Go Back
stuffed peppers

Stuffed Peppers with Beef and Rice

Hearty, satisfying, and packed with bold Mexican-inspired flavors, these stuffed peppers feature a savory beef and rice filling topped with melted cheese. Easy to prepare and crowd-pleasing, they're perfect for weeknight dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 5 peppers
Course: Dinner, LUNCH, Main Course
Cuisine: American, Mexican
Calories: 484
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 5 large bell peppers firm, assorted colors, approx. 12cm tall
  • 0.5 cup water for steaming during baking
For the Filling Base
  • 1 tbsp olive oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
For the Protein & Grains
  • 350 g lean ground beef turkey or chicken works too
  • 0.5 cup white rice uncooked, long or medium-grain
Sauce + Liquids
  • 0.25 cup tomato paste adds richness
  • 1.25 cups low-sodium chicken broth
  • 1 cup corn kernels canned, frozen, or fresh
  • 1 cup green onions finely sliced, or sub red onion
Cheese
  • 1.5 cups shredded mozzarella or a mix with cheddar
Mexican Spice Blend
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tbsp dried oregano slightly crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp onion powder
  • 0.75 tsp salt or to taste

Method
 

  1. Preheat oven to 180°C / 350°F. Slice tops off peppers at an angle and remove seeds. Level bottoms if needed.
  2. Heat olive oil in skillet over high heat. Sauté onion and garlic for 2–3 minutes until translucent and fragrant.
  3. Add ground beef and cook until browned, breaking it up. Stir in cayenne, cumin, coriander, oregano, onion powder, and salt. Add tomato paste and cook for 1 more minute.
  4. Pour in chicken broth, rice, and corn. Stir and bring to a simmer. Cover and reduce heat to medium-low. Cook for 13–15 minutes until rice is just tender. Stir in green onions.
  5. Fill each pepper halfway with beef mixture, sprinkle with half the cheese, then top with more filling. Replace lids and pour water into baking dish. Cover with foil and bake for 45 minutes.
  6. Remove foil and lids. Sprinkle remaining cheese over peppers and bake uncovered for 5–10 minutes until melted and bubbly.

Notes

Make it vegetarian with black beans and quinoa. Add more veggies like mushrooms or zucchini. Avoid overbaking once the cheese is added to keep peppers firm. For a spicier version, include chipotle flakes or jalapeños.