Juicy bell peppers stuffed with seasoned ground beef, fluffy rice, tomato sauce, and melted cheese make this classic comfort-food dinner hearty, delicious, and perfect for the whole family!
Preparation Details
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6
- Cuisine: American
- Difficulty: Easy
Ingredients
For the Bell Peppers - 6 medium bell peppers (any color)
- 1 lb (450 g) lean ground beef
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce, divided
- 1 cup diced tomatoes, drained
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 1½ cups shredded mozzarella or cheddar cheese, divided
- 2 tablespoons chopped fresh parsley, for garnish
Optional Seasonings - ½ teaspoon red pepper flakes for a little heat
- ½ teaspoon dried oregano for extra flavor
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or nonstick cooking spray.
Step 2: Prepare the Bell Peppers
Wash the bell peppers, slice off the tops, and remove the seeds and membranes. If necessary, trim a tiny amount from the bottoms so they stand upright without making holes.
Place the peppers upright in the baking dish.
Step 3: Partially Cook the Peppers
For softer peppers, place them in a large pot of boiling water for 4–5 minutes. Drain and set aside.
This step is optional if you prefer firmer peppers.
Step 4: Cook the Ground Beef
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned and cooked through. Drain excess fat if needed.
Step 5: Add the Garlic and Seasonings
Stir in the minced garlic, Italian seasoning, paprika, salt, black pepper, and Worcestershire sauce, if using. Cook for 30–60 seconds until fragrant.
Step 6: Make the Filling
Add the cooked rice, diced tomatoes, and about half of the tomato sauce. Mix everything thoroughly and simmer for 2–3 minutes.
Stir in ½ cup of shredded cheese. Taste and adjust the seasoning.
Step 7: Stuff the Peppers
Spoon the beef and rice mixture evenly into the prepared bell peppers. Do not pack the filling too tightly.
Pour the remaining tomato sauce around the peppers in the baking dish to keep them moist during baking.
Step 8: Bake the Peppers
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the remaining 1 cup of cheese over the stuffed peppers, and bake uncovered for another 10–15 minutes, until the peppers are tender and the cheese is melted and lightly golden.
The filling should reach an internal temperature of 165°F (74°C).
Step 9: Garnish and Serve
Remove from the oven and allow the peppers to rest for 5 minutes. Garnish with fresh parsley and serve warm with a green salad, garlic bread, or roasted vegetables.
Tips for Perfect Stuffed Bell Peppers
- Choose evenly sized peppers: They cook more evenly and are easier to fill.
- Use cooked rice: This ensures the filling cooks properly without excess liquid.
- Prevent watery filling: Drain excess liquid from the diced tomatoes and browned beef.
- Add extra flavor: Use beef broth instead of a little water if the filling seems dry.
- Make it cheesy: Mix some Parmesan into the beef filling or add extra mozzarella on top.
- Prepare ahead: Make the filling a day in advance and refrigerate it separately. Assemble and bake when ready.
Nutrition Information
Estimated per serving, based on 6 servings. - Calories: 390
- Protein: 27 g
- Carbohydrates: 27 g
- Fat: 19 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 650–850 mg
Nutrition values vary with the size of the peppers, fat content of the beef, type of cheese, and tomato sauce used.
Nut Information & Allergens - Tree nuts: No tree nuts are included in the standard recipe.
- Peanuts: No peanuts are included.
- Dairy: Contains mozzarella or cheddar cheese.
- Soy: Worcestershire sauce and packaged seasonings may contain soy, depending on the brand.
- Gluten: Worcestershire sauce and some packaged sauces may contain gluten. Check labels carefully.
- Allergy precaution: For anyone with a food allergy, verify all ingredient labels and avoid cross-contact during preparation.
Frequently Asked Questions (Q&A)
Q1: Do I need to cook the rice before stuffing the peppers?
Yes. This recipe uses cooked rice. Uncooked rice may remain hard because the peppers do not provide enough liquid or cooking time for it to cook properly.
Q2: Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works well. Cook it thoroughly and adjust the seasonings to taste.
Q3: Which bell pepper color is best?
Red, yellow, and orange peppers are sweeter, while green peppers have a slightly more bitter flavor. Any color works beautifully.
Q4: Can I make stuffed peppers ahead of time?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking. If baking directly from the refrigerator, allow extra cooking time and check that the filling reaches 165°F (74°C).
Q5: Can I freeze stuffed bell peppers?
Yes. Cool them, wrap individually, and freeze in an airtight container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Q6: How do I keep the peppers from falling over?
Choose peppers with flat bottoms and arrange them snugly in the baking dish. You can also trim a small amount from the bottom, taking care not to cut through the pepper.
Q7: Can I make this recipe low-carb?
Yes. Replace the rice with cauliflower rice and check your tomato sauce for added sugar. The nutritional values will change.
Q8: How should I store leftovers?
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout.
Q9: What cheese works best?
Mozzarella gives a stretchy, mild topping, while cheddar adds a sharper flavor. A combination of both is delicious.
Q10: What sides go well with stuffed bell peppers?
Serve with a garden salad, steamed green beans, roasted broccoli, garlic bread, or mashed potatoes.
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