Unbeatable Beef and Veggie Stuffed Peppers: Bold Flavors, Zero Effort

There’s something undeniably comforting about a dish that’s both hearty and wholesome. Enter Beef and Veggie Stuffed Peppers—a vibrant, nutritious meal that’s as fun to make as it is to eat. Whether you’re cooking for a weeknight dinner or meal-prepping for the week, this recipe delivers bold flavors, colorful presentation, and endless customization options. In this guide, we’ll walk you through every step to create perfect stuffed peppers every time, along with tips, variations, and answers to common questions. Let’s dive in!

Why You’ll Love This Beef and Veggie Stuffed Peppers Recipe

Stuffed peppers are a timeless classic, but this version takes things up a notch. By combining lean ground beef, fresh vegetables, aromatic spices, and gooey melted cheese, you get a balanced meal that’s packed with protein, fiber, and vitamins. Here’s why this recipe stands out:

• Nutrient-Packed: Bell peppers are rich in vitamins A and C, while the filling adds protein and fiber.
• Family-Friendly: Kids and adults alike love the fun, handheld format.
• Meal-Prep Ready: These peppers reheat beautifully for lunches or dinners.
• Customizable: Swap ingredients to suit dietary needs or pantry staples.

Best of all, this recipe requires minimal prep and uses everyday ingredients. Let’s gather your supplies!

Ingredients for Beef and Veggie Stuffed Peppers

(Serves 6)

Here’s what you’ll need to make this crowd-pleasing dish:

For the Peppers:

• 6 large bell peppers (any color; red, yellow, or orange are sweeter)
• 1 tbsp olive oil (for roasting)
• Salt and pepper (to taste)

For the Filling:

• 1 lb lean ground beef (90/10 works best)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1 (14.5 oz) can diced tomatoes (undrained)
• 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp cumin
• ½ tsp chili powder (optional for heat)
• 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
• Fresh parsley or cilantro (for garnish)

Optional Add-Ins:

• Black beans or corn for a Southwest twist
• Spinach or kale for extra greens
• Quinoa instead of rice

Step-by-Step Instructions for Perfect Beef and Veggie Stuffed Peppers

Follow these simple steps to create juicy, flavorful stuffed peppers:

1. Prep the Peppers

• Preheat the oven to 375°F (190°C).
• Cut the tops off the peppers and remove seeds and membranes. Save the tops—you can chop them and add them to the filling!
• Brush the peppers lightly with olive oil inside and out. Season with salt and pepper.
• Place peppers upright in a baking dish. If they wobble, slice a thin layer off the bottom to stabilize them.

2. Cook the Filling

• Brown the beef: In a skillet over medium heat, cook the ground beef until no pink remains. Drain excess fat.
• Sauté veggies: Add onion, garlic, zucchini, and mushrooms. Cook for 5–7 minutes until softened.
• Season: Stir in diced tomatoes, rice, paprika, oregano, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.

3. Stuff and Bake

• Fill the peppers: Spoon the beef-veggie mixture into each pepper, pressing gently. Top with shredded cheese.
• Bake uncovered for 25–30 minutes, until peppers are tender and cheese is bubbly.
• Optional broiling: For a golden crust, broil for 2–3 minutes at the end.

4. Serve and Enjoy!

• Let the peppers cool for 5 minutes. Garnish with fresh herbs and serve with a side salad, crusty bread, or avocado slices.

Tips for Success

1. Choose Uniform Peppers: Pick peppers similar in size for even cooking.
2. Par-Cook for Crispness: For firmer peppers, boil them for 3–5 minutes before stuffing.
3. Don’t Overstuff: Leave a little space at the top to prevent spillage.
4. Check Doneness: Peppers should pierce easily with a fork but still hold their shape.

Customize Your Beef and Veggie Stuffed Peppers

One of the best things about this recipe is its versatility. Here’s how to mix it up:

• Vegetarian: Replace beef with lentils, quinoa, or plant-based meat.
• Low-Carb: Skip the rice and add cauliflower rice or extra veggies.
• Spicy: Add jalapeños, hot sauce, or red pepper flakes to the filling.
• Tex-Mex: Use taco seasoning, black beans, and corn.

Serving Suggestions

Pair your stuffed peppers with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or warmed tortillas
• Guacamole or sour cream for dipping

FAQs

Final Thoughts

Beef and Veggie Stuffed Peppers are a timeless, nutritious meal that brings joy to the dinner table. With their vibrant colors, satisfying textures, and endless adaptability, they’re sure to become a staple in your recipe rotation. Whether you stick to the classic version or experiment with your own twists, this dish promises a delicious outcome every time.

Ready to get cooking? Gather your ingredients, preheat that oven, and treat your family to a meal that’s as wholesome as it is delicious. Don’t forget to share your creations—and any clever tweaks—in the comments below!

Recipe Card

Unbeatable Beef and Veggie Stuffed Peppers: Bold Flavors, Zero Effort

Course: Main CourseCuisine: American

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

380

kcal

Total time

1

hour 

Juicy bell peppers stuffed with seasoned ground beef, fresh veggies, rice, and melted cheese. A family-friendly meal packed with protein and flavor!

Ingredients

• 6 large bell peppers (red, yellow, or orange)

• 1 tbsp olive oil

• 1 lb lean ground beef (90/10)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 zucchini, diced

• 1 cup mushrooms, chopped

• 1 (14.5 oz) can diced tomatoes

• 1 cup cooked rice

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp cumin

• ½ tsp chili powder (optional)

• 1 cup shredded cheese (cheddar or Monterey Jack)

• Salt and pepper to taste

• Fresh parsley or cilantro (for garnish)

Directions

• Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds, and brush with olive oil. Place upright in a baking dish.
• Brown ground beef in a skillet over medium heat. Drain fat, then add onion, garlic, zucchini, and mushrooms. Cook until softened.
• Stir in diced tomatoes, cooked rice, paprika, oregano, cumin, chili powder, salt, and pepper. Simmer for 5 minutes
• Spoon filling into peppers, top with cheese, and bake for 25-30 minutes until peppers are tender. Broil 2-3 minutes for golden cheese
• Garnish with fresh herbs and serve warm with salad or bread.