Go Back
Stuffed peppers are a beloved dish that combines vibrant vegetables with a hearty filling, making them a comforting and nutritious choice for any meal. The allure of stuffed peppers lies not only in their colorful presentation but also in their versatility. Whether served as a weeknight dinner, a potluck contribution, or a delightful side dish, these savory beef and vegetable stuffed peppers can easily adapt to any occasion. This recipe is a perfect harmony of flavors and nutrients, showcasing a robust filling of ground beef, fresh vegetables, and aromatic seasonings, all nestled within sweet bell peppers.

Savory Beef and Vegetable Stuffed Peppers

Discover the deliciousness of savory beef and vegetable stuffed peppers, a dish that beautifully combines colorful bell peppers with a flavorful filling. Packed with ground beef, fresh veggies, and aromatic seasonings, these stuffed peppers are perfect for any occasion, whether it's a weeknight dinner or a gathering. Enjoy a meal that's not only hearty and nutritious but also visually stunning. Learn how to craft this versatile dish and delight your family with every vibrant bite!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (preferably 80/20 for balanced flavor)

1 cup cooked rice (you can use either white or brown)

1 medium onion, finely diced

2 cloves garlic, minced

1 zucchini, diced into small pieces

1 cup corn kernels (can be fresh or frozen)

1 can (14.5 oz) diced tomatoes, well-drained

1 cup shredded cheddar cheese (plus extra for topping)

2 teaspoons Worcestershire sauce

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when the peppers are ready to bake.

    Prepare the Peppers: Carefully slice off the tops of the bell peppers and remove all the seeds and membranes from the inside. If needed, trim the base slightly so they can stand upright in the baking dish. Arrange the prepared peppers upright in a baking dish and set aside.

      Cook the Beef: In a large skillet set over medium heat, add the ground beef. Cook for approximately 6-8 minutes, breaking it into smaller pieces as it browns. If there’s excess fat, drain it from the skillet.

        Add Aromatics: Into the skillet with the browned beef, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant, stirring occasionally to ensure even cooking.

          Incorporate Vegetables: Stir in the diced zucchini, corn, well-drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally until the zucchini begins to soften.

            Combine Ingredients: In a large mixing bowl, combine the beef and vegetable mixture with the cooked rice and 1 cup of the shredded cheddar cheese. Mix everything thoroughly to ensure even distribution of ingredients.

              Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the beef and vegetable mixture. Pack the filling in firmly and let it mound slightly at the top. If desired, sprinkle more cheese on top of each stuffed pepper for an extra cheesy finish.

                Bake: Cover the baking dish with aluminum foil to retain moisture, and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow the peppers to cool for a few moments. Just before serving, garnish with freshly chopped parsley to add a pop of color and freshness.

                    Enjoy: Serve these stuffed peppers hot as a hearty main dish on their own, or pair with a light side salad for a balanced meal experience!

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings