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Stuffed Peppers with Rice is a timeless, crowd-pleasing dinner that blends hearty comfort with everyday convenience.
What makes this recipe special is its satisfying balance of textures and flavors—tender bell peppers are filled with a savory mix of ground beef, cooked rice, herbs, and two kinds of melty cheese, then baked in a tangy tomato sauce.
Each bite delivers warmth, flavor, and satisfaction.
Nutritionally, this dish is well-rounded: 19g of protein per serving makes it a great option for those seeking high-protein meals, while the inclusion of bell peppers adds fiber, vitamin C, and antioxidants.
It’s moderately low in carbs (14g), and uses heart-healthy olive oil and lean ground beef for a better fat profile.
Quick to prepare (15-minute prep) and ideal for meal-prep or weeknight dinners, this recipe is equally practical and crave-worthy.
You can even customize it by swapping beef for ground turkey or adding veggies to the filling.
Must-Have Tools for Perfect Results
Cuisinart 5.5-Quart Dutch Oven
Perfect for sautéing the beef mixture
This enameled Dutch oven heats evenly and retains moisture—ideal for browning beef and onions evenly without burning. Its versatility makes it a go-to for soups, stews, braises, and more.
Pyrex 3-Quart Glass Baking Dish
Used to bake and microwave peppers
This durable, microwave-safe dish makes pre-softening and baking peppers effortless. Its high-heat resistance and deep sides make it perfect for casseroles and layered dishes, too.
OXO Good Grips Box Grater
For shredding cheddar and mozzarella
Easily grate your own cheese for fresher taste and better melt. With a comfortable handle and stable base, this grater is a staple for salads, baked dishes, and meal prep.
Chef’s Path Measuring Cups & Spoons Set
Accurately measures spices, sauces, and rice
This stainless steel set ensures perfect proportions for seasoning and rice. Great for baking, spice blending, and cooking when precision matters.
Tovolo Silicone Mixing Spoon
To stir and combine the filling smoothly
Heat-resistant and durable, this tool is ideal for mixing hot ingredients without scratching nonstick pans. Also handy for baking, folding, or stirring sauces.
Stuffed Bell Peppers with Rice
Equipment
- 1 × 13×9-inch baking dish
- 1 × Large skillet or Dutch oven
- 1 × Mixing spoon or spatula
- 1 × Measuring cup set
- 1 × Box grater
- 1 × Microwave-safe cover or parchment paper
Ingredients
- 4 large sweet bell peppers any color, halved lengthwise and seeds removed
- 2 tablespoons olive oil divided
- 1 pound ground beef preferably lean
- ½ cup finely diced yellow onion
- 1 cup cooked white or brown rice
- 1 can 15 ounces tomato sauce
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning blend
- ½ teaspoon granulated sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded Monterey Jack or mozzarella cheese divided
- Optional garnish: Chopped fresh parsley or basil for serving
Instructions
- Preheat and Prepare Bell Peppers: Preheat your oven to 350°F (175°C). Slice the bell peppers in half vertically and remove the stems, seeds, and membranes. Place them cut side up in a microwave-safe 13×9-inch baking dish. Add 2 tablespoons of water to the bottom of the dish and cover lightly with parchment paper. Microwave for about 3 minutes, just until the peppers begin to soften slightly. Drain off any excess water.
- Brown the Beef and Sauté the Aromatics: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and diced onion, cooking and stirring until the beef is browned and fully cooked, about 7–8 minutes. Drain off any rendered fat to avoid a greasy filling.
- Create the Savory Filling: Reduce the heat to medium and stir in the cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, and onion powder. Season with salt and pepper to your taste. Mix in ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella, stirring until the cheese is melted and everything is well combined. Taste and adjust seasoning if needed.
- Fill and Bake the Peppers: Lightly season the inside of each pepper half with salt and pepper. Spoon the beef and rice mixture evenly into the pepper halves. Drizzle with the remaining 1 tablespoon olive oil. Cover the baking dish with foil and bake in the preheated oven for 35 minutes, until the peppers are tender and the filling is hot throughout.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the stuffed peppers with the remaining ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and melted.
