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Cooked green pepper filled with ground beef, pinto beans, tomatoes, and cheese on top on a white plate.
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5 from 1 vote

Ground Beef Stuffed Peppers

Ground Beef Stuffed Peppers are a healthy dinner stuffed with beef, tomatoes, pinto beans, rice, and layered with cheese.
Prep Time15 mins
Cook Time30 mins
0 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Best Stuffed Peppers Recipe, Ground beef stuffed peppers
Servings: 8
Calories: 178kcal
Author: Sara


  • 2 cups cooked brown rice ( about 1 cup rice, 1-¾ cups water)
  • 1 lb lean ground beef
  • 1 yellow onion medium
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce (or half of 15 oz. can)
  • ¼ cup worcestershire sauce
  • ¼ cup white vinegar
  • 1 Tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 green peppers
  • 2 cups shredded mozzarella cheese
  • optional: chopped green onions for garnish


  • Prepare brown rice according to package directions.
  • While rice is cooking:
    In a large skillet over medium heat, cook ground beef and diced onion 5-7 minutes until browned/no pink left and onions are soft, stirring to break ground beef into small pieces. (Measure spices during this time to decrease prep time)
    Drain excess grease.
  • Add pinto beans, diced tomatoes, tomato sauce, worcestershire sauce, vinegar, and all spices (brown sugar, garlic & onion powder, salt & pepper). Turn to low heat and simmer for 10 minutes, stirring occasionally, and prepare the bell peppers.
  • Prepare bell peppers by slicing in half once down the middle lengthwise and removing seeds and stem to make a boat shape.
    To decrease cooking time in the oven, steam in the microwave by placing upright lengthwise in a microwave safe container, adding ½ cup of water to the bottom, covering and cooking for 4 minutes. The peppers should be semi-soft (not crunchy but not mushy).

Assemble the stuffed peppers:

  • Preheat the oven to 350 F.
  • Place peppers open side up in a 9x13 baking dish. Layer the bottom of the peppers with 2 Tb shredded mozzarella cheese (about 1 cup between 8 peppers).
  • Scoop ¼ cup rice into the bottom of each pepper, then ½ cup ground beef mixture into each pepper. Last, layer the remaining cheese evenly over the peppers, adding more as desired.
  • Bake at 350 F. for 15-20 minutes until cheese is melted, filling is heated through and peppers are soft. Optional: sprinkle chopped green onion on tops of peppers to serve.


Calories: 178kcal | Carbohydrates: 22g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 274mg | Potassium: 543mg | Fiber: 3g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 98mg | Calcium: 38mg | Iron: 3mg