Stuffed Peppers with Rice and Beef combine tender bell peppers with a savory filling of browned ground beef, cooked rice, tomato sauce, onion, garlic, and melted cheese. The filling stays moist without becoming soupy, while partially baking the peppers first ensures they soften by the time the cheese is golden.
This classic dinner is prepared in a 9-by-13-inch baking dish and makes six generously filled peppers. The peppers can be assembled ahead and refrigerated until you are ready to bake them.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Additional Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 stuffed peppers
- Difficulty: Easy
Why You’ll Love This Recipe
- Partially baking the empty pepper shells gives them time to soften without overcooking the filling.
- Cooked rice absorbs the tomato sauce and beef juices, keeping the filling moist but structured.
- Browning the beef and onion before stuffing develops flavor and removes excess moisture.
- Tomato sauce added beneath the peppers prevents scorching and creates a little steam as they bake.
- Adding some cheese inside the filling and the rest on top distributes melted cheese throughout each serving.
Equipment Needed
- 9-by-13-inch (23-by-33-cm) baking dish
- Large skillet
- Chef’s knife
- Cutting board
- Large spoon
- Aluminum foil
- Instant-read meat thermometer
Ingredients You’ll Need
For the Peppers
- 6 large bell peppers, about 2 1/2 pounds (1.1 kg) total, any color
- 1 teaspoon (5 ml) olive oil, for greasing the baking dish
For the Beef and Rice Filling
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, about 6 ounces (170 g), finely diced
- 1 pound (450 g) lean ground beef
- 3 medium garlic cloves (about 9 g), finely minced
- 1 can, 15 ounces (425 g), tomato sauce, divided
- 2 cups (370 g) cooked long-grain white rice, cooled
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sweet paprika
- 3/4 teaspoon (4 g) fine sea salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 1/2 cups (170 g) shredded Monterey Jack or cheddar cheese, divided
For Serving
- 2 tablespoons (8 g) chopped fresh parsley, optional, for garnish
How to Make Stuffed Peppers with Rice and Beef
1. Preheat the oven
Position a rack in the center of the oven and preheat it to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 teaspoon olive oil.
2. Prepare the peppers
Slice about 1/2 inch from the top of each bell pepper. Remove the stems from the tops and finely chop any usable pepper flesh. Remove the seeds and white membranes from inside the peppers.
3. Partially bake the pepper shells
Arrange the hollow peppers upright in the prepared baking dish. Add 2 tablespoons water to the bottom of the dish, cover tightly with foil, and bake for 15 minutes. Carefully pour out any water that collects inside the peppers.
4. Cook the onion and chopped pepper
While the pepper shells bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and chopped pepper tops. Cook for 4 to 5 minutes, stirring occasionally, until softened.
5. Brown the beef
Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and the meat reaches 160°F (71°C). Drain excess grease if necessary.
6. Add the garlic and seasonings
Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
7. Finish the filling
Reserve 1/2 cup (120 g) tomato sauce for the baking dish. Add the remaining tomato sauce, cooked rice, Worcestershire sauce, and 3/4 cup (85 g) shredded cheese to the skillet. Stir over medium-low heat for 2 to 3 minutes. The filling should be moist and cohesive but not runny.
8. Prepare the baking dish
Spread the reserved 1/2 cup tomato sauce across the bottom of the baking dish around the partially cooked pepper shells.
9. Fill the peppers
Spoon the beef and rice mixture into each pepper, pressing it down lightly without packing it tightly. Mound any remaining filling slightly above the rims.
10. Bake the stuffed peppers
Cover the dish with foil and bake for 20 minutes. The peppers should begin to feel tender when pierced near the top with a small knife.
11. Add the cheese topping
Remove the foil and sprinkle the remaining 3/4 cup (85 g) cheese over the peppers. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden and the peppers are tender but still hold their shape.
12. Rest and serve
Let the stuffed peppers rest for 5 minutes before serving. Spoon a little tomato sauce from the baking dish over each pepper and garnish with parsley, if using.
Tips for Success
- Choose peppers that are similar in size so they soften at approximately the same rate.
- Do not skip the initial covered bake. Raw peppers often remain too firm if they are filled and baked only once.
- Drain excess grease after browning the beef so the filling does not become oily.
- Use cooked rice rather than uncooked rice. Uncooked rice will not receive enough liquid to soften properly inside the peppers.
- Keep the filling slightly moist before stuffing because the rice will continue absorbing liquid in the oven.
- Avoid packing the filling too firmly, which can make the center dense.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate leftover stuffed peppers within 2 hours of baking. Store them in an airtight container for up to 4 days.
Reheat individual peppers in a covered baking dish at 350°F (175°C) for 20 to 25 minutes, or until the center reaches 165°F (74°C). Add a spoonful of tomato sauce or water to the dish before covering to prevent the filling from drying out. Individual portions can also be microwaved until thoroughly hot.
To freeze, cool the baked peppers completely and wrap them individually. Place the wrapped peppers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The peppers will be slightly softer after freezing.
For make-ahead preparation, assemble the stuffed peppers without the final cheese topping. Cover and refrigerate them for up to 24 hours. Bake covered for 25 to 30 minutes, add the reserved topping cheese, and continue baking uncovered until hot and golden.
FAQ
Can I use uncooked rice in stuffed peppers?
No. This recipe is formulated for fully cooked rice. Uncooked rice needs substantially more liquid and time than the filling provides and may remain hard.
Do I have to cook the peppers before filling them?
Partially baking the shells is recommended. It gives the peppers a tender texture while allowing them to retain enough structure to hold the filling.
Can I make stuffed peppers with ground turkey?
Yes. Replace the beef with an equal weight of ground turkey. Cook it to 165°F (74°C), and avoid simmering it longer than necessary because turkey is leaner and may dry out.
Why are my stuffed peppers watery?
The beef may not have been drained, the peppers may have released water, or the filling may have contained too much sauce. Drain any liquid from the partially baked peppers before filling them and use cooked, cooled rice.
Can I cut the peppers in half instead of leaving them whole?
Yes. Cut the peppers lengthwise to make 12 halves and arrange them cut-side up. Partially bake them for 10 minutes, then fill and continue with the recipe. Begin checking for tenderness after 18 minutes of covered baking.
Ingredients
Method
- Preheat the oven: Position a rack in the center of the oven and preheat it to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 teaspoon olive oil.
- Prepare the peppers: Slice about 1/2 inch from the top of each bell pepper. Remove the stems from the tops and finely chop any usable pepper flesh. Remove the seeds and white membranes from inside the peppers.
- Partially bake the pepper shells: Arrange the hollow peppers upright in the prepared baking dish. Add 2 tablespoons water to the bottom of the dish, cover tightly with foil, and bake for 15 minutes. Carefully pour out any water that collects inside the peppers.
- Cook the onion and chopped pepper: While the pepper shells bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and chopped pepper tops. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Brown the beef: Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and the meat reaches 160°F (71°C). Drain excess grease if necessary.
- Add the garlic and seasonings: Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
- Finish the filling: Reserve 1/2 cup (120 g) tomato sauce for the baking dish. Add the remaining tomato sauce, cooked rice, Worcestershire sauce, and 3/4 cup (85 g) shredded cheese to the skillet. Stir over medium-low heat for 2 to 3 minutes. The filling should be moist and cohesive but not runny.
- Prepare the baking dish: Spread the reserved 1/2 cup tomato sauce across the bottom of the baking dish around the partially cooked pepper shells.
- Fill the peppers: Spoon the beef and rice mixture into each pepper, pressing it down lightly without packing it tightly. Mound any remaining filling slightly above the rims.
- Bake the stuffed peppers: Cover the dish with foil and bake for 20 minutes. The peppers should begin to feel tender when pierced near the top with a small knife.
- Add the cheese topping: Remove the foil and sprinkle the remaining 3/4 cup (85 g) cheese over the peppers. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden and the peppers are tender but still hold their shape.
- Rest and serve: Let the stuffed peppers rest for 5 minutes before serving. Spoon a little tomato sauce from the baking dish over each pepper and garnish with parsley, if using.