- Serve and Garnish: Remove from the oven and let rest briefly before serving. Top with chopped parsley or basil for a fresh, flavorful finish.
Notes
- Microwave Shortcut: Softening the peppers in the microwave saves time, but you can bake them instead. To do this, place peppers cut side down in a baking dish with ½ inch of water, cover with foil, and bake at 350°F for 20 minutes.
- Make-Ahead Option: You can prep the beef filling up to a day in advance. Store it in the fridge, then assemble and bake when ready.
- Customize the Filling: Swap ground beef for turkey or chicken, or add chopped spinach, mushrooms, or black beans to boost fiber and nutrients.
- Cheese Variety: Use any melty cheese you prefer—provolone, gouda, or a Mexican blend can all work beautifully.
Chef’s Secrets for Better Stuffed Peppers
For perfectly tender and flavorful stuffed peppers, the secret starts with properly softening the bell peppers before baking.
Microwaving them with a little water allows them to cook evenly and cuts down on oven time, but you can also use a pre-bake method if you prefer to skip the microwave.
When browning the beef, make sure not to rush the process—allowing a nice sear builds flavor.
Use freshly grated cheese rather than pre-shredded, as it melts more smoothly and adds richness to the filling.
Don’t forget to season each component, especially the interior of the peppers, to ensure a well-balanced bite.
Lastly, choose bell peppers that are large and sturdy enough to hold their shape during baking—red, yellow, and orange varieties tend to be sweeter and complement the savory filling beautifully.
Delicious Ways to Serve Them
Stuffed peppers are a complete meal on their own, but they pair wonderfully with simple side dishes for a more robust dinner.
Consider serving them with a crisp garden salad tossed in a balsamic vinaigrette or a light cucumber yogurt salad to refresh the palate. A side of garlic bread or roasted vegetables like zucchini, asparagus, or broccoli rounds out the meal nicely.
For a heartier approach, add a scoop of mashed potatoes or a bowl of lentil soup on the side.
These peppers also make a fantastic lunch when paired with a small fruit salad or grain bowl.
Their versatility makes them suitable for family dinners, meal prep, or casual gatherings.
Smart Storage and Reheating Tips
Leftover stuffed peppers store beautifully and can easily become a second (or third) meal.
Once cooled, transfer the peppers to an airtight container and refrigerate for up to 4 days.
To reheat, place them in a covered oven-safe dish and warm at 350°F for 15–20 minutes, or microwave individual portions for 2–3 minutes until heated through.
If freezing, wrap each pepper individually in foil or freezer-safe wrap, then place in a sealed container or zip-top bag.
They will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best results, add a small splash of tomato sauce or broth when reheating to prevent dryness.
Frequently Asked Questions (FAQs)
1. Can I use brown rice instead of white?
Absolutely! Brown rice adds extra fiber and nutrients, making the meal even more wholesome. Just be sure it’s fully cooked and tender before mixing into the filling.
2. Can I substitute the ground beef?
Yes. Ground turkey, chicken, or even plant-based crumbles work well in this recipe. Just keep in mind that leaner meats may need a touch more olive oil or seasoning for flavor balance.
3. How do I make these vegetarian?
Omit the meat and use sautéed mushrooms, lentils, black beans, or a tofu crumble instead. Add extra vegetables or cooked quinoa for added texture and protein.
4. Can I make this dish ahead of time?
You can prep the filling and stuff the peppers a day in advance. Store them in the fridge, tightly covered, then bake when ready. You may need to add an extra 5–10 minutes to the baking time.
5. What kind of cheese works best?
Cheddar and Monterey Jack (or mozzarella) create a creamy, melty filling with just the right amount of sharpness. Feel free to mix in provolone, fontina, or a spicy pepper jack for a flavorful twist.
This recipe is inspired by theseasonedmom and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.