Smoky Mega Cavern-Inspired Stuffed Bell Peppers with Ground Beef and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Bell peppers stuffed with seasoned ground beef, rice, and smoky spices, baked to tender perfection, inspired by the adventurous spirit of Louisville’s Mega Cavern. This american-inspired beef ready in about 60 minutes pairs (any color) large bell peppers, (85% lean) ground beef, cooked long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 (any color) large bell peppers
• 1 lb (85% lean) ground beef
• 1 cup cooked long grain white rice
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 cup tomato sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large bell peppers and remove seeds and membranes. Brush the outsides and insides of the peppers with 2 tbsp olive oil.
2. Step 2: In a large skillet over medium heat, sauté 1 medium finely chopped onion and 2 minced garlic cloves in 1 tbsp olive oil for 4-5 minutes until softened and translucent.
3. Step 3: Add 1 lb ground beef, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up the meat, for 7-8 minutes until browned and cooked through.
4. Step 4: Stir in 1 cup cooked long grain white rice and 1 cup tomato sauce, cooking for 2 more minutes until ingredients are well combined and heated through.
5. Step 5: Stuff each bell pepper with the beef and rice mixture, then place them standing up in a baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly on top.
6. Step 6: Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden, and peppers are tender.