These stuffed peppers use lean ground beef, cooked brown rice, salsa, taco seasoning, and two cheeses packed into halved bell pepper shells and baked at 375°F. Halving the peppers instead of hollowing them whole is the real practical win here — it cuts prep time and means every pepper sits flat in the dish without fussing. This recipe makes enough to feed a family tonight and stock the fridge for the next few days.
Before you start
The two things that actually affect the outcome are meat temperature and rice moisture. Ground beef must reach an internal temperature of 160°F (71°C) — use an instant-read thermometer pushed into the center of the filling, not just the pepper flesh. The second thing: your cooked rice should be on the drier side before it goes into the filling. Wet, freshly steamed rice releases extra moisture during baking and can make the stuffing loose and soggy. Spread it on a sheet pan for a few minutes to steam off, or use rice that has been sitting in the fridge — day-old rice works especially well here.
Smart swaps
- Ground meat: Ground turkey works well but must reach 165°F (74°C) — it will look done before it is, so check with a thermometer every time.
- Brown rice: Cauliflower rice cuts carbs but releases a lot of water; squeeze it in a towel before mixing it into the filling.
- Feta cheese: Reduced-fat feta is called for in the filling — regular feta works fine and is easier to find. Cotija is a reasonable substitute if that is what you have.
- Salsa: Chunky salsa adds more texture; smooth salsa blends in more evenly. Either works. Avoid anything labeled “restaurant-style” — it is usually too thin and will water down the filling.
- Bell peppers: Red, orange, and yellow peppers are sweeter and soften faster than green. If you use green, expect a slightly firmer pepper at the same bake time.
What can go wrong
- Filling spills out during baking: Overfilling is the usual cause. Leave a small border at the top of each pepper half — the filling puffs slightly as it heats.
- Peppers are watery at the bottom of the dish: Bell peppers release juice as they roast. Place the halves cut-side up on a rack set inside the baking dish, or drain the dish halfway through baking with a turkey baster.
- Cheese burns before the filling is hot: Adding the cheddar in the last five minutes (as the recipe directs) prevents this, but if your oven runs hot, tent loosely with foil for the first 20 minutes and add cheese only when you remove the foil.
- Filling tastes flat after reheating: Taco seasoning can dull in the fridge. Stir a small pinch of cumin or a few drops of hot sauce into the filling before reheating to bring it back.
- Peppers turn mushy when reheated from frozen: Freeze the stuffed peppers before baking, not after. Baked-then-frozen peppers lose their structure. Freeze them raw and stuffed, then bake straight from the fridge after an overnight thaw.
Make-ahead notes
Assembled, unbaked stuffed peppers keep in the fridge for up to 24 hours — cover the dish tightly and add the cheddar topping only when you are ready to bake. Once baked, leftovers hold well for 4 days in an airtight container; reheat individual halves in a 350°F oven for 12–15 minutes or microwave on medium power to avoid drying out the filling. For longer storage, freeze the assembled but unbaked peppers individually on a sheet pan until solid, then transfer to freezer bags — they keep for up to 3 months. Thaw overnight in the fridge before baking as directed. Skip the garnish — not worth the extra dish.
Simply The Best Stuffed Peppers
Ingredients
Instructions
- Fill a large stockpot about ¾ full with water and 1-2 teaspoon/s salt and heat on high to a full boil. While the water is heating, slice peppers in half. Carefully cut out stems and remove all seeds. Once water is boiling, use tongs to drop pepper halves in the pot; cook for about 5 minutes. Depending on the size of your pot, you may have to boil the peppers in two batches. Remove pepper halves with tongs and transfer to a large colander in the sink; invert halves so excess water can drain.
- Brown ground beef or turkey in a large skillet, seasoning with salt and pepper to taste. Drain excess grease. Stir in rice, salsa, seasoning packet and feta cheese.
- Spray two 9×13-inch baking dishes with nonstick spray, and arrange pepper halves, cut side up. Spoon beef and rice mixture into peppers—Bake at 375 degrees for 20 minutes. Remove peppers from the oven and sprinkle tops with shredded cheddar cheese; bake for additional 5 minutes or until cheese is melted.
Notes
Nutrition
Common questions
Can I make the filling ahead and stuff the peppers later?
Yes — the filling can be made up to 2 days ahead and stored in the fridge. Keep it separate from the raw peppers and stuff them the day you plan to bake, since raw peppers start to soften and release moisture once cut.
Do I need to pre-cook the peppers before stuffing them?
No, pre-cooking is not necessary with this halved-pepper method. The 25 minutes total bake time at 375°F is enough to cook the peppers through while keeping them from turning completely soft.
How do I know the ground beef filling is fully cooked inside the pepper?
Use an instant-read thermometer and check the center of the filling — it needs to hit 160°F (71°C). The pepper flesh and the cheese on top can look done well before the filling reaches a safe temperature, especially in a crowded baking dish.
More mince recipes to try
- Spicy Beef Stuffed Peppers
- Southwestern Beef Rice Bake
- Tex-Mex Beef Casserole
- Creamy Taco Beef Casserole
