Best of the Midwest Beef and Vegetable Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty bell peppers filled with a savory beef and vegetable mixture, seasoned with smoked paprika and herbs, baked to perfection. This american-inspired beef (vegetarian option) ready in about 70 minutes pairs (large, halved and seeded) bell peppers, ground beef, (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (8 ratings) Prep: 40 min Cook: 30 min Serves 6 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper. Place the 6 halved and seeded bell peppers on the sheet, cut side up.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground beef and cook until browned and crumbly, about 5-7 minutes. Remove from heat and set aside.
  3. Step 3: In the same skillet, sauté 1/2 cup diced onion, 1/2 cup diced celery, 1/2 cup grated carrots, and 1/2 cup diced green bell pepper for 5-7 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1-2 minutes until the spices are well incorporated.
  5. Step 5: Add the cooked ground beef back to the skillet. Mix in 1/2 cup tomato sauce and 1/2 cup cooked rice. Cook for 2-3 minutes until the mixture is well combined and heated through.
  6. Step 6: Stuff each bell pepper half with the beef and vegetable mixture, pressing gently to pack it tightly. Top each with 1 tbsp grated cheddar cheese.
  7. Step 7: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly.
  8. Step 8: Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley if desired.

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Frequently asked questions

How long does Best of the Midwest Beef and Vegetable Stuffed Peppers take to make?

Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the Midwest Beef and Vegetable Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Best of the Midwest Beef and Vegetable Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the Midwest Beef and Vegetable Stuffed Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Best of the Midwest Beef and Vegetable Stuffed Peppers vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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