Stuffed Bell Peppers
Bell peppers do more than hold the filling together, they become part of the dish. As they roast, their crisp texture softens and their sweetness becomes more pronounced, creating a contrast to the savoury beef tucked inside.
This filling is built in layers. Onion, garlic, tomatoes, and tomato paste create the base before the beef is browned and simmered with warm spices, black beans, and cooked rice. The result is hearty without feeling heavy, with every ingredient contributing something different to the final bite.
One of my favourite things about stuffed peppers is how adaptable they are. You can enjoy them fresh from the oven, make them ahead for another day, or switch up the filling depending on what you have available. The final layer of mozzarella brings everything together with a golden, bubbly finish that's worth waiting for.
Whether you serve them alongside a simple salad or enjoy them on their own, these stuffed peppers are a satisfying way to turn everyday ingredients into something that looks just as good as it tastes.
INGREDIENT DETAILS
Bell Peppers
The peppers become tender as they roast while adding natural sweetness and serving as edible bowls for the filling.
Mozzarella Cheese
Melts into a creamy, golden topping that binds the filling together.
Ground Beef
Forms the hearty base of the filling while absorbing the flavours of the herbs and spices.
Tomato Paste
Adds richness and concentrated tomato flavour.
Fresh Tomatoes
Bring moisture, freshness, and a light acidity that balances the richness of the beef.
Cooked Rice
Adds substance to the filling and absorbs the savoury juices.
Black Beans
Contribute creaminess, extra texture, and make the filling more satisfying.
Onion
Builds sweetness and depth as it softens during cooking.
Garlic
Adds a savoury aromatic flavour throughout the filling.
Fresh Parsley
Brightens the finished filling with fresh herbal notes.
Cumin
Adds warmth and earthy flavour.
Paprika
Provides mild sweetness and colour.
Chili Powder
Contributes gentle warmth and complexity.
Chili Flakes
Optional for those who enjoy a little extra heat.
Black Pepper
Balances and rounds out the seasoning.
Water
Helps loosen the filling and allows the flavours to come together as it simmers.
Olive Oil
Used to sauté the vegetables and build the flavour base.
INGREDIENT ALTERNATIVES
Ground Beef:
Ground chicken, turkey, or pork can be substituted.
Mozzarella:
Cheddar, Monterey Jack, or a shredded cheese blend work well.
Black Beans:
Kidney beans or pinto beans are good alternatives.
Cooked Rice:
Brown rice, quinoa, or cauliflower rice may be used.
Fresh Parsley:
Fresh cilantro can be substituted for a different herbal flavour.
No substitute needed for the remaining ingredients.
If you enjoyed this recipe you may also enjoy my recipe for EGGPLANT LASAGNA
Stuffed bell peppers are a complete meal tucked into an edible bowl. Roasting the peppers softens their natural sweetness while the seasoned beef filling stays rich and hearty beneath a layer of melted cheese.
- 3 large coloured bell peppers, halved and seeds removed
- 1 cups ½ shredded mozzarella cheese
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium tomatoes, cored and diced
- 1/4 cup tomato paste
- 1/2 cup cooked rice
- 1/2 cup black beans
- 1 tbsp fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp chili flakes (optional)
- 1/4 tsp black pepper
- Salt, to taste
- 2 tbsp water
- 1 Preheat the oven to 375°F (190°C). Arrange the bell pepper halves, cut side up, on a lightly greased baking dish. For softer peppers, bake them for 10 minutes before filling. If you prefer a firmer texture, you can skip this step.
- 2
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and diced tomatoes and cook for another 2–3 minutes, allowing the tomatoes to begin breaking down.- 3
Add the tomato paste and cook for 1–2 minutes, stirring constantly until it darkens slightly and becomes fragrant.- 4
Add the ground beef, breaking it apart with a spoon as it cooks. Continue cooking until browned and no pink remains. Stir in the cooked rice, black beans, parsley, cumin, paprika, chili powder, chili flakes, black pepper, and salt. Pour in the water, stir well, then reduce the heat and simmer for 5 minutes until the filling is well combined and slightly thickened.- 5
Spoon the beef mixture evenly into each pepper half, gently pressing the filling into the cavities. Sprinkle the mozzarella evenly over the tops.- 6
Return the peppers to the oven and bake for 20 minutes, until the peppers are tender and the cheese has melted. Switch the oven to broil and cook for an additional 2–5 minutes, watching carefully, until the cheese is golden brown and bubbling.- 7
Allow the peppers to rest for 5 minutes before serving.NotePre-baking the peppers is optional but creates a softer finished texture.
Leftover cooked rice works particularly well in this recipe.
The filling can be prepared up to one day in advance and refrigerated until ready to assemble.
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven until heated through, or microwave individual portions.
Serve with extra black beans, a fresh salad, or enjoy the peppers on their own.
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