Easy Stuffed Bell Peppers
Tender bell peppers loaded with a savory ground beef and rice filling, smothered in tomato sauce, and finished with melted cheese on top — it's the kind of meal that looks impressive but is genuinely simple to pull off on a weeknight.
Equipment
- Large skillet or sauté pan
- Medium saucepan - for cooking rice
- 9x13-inch baking dish - deep dish recommended
- Sharp knife and cutting board
- Wooden spoon or spatula
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Ladle or large spoon - for filling the peppers
- Instant-read meat thermometer - optional
Ingredients
- 6 medium bell peppers - any color, tops cut off and seeds removed
- 1 lb lean ground beef - 450g
- 1 cup long-grain white rice - 185g, uncooked
- 2 cups beef broth - 480ml
- 15 oz diced tomatoes - 425g, drained
- 15 oz tomato sauce - 425g, divided
- 1 small yellow onion - finely diced
- 3 cloves garlic - minced
For the Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt - plus more to taste
- ¼ teaspoon black pepper
For the Cheese Topping
- 1 ½ cups shredded mozzarella cheese - 170g, divided
- ½ cup shredded cheddar cheese - 55g
- fresh parsley - chopped, for garnish (optional)
- red pepper flakes - for garnish (optional)
Instructions
- Cook rice in beef broth according to package directions, about 15-18 minutes, then fluff and set aside.
- Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds and membranes, rinse, and pat dry.
- Brown ground beef with onion and garlic in a large skillet, breaking into crumbles, until no pink remains.
- Add Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper to the beef and stir to combine.
- Stir in drained diced tomatoes and 1 cup (240ml) of tomato sauce, then add cooked rice and mix well.
- Remove from heat and stir in ¾ cup (85g) of shredded mozzarella until melted and combined.
- Stuff each bell pepper with the filling, packing it firmly, and place upright in a 9x13 inch baking dish.
- Spoon remaining tomato sauce over each pepper, then top with the remaining mozzarella and cheddar cheese.
- Cover tightly with foil and bake at 375°F (190°C) for 35 minutes, then uncover and bake 10-15 minutes more until cheese is golden and bubbly.
- Rest for 5 minutes before serving. Garnish with parsley or red pepper flakes if desired.
Notes
- Make it ahead: Assemble peppers completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to covered baking time since they'll go in cold.
- Pepper prep: Look for peppers with flat bottoms so they stand upright. Trim a thin slice from the bottom if needed to create a stable base.
- Rice tip: Using beef broth instead of water to cook the rice adds a savory base flavor that carries through the entire dish.
- Cheese trick: Shred your own cheese from a block for a smoother, gooier melt. Pre-shredded cheese contains anti-caking agents that can make the melt gummy.
- Variation - Mexican: Use taco seasoning, swap diced tomatoes for salsa, and top with Monterey Jack cheese. Serve with sour cream and guacamole.
- Variation - Low carb: Replace rice with riced cauliflower to significantly reduce carbohydrates while maintaining texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individually wrapped for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven covered with foil for 15-20 minutes, or microwave individual peppers for 2-3 minutes.
- Don't skip draining: Drain the diced tomatoes well to prevent a watery filling that prevents the cheese from melting properly.
- Foil seal: Cover tightly with foil for the first part of baking — the steam is essential for softening the peppers and keeping the filling moist.