Stuffed Pepper Bowls

published Jul 1, 2022
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Stuffed Pepper Bowls Recipe

All the flavors of a beefy stuffed pepper in a fraction of the time.


Prep5 minutes

Cook20 minutes

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Credit: Christine Han; Food Styling: Pearl Jones

Classic stuffed peppers are one of those recipes that will always remind me of growing up in the ’90s. Because it used up basics like rice and ground beef (stuffed in a vegetable vehicle, no less!), my mom made this dish at least once a week for us. She would steam the peppers, make the filling, and bake the whole pan to bring everything together. Personally, I struggle to find 45 minutes on a weeknight to pull that off — which is why I love “stuffed peppers in a bowl” so much. You get all the flavors and textures of the classic dish in half the time.

Tips for Making Stuffed Pepper Bowls

First, you’ll want to start a pot of rice for the base of your bowl. You can easily serve the beef and vegetables with something else (over greens or noodles, or in a tortilla) but rice gives the finished dish that traditional stuffed peppers vibe.

While the rice is cooking, brown the ground beef. Lean ground beef is best for this, thanks to its extra-meaty flavor. Next add two thinly sliced peppers and one sliced onion to the pan and cook until they just begin to soften.

Give this sauté some sauce by adding tomato paste and broth along with some garlic and onion powder. Finally, take the skillet off the heat and top with provolone cheese that’ll melt while you get out some bowls and dish up the rice. 

Stuffed Pepper Bowls Recipe

All the flavors of a beefy stuffed pepper in a fraction of the time.

Prep time 5 minutes

Cook time 20 minutes

Serves 4

Nutritional Info


  • 2

    large bell peppers, any color

  • 1

    large yellow onion

  • 8 ounces

    provolone cheese

  • 1 tablespoon

    olive oil

  • 1 pound

    lean ground beef

  • 1/3 cup

    water or low-sodium chicken broth

  • 2 tablespoons

    tomato paste

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    onion powder

  • 1 teaspoon

    kosher salt

  • Cooked rice, for serving


  1. Trim and thinly slice 2 large bell peppers and 1 large yellow onion. Shred 8 ounces provolone cheese on the large holes of a box grater (about 2 cups).

  2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until browned and cooked through. Add the bell peppers and onion and sauté until starting to soften, about 7 minutes.

  3. Add 1/3 cup water or low-sodium chicken broth, 2 tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon kosher salt. Stir to combine and cook for 2 minutes more. Top with the cheese and serve over rice.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.