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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.
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Prep Time 14 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 29 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • a large skillet

Method
 

  1. 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.
  2. Add vegetables & seasonings: Stir in the chopped green peppers, stewed tomatoes (with their juices), Worcestershire sauce, salt, and black pepper. Mix well.
  3. Add rice & liquid: Stir in the uncooked rice and water, making sure the rice is evenly distributed in the mixture.
  4. 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.
  5. 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.
  6. 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