Bell peppers halved, filled with beef, rice, and cheese, and baked until the edges char.
Simple assembly, one skillet for the filling, and the oven does the rest. Make a full batch — they reheat well all week.
Make it a bowl. Make it your own.
Ingredients
- 3–4 bell peppers, halved lengthwise, seeds removed
- a drizzle of olive oil
- 1 small yellow onion, diced
- a clove or two of garlic, minced
- 1 lb ground beef
- a cup of cooked rice — white, brown, or cauliflower
- a couple handfuls of shredded cheese — cheddar, mozzarella, or both
- salt and a few cracks of black pepper
- spices to taste — cumin, smoked paprika, chili flakes, Italian seasoning
Method
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Heat oil in a skillet over medium. Sauté onion 3–4 minutes until soft. Add garlic and cook another 30 seconds.
- Add ground beef and break it up as it browns. Season with salt, pepper, and whatever spices you’re using.
- Once browned, stir in the cooked rice and half the cheese. Remove from heat.
- Place pepper halves cut-side up on the baking sheet. Spoon the filling evenly into each half. Top with the remaining cheese.
- Bake 25–30 minutes until the peppers are tender and the cheese is melted and golden.
- Top with fresh herbs if you have them. Serve warm.
Build It Your Way
- stir chopped spinach, zucchini, or mushrooms into the beef mixture for more vegetables
- swap ground beef for ground turkey or a beef and pork mix
- use cauliflower rice to keep it lower carb
- add a spoonful of tomato paste to the filling for depth
- a dollop of sour cream or Greek yogurt on top before serving
- want whole peppers instead of halves — cut the tops off, fill upright, and bake 40–45 minutes
Adjust to your taste. Use what you have.
Swaps & Notes
- Any color bell pepper works — red and orange are sweeter, green is more bitter. Use what you have.
- The filling is already cooked — you’re just heating the pepper and melting the cheese. Don’t overbake or the peppers go mushy.
- Dairy-free — skip the cheese or use a plant-based alternative. Nutritional yeast stirred into the filling adds a savory, cheesy note without the dairy.
- Refrigerate up to 4 days. Reheat in the oven at 350°F for best texture.
- Freeze individually wrapped up to 2 months. Thaw overnight before reheating.
