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Smoked stuffed peppers on a white plate with melted cheese on top.

How To Make Easy Stuffed Bell Peppers

Fresh bell peppers stuffed with a mixture of seasoned ground beef, onions, hearty rice, and topped with a layer of melty, gooey cheese. Quick to prep and bake time is only 30 minutes. Easy to make and perfect for a weeknight dinner, ready to eat in less than 1 hour.
5 from 13 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course All Recipes
Cuisine American
Servings 6 servings
Calories 440 kcal


  • 6 bell peppers any color
  • 1 pound of ground beef.
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped.
  • 1-½ cups of cooked rice
  • 3 cups of marinara sauce divided, homemade, or store-bought
  • 1 cup of mozzarella cheese shredded
  • 1 tsp. Italiano seasoning


  • Preheat oven to 380 degrees.
  • Take out your peppers, cut them in half, take out the seeds and trim the membrane and discard. Wash the peppers with water.
  • Put a couple of scoops of marinara sauce on the bottom of a 9 x 13 baking dish, and place the peppers on top of the sauce. Place them in the oven for 15 minutes.
  • While the peppers are in the oven, heat a large non-stick skillet on the stove over medium-high heat. Add the ground beef, diced onion, and garlic.
  • Brown the meat until no pink remains, stirring frequently. Use the spatula to break the meat into smaller pieces. Drain any fat.
  • Into the skillet, add in the leftover rice or freshly cooked rice. Stir together until well mixed and heated through.
  • Add in your favorite marinara sauce and Italiano seasoning and mix well. Heat for 1-2 minutes. Remove from heat.
  • Take your peppers out of the oven and spoon the cooked ground beef mixture into the peppers.
  • Top each stuffed bell pepper with shredded cheese.
  • Place the stuffed bell peppers in the oven and bake for about 30 minutes, until the peppers are heated through and the cheese is brown and bubbly on top. The peppers are done when they are tender and can be pierced with a fork. DIG IN!


Use leftover cooked rice to make this recipe quick.
Meal prep: Wrap leftover cooked and cooled individual peppers in plastic wrap in a freezer bag and place in the freezer. Easy to grab for a quick lunch or dinner!


Serving: 1gCalories: 440kcalCarbohydrates: 35gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 1023mgFiber: 5gSugar: 10g
Keyword stuffed bell peppers, dinner
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