Stuffed Bell Peppers Recipe (Easy Classic!)

My Old Fashioned Stuffed Peppers combine rice, ground beef and a handful of savory seasonings under a simple tomato sauce, and one unexpected pantry ingredient gives them an unforgettable twist.

I used to think stuffed peppers were just a boring weeknight meal. Then I stuffed bell peppers with ground beef and something small clicked.

My take on this Stuffed Bell Pepper Recipe hides a tiny trick that gives the filling an unexpected pop you wont see in most quick meals. I still mess up sometimes, overcook or underseason, but those flops taught me how to get better texture and keep the peppers from going limp.

If you like food that surprises you, try this version, its simple but not what you expect.

Ingredients

• bell peppers: Crisp and sweet lots of vitamin C and fiber, brightens the dish
• ground beef: hearty protein gives juiciness and savory depth, pick lean for less fat
• rice: Starchy carb fills you up balances meat, cooled rice helps the stuffing hold
• onion: Adds sweet and sharp flavor when cooked also gives fiber and antioxidants
• tomato sauce: Tomatoey tangy base provides moisture and umami, great for a saucy finish
• cheese: Melty adds creaminess and saltiness brings protein and calcium, can be gooey
• olive oil: Used for browning heart healthy fat helps flavors bloom in the pan

Ingredient Quantities

• 6 large bell peppers (any color)
• 1 lb (450 g) ground beef
• 1 cup cooked long grain white rice cooled
• 1 medium yellow onion, finely chopped
• 2 cloves garlic minced
• 1 can (15 oz / 425 g) tomato sauce plus about 1/2 cup extra for topping
• 1 cup shredded cheddar or mozzarella cheese
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce, optional but adds flavor
• 1 teaspoon Italian seasoning
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

How to Make this

1. Preheat oven to 375F (190C). Wash the 6 bell peppers, cut off the tops and remove seeds and membranes; if they wobble cut a thin slice from the bottom so they stand up, save the tops if you want to use them as lids.

2. Bring a large pot of water to a boil and blanch the peppers 3 to 5 minutes to soften a bit, then drain and set aside; you can skip blanching and bake longer if you prefer.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent about 4 to 5 minutes, then add the 2 cloves minced garlic and cook 30 seconds more.

4. Add 1 lb ground beef to the skillet, break it up and cook until no pink remains about 6 to 8 minutes. Drain excess fat if needed.

5. Stir in 1 can (15 oz) tomato sauce, 1 tablespoon Worcestershire sauce if using, 1 teaspoon Italian seasoning, 1 teaspoon salt (or to taste) and 1/2 teaspoon black pepper. Let simmer 2 to 3 minutes to marry flavors.

6. Remove pan from heat and fold in 1 cup cooked cooled rice, 2 tablespoons chopped fresh parsley if using, and about half of the 1 cup shredded cheese. Taste and adjust seasoning.

7. Spoon the filling into the prepared peppers, packing lightly. Place peppers upright in a baking dish, pour the extra 1/2 cup tomato sauce over/around them, sprinkle remaining cheese on top, cover loosely with foil.

8. Bake covered for 30 to 35 minutes until peppers are tender and filling is hot; remove foil for the last 5 to 10 minutes if you want the cheese browned and bubbly.

9. Let peppers rest 5 minutes before serving, garnish with extra parsley if you like. Enjoy, and if a pepper spills over its fine, scoop up the extra with a fork it’s delicious.

Equipment Needed

1. Oven set to 375F (190C) for baking the peppers
2. Large pot to boil water for blanching the peppers
3. Colander to drain the peppers and the rice
4. Large skillet for sautéing onion garlic and browning the beef
5. Baking dish to stand the stuffed peppers upright while they bake
6. Cutting board for trimming tops and chopping onion and parsley
7. Chef knife for cutting peppers and prepping aromatics
8. Mixing bowl to combine the meat rice cheese and seasonings
9. Measuring cups and spoons for rice oil tomato sauce and spices
10. Wooden spoon or spatula and a pair of tongs for stirring and transferring peppers

FAQ

Stuffed Bell Peppers Recipe (Easy Classic!) Substitutions and Variations

• Ground beef: swap with ground turkey (same cook time), ground pork or Italian sausage for a richer taste, or cooked brown lentils or finely chopped mushrooms for a vegetarian option.
• Cooked long grain white rice: use cooked quinoa for extra protein, cooked bulgur or couscous, or cauliflower rice for a low carb version.
• Tomato sauce: replace with crushed tomatoes or passata, jarred marinara for more herb flavor, or plain salsa in a pinch for a bolder taste.
• Shredded cheddar or mozzarella: use pepper jack for a little heat, provolone or Monterey Jack for creamy meltiness, or any vegan shredded cheese if you need dairy free.

Pro Tips

1) Chill the rice good before you mix it in. If it’s even a little warm the filling goes gluey, so spread it out on a plate or baking sheet to cool fast and fluff with a fork.

2) Taste the filling before you stuff the peppers, cause peppers mute flavors. Add a little more salt, pepper or Worcestershire if it seems flat, or a pinch of sugar if the tomatoes are too acidic.

3) Don’t overpack the peppers. Stuffing too tight makes them burst and the texture gets dense, pack lightly so the rice can expand a bit. Also putting them in a snug muffin tin or using little foil rings helps them stand up if they’re wobbly.

4) Make ahead and freeze or bake ahead for busy nights. You can assemble and freeze raw, or bake then freeze. Reheat in a 350F oven until hot through, about 25 to 40 minutes depending on if frozen, and let them rest a few minutes so the juices settle.