On busy weeknights, Classic Stuffed Bell Peppers with Beef and Rice deliver a satisfying family dinner. Ground beef and rice simmer in a savory tomato sauce before baking inside vibrant bell peppers. A generous sprinkle of melted cheese tops them off. These bake until tender and golden, making a complete meal that’s both comforting and nourishing.
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Simple Comfort in Every Bite
- Easy Assembly – This recipe uses straightforward steps for a stress-free kitchen experience.
- Family-Friendly Flavor – A classic combination of beef, rice, and cheese that everyone enjoys.
- Nutritious & Fulfilling – Packed with protein and veggies for a truly satisfying meal.
- Perfect for Leftovers – These baked stuffed bell peppers reheat beautifully for lunch the next day.
What You Need for Your Stuffed Bell Peppers
For the filling
- Lean Ground Beef – The star of the show, giving these peppers their hearty, satisfying texture.
- Cooked Long-Grain White Rice – Helps stretch the filling while keeping it light and fluffy.
- Yellow Onion – Finely chopped so it melts right into the beef mixture.
- Garlic – Freshly minced is best for that punchy, aromatic flavor.
- Kosher Salt – Balances all the flavors perfectly.
- Black Pepper – Just a little for a subtle kick.
- Dried Oregano – Brings that classic Italian-inspired warmth.
- Tomato Sauce – You’ll use some in the filling and some for topping—trust me, it’s worth it.
For the peppers
- Bell Peppers – Any color works, but pick ones with sturdy sides for the best results.
- Shredded Mozzarella Cheese – Melts into gooey perfection on top.
- Fresh Parsley – A bright, herby finish that makes everything pop.
A Cozy Kitchen Rhythm for Stuffed Bell Peppers
I find the rhythm of making these Stuffed Bell Peppers to be so grounding. You’ll spend about 25 peaceful minutes getting everything prepped, then the oven takes over for about 45 minutes.
In just over an hour, you have a warm, nourishing dinner on the table. This makes it a wonderful recipe for a slower weeknight where you can truly enjoy the process, much like the comforting pace of making my Savory Cabbage Rolls with Spiced Beef & Rice.
Stuffed Bell Peppers
Ingredients
- 1 pound lean ground beef
- 1 cup cooked long-grain white rice
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 (15-ounce) can tomato sauce divided
- 4 large bell peppers any color
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Equipment
- stockpot
- skillet
- baking dish
- oven
Method
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. While the water heats, slice the tops off the bell peppers and remove the seeds and membranes from the inside.
- Carefully place the hollowed-out bell peppers in the boiling water and cook for 5 minutes until they just begin to soften. Remove them with tongs and drain them upside down on paper towels.
- In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender, about 8 minutes. Drain off any excess fat.
- Stir the cooked rice, salt, black pepper, oregano, and 3/4 cup of the tomato sauce into the beef mixture. Cook for 2 more minutes until everything is heated through, then remove the skillet from the heat.
- Spoon the beef and rice mixture evenly into the par-cooked bell peppers. Stand the filled peppers upright in a baking dish just large enough to hold them steady.
- Pour the remaining tomato sauce over the top of the stuffed peppers and sprinkle the shredded mozzarella cheese evenly over each one.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Let the stuffed peppers cool in the dish for 5 minutes before serving. Garnish with chopped fresh parsley.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
I love that these savory ground beef stuffed peppers can be easily adapted for different needs. For a more sugar-conscious version, you can use a no-sugar-added tomato sauce. If you’re managing your diet, using cauliflower rice instead of white rice is a fantastic low-glycemic swap that keeps the dish delicious and satisfying.
Portion control is also a simple way to enjoy this meal while being mindful of your intake.
My Favorite Pro Tips for Perfect Peppers
Over the years, I’ve picked up a few tricks that make these Stuffed Bell Peppers truly special every time.
- Flavor Boost: For a richer taste, try browning the ground beef with a pinch of smoked paprika, similar to the trick I use in my Pumpkin-Shaped Meatloaf.
- Dietary Tweak: For a lighter version, swap the ground beef for lean ground turkey or lentils.
- Texture Tip: To prevent soggy peppers, make sure to drain them well after boiling and pat the insides dry with a paper towel.
- Storage Secret: These reheat wonderfully. Cover with foil and warm in a 350°F oven until heated through, which keeps the cheese from over-browning.
The Nourishing Goodness in Every Bite
These hearty rice and beef filled peppers are more than just comfort food; they’re a balanced meal. The lean ground beef provides quality protein, while the bell peppers are a great source of vitamins A and C. For detailed beef nutrition information, that’s a wonderful resource. I always feel good serving this dish, knowing it aligns with simple healthy eating principles. It’s a complete dinner that reminds me of the wholesome satisfaction of my Cottage Cheese Lasagna.
A Lighter Take on a Classic Comfort
If you’re looking to lighten up this classic, there are some simple swaps that work beautifully. Using ground chicken or turkey creates a leaner version without sacrificing the heartiness. For a vegetarian twist, a mixture of quinoa and black beans is fantastic. You can also reduce the cheese slightly or use a part-skim variety. For more inspiration on lean proteins, check out my Broccoli and Cheese Stuffed Chicken or these flavorful Venison Jalapeno Poppers.
Setting a Cozy Table with Stuffed Bell Peppers
I love how these cheesy baked bell pepper dinners create a whole experience. Serving them straight from the baking dish feels so homey and inviting. A simple green salad with a light vinaigrette on the side is the perfect fresh contrast.
It reminds me of Sunday dinners at my grandmother’s, where a comforting, self-contained dish like this was always the centerpiece of a happy, gathered table.
Avoiding Common Stuffed Pepper Pitfalls
Even a simple recipe has its tricks! Here’s how to avoid a few common missteps for the best Stuffed Bell Peppers.
- Overcooking the Peppers: Boiling them for the full 5 minutes is key. You just want them slightly softened, not mushy, so they hold their shape during baking.
- Underseasoned Filling: Don’t be shy with the salt and pepper in the beef and rice mixture. Taste it before stuffing the peppers to ensure it’s perfectly seasoned.
- Skipping the Parboil: While some recipes skip this, I find that parboiling the peppers first ensures they become tender and sweet alongside the filling. For more tips on handling ingredients safely, always refer to official USDA food safety guidelines.
Getting these details right makes all the difference between a good dish and a great one, much like the careful steps in my Stuffed Chicken Breasts.
Keeping Your Leftovers Tasty and Fresh
One of the joys of this recipe is the leftovers. These Stuffed Bell Peppers hold up wonderfully. I often make a double batch intentionally. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully for up to 3 months. Just thaw overnight in the fridge before reheating. It’s a fantastic way to have a comforting homemade meal ready on your busiest days, similar to the convenience of my Stuffed Potato Nests or Cheesy Baked Eggs.
Why This Recipe Belongs in Your Rotation
I hope you feel inspired to try these classic Stuffed Bell Peppers. They are a timeless recipe for a reason—reliable, comforting, and always met with happy faces around the table. If you enjoy the concept of a delicious stuffed meal, you might also love exploring my Stuffed Chicken Noodles, Stuffed Pumpkins, Bacon Spinach Stuffed Chicken, Pizza Stuffed Chicken, Roman Stuffed Dates, or the simple pleasure of a Cheese and Bacon Turnover.
More Comforting Stuffed Favorites
If you love the satisfaction of a hearty, filled dish, here are more recipes to warm your kitchen.
Stuffed Chicken Breasts – Elegant and juicy, perfect for a special weeknight.
Savory Cabbage Rolls – A cozy, traditional dish that simmers to perfection.
Stuffed Potato Nests – A fun, bite-sized twist on a loaded potato.
Venison Jalapeno Poppers – A game-day favorite with a lean, flavorful kick.
Frequently Asked Questions
Should I cook my bell peppers before stuffing them?
Yes, I highly recommend it. Parboiling the peppers for about 5 minutes softens them just enough so they become perfectly tender while baking with the filling. This step ensures you don’t end up with crunchy peppers.
What goes inside stuffed bell peppers?
The classic filling is a savory mixture of ground beef, cooked rice, onions, garlic, and herbs, all bound together with tomato sauce. It’s a hearty and satisfying combination that bakes into a complete meal. You can find more creative filling ideas in recipes like my Stuffed Chicken Breasts.
What are some common mistakes when making stuffed peppers?
The most common mistakes are overcooking the peppers during parboiling, which makes them mushy, and under-seasoning the beef and rice filling. Always taste your filling before stuffing the peppers to ensure it’s flavorful enough.
How long to bake stuffed peppers at 400 degrees?
If you prefer to bake at 400°F, the process will be quicker. After stuffing, bake them covered for about 15-20 minutes, then uncover and bake for another 5-10 minutes until the cheese is golden and bubbly. Keep an eye on them, as higher heat can cause the exteriors to cook faster.
