Stuffed Bell Peppers

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Stuffed Bell Peppers from the one and only, Pioneer Woman, a fresh, healthy twist on a classic! Tender bell peppers stuffed with a zesty ground beef, zucchini, rice, and tomato filling. Top it all with cheese and bake until bubbly. The bell pepper is a perfect serving dish for ground meat, veggies, rice, and, of course, cheese.

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. Wikipedia

Stuffed Bell Peppers are a great way to enjoy summer’s favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love! Is there a difference between bell peppers? Yes,…

Green bell peppers not only add flavor to your meal but plenty of nutrition, too! Green peppers come packed with vitamins, including a significant amount of vitamins A and B-6. Vitamin B-6 helps you make red blood cells — the cells tasked with oxygen transport — and also supports healthy nerve communication.

Not what you are looking for? Try these other “STUFFED” recipes:


Stuffed Bell Peppers

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Best Stuffed Bell Peppers from Ree Drummond, the Pioneer Woman.

  • Author: Going My Wayz
  • Prep Time: :45
  • Cook Time: :50
  • Total Time: 1:35
  • Yield: 4-6
  • Category: Dinner
  • Method: Baking



  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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