Your New Favorite Stuffed Bell Peppers

Cooking with ground beef can become so boring. One can only eat so much meatloaf and spaghetti. I love trying to come up with new recipes that change things up a little and this one has become one of my absolute favorites.

Prep Time: 5 min | Cook Time: 25 min

Here’s what you’ll need:

  • 1 lb of 410 Farms Grass Fed Ground Beef
  • 3-6 Bell Peppers
    • Note: Color choice is up to you – I like green.
  • 1 cup cooked basmati rice
    • Note: You can use whatever type of rice you prefer, I happen to love basmati.
    • The amount of rice is taste specific, add a little at a time and gauge the balance as you go. You may prefer more or less than this.
  • Chicken stock or broth
    • I cook my rice in this for extra flavor. You can do a 100% replacement of water to cook, a 50/50 split or you can omit completely and just cook the rice in water.
  • Seasoning of choice
    • Ben the husband/native coon-ass thinks everything tastes best with Tony Chachere’s
  • One red onion – diced
  • Shredded cheese – Again, personal choice. I like a 3 or 4 cheese Mexican blend.
  • Sour cream
  • Hot sauce of choice
  • Olive oil

I know a lot of people prefer to wait until after they brown their meat to season because they need to drain the excess fat off their meat, but you will actually have very little, if any, to drain with our ground meat.

This is actually pretty easy and quick to do. Bonus points if you have time to cook it on a smoker or pit for extra flavor, but it does great in the oven as well.

  1. Preheat your oven to around 375.
  2. Get your rice started because it takes the longest of all the prep steps. As I mentioned above in my ingredients list, I cook about a cup of rice for a pound of ground beef. When I cook the rice, I like to use chicken stock (broth is fine too) in place of water because the flavor is SO good. If you prefer water, that’s perfectly fine.
  3. Dice your onion. Set about 1/4 of it aside for a topping at the end. Brown your onion a little in a tiny bit of olive oil and then add your ground beef and cook. Add a couple tablespoons of your seasoning of choice while it cooks. I love the Uncle Chris Steak Seasoning, but Montreal, Tony’s anything that you enjoy works great. This is a super flexible and customizable dish. I know a lot of people prefer to wait until after they brown their meat to season because they need to drain the excess fat off their meat, but you will actually have very little, if any, to drain with our ground meat. It’s typically about a 90/10 mix. If I cook with store bought ground beef I train a ton of fat off, with ours I don’t need to drain when I cook it.
  4. While the rice cooks and the meat browns, grab your bell peppers. Cut them in half or quarters, again personal preference, and get out the seeds. Set them on a tray with some foil if they’re headed into the oven. If we put them on the smoker I’ll use one of those metal grate things to set them on so they’re easy to move around all at once.
  5. After the rice and beef are both done, drain any fat if you feel you need to and add extra seasoning to taste on the beef if you feel it’s needed. Start mixing your rice in a little at a time until you get a ratio you’re happy with.
  6. Spoon the beef/rice mixture into the bell pepper quarters or halves. Top with shredded cheese and toss them in the oven or on the grill until the cheese is well melted and the peppers feel soft.
  7. Top with your desired combo of sour cream, the extra diced red onions, and a sprinkle of your favorite hot sauce and ENJOY!

This is a great make ahead recipe for dinner parties or holidays because you can have all your ingredients cooked and ready ahead of time and then just finish it and re-warm the meat/rice mix as the bell pepper is cooking.

We love reheating this one as well. Keeps great for several days in the fridge. If you’d like to try it out with our beef, please check out our website at

Have you tried this one yet? Do you love it? Have a variation or a favorite seasoning you’ve tried and like better? PLEASE SHARE!

Happy eating! – Jessica

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