Bell peppers stuffed with seasoned rice and ground beef, baked until tender and topped with melted cheese.
Stuffed peppers are a comfort-food staple that Colombian home cooks make their own with the same base of cumin, garlic, tomato and onion found throughout the country's everyday cooking. It's less a single named dish than a practical way to turn ground beef and leftover rice into a full dinner. The technique is about getting the filling flavor right before it ever goes near the oven — browning the beef properly and seasoning it so the rice absorbs real flavor, since baking mostly just melts the cheese and softens the pepper rather than developing new flavor. This home-style version leans on the same cumin-tomato-garlic base found in hogao, Colombia's all-purpose sauce, applied to a stuffed pepper format that makes a satisfying, freezer-friendly weeknight dinner.
Serves 4
Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and ribs, then stand them upright in a baking dish.
In a skillet over medium heat, cook onion and garlic until soft. Add ground beef and brown, breaking it up, about 8 minutes.
Stir in tomato, cumin, paprika, salt and pepper, then fold in the cooked rice. Simmer 5 minutes until the mixture is well combined and slightly saucy.
Spoon the beef and rice filling into each pepper, packing gently, then top with tomato sauce and shredded mozzarella.
Bake 35-40 minutes, until the peppers are tender and the cheese is bubbling and golden. Finish with fresh cilantro.
Cover loosely with foil for the first 25 minutes so the cheese doesn't over-brown before the peppers soften.
Pick peppers with flat bottoms so they stand upright on their own in the baking dish.
Use day-old rice for the filling — it holds together better than freshly cooked rice.
Add a splash of beef stock to the baking dish so the peppers steam slightly and don't dry out.
Swap beef for shredded chicken or black beans for a lighter or vegetarian version.
Add corn kernels to the filling for extra sweetness and texture.
Use poblano peppers instead of bell peppers for a slightly smokier, spicier version.
Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for 15 minutes to keep the peppers from drying out.
Stuffed peppers filled with seasoned rice and beef appear across Latin American home cooking, including Colombia, where the combination of rice, ground meat and tomato sauce echoes the same flavor base used in hogao and other everyday sauces.
Yes, assemble the stuffed peppers up to a day ahead, refrigerate, then bake when ready — add about 10 extra minutes to the bake time if going in cold.
Slice a thin sliver off the bottom of each pepper so it sits flat, being careful not to cut all the way through.
Add an extra splash of tomato sauce or beef stock to the filling before stuffing — the rice absorbs a lot of moisture as it bakes.
Per serving (340g / 12.0 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
