Stuffed Bell Peppers with Rice

Name: Stuffed Bell Peppers with Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 6 large bell peppers, tops cut off and cores removed; 1 1/2 lbs ground beef; 1 onion, diced; 3 cloves garlic, minced; 2 cups cooked rice; 1 can (15 oz) tomato sauce, divided; 1 can (14.5 oz) diced tomatoes, drained; 2 tsp Italian seasoning, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper; 1 1/2 cups shredded mozzarella or cheddar; Chopped parsley, to serve

Stuffed bell peppers are the Sunday-dinner showpiece of the ground beef world: sweet roasted peppers packed with a savory beef, rice, and tomato filling under a melted cheese cap.

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Stuffed bell peppers filled with beef and rice, topped with melted cheese

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Prep time: 25 min
Cook time: 45 min
Total time: 1 hr 10 min
Yield: 6 servings

Stuffed bell peppers are the Sunday-dinner showpiece of the ground beef world: sweet roasted peppers packed with a savory beef, rice, and tomato filling under a melted cheese cap. Our method fixes the two classic failures — crunchy peppers and bland filling — by par-baking the empty peppers ten minutes first and seasoning the filling like it has to carry the show, because it does. They look like effort, assemble in 25 minutes with leftover rice, and reheat so well they were basically born for meal prep.

Ingredients

How to make stuffed bell peppers with rice

Heat the oven to 375°F. Stand the hollowed peppers in a baking dish (slice a sliver off leaning bottoms), and par-bake 10 minutes while you make the filling.
Brown the beef with the onion; drain. Add the garlic for the last minute.
Stir in the rice, diced tomatoes, two-thirds of the tomato sauce, and all the seasonings; simmer 2 minutes and taste — it should be bold.
Fill the peppers generously, mounding slightly. Spoon the remaining tomato sauce over the tops and pour 1/2 cup water into the dish bottom.
Cover with foil and bake 25 minutes; uncover, cap with cheese, and bake 10 more until melted and spotted.
Rest 5 minutes, scatter with parsley, and serve.

Make it your own

Ingredient	Swap	Good to know
White rice	Brown rice, quinoa, or cauliflower rice	All pre-cooked; straight swap
Ground beef	Ground turkey + 1 tbsp olive oil	Season a touch harder
Tomato sauce	Marinara	Skip the Italian seasoning
Bell peppers	Poblanos	Smokier, slightly spicy, extremely good

Storage & leftovers

Refrigerate up to 4 days — they reheat whole in the microwave (3 minutes) or halved in a 350°F oven.

Freeze baked and cooled peppers individually wrapped for 3 months; thaw overnight. They're one of the best single-serving freezer meals in existence.

A few helpful answers

How do I keep stuffed peppers from being crunchy?

The 10-minute empty par-bake plus the water in the dish (it steams the outsides) guarantees tender walls by the time the filling heats through.

Do I need to pre-cook the rice?

Yes — raw rice can't reliably cook inside a pepper. Leftover or same-day rice both work; it's the perfect fate for yesterday's takeout rice.

Which color peppers should I buy?

Red, orange, and yellow are sweeter; green is more bitter and more traditional. A mixed dish looks best on the table and lets everyone pick their camp.

Can I assemble them ahead?

Fully stuff them a day early, refrigerate, and bake straight from the fridge plus 10 extra covered minutes. Holiday-visit strategy unlocked.

ESTIMATED NUTRITION · PER SERVING

430 calories · 31g protein · 34g carbohydrates · 19g fat · 890mg sodium