Stuffed Peppers with Rice Recipe
These stuffed bell peppers are filled with savory ground beef, rich tomato sauce, and tender rice, then baked until the cheese on top turns golden and bubbly. A cozy dinner classic!
Perfect for meal prep or weeknight dinners, stuffed bell peppers deliver everything you love about comfort food in a tidy, colorful package that feels both hearty and wholesome.
Main Ingredients That Make Stuffed Bell Peppers Shine
- Bell peppers – The star of the show; hollowed out and roasted to sweet perfection, they cradle the savory filling beautifully.
- Ground beef – Rich and hearty, it forms the flavorful base of the stuffing.
- Cooked white rice – Adds texture and body to the filling, helping to soak up the tomato sauce.
- Tomato sauce – Lends moisture and a tangy, saucy richness that ties the whole dish together.
- Mozzarella cheese – Melted on top, it brings a comforting creaminess and a golden finish.
- Onion & garlic – Aromatic essentials that build flavor into every bite.
How to Make These Classic Stuffed Bell Peppers
Start by roasting the bell peppers to soften them, giving them a head start before filling. While they roast, cook ground beef with onions and garlic until perfectly browned and fragrant. Stir in cooked rice and tomato sauce, letting the flavors meld. Mix in a little cheese for extra richness.
Once the peppers are ready, fill each one generously with the beef mixture, then top with even more cheese. Bake until melty, golden, and bubbling. Finish with a sprinkle of fresh parsley for a pop of color and freshness.
Tips, Tricks & Tasty Twists
To ensure your stuffed bell peppers sit evenly in the baking dish, look for ones with flatter bottoms or carefully trim a thin slice off the base. Always pre-cook the peppers slightly so they reach that perfect tender texture in the oven.
Want to change things up? Swap ground beef for Italian sausage, ground turkey, or even plant-based crumbles for a meatless version. For a Tex-Mex twist, mix in black beans, corn, and cheddar cheese with a pinch of cumin and chili powder.
Feel free to experiment with grains like quinoa or farro instead of rice, or add chopped spinach or mushrooms to boost the veggie content.
Save It for Later: How to Store & Reheat
Leftover stuffed bell peppers keep beautifully. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker option, covering loosely with a damp paper towel to retain moisture.
For longer storage, freeze individual peppers wrapped tightly in foil or stored in freezer-safe containers. Thaw in the fridge overnight before reheating in the oven for best texture.
Stuffed Peppers with Rice Recipe
Ingredients
- 1 1/2 cups cooked white rice ensure it’s pre-cooked, not raw
- 6 bell peppers choose any variety or mix of colors
- 2 tablespoons parsley finely chopped
- 2 teaspoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 cup finely diced onion
- 1 1/2 pounds ground beef preferably 90% lean
- 15- ounce can of tomato sauce
- Salt and pepper to your preference
- Cooking spray
- 2 teaspoons minced garlic
- 1 1/2 cups shredded mozzarella cheese divided
Instructions
- Preheat the oven to 350°F and lightly grease a large baking dish using cooking spray.
- Remove the tops from the bell peppers and discard the seeds and membranes. Arrange them cut-side down in the prepared dish and pour in 1 1/2 cups of water.
- Cover tightly with foil and bake for 25 minutes.
- In the meantime, warm the olive oil in a large skillet set over medium heat. Add the ground beef, season with salt and pepper, and cook for 5–6 minutes, breaking it up until fully browned.
- Incorporate the onion and cook until softened, approximately 3–4 minutes. Mix in the garlic and sauté briefly for about 30 seconds.
- Stir in the cooked rice, tomato sauce, and Italian seasoning. Blend well, then fold in 1/2 cup of mozzarella and adjust salt and pepper to taste.
- Carefully drain the water from the peppers, turn them cut-side up, and generously stuff each with the meat and rice mixture.
- Sprinkle the remaining mozzarella evenly over the tops. Cover and return to the oven for an additional 20 minutes, then uncover and bake for a final 10 minutes until the cheese is melted and golden and the peppers are tender.
- Garnish with chopped parsley just before serving.
Notes
Always use fully cooked rice—uncooked rice will not soften properly in this preparation.
If using a fattier cut of beef, drain the excess grease after browning to prevent a greasy filling.
