Stuffed Green Peppers with Rice and Ground Beef

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

Bell peppers filled with a savory rice-and-beef mixture, baked until tender with a hint of oregano and tomato sauce. This mexican 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.

★ 4.2 (10 ratings) Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stuffed Green Peppers with Rice and Ground Beef take to make?

Total time is about 55 minutes (20 min prep + 35 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 Stuffed Green Peppers with Rice and Ground Beef?

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 green bell peppers from drying out.

Can I substitute ingredients in Stuffed Green Peppers with Rice and Ground Beef?

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 Stuffed Green Peppers with Rice and Ground Beef 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 Stuffed Green Peppers with Rice and Ground Beef?

Mexican mexican 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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