Costco Stuffed Bell Peppers with Ground Beef

Costco Stuffed Bell Peppers Recipe Copycat

Those bubbling, cheesy peppers from the deli are a perfect solution for a hectic Tuesday. They offer a wonderful blend of savory beef and sweet bell pepper, all bound together by a melted crust. It's the sort of meal that satisfies the whole family without creating a mountain of dirty dishes.

This version recreates that same comforting feel in your own home. It is an affordable way to put a hearty dinner on the table using basic pantry staples.

Maintaining moisture is the priority here. By cooking the filling in a skillet first, we ensure the beef and rice stay succulent, avoiding a dry or crumbly center.

How It All Works

• Pre-cooked Rice: Using rice that is already cooked prevents the grains from staying hard or absorbing all the moisture from the meat.
• Integrated Sauce: Simmering the beef in tomato sauce before stuffing creates a cohesive filling that stays moist during the 30 minute bake.

Essential Kitchen Tools

You only need a few basics for this. A 9x13 inch baking dish is the standard for keeping the peppers upright and containing the cheese. A large skillet is necessary to brown the beef and simmer the sauce.

The Building Blocks

Ground beef creates the foundation, while white rice provides bulk and soaks up the savory tomato sauce. A blend of mozzarella and Parmesan delivers both the gooey stretch and the salty intensity of the original.

Any bell pepper color will work here. Red, orange, and yellow are typically sweeter, while green is more earthy. If you prefer a leaner alternative, ground turkey is a great swap, though you should add a bit more salt to compensate for the lack of beefy flavor.

Cook ground turkey or chicken to an internal temperature of 165°F (74°C).

Ingredients & Substitutes

• 6 large bell peppers
• 1 tbsp olive oil
• 1 lb ground beef Why this? Creates a rich, savory base
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cooked white rice Why this? Tender texture and absorbs the sauce
• 1 can (15 oz) tomato sauce
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese Why this? For that classic melt
• 1/2 cup grated Parmesan cheese Why this? Gives a sharp, salty tang

Recipe Specs

With a total time of 45 minutes, this baked dish is remarkably quick. It is also a great candidate for meal prep, as it keeps well in the fridge.

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Yield: 6 servings

Bringing It Together

Prepping the Peppers

Set your oven to 375°F (190°C). Cut the tops off the bell peppers, then clear out the seeds and ribs. Trim a small piece from the base of each pepper so they sit steadily in a 9x13 inch baking pan. Coat the interiors of the peppers with 1 tbsp olive oil using a brush.

Sautéing the Filling

Using a wide skillet on medium-high heat, brown 1 lb ground beef and the diced onion until the meat is no longer pink. Add the minced garlic and sauté for one minute until fragrant.

Mix in 15 oz tomato sauce, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, then let it simmer for 5 minutes. Gently stir in 2 cups cooked white rice until the filling is moist and thoroughly combined. Confirm the beef has hit a safe internal temperature of 160°F (71°C), following USDA standards.

Baking to Perfection

Fill each pepper with the beef and rice blend, packing it down lightly while leaving about a quarter-inch of room at the top. Sprinkle the tops with the 1 cup shredded mozzarella and 1/2 cup grated Parmesan.

Bake for 25–30 minutes until the peppers soften and the cheese is melted and browned.

Fixing Common Issues

If your peppers are still firm after 30 minutes, they likely didn't have enough steam. You can fix this by adding a small amount of water to the bottom of the pan.

Filling leakage usually happens if you overfill the peppers or if the filling is too wet. Press the mixture down firmly but leave that small gap at the top to contain the bubbling cheese.

If the cheese burns before the peppers soften, you can loosely cover the pan with foil for the first 15 minutes of baking.

Storage and Reheating

Keep these in a sealed container and refrigerate for 4 days. While they're tasty cold, they are even better warmed.

For the best results, pop them in the air fryer at 175°C (350°F) and heat until the center of the filling reaches 165°F (74°C) on a food thermometer. This prevents the cheese from becoming rubbery, which is a common issue with microwaving.

You can also wrap individual peppers in foil and freeze them for up to 3 months. Simply thaw them in the refrigerator overnight before heating them in the oven.

Twists and Swaps

If you want a different flavor profile, try a Mediterranean blend by swapping the oregano for dried basil and using feta cheese instead of mozzarella. You can also add diced zucchini or carrots to the beef mixture for extra nutrients.

For those who prefer a different side, these go great with a serving of tender crisp green beans to balance the richness of the beef and cheese. If you like heat, stir in a teaspoon of crushed red pepper flakes into the skillet during the simmering step.

Best Serving Ideas

While these peppers are hearty enough to stand alone, a fresh side salad with a zesty vinaigrette balances the rich cheese. I enjoy adding a spoonful of sour cream or a drizzle of hot sauce for an extra kick. If you want a more substantial meal, serve it with a slice of toasted sourdough to soak up any stray filling.

High in Sodium