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Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly. |

Ground Beef Stuffed Peppers

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Gluten Free


Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.


  • 6 large bell peppers
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the beef filling:

  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1/2 cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 medium zucchini, diced
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1/2 cup tomato sauce
  • 2 cups cooked white rice
  • 1 + 1/2 cups cheddar cheese, divided


  1. Preheat oven to 375 F.
  2. Prepare the bell peppers by cutting the tops off. Remove and discard the seeds. Place the peppers on a lightly greased baking pan and lightly season with salt and pepper. Set aside.
  3. Heat oil in a large skillet or shallow saucepan for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook for 6-8 minutes until browned on all sides. Make sure to break up beef into small pieces to help even browning.
  4. Stir in onion, garlic, zucchini and parsley and sauté for 1-2 minutes until tender.
  5. Season the beef mixture with salt and pepper and stir in soy sauce and tomato sauce. Stir occasionally and bring the mixture to a simmer to help soak up the flavors, about 3 minutes.
  6. Add in rice and 1/2 cup cheese and stir well to mix all evenly. Turn off heat and set the beef rice mixture aside.
  7. Fill up each pepper with beef mixture and sprinkle remaining cheddar cheese on top.
  8. Bake the stuffed peppers for 40-45 minutes until the pepper softens and the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top and serve. 


How to store: Let leftovers cool down before placing them in an airtight container and store in the refrigerator for up to 3 days.

How to freeze: Stuffed peppers also freeze and reheat well. So they are perfect for meal prepping. Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 3 months.

Reheating in the oven: If you have time, I recommend reheating your stuffed peppers in the oven at 350F. Place them in a casserole dish (the peppers may leak) and cover with aluminum foil (to steam the peppers). Bake covered for 20 minutes and uncovered for 5 minutes. If frozen, extend the cooking time. If reheating from frozen, extend the cooking time even further until warmed through, about 5-10 minutes longer.

Reheating in the microwave: I recommend cutting your peppers into quarters, allowing them to separate (they sort of resemble flower petals!) before heating for 1-3 minutes in the microwave, until warmed through.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Beef
  • Method: Bake
  • Cuisine: American

Keywords: ground beef stuffed peppers, stuffed peppers with ground beef, beef stuffed bell peppers, stuffed ground peppers