Go Back
–+ servings
Classic Stuffed Bell Peppers

Classic Stuffed Bell Peppers

iamwinfred
Classic Stuffed Bell Peppers are a timeless American comfort food dinner featuring vibrant bell peppers loaded with a hearty filling of seasoned ground beef, cooked rice, and a savory tomato sauce, then topped with melted mozzarella cheese and baked to tender perfection. This recipe is beginner-friendly, uses simple pantry staples, and delivers a satisfying all-in-one meal that is hearty enough to stand on its own or pair with a simple side salad or crusty bread.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 stuffed peppers
Calories 365 kcal

Equipment

  • Large baking dish (9x13 inch)
  • Large skillet or frying pan
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Aluminum foil
  • Measuring cups and spoons
  • Ladle or large spoon For filling the peppers
  • Instant-read thermometer (optional)

Ingredients
  

For the Peppers and Filling

  • 6 large bell peppers any color; red, yellow, or orange are sweeter
  • 1 lb lean ground beef 450g
  • 1 cup long-grain white rice cooked; about 185g cooked
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 15 oz canned diced tomatoes 425g, with juices
  • 15 oz canned tomato sauce 425g, divided
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese about 113g; or Mexican blend
  • 2 tbsp olive oil

For Garnish

  • fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish and spread about 1/2 cup of tomato sauce across the bottom in an even layer.
  • Slice the tops off each bell pepper, then remove all seeds and white membranes from inside. Stand the peppers upright in the prepared baking dish, trimming the base if needed so they sit flat.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
  • Add the ground beef to the skillet, breaking it into small crumbles, and cook for 6 to 8 minutes until fully browned with no pink remaining. Drain off any excess fat.
  • Reduce heat to medium and stir in the diced tomatoes, about 3/4 cup of the tomato sauce, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 3 to 4 minutes until slightly thickened.
  • Remove the skillet from heat and stir in the cooked rice until fully combined. Taste the filling and adjust seasoning as needed.
  • Spoon the beef and rice filling firmly into each pepper, mounding it slightly above the rim. Spoon the remaining tomato sauce evenly over the tops of the filled peppers.
  • Sprinkle shredded mozzarella evenly over each filled pepper, then cover the baking dish tightly with aluminum foil.
  • Bake on the center rack at 375°F for 40 minutes until the peppers are tender and the filling is heated through.
  • Remove the foil and bake for an additional 12 to 15 minutes until the cheese is melted, golden, and bubbling. Check doneness by piercing a pepper with a knife; it should meet no resistance.
  • Let the stuffed peppers rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve hot.

Notes

  • For softer peppers, place the empty shells in the baking dish with a splash of water, cover with foil, and pre-bake at 375°F for 15 minutes before filling.
  • Always use cooked, cooled rice in the filling. Hot rice makes the filling too wet and can affect the final texture.
  • Drain the browned beef well before adding the tomato ingredients to prevent a greasy filling.
  • Taste the filling before stuffing the peppers — this is your last chance to season properly before they go into the oven.
  • Red, orange, and yellow peppers are sweeter and milder; green peppers have a slightly more bitter flavor and are the most traditional choice in classic American recipes.
  • Make-ahead tip: Fully assemble the stuffed peppers, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 to 10 extra minutes to the covered baking time if baking cold from the refrigerator.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F covered with foil for 20 to 25 minutes, or microwave a single pepper on medium power for 2 to 3 minutes.
  • To freeze, wrap each cooled pepper individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Swap ground beef for ground turkey for a leaner version, or use Italian sausage for a richer, more robust flavor.
  • For a low-carb version, replace the white rice with cauliflower rice. For a vegetarian version, use black beans, corn, and diced zucchini in place of the beef.

Nutrition

Serving: 1stuffed pepperCalories: 365kcalCarbohydrates: 34gProtein: 26gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 620mgPotassium: 780mgFiber: 4gSugar: 8gVitamin A: 45IUVitamin C: 190mgCalcium: 18mgIron: 20mg
Keyword baked stuffed peppers, classic stuffed bell peppers, easy weeknight dinner, ground beef stuffed peppers, stuffed peppers recipe
Tried this recipe?Let us know how it was!