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Cheesy Stuffed Peppers

Prep Time:

10 Minutes

Cook Time:

30 Minutes


6-8 Servings



About the Recipe

My absolute FAVORITE way to make and serve stuffed peppers! The stuffing is perfect for tacos as well or eating on its own.


  • 1 lb ground beef

  • 6-8 peppers (any color)

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 cup cheddar, shredded

  • 1 cup low-moisture mozzarella, shredded (or more cheddar) 

  • 14 oz peeled, ground tomatoes

  • 2 cups cooked white rice (leftover is perfect here)

  • 1 1/2 tsps onion powder

  • 1 1/2 tsps garlic powder

  • Salt and pepper

  • Chopped fresh parsley to garnish


  1. Start boiling large pot of water. Cut off tops of peppers, slice bottoms of peppers just enough so they can stand flat, remove seeds. Dice pepper tops and set aside.

  2. Parboil peppers 4-5 minutes. Remove from water to dry and cool.

  3. Preheat oven 350°F. Over medium heat, to a large frying pan add olive oil and garlic. Sauté until fragrant then add pepper, tops, and onions. Cook until softened.

  4. Add ground beef, mix into peppers/onions. Cook through. Mix in crushed tomatoes and seasonings. Allow to cook for 5-7 minutes. 

  5. If using cold, leftover rice, mix in now. If using fresh rice, remove from heat and mix in. Off the heat mix in mozzarella and 3/4 cup of cheddar. 

  6. Stand peppers in baking dish. Stuff peppers with beef mixture. Top with cheddar. Bake 18-20 minutes. Optional- turn oven to high broil. Broil for 2-3 minutes to brown the cheese. Garnish and enjoy!

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