Go Back
Stuffed Bell Peppers

Classic Stuffed Bell Peppers with Ground Beef & Brown Rice

These Classic Stuffed Bell Peppers with Ground Beef & Brown Rice are hearty, wholesome, and packed with savory flavor. A comforting bake made with juicy bell peppers filled with seasoned beef, onions, garlic, marinara, and melty cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 pepper halves
Course: Casserole, Main Course
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers, halved lengthwise and seeded
  • 1/4 cup water (for pre-baking)
  • 1 lb ground beef (85/15 or 90/10)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked brown rice
  • 1.5 cups marinara or tomato sauce
  • 2 tsp Italian seasoning
  • salt and black pepper, to taste
  • 1.5 cups shredded mozzarella or cheddar, divided
  • fresh parsley or basil, chopped (garnish)

Equipment

  • Large skillet
  • baking dish
  • foil
  • mixing spoon
  • cutting board

Method
 

  1. Preheat oven to 400°F. Place pepper halves cut-side up in a baking dish. Add 1/4 cup water to the dish. Cover tightly with foil and bake for 15–20 minutes until slightly tender. Remove and reduce oven temperature to 375°F.
  2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart. After 3 minutes, add diced onion and garlic. Continue cooking 5–7 minutes until beef is browned and onions are soft. Drain excess fat, leaving about 1 tablespoon.
  3. Stir in cooked brown rice, marinara sauce, Italian seasoning, salt, and pepper. Remove from heat and mix in 3/4 cup cheese.
  4. Fill each pre-baked pepper half generously with the beef mixture. Top with remaining cheese.
  5. Pour 1/4 inch water or broth into the bottom of the dish. Cover with foil and bake at 375°F for 15 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
  6. Let rest for 5 minutes, then garnish with fresh herbs and serve.

Notes

For perfectly tender peppers, pre-bake them before stuffing. Use lean beef to avoid excess grease, or drain after browning. You may substitute quinoa or white rice for brown rice. Choose any color peppers for sweetness or mildness. For added flavor, mix Italian sausage with the beef or use spicy marinara. This recipe is naturally gluten-free and ideal for meal prep—leftovers reheat well and freeze beautifully before or after baking.