If you love the taste of stuffed peppers but don’t want the extra prep of hollowing and stuffing, this Inside-Out Stuffed Green Bell Peppers recipe is the perfect shortcut.
It takes all the same flavors—savory ground beef, sweet peppers, tender rice, and melted cheese—and brings them together in a skillet-style casserole.
It’s hearty, budget-friendly, and exactly the kind of comfort food that makes weeknight dinners stress-free.
Why You’ll Love This Recipe
- All the flavor, less effort: Skip the tricky pepper stuffing while keeping the same classic taste.
- One-pot wonder: Everything cooks together, making cleanup a breeze.
- Customizable: Adjust the peppers, cheese, or seasoning to match your family’s preferences.
- Perfect for leftovers: The flavors get even better the next day, and it reheats beautifully.
- Family-approved comfort food: A warm, cheesy dish that’s filling and satisfying.
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 1 (16-ounce) can stewed tomatoes, cut into pieces
- 1 large green bell pepper, chopped (or several smaller peppers, as preferred)
- ½ cup uncooked long-grain rice
- ½ cup water
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces shredded cheese (or more, to taste)
Instructions
- Cook the beef: In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
- Add vegetables & seasonings: Stir in the chopped green peppers, stewed tomatoes (with their juices), Worcestershire sauce, salt, and black pepper. Mix well.
- Add rice & liquid: Stir in the uncooked rice and water, making sure the rice is evenly distributed in the mixture.
- Simmer: Reduce heat to low, cover, and let simmer for about 45–50 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Add cheese: Once the rice is cooked, sprinkle the shredded cheese over the top. Cover for 3–5 minutes, or until the cheese melts into a gooey, bubbly topping.
- Serve: Spoon into bowls and serve warm.
Tips for Success
- Rice check: If the rice isn’t tender after 50 minutes, add a splash of water or broth and continue simmering until done.
- Pepper options: Try red, yellow, or orange bell peppers for a sweeter flavor.
- Cheese upgrades: Cheddar is classic, but mozzarella, Monterey Jack, or pepper jack add extra personality.
- Boost the flavor: Swap water for beef broth for richer taste.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months.
- Reheat: Warm on the stovetop with a splash of broth or water, or microwave until hot.
Serving Suggestions
Pair this inside-out stuffed pepper dish with:
- A crisp green salad for freshness
- Garlic bread or crusty rolls for soaking up the juices
- Roasted vegetables or steamed broccoli on the side
FAQs
Can I use brown rice instead of white rice?
Yes, but it will need more liquid and longer cooking time—plan for about 60–70 minutes.
Can I make this vegetarian?
Absolutely! Swap the ground beef for cooked lentils or a plant-based meat substitute.
Can I make it ahead of time?
Yes. Cook it fully, let it cool, and refrigerate. Reheat in the oven or microwave before serving.
Inside-Out Stuffed Green Bell Peppers
If you love the taste of stuffed peppers but don’t want the extra prep of hollowing and stuffing, this Inside-Out Stuffed Green Bell Peppers recipe is the perfect shortcut. It takes all the same flavors—savory ground beef, sweet peppers, tender rice, and melted cheese—and brings them together in a skillet-style casserole.
Ingredients
Equipment
Method
- Cook the beef: In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
- Add vegetables & seasonings: Stir in the chopped green peppers, stewed tomatoes (with their juices), Worcestershire sauce, salt, and black pepper. Mix well.
- Add rice & liquid: Stir in the uncooked rice and water, making sure the rice is evenly distributed in the mixture.
- Simmer: Reduce heat to low, cover, and let simmer for about 45–50 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Add cheese: Once the rice is cooked, sprinkle the shredded cheese over the top. Cover for 3–5 minutes, or until the cheese melts into a gooey, bubbly topping.
- Serve: Spoon into bowls and serve warm.
Notes
Tips for Success
Rice check: If the rice isn’t tender after 50 minutes, add a splash of water or broth and continue simmering until done.
Pepper options: Try red, yellow, or orange bell peppers for a sweeter flavor.
Cheese upgrades: Cheddar is classic, but mozzarella, Monterey Jack, or pepper jack add extra personality.
Boost the flavor: Swap water for beef broth for richer taste.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months.
Reheat: Warm on the stovetop with a splash of broth or water, or microwave until hot.
Serving Suggestions
Pair this inside-out stuffed pepper dish with:
A crisp green salad for freshness
Garlic bread or crusty rolls for soaking up the juices
Roasted vegetables or steamed broccoli on the side
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