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Stuffed peppers with ground beef and rice are a steady weeknight dinner: bell pepper halves filled with browned beef, cooked rice, black beans, tomato passata, warm spices, and a little cheddar on top. The filling is savory and full, while the peppers soften in the oven but still hold their shape.
The main thing to watch is the filling before it goes into the peppers. Cook the beef until it breaks down into small pieces, then stir in the spices so they coat the meat before the rice and beans go in. That way the seasoning sits through the whole filling, not just on the surface.
Ingredients
- 4 bell peppers, sliced in half lengthwise
- 250 g ground beef
- 250 g cooked rice
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chilli powder
- Salt and black pepper, as needed
- 400 g black beans, drained weight 240 g
- 100 g passata or tomato salsa
- 50 g cheddar, grated
- For serving
- Sour cream
- Jalapeños
- Lime wedges
Use peppers that feel firm and heavy for their size, since they need to hold the beef and rice filling while they bake. Passata gives a smooth tomato base; tomato salsa works too, and brings a little more texture and seasoning depending on the brand. The FDA vegetable nutrition table is a useful reference for bell pepper basics if you want a quick look at raw vegetable values.
What to taste for in the beef and bean filling
The filling should taste savory before it ever reaches the oven. The beef brings depth, the onion and garlic round out the base, and the cumin, paprika, oregano, and chilli powder give the rice and beans warmth. If the mixture tastes flat after the passata goes in, it usually needs salt rather than more spice.
Keep the tomato element measured. The passata or salsa should moisten the rice without turning the filling loose or soupy. When you stir the mixture, it should hold together on the spoon, with the beans and rice coated but not swimming in sauce. For food-safety temperature checks, the University of Minnesota Extension safe food temperature guide lists ground beef at 160°F.
How to make stuffed peppers with ground beef and rice
These stuffed peppers with ground beef and rice start on the stovetop and finish in the oven. The covered bake softens the peppers, then the final uncovered bake gives the cheese time to melt and lightly brown.
- Place a non-stick pan over medium heat and add a small drizzle of oil; add the ground beef, onion, and garlic, then fry for about 5 minutes until the beef turns light brown and breaks into small pieces with no large chunks.
- Add the cumin, paprika, chilli powder, dried oregano, salt, and black pepper, then stir until the spices coat the beef and smell warm rather than raw.
- Preheat the oven to 190°C fan or 210°C / 375°F, then stir the cooked rice, black beans, and passata into the beef until the filling looks evenly coated and moist but not loose.
- Slice the bell peppers in half lengthwise, then remove the seeds and pale ribs so each half has a clean hollow that can hold the filling.
- Spoon the filling into the pepper halves, arrange them in an oven-proof dish, and top each pepper with grated cheddar; cover with foil and bake for 30 minutes, until the peppers are tender around the edges.
- Remove the foil and bake for another 15 minutes, until the cheese is melted and the pepper edges are lightly charred, then let the dish sit for a couple of minutes before adding sour cream, jalapeños, and lime.
Tester’s note: I taste the filling after the rice, beans, and tomato go in, before stuffing the peppers. If it tastes flat, a small pinch of salt pulls the beef and beans forward; if it tastes rich at the table, a squeeze of lime gives the finish some brightness.
Getting the peppers tender without losing their shape
The foil matters here. Covered baking traps enough steam to soften the bell peppers without drying out the filling. By the time the foil comes off, the peppers should be tender at the edges but still sturdy enough to lift from the dish.
The uncovered bake is shorter because its job is different. You are looking for melted cheddar, a little color on the pepper edges, and a filling that feels settled rather than wet. Letting the peppers sit briefly after baking helps the rice and beans hold together when served.
What to serve with the peppers
These peppers already carry rice, beans, beef, and cheese, so they do not need a heavy side. If you want something bright on the table, pineapple mango salsa works with the lime and jalapeños without weighing the plate down. For a warm side, oven-roasted sweet potatoes bring soft centers and caramelized edges beside the savory filling.
If you are planning a week of dinners, honey glazed salmon gives you another oven-friendly main with a different finish. For a more casserole-style night, pizza casserole keeps the same baked-dinner comfort but moves the flavors in a tomato-and-cheese direction.
Storing leftovers
Let leftover stuffed peppers cool, then transfer them to airtight containers and refrigerate for up to 3 days. The rice will continue to absorb moisture as it sits, so a spoonful of passata or salsa can help loosen the filling before reheating if it seems dry. FoodSafety.gov also gives clear leftover storage and reheating guidance, including reheating leftovers to 165°F.
To freeze, store cooled peppers in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave with the lid slightly ajar until hot throughout, or warm in the oven at 200°C / 390°F for about 20 minutes, until the cheese softens and the center is hot.
Frequently asked questions
What other ingredients can I add to stuffed peppers with ground beef and rice?
You can add sweetcorn, chopped tomatoes, diced courgette, or a small handful of chopped coriander after the filling is cooked. Keep extra vegetables finely chopped so the peppers stay easy to fill and the rice mixture still holds together.
What sauce could I make to go with these peppers?
A spoonful of sour cream with lime works well because it cools the chilli powder and brightens the beef filling. You can also warm extra passata or tomato salsa and spoon it around the peppers before serving if you want more tomato on the plate.
Can I make this plant-based?
Yes. Replace the ground beef with a plant-based mince or extra black beans, and use a dairy-free grated cheese. Taste the filling before stuffing because plant-based swaps often need a little more salt or spice to land with the same depth.
Can I prepare the peppers ahead of time?
You can make the filling ahead and refrigerate it separately, then fill the peppers before baking. If the filling is cold from the fridge, add a few extra minutes to the covered bake and check that the center is hot before removing the foil.
Easy Stuffed Peppers with Ground Beef and Rice
Equipment
- Non-stick pan
- Oven-proof dish
- Kitchen foil
Ingredients
- 4 bell peppers sliced in half lengthwise
- 250 g ground beef
- 250 g rice cooked
- 1 white onion finely chopped
- 3 garlic cloves minced
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chilli powder
- salt and black pepper as needed
- 400 g black beans drained weight 240 g
- 100 g passata or tomato salsa
- 50 g cheddar grated
For serving
- sour cream
- jalapeños
- lime wedges
Instructions
- Place a non-stick pan over medium heat and add a small drizzle of oil. Add the ground beef, onion, and garlic, then fry for about 5 minutes until the beef turns light brown and breaks into small pieces.
- Add the cumin, paprika, chilli powder, dried oregano, salt, and black pepper. Stir until the spices coat the beef and smell warm.
- Preheat the oven to 190°C fan or 210°C / 375°F. Add the cooked rice, black beans, and passata to the beef pan, then stir until the filling is evenly coated.
- Slice the bell peppers in half lengthwise and remove the seeds and pale ribs so the pepper halves are ready to fill.
- Stuff the pepper halves with the filling. Arrange the peppers in an oven-proof dish or tray, top each pepper with cheddar, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, until the pepper edges are lightly charred and the cheese has melted. Let the peppers sit for a couple of minutes, then serve with sour cream, jalapeños, and lime.
Notes
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