Bring a large pot of salted water to a boil. Add the bell peppers and cook for 3–4 minutes, just until slightly tender. Drain and place upside down on paper towels to dry.
2. Cook the Filling
In a large skillet over medium heat, add olive oil and brown the ground beef with onion until meat is no longer pink. Drain any excess grease. Add garlic and cook for another 30 seconds until fragrant. Stir in cooked rice, diced tomatoes, tomato sauce, Worcestershire sauce, paprika, salt, pepper, and (optional) Cajun seasoning. Simmer for about 5 minutes, then remove from heat. Stir in ½ cup shredded cheese to melt into the mixture.
3. Stuff the Peppers
Place the peppers upright in a baking dish. Fill each with the beef-rice mixture, pressing lightly to pack. Spoon a little extra tomato sauce over each pepper and sprinkle with remaining cheese.
4. Bake
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes, until bubbly and cheese is golden.
🍽️ Serve With
Buttermilk biscuits 🧈
Mashed potatoes or Southern cornbread
Green beans or collard greens for that classic Southern plate
💡 Tips for the Best Stuffed Peppers
Use red, orange, or yellow peppers for sweetness — green ones give that traditional old-fashioned flavor.
Want it saucier? Mix a little tomato soup or BBQ sauce into the tomato topping.
For a cheesy twist, add a handful of pepper jack or smoked gouda to the filling.
Would you like me to include a Southern twist version — like Cajun Dirty Rice Stuffed Peppers or Cheesy Sausage & Rice Peppers next?
