Stuffed Bell Peppers with Ground Beef, Rice, and Cheese: A Southern Comfort Classic

Stuffed bell peppers are a beloved dish across the South, combining hearty ingredients with vibrant presentation. Whether you're feeding a family, hosting a church potluck, or prepping for a week of meals, this recipe delivers comfort, nutrition, and flavor in every bite.

Ingredients (Serves 4–6)

• 6 large bell peppers (any color, tops cut off and seeds removed)

• 1 lb ground beef (or venison for a local twist)

• 1 cup cooked white rice (or brown rice for added fiber)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes, drained

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried oregano or Italian seasoning

• 1½ cups shredded cheddar or Monterey Jack cheese

• Optional: chopped parsley or green onions for garnish

Step-by-Step Instructions

1. Prep the Peppers

• Bring a large pot of water to a boil.

• Submerge the cleaned bell peppers for 3–4 minutes to soften slightly.

• Remove and drain upside down on a towel.

2. Cook the Filling

• In a skillet over medium heat