Stuffed Green Peppers with Rice and Ground Beef

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Bell peppers filled with a savory rice-and-beef mixture, baked until tender with a hint of oregano and tomato sauce. This Mexican recipe, ready in about 55 minutes, pairs green 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 310 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 large, halved lengthwise and seeds removed green bell peppers
• 1/2 lb ground beef
• 1 cup cooked white rice
• 1/2 cup tomato sauce
• 1/4 cup, chopped onion
• 2 cloves, minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Place halved peppers cut-side up in a baking dish and set aside.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup chopped onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant. Add 1/2 lb ground beef, breaking it into small pieces, and cook until browned (5 minutes).
3. Step 3: Stir in 1/2 cup tomato sauce, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Remove from heat and mix in 1 cup cooked white rice. Spoon mixture into pepper halves, pressing gently. Cover with foil and bake for 25 minutes, then uncover and bake for 10 minutes more until peppers are tender.