Easy Stuffed Bell Peppers

This Stuffed Bell Peppers recipe is a comforting, all-in-one meal packed with savory beef, rice, and melty cheese—all baked right in bell peppers. It’s an easy dinner that looks impressive but comes together with minimal effort—perfect for busy weeknights or cozy family meals.

Get the printable recipe at https://thestayathomechef.com/stuffed-bell-peppers/

⭐ One-dish meal with protein, veggies, and carbs
⭐ Make‑ahead friendly—great for batch cooking
⭐ Family‑approved comfort food, every time

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INGREDIENTS
⚬ ½ cup long grain white rice
⚬ 1 cup water
⚬ 6 medium bell peppers (any color)
⚬ 1 lb ground beef
⚬ 1 medium white onion, diced
⚬ 3 tsp minced garlic
⚬ 1 (15 oz) can diced tomatoes, drained
⚬ 1 cup frozen corn
⚬ 1 Tbsp Worcestershire sauce
⚬ 1½ tsp salt
⚬ ½ tsp black pepper
⚬ 1½ cups shredded pepper jack cheese, divided

INSTRUCTIONS

1️⃣ Preheat oven to 350 °F (176 °C). Lightly grease a 9×13‑inch baking pan.
2️⃣ In a small saucepan, combine rice and water. Bring to a boil, then reduce heat to medium‑low, cover, and cook until water is absorbed (about 15 min).
3️⃣ Meanwhile, trim tops and seeds from bell peppers, place them upright in the prepared pan, and bake for 10–15 minutes to soften.
4️⃣ In a 12‑inch skillet over medium‑high heat, cook ground beef and onion until beef is browned and onion softens (about 5 min). Drain excess fat.
5️⃣ Add garlic to skillet, cook 1 minute more, then remove from heat.
6️⃣ Stir in cooked rice, drained tomatoes, frozen corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
7️⃣ Spoon the mixture into the partially cooked bell peppers until full. Top with remaining ½ cup cheese.
8️⃣ Bake uncovered for 30 minutes, until cheese is bubbly and browned.

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Today on The Stay At Home Chef, I’m showing 
you how to make my easy stuffed bell peppers. Preheat your oven to 350° Fahrenheit 
and lightly grease a 9×13 pan. You’ll also want to get ½ cup of long grain white 
rice cooking on the stove with 1 cup of water. Then you’ll need six bell peppers. I always like to get a variety of 
colors to keep things vibrant and fun, but really, you can use whatever color you want. I always try to buy ones that 
can stand up on their own, because these will need to stand in the pan. Then you just slice off the tops here, and 
we’re going to remove the membranes from inside. If you really want to make 
sure nothing goes to waste, take the top and cut off all of the 
outside so you can get everything in there. Dice it up, and we’ll add that in with our onion. Then we’re going to take these and pop them in the 
oven for 10 to 15 minutes, just to soften them up. Grab a skillet, and we’re going to cook 1 pound of ground beef and 1 diced white 
onion—or you could use yellow. Break up the ground beef, and we’re 
going to cook this until browned and the onions are nice and soft, which 
will take about 5 to 7 minutes. This is also the point where you 
could add in your reserved little chopped bell peppers from the top, 
if you want nothing to go to waste. If there’s any excess grease, 
you’ll want to drain it. Then add in 3 teaspoons—about 
a tablespoon—of minced garlic. We’ll just give that 1 minute to cook. Then turn off the heat, and we’re going to 
add in one 15-ounce can of diced tomatoes. Make sure those are drained so 
you don’t add too much liquid. Hit it with about a tablespoon 
of Worcestershire sauce. Season with 1½ teaspoons of salt 
and ½ teaspoon of black pepper. Not everyone likes this, but I like to add in a cup of frozen corn—because I love 
corn. It’s one of my favorite veggies. Then we’ll add in that cooked 
rice that we just whipped up. We’re going to stir this all together. You can also stir in ½ cup of 
shredded pepper jack cheese. Then we are ready to stuff. All that’s left to do is spoon this 
straight into your bell peppers. Make sure you press it down and 
stuff each of them full to the top. Of course, it all depends on 
the size of your bell peppers, so if you end up with any leftovers, 
honestly, it’s great to eat with a spoon too. Then, of course, you finish it 
off with more shredded cheese. I love using pepper jack for this—it adds just a little bit of kick—but you could also use 
shredded mozzarella or shredded cheddar. This right here is why you want 
to lightly grease the pan—so that all that melted, gooey cheese doesn’t stick. We’re going to pop these back into 
the oven for about 30 minutes, until the peppers are nice and soft and 
the cheese is gooey and lightly browned. Then that’s it! You are ready to eat. Thanks for watching. You can find the full 
written recipe in the video description. Be sure to like and subscribe, and check 
out the rest of our videos, where you can find hundreds of restaurant-quality 
recipes you can easily make at home.