Last Updated on January 19, 2026 by Carrie Korem, FNTP
These stuffed bell peppers with ground beef are one of my favorite easy dinners. They are colorful, filling, and made with simple ingredients. This recipe is naturally gluten free and very flexible, which makes it perfect for busy weeks or relaxed family dinners.
I love that you can swap cauliflower rice for white or brown rice depending on what your body tolerates. I usually use cauliflower rice and never tell my family. No one notices and everyone loves them.
This is also a great meal to prep ahead and bake later, which makes life so much easier.
Stuffed Bell Peppers with Ground Beef Recipe
This stuffed bell peppers recipe is hearty enough to stand on its own. Two pepper halves per person is usually perfect. The flavors are warm and comforting, with cumin, green chiles, and melted cheese bringing everything together.
If you want to add a simple salad on the side, that works beautifully too.
Stuffed Bell Peppers Ingredients
- 2 tablespoons ghee or coconut oil
- 6 green onions, sliced, white and green parts separated
- 1 pound ground beef
- 1 1/2 teaspoons ground cumin
- 2 cloves garlic, minced
- 3 cups riced cauliflower or cooked white or brown rice
- 1 can or jar green chiles
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 teaspoon Celtic sea salt
- 4 large red, yellow, or orange bell peppers, cut in half and seeded
- 1/2 cup sour cream or creme fraiche
- 1/2 cup salsa
To make the cauliflower rice, cut raw cauliflower into small pieces and pulse in a food processor until it looks like rice.
How to Make Stuffed Bell Peppers
Preheat the oven to 375 degrees and adjust the rack to the middle position.
Heat the ghee or coconut oil in a large skillet over medium heat. Add the white parts of the green onions and the ground beef. Cook until the beef is no longer pink, about 5 to 7 minutes.
Make a small space in the center of the pan and add the cumin and garlic. Let it cook for about 45 seconds until fragrant, then stir everything together.
Add the cauliflower rice or cooked rice, green chiles, 1 cup of the cheese, and sea salt. Stir until well combined, then remove from the heat.
Place the bell peppers cut side up in a large baking dish. Divide the filling evenly between the peppers. Pour 1/2 cup water into the bottom of the dish.
Cover the peppers with parchment paper, then foil. Bake for 25 minutes.
Remove from the oven and carefully remove the foil and parchment. Top each pepper with sour cream, salsa, and the remaining cheese.
Bake for another 10 minutes, until the cheese is melted and lightly golden. Serve warm.
Storage
These stuffed peppers with ground beef store very well.
You can keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop.
You can also prep the peppers up to 24 hours ahead, store them covered in the fridge, and bake when ready.
What to Serve with Stuffed Bell Peppers
These peppers are filling on their own, but they pair nicely with simple sides like:
- Copycat Olive Garden salad
- Sliced avocado
- Sautéed leafy greens
Keeping the sides simple lets the peppers shine.
What Kind of Meat Is Best in Stuffed Peppers
Ground beef, turkey, or chicken all work well in stuffed peppers.
I usually choose ground beef because it adds richness and flavor, but turkey and chicken are great options if you want something lighter. Just be sure to season well so the filling stays flavorful.
Southwestern Stuffed Bell Peppers
To “rice” the cauliflower – cut raw cauliflower into bite-size pieces. Place cauliflower in the food processor. Pulse for about seven 1-second pulses until cauliflower pieces are about the size of rice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Category: Main Dish
- Diet: Gluten Free
Ingredients
- 2 tablespoons ghee or coconut oil
- 6 green onions, sliced, white and green parts separated
- 1 pound ground beef
- 1 1/2 teaspoons ground cumin
- 2 cloves garlic
- 3 cups riced cauliflower, (see headnote)
- 1 (4.5-ounce) can or jar green chiles
- 2 cups shredded Monterrey Jack cheese (or Fontina for Gaps approved), divided (omit for dairy free)
- 1/2 teaspoon Celtic sea salt
- 4 large red, yellow or orange bell peppers, cut in half lengthwise, seeds removed
- 1/2 cup sour cream or creme fraiche (omit for dairy free)
- 1/2 cup salsa (here's a great recipe for homemade salsa)
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Melt coconut oil in a large skillet over medium heat. Add onion whites and beef and cook until beef is no longer pink, about 5-7 minutes. Make a well in the center of the pan and add the cumin and garlic. Cook in the middle of the pan until fragrant, about 45 seconds and then stir into beef mixture. Add riced cauliflower, chiles, 1 cup cheese and sea salt to pan and stir until all ingredients are incorporated. Remove from heat.
- Place peppers cut side up in a large baking dish. Divide filling mixture evenly among peppers. Pour 1/2 cup water in the bottom of the pan and then cover peppers with a layer of parchment paper followed by a layer foil (I do this so the aluminum doesn’t touch the food). Bake for 25 minutes and remove from oven. Remove the foil and parchment and top each pepper with a bit of sour cream, salsa and remaining 1 cup cheese. Bake for an additional 10 minutes until cheese is bubbly and golden brown. Serve.
Nutrition
- Serving Size: Serving size: 4
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