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Easy Beef and Broccoli Stuffed Peppers Recipe

Easy Beef and Broccoli Stuffed Peppers

Colorful bell peppers are filled with ground beef, broccoli, rice, and a glossy soy-ginger sauce for a comforting Asian-inspired dinner. The recipe makes four stuffed peppers and is ready in approximately 50–60 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Large bell peppers, any color
  • 1 pound Lean ground beef
  • 3 cups Small broccoli florets
  • 1 cup Cooked white or brown rice
  • 1/2 Medium yellow onion, finely diced
  • 2 Garlic cloves, minced
Sauce
  • 1 teaspoon Fresh ginger, grated
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Beef broth or water
  • 1 tablespoon Brown sugar or honey
  • 1 teaspoon Toasted sesame oil
  • 1 tablespoon Cornstarch
Seasoning
  • 1 tablespoon Neutral cooking oil
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Red-pepper flakes, optional
Garnish
  • 1–2 Green onions, sliced
  • 1 teaspoon Sesame seeds, optional
Optional Topping
  • 1/2 cup Shredded mozzarella, Monterey Jack, or cheddar

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange the halves cut-side up in a lightly oiled baking dish.
  2. Whisk together the soy sauce, beef broth or water, brown sugar or honey, toasted sesame oil, cornstarch, grated ginger, and optional red-pepper flakes.
  3. Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes.
  4. Add the ground beef and black pepper. Cook for 5–7 minutes, breaking the beef into small pieces, until browned and no longer pink; drain excess fat if needed.
  5. Add the minced garlic and broccoli florets. Cook for 3–4 minutes, until the broccoli is bright green and beginning to soften.
  6. Pour in the sauce and cook for 1–2 minutes, stirring until it slightly thickens. Fold in the cooked rice until the filling is evenly combined.
  7. Divide the beef, broccoli, and rice mixture among the pepper halves. Cover the baking dish with foil and bake for 20 minutes.
  8. Remove the foil and continue baking for 10–15 minutes, until the peppers are tender. If using cheese, add it during the last 5 minutes and bake until melted.
  9. Garnish the stuffed peppers with sliced green onions and sesame seeds before serving.

Notes

Cook the rice before beginning because uncooked rice needs substantially more liquid and a longer cooking time. Chop the broccoli small or briefly par-cook it so it softens at the same rate as the peppers without becoming mushy. For firmer peppers, skip the covered baking stage or reduce the initial bake by about 5 minutes.