Go Back
–+ servings
Stuffed Peppers with Rice and Beef finished recipe

Stuffed Peppers with Rice and Beef

5 from 58 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 stuffed peppers servings
Ingredients Method

Ingredients
  

For the Peppers
  • 6 large bell peppers about 2 1/2 pounds (1.1 kg) total, any color
  • 1 teaspoon olive oil for greasing the baking dish
For the Beef and Rice Filling
  • 1 tablespoon olive oil
  • 1 medium yellow onion about 6 ounces (170 g), finely diced
  • 1 pound lean ground beef
  • 3 medium garlic cloves (about 9 g) finely minced
  • 1 can 15 ounces (425 g), tomato sauce, divided
  • 2 cups cooked long-grain white rice cooled
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese divided
For Serving
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

Method
  1. 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. 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. 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. 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. 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. Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
  7. 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. Spread the reserved 1/2 cup tomato sauce across the bottom of the baking dish around the partially cooked pepper shells.
  9. 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. 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. 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. 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.

Tried this recipe?

Let us know how it was!