Stuffed Bell Peppers Recipe

I finally nailed Baked Stuffed Bell Peppers, filled with seasoned ground beef, tomato sauce and rice, topped with melty cheese and featuring a pantry trick that keeps the filling perfectly moist.

I never thought a stuffed pepper could make me stop mid-bite, but this Baked Stuffed Bell Peppers version did. The mix of ground beef and tomato sauce hits sweet and savory in a way that feels familiar but also a little sneaky, like there’s a secret trick I haven’t told you yet.

My family kept asking what made it taste so “restaurant good” and I kept shrugging, even though I remembered the moment it came together. I messed up the first time and honestly it turned out better, which surprised me.

If you like small food mysteries, this one will make you curious.

Ingredients

• Bell peppers: sweet and crisp, packed with vitamin C and fiber, they brighten dishes.
• Ground beef: gives protein and iron, adds richness, can be kinda fatty so drain.
• Cooked rice: adds carbs and bulk, mild flavor, soaks up all the tasty juices.
• Tomato sauce: brings acidity and umami, has lycopene, a tiny sweet and tang.
• Cheese: melts creamy, gives fat and calcium, salty, makes everything gooey and comforting.
• Olive oil: adds healthy monounsaturated fats and flavor, helps browning and texture.
• Onion and garlic: add savory depth and aroma, tiny vitamins, they wake the dish.
• Worcestershire sauce: boosts umami and tang, small sodium hit, adds savory complexity.
• Parsley: adds fresh herb brightness, tiny vitamin K, makes a nicer looking finish.

Ingredient Quantities

• 6 large bell peppers (about 3 lbs / 1.4 kg)
• 1 lb (450 g) ground beef (80/20)
• 1 cup cooked long grain white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz / 425 g) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup beef broth or water
• 1 to 1 1/2 cups shredded cheddar or mozzarella cheese
• Fresh parsley or basil for garnish, optional

How to Make this

1. Preheat your oven to 375°F (190°C). Cut the tops off the 6 bell peppers, remove seeds and membranes, rinse and set aside. If you want softer peppers faster, simmer whole peppers in boiling water 3 to 4 minutes or microwave them 2 to 3 minutes, then drain.

2. 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 stir in the minced garlic and cook 30 seconds.

3. Add the 1 lb ground beef to the skillet, break it up with a spoon and brown it until no pink remains, about 6 to 8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper as it cooks. Drain off excess fat.

4. Stir in the 15 oz can tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano and 1 teaspoon dried basil or Italian seasoning. Fold in the 1 cup cooked long grain white rice. Let the mixture simmer 2 to 3 minutes so the flavors meld, taste and adjust seasoning if needed.

5. If you like a cheesier filling, fold in about 1/2 cup of the shredded cheddar or mozzarella now, otherwise just reserve 1 to 1 1/2 cups of cheese for topping.

6. Spoon the beef and rice mixture into each pepper, packing gently but not overstuffing. Stand the stuffed peppers upright in a baking dish that fits them snugly.

7. Pour the 1/2 cup beef broth or water into the bottom of the baking dish to create steam while baking. Cover the dish tightly with foil.

8. Bake covered for 25 to 30 minutes, until the peppers are tender when pierced with a fork.

9. Remove the foil, sprinkle the reserved shredded cheese over the peppers and return to the oven uncovered for 10 to 15 minutes, until the cheese is melted and a little bubbly.

10. Let the peppers rest 5 minutes, garnish with chopped fresh parsley or basil if you want, then serve warm.

Equipment Needed

1. Oven preheated to 375°F (190°C)
2. Large skillet 10–12 inch for browning the beef
3. Baking dish (9×13 or similar) that fits 6 peppers upright
4. Chefs knife and cutting board for trimming pepper tops and chopping onion
5. Wooden spoon or spatula to break up the meat and stir
6. Measuring cups and measuring spoons
7. Mixing bowl and a slotted spoon or colander for draining/mixing the filling
8. Can opener, aluminum foil and oven mitts

FAQ

Stuffed Bell Peppers Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner filling, or use cooked lentils or crumbled tempeh if you want it vegetarian — they soak up the sauce and spices nicely.
• Cooked long grain white rice: sub in cooked brown rice for more fiber, quinoa for extra protein, or cauliflower rice to cut carbs; use similar cooked volume.
• Tomato sauce: use canned crushed tomatoes or a jarred marinara instead, or stir 1/2 can tomato paste into 1 cup water and season if you’re out of sauce.
• Shredded cheddar or mozzarella: swap with Monterey Jack, provolone, or a dairy free shredded cheese; or sprinkle nutritional yeast on top for a cheesy flavor without dairy.

Pro Tips

– Leave a little fat when you brown the meat, about a tablespoon, it helps the filling taste richer but drain the rest so the peppers dont get greasy. If you want even more flavor, brown the meat in batches so it actually gets some color instead of stewing.

– Use cold, day-old rice or spread freshly cooked rice out to cool before mixing, otherwise the filling gets gluey. If you like a creamier, slice-into-the-center kind of bite, stir in one beaten egg or a couple tablespoons of ricotta to bind without drying.

– Make the peppers sit flat by trimming a tiny slice off the bottom or nestling them snugly in a muffin tin or against crumpled foil so they wont tip. For a smoky boost, roast or char the whole peppers first instead of boiling, just dont overcook them or theyll collapse.

– You can assemble ahead: stuff and refrigerate up to 24 hours or freeze unbaked for longer. If baking from frozen, add extra liquid to the dish and extend covered baking time, then uncover to brown the cheese at the end, but keep an eye on it so the cheese doesnt burn.