Half-Stuffed Bell Peppers with Ground Beef and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers halved and filled with a savory mixture of ground beef, cooked rice, tomato, and spices, baked until tender and bubbly. This american-inspired beef ready in about 55 minutes pairs halved and seeded large bell peppers, ground beef, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes. Lightly brush each half with 2 tbsp olive oil and place cut side up in a baking dish.
  2. Step 2: Heat a large skillet over medium heat. Add 1 lb ground beef, breaking it apart and cook for 5 minutes until browned but not fully cooked.
  3. Step 3: Add 1/2 cup finely chopped onion and 2 minced garlic cloves to the skillet with the beef. Sauté for 3-4 minutes until onions are translucent and beef is cooked through.
  4. Step 4: Stir in 1 cup diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until mixture thickens slightly.
  5. Step 5: Remove skillet from heat and fold in 1 cup cooked white rice. Mix thoroughly.
  6. Step 6: Spoon the beef and rice mixture evenly into the 8 pepper halves. Sprinkle 1/2 cup shredded mozzarella cheese on top.
  7. Step 7: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until peppers are tender and cheese is bubbly and golden.
  8. Step 8: Let rest 5 minutes before serving.

Frequently asked questions

How long does Half-Stuffed Bell Peppers with Ground Beef and Rice take to make?

Total time is about 55 minutes (15 min prep + 40 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 Half-Stuffed Bell Peppers with Ground Beef and Rice?

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 Half-Stuffed Bell Peppers with Ground Beef and Rice?

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 Half-Stuffed Bell Peppers with Ground Beef and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Half-Stuffed Bell Peppers with Ground Beef and Rice?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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