What kind of cheese is best for stuffed peppers?

For cheesy ground beef stuffed peppers, cheddar, mozzarella, Monterey Jack, or a blend of cheeses work well. Consider using a sharp cheddar for a bolder flavor or a mild mozzarella for a melty, stretchy texture.

What goes well with stuffed peppers?

Stuffed peppers pair well with a simple side salad, roasted vegetables like broccoli or asparagus, cornbread, or a light soup. Consider a dollop of sour cream or Greek yogurt as a topping.

Can you freeze cheesy ground beef stuffed peppers?

Yes, you can freeze cheesy ground beef stuffed peppers! Bake them first, then cool completely. Wrap individually in plastic wrap, then place in a freezer bag. They can be stored for up to 2-3 months. Reheat in the oven or microwave.

What is the best way to cook stuffed peppers?

The best way to cook stuffed peppers is in the oven. This allows the peppers to soften and the filling to cook through evenly. Bake at 375°F (190°C) for 30-45 minutes, or until the peppers are tender.

How do you keep stuffed peppers from getting soggy?

To prevent soggy stuffed peppers, partially cook the peppers before stuffing, drain excess liquid from the ground beef mixture, and avoid overfilling the peppers. You can also lightly brush the inside of the peppers with olive oil before stuffing.

How long do stuffed peppers last in the fridge?

Cooked cheesy ground beef stuffed peppers will last for 3-4 days in the refrigerator. Store them in an airtight container to maintain freshness.

Cheesy Ground Beef Stuffed Peppers With The Ultimate Cheese Pull 2026

Cheesy Ground Beef Stuffed Peppers

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A cozy, family-friendly dinner featuring bell peppers stuffed with a savory ground beef and rice filling, all topped with a blanket of melted cheese. Perfect for meal prep and a guaranteed comfort food win on busy weeknights.

Author: Harmony
Prep Time: 20min
Cook Time: 35min
Total Time: 55min
Yield: 8 stuffed pepper halves 1x
Category: dinner
Method: baking
Cuisine: American

Ingredients

Scale

4 large bell peppers (any color), halved lengthwise and seeded
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound lean ground beef (90/10)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 (15-ounce) can tomato sauce
1 cup cooked long-grain white rice
1 1/2 cups shredded Italian cheese blend, divided
Salt and freshly ground black pepper to taste
Fresh parsley or basil, chopped, for garnish

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Instructions

Preheat oven to 375°F (190°C). Place pepper halves cut-side up in a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet, breaking it up. Cook until no pink remains, about 6-8 minutes. Season with salt, pepper, oregano, paprika, and thyme.
Pour in tomato sauce, stir to combine, and simmer for 2-3 minutes. Remove from heat.
Stir the cooked rice and 1 cup of the shredded cheese into the beef mixture. Taste and adjust seasoning.
Generously spoon the filling into each pepper half, mounding it slightly. Sprinkle the remaining 1/2 cup of cheese evenly over the tops.
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
Remove foil and bake for an additional 8-12 minutes, until peppers are tender and cheese is bubbly and golden.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

For best results, use cooked rice. Letting the peppers rest after baking ensures a perfect cheese pull. For meal prep, assemble and refrigerate unbaked peppers for up to 2 days, or freeze for up to 3 months.

Nutrition

Serving Size: 2
Calories: 320
Sugar: 6
Sodium: 450
Fat: 17
Saturated Fat: 7
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 20
Fiber: 3
Protein: 22
Cholesterol: 65

Find it online: https://harmonymeal.com/cheesy-ground-beef-stuffed-peppers/