Growing up, this stuffed bell peppers recipe was a constant at our table—a delicious combination of bell peppers filled with flavorful ground beef, rice, and gooey cheese. These peppers are a marvel, sturdy enough to hold the delicious filling yet versatile enough to accommodate a range of flavors. This affordable and simple dish is a weeknight dinner hero, catering to both small and large families. While we adore experimenting with various combinations, this classic recipe remains unparalleled.

Pepper Prep Perfection

Preparing the peppers for stuffing is a breeze. Simply slice off the tops (similar to carving a pumpkin) and remove the core and seeds. You can effortlessly rid the excess seeds by tapping the peppers upside down over the sink. If needed, give them a quick rinse. A few remaining seeds won’t disrupt the dish.

To Cook or Not to Cook the Peppers?

Although you can pre-cook the peppers, we prefer not to. Filling raw peppers is easier, allowing them to maintain a bit of texture after baking. However, if pre-cooking, ensure they remain tender without becoming mushy.

The Filling & Endless Variations

This recipe features a classic, budget-friendly filling of beefy tomato rice and Monterey Jack cheese. However, feel free to personalize your peppers. Substitute ground beef with pork, turkey, or chicken and experiment with different melty cheeses. Check out our Greek, cheesesteak, or vegetarian stuffed peppers for more inspiration.

Perfect Baking Time

Bake these stuffed peppers for a total of 45 minutes: 35 minutes covered to allow the peppers to steam and soften, followed by 10 minutes uncovered for that golden, bubbly cheese topping.

Make-Ahead Option

You can prepare these ahead of time. Cut and core the peppers, storing them in an airtight container in the fridge. Prepare the filling separately and refrigerate. When ready, fill and bake for a delightful meal.

Stuffed Peppers

Recipe by admin

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Calories

419

kcal

Total time

1

hour 

30

minutes

Stuffed Peppers This cherished stuffed bell peppers recipe from my upbringing never fails to impress, offering a delightful mix of seasoned ground beef, rice, and melty cheese.

Ingredients

• 1/2 cup uncooked white or brown rice

• 2 tbsp. extra-virgin olive oil, plus more for drizzling

• 1 medium yellow onion, chopped

• 3 cloves garlic, finely chopped

• 2 tbsp. tomato paste

• 1 lb. ground beef

• 1 (14.5-oz.) can diced tomatoes

• 1 1/2 tsp. dried oregano

• Kosher salt

• Freshly ground black pepper

• 6 bell peppers, tops and cores removed

• 1 cup shredded Monterey jack

• Chopped fresh parsley, for serving

Directions

• Preheat the oven to 400°F. Cook rice in a small saucepan following package instructions.
• In a large skillet over medium heat, heat oil. Cook onion until softened (about 7 mins). Add garlic and tomato paste, cooking until fragrant (about 1 min). Add ground beef, cooking until no longer pink (about 6 mins). Drain excess fat.
• Stir in rice, diced tomatoes, oregano, salt, and pepper. Simmer until liquid reduces slightly (about 5 mins), stirring occasionally.
• Place peppers cut side up in a 13″x9″ baking dish, drizzle with oil, and fill each pepper with the beef mixture. Top with cheese and cover the baking dish with foil.
• Garnish with parsley before serