Beef & Rice Stuffed Peppers

These are classic stuffed peppers: bell peppers filled with seasoned ground beef, rice and tomatoes, baked in tomato sauce and topped with melted cheese.

Rice stretches a pound of beef to fill six peppers, and it’s a good use for leftover rice. Green peppers are usually the least expensive, and any color works.

They reheat and freeze well, so the extras become easy lunches.

Ingredients and Swaps

• Bell peppers: Six large peppers that stand upright. Trim the bottoms slightly if they tip.
• Ground beef: Or ground turkey or Italian sausage.
• Rice: Cooked white or brown rice.
• Tomatoes: Drained diced tomatoes in the filling, and tomato sauce in the filling and on top.
• Cheese: Mozzarella or cheddar.

Tips for Tender Stuffed Peppers

• Soften the peppers first, if you like. Parboil for 3 minutes for extra-soft peppers. Skip it for peppers with a little bite.
• Season the filling well. Taste it before stuffing. Rice soaks up a lot of salt.
• Cover for the first part of baking. Foil steams the peppers tender.
• Add the cheese at the end. Uncover for the last 10 minutes so it melts and browns.

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Beef & Rice Stuffed Peppers

Tender bell peppers stuffed with seasoned ground beef, rice, and tomato sauce, then baked under a layer of melted cheese. A classic, budget-friendly comfort meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 large bell peppers tops cut off and seeds removed
• 1 pound lean ground beef
• 1 small onion diced
• 2 cloves garlic minced
• 1½ cups cooked white or brown rice
• 1 can (14.5 oz) diced tomatoes drained
• 1 can (15 oz) tomato sauce divided
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella or cheddar cheese

Method

 

1. Preheat the oven to 375°F. Stand the peppers upright in a baking dish (trim the bottoms slightly if needed so they don’t tip).
2. Cook the beef and onion in a large skillet over medium-high heat for 6–7 minutes, until browned. Drain excess fat and stir in the garlic.
3. Add the rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt, and pepper. Stir in ½ cup of the cheese.
4. Spoon the filling into the peppers, packing it lightly. Pour the remaining tomato sauce over and around the peppers.
5. Cover with foil and bake 30 minutes.
6. Uncover, top with the remaining cheese, and bake 10–15 minutes more, until the peppers are tender and the cheese is melted.

Notes

• Parboil the peppers for 3 minutes first for extra-soft peppers.
• Use ground turkey or Italian sausage instead of beef.
• Stretch it further with a can of black beans in the filling.
• Cauliflower rice makes a lower-carb version.

What to Serve with Them

A green salad or Roasted Cauliflower with Herbs. For a meatless version, see Stuffed Bell Peppers with rice and beans.

Storage and Freezing

• Refrigerate for up to 4 days.
• Reheat in the microwave, or covered in a 350°F oven.
• Freeze cooked peppers for up to 3 months. Wrap them individually for single servings.

Stuffed Pepper Questions

Can I make them ahead?

Yes. Stuff the peppers, cover and refrigerate for up to a day. Add 10 minutes to the baking time.

How can I stretch the filling?

Stir in a can of drained black beans or a cup of corn. You’ll have enough for a couple more peppers.