Beef Stuffed Peppers

My Mom used to make these Ground Beef Stuffed Peppers all the time for our family when I was little. This version is very similar to what she made for us in the 70’s except she always used green bell peppers. It’s a comforting, classic retro meal that happens to be an easy weeknight dinner!

This recipe is family friendly. Kids think stuffed peppers are fun because there’s a built-in edible bowl. Picky kids might eat the stuffing out of the pepper and shove the actual bell pepper aside. But chances are they’ll at least try it, and maybe they’ll discover that they like bell peppers! If so, you’ll have to try our recipes for lasagna stuffed peppers, Philly cheese steak stuffed peppers and quinoa stuffed peppers. We even have a recipe for stuffed pepper soup!

Ingredients Needed:

• Bell Peppers: Use red, yellow and/or orange bell peppers.
• Ground Beef: Lean ground beef is preferred, so you don’t end up with a greasy filling.
• Chopped Tomatoes: Use canned chopped tomatoes. The “fire roasted” variety are delicious.
• Tomato Paste: This helps thicken the filling.
• Onion: I like to use sweet yellow onion.
• Flavorings, etc.: Olive oil, Worcestershire sauce, oregano, basil, red pepper flakes and garlic.
• Cheese: We are using sharp cheddar cheese.
• Parsley: Totally optional, if you want a garnish.

How to make Beef Stuffed Peppers:

The complete, printable recipe is in the recipe card at the end of this post.

1. Cut the tops off of the peppers and scoop out the seeds and membranes, and discard.
2. Prepare the filling mixture in a skillet.
3. Stuff the peppers.
4. Place the peppers in a casserole dish, and bake 30 minutes.

Variations:

1. Add Rice or Quinoa: Stuffed peppers are actually a great recipe to make if you have leftover rice or quinoa. Just mix some rice into the filling mixture.
2. Make Mexican-Style Stuffed Peppers: Use Ro-Tel brand chopped tomatoes and add Spanish rice. Use a Mexican cheese blend or pepper jack cheese. Be creative!
3. Make Italian-Style Stuffed Peppers: Use marinara sauce in place of the chopped tomatoes. Consider adding rice. Mix in Parmesan and mozzarella cheeses.

Make Ahead & Leftover Storage Tips:

Stuff the bell peppers up to two days ahead of baking and serving. Or freeze stuffed bell peppers for up to 3 months. Any leftovers may be kept in a sealed container in the refrigerator for up to 2 days.

What You’ll Love About Ground Beef Stuffed Peppers:

1. Since the recipe makes 6 stuffed peppers, there are usually leftovers!
2. They’re an easy meal to make any day of the week.
3. It’s easy to switch-out ingredients and try different variations.