for 5 minutes — the filling is extremely hot directly out of the oven and needs a brief rest to set slightly before serving. Garnish with chopped fresh parsley and serve directly from the baking dish with a large spoon to scoop any filling that has fallen into the pan alongside each pepper.