Stuffed peppers are a classic comfort food: sweet bell peppers filled with a savory mixture of seasoned ground beef, rice, and tomato sauce, then baked until tender. This recipe earns its top-rated status by balancing a rich, tangy filling with perfectly cooked peppers, and it comes together easily for a weeknight dinner or a Sunday supper.
Ingredients
- 6 large bell peppers (any color, but red, orange, or yellow are sweeter)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef (85% lean)
- 1 cup (200 g) uncooked long-grain white rice
- 2 cups (480 ml) water or low-sodium beef broth
- 1 can (15 oz / 425 g) tomato sauce, divided
- 1 can (14.5 oz / 411 g) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt (plus more for seasoning)
- 1/4 tsp black pepper
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
- Cut the tops off the bell peppers (about 1/2 inch from the stem) and remove the seeds and membranes. If the peppers don’t stand upright, trim a thin slice from the bottom so they sit flat. Blanch the peppers in the boiling water for 3 minutes, then drain and set aside upside down on paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain off any excess fat.
- Stir in the uncooked rice, water or broth, 1 cup (240 ml) of the tomato sauce, the drained diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let cook for 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Stir in 1 cup (115 g) of the mozzarella cheese and the Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
- Spread the remaining tomato sauce (about 1/2 cup / 120 ml) over the bottom of a 9×13-inch baking dish.
- Stuff each pepper generously with the beef-rice mixture. Place the stuffed peppers upright in the baking dish. Cover the dish tightly with foil.
- Bake for 40 minutes. Remove the foil, sprinkle the remaining 1/2 cup (55 g) of mozzarella over the tops of the peppers, and bake uncovered for another 10 minutes, until the cheese is melted and bubbly and the peppers are tender.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Don’t skip blanching: Blanching the peppers for 3 minutes ensures they become tender in the oven without becoming mushy. It also helps them hold their shape better.
- Use leftover rice: Have leftover cooked rice? You can substitute 3 cups of cooked rice for the 1 cup uncooked rice. Skip the simmering step in step 5; just mix the cooked rice into the beef mixture with the sauces and seasonings.
- Make them vegetarian: Swap the ground beef for a plant-based ground meat substitute or cooked lentils. If using lentils, use 1 1/2 cups cooked brown or green lentils. Sauté them with the onion and garlic for a few minutes to warm through.
- Don’t overfill: Stuff the peppers loosely. The filling will expand slightly as the rice finishes cooking. Overfilling can cause the peppers to split.
Serving Suggestions
Stuffed peppers are a complete meal on their own, but they pair beautifully with a simple green salad dressed with lemon vinaigrette, or a side of crusty bread to soak up the extra sauce. For a low-carb option, serve them over sautéed spinach or zucchini noodles.
Variations
- Italian-style: Add 1 teaspoon of Italian seasoning instead of the oregano and basil, and use a blend of mozzarella and provolone cheese.
- Mexican-inspired: Use taco seasoning instead of the herbs, add a can of drained black beans and corn to the filling, and top with cheddar cheese. Serve with salsa and sour cream.
- Greek twist: Substitute ground lamb for the beef, add 1 teaspoon of dried mint and 1/2 teaspoon of cinnamon to the filling, and top with crumbled feta cheese instead of mozzarella.
Storage and Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through to an internal temperature of 165°F (74°C). You can also microwave individual peppers on high for 2-3 minutes. Stuffed peppers freeze exceptionally well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef? Yes, ground turkey or chicken work well. Since they are leaner, you may want to add a tablespoon of olive oil to the skillet when browning to prevent dryness. Ensure the filling reaches a safe minimum internal temperature of 165°F (74°C) for poultry.
Do I have to cook the rice before stuffing? This recipe uses a par-cooking method: the rice is simmered in liquid with the beef mixture for 15 minutes before stuffing. This ensures the rice is fully cooked by the time the peppers are done. If you use fully cooked rice, skip the simmering step and just mix it in.
Can I make these ahead of time? Absolutely! Assemble the stuffed peppers, place them in the baking dish, and cover tightly. Refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since you’re starting from cold.
What if my peppers won’t stand up? If the bottoms are uneven, slice a thin piece off the bottom to create a flat surface. Be careful not to cut through the pepper. Alternatively, you can use a muffin tin to hold them upright.
Can I use a different type of pepper? Yes, you can use poblano peppers for a milder, slightly smoky flavor, or mini sweet peppers for appetizers. Adjust the baking time accordingly: mini peppers will need less time (about 20-25 minutes).
Is it safe to eat peppers that are slightly crunchy? Yes, some people prefer their peppers with a bit of crunch. The USDA recommends cooking them to your desired tenderness. The filling contains ground meat, which must reach a safe minimum internal temperature of 160°F (71°C) as checked with a food thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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