Ground Beef Stuffed Peppers

Ground beef stuffed peppers are bell peppers filled with a seasoned mix of beef, black beans, corn, and cheese, then baked until the peppers turn tender and the filling is hot and bubbling. They work as a complete dinner in one dish, and they reheat well for lunch during the week.

The first time I made these, I skipped seasoning the inside of the peppers and only seasoned the filling. Big mistake. The peppers themselves tasted bland next to the bold, smoky beef mixture, and the contrast threw the whole dish off balance.

I made a batch of these for a Sunday dinner with my parents, mostly because I had a mix of bell peppers going soft in the crisper drawer and needed to use them. That accidental recipe turned into one I make almost every other week now, usually doubled so I have extra for lunch.

This version leans on smoked paprika and a minced serrano pepper for warmth, plus black beans and corn for texture. It’s built for home cooks who want a hearty, low-fuss dinner without a long ingredient list.

Recipe Quick Facts

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6 stuffed peppers
Difficulty Level: Easy

Before You Get Started

Pick peppers that stand up on their own. A flat bottom keeps them from tipping over in the pan while they bake.
Green peppers taste more bitter than red, yellow, or orange ones. I mix colors in one batch so the flavor and the plate both look more interesting.
Season the inside of each pepper with salt and pepper before filling it. I learned this after my first batch tasted flat where the beef mixture met the pepper wall.
Use ground beef that’s 80 to 90 percent lean. Anything leaner dries out in the oven; anything fattier leaves the filling greasy.
Don’t blanch the peppers first. They soften plenty in the oven alongside the filling, and skipping this step saves a pot to wash.
Dice the tops of the peppers instead of tossing them. That extra cup of diced pepper adds crunch to the filling and cuts down on food waste.

Ingredients

For the peppers:

6 bell peppers, mixed colors
1 tablespoon olive oil, plus more for greasing the dish
Salt and black pepper, to taste

For the filling:

1 cup diced onion
2 teaspoons minced garlic
1 teaspoon minced serrano pepper (seeds and membrane removed)
1 pound ground beef (80–90% lean)
1 teaspoon ground cumin
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1 cup diced bell pepper (reserved from the tops)
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1/4 cup sliced green onions, plus more for garnish
3/4 cup shredded cheese (cheddar or a Mexican blend), plus 6 teaspoons for topping

Instructions

Step 1: Prep the Bell Peppers

Cut the tops off each bell pepper, leaving about 3 inches of the pepper intact for stuffing. Remove the seeds and membrane from inside. Dice the tops into 1/4-inch pieces to get roughly 1 cup; set this aside for the filling. Grease a 12-inch cast-iron skillet or casserole dish with olive oil, arrange the peppers inside, and season the insides lightly with salt and pepper.

Step 2: Cook the Aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the diced onion, garlic, and minced serrano pepper. Sauté for about 3 minutes, until the onion turns soft and translucent (in my kitchen, I go by smell here — once the raw garlic sharpness fades, it’s ready).

Step 3: Cook the Ground Beef

Add the ground beef to the skillet, breaking it into smaller pieces as it cooks. Cook for about 4 minutes, until no pink remains. Stir in the cumin, salt, black pepper, smoked paprika, and chili powder. In my testing, adding the spices after the beef browns (instead of before) kept them from burning against the hot pan.

Step 4: Build the Filling

Stir in the reserved diced bell pepper and cook for 1 minute. Add the black beans, corn, diced tomatoes, and sliced green onions, then cook for another minute, just until everything is heated through. Turn off the heat, fold in 3/4 cup of shredded cheese, and taste for seasoning. (I once skipped this final taste check and served an underseasoned batch — now I always adjust the salt here before it goes into the peppers.)

Step 5: Stuff and Bake

Preheat the oven to 375°F with the rack in the center position. Spoon about 3/4 cup of filling into each pepper, packing it gently so it holds together. Bake for 30 minutes, until the peppers feel tender when pierced with a fork.

Step 6: Finish and Serve

Remove the peppers from the oven and sprinkle 1 teaspoon of shredded cheese over the top of each one. Return to the oven for 2 more minutes, just until the cheese melts. Garnish with sliced green onions, and add a few slices of serrano pepper on top if you want more heat.

How To Make (Quick Reference)

Cut tops off peppers, remove seeds, dice the tops.
Grease a dish, arrange peppers, season insides.
Sauté onion, garlic, and serrano pepper, about 3 minutes.
Brown ground beef, about 4 minutes, then add spices.
Stir in diced pepper, black beans, corn, tomatoes, and green onions.
Fold in cheese, taste, and adjust seasoning.
Stuff peppers with filling.
Bake at 375°F for 30 minutes.
Top with cheese, bake for 2 more minutes.
Garnish and serve.

Tips for Best Results

Taste the filling before it goes into the peppers. Once it’s baked inside, it’s harder to fix the seasoning.
Don’t overpack the peppers. I tried cramming in extra filling once to avoid leftovers, and the tops burned before the peppers fully softened.
Let the beef release its own fat before draining. If your beef is closer to 90% lean, you likely won’t need to drain anything at all.
Swap the protein if needed. Ground turkey works, though the filling will taste milder without the beef’s richness.
Make the filling a day ahead. It saves time on busier weeknights, and the flavors settle in nicely overnight.

Ingredient Substitution

Original Ingredient	Substitute	Effect on Taste/Texture
Ground beef (80–90% lean)	Ground turkey	Lighter, milder flavor; filling is slightly less rich
Black beans	Pinto beans	Softer texture; flavor is milder and slightly sweeter
Serrano pepper	Jalapeño	Noticeably less heat; similar fresh, green flavor
Shredded cheddar/Mexican blend	Pepper jack	Adds mild heat and a creamier melt
Fresh corn kernels	Frozen corn (thawed)	Nearly identical texture; slightly less sweetness

Storage & Reheating

Let leftover stuffed peppers cool completely before storing. Place them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2 to 3 minutes, or in a 350°F oven for about 15 minutes, until warmed through.

For meal prep, you can make the filling ahead and store it separately from the raw peppers for up to 3 days. Stuff and bake them fresh when you’re ready to eat.

FAQs

Do I need to cook the peppers before stuffing them?

No. Raw bell peppers soften enough in the oven while baking alongside the filling. Blanching first isn’t necessary and adds an extra step and an extra pot to wash for no real benefit to the final texture.

Why are my stuffed peppers watery?

Excess liquid usually comes from undrained black beans, corn, or diced tomatoes. Drain and rinse canned beans and corn well, and use diced tomatoes without extra juice to keep the filling from turning soupy in the oven.

Can I freeze ground beef stuffed peppers?

Yes. Freeze fully cooked, cooled peppers in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for about 20 minutes until heated through.

What can I use instead of ground beef in stuffed peppers?

Ground turkey, ground chicken, or a plant-based ground substitute all work well. Keep in mind the flavor will be milder and less rich than beef, so you may want to add a bit more smoked paprika or cumin to compensate.

How do I keep stuffed peppers from tipping over while baking?

Choose peppers with flat bottoms, and trim a very thin slice off the base if needed so they sit level. A snug-fitting skillet or baking dish also helps keep them upright as they bake.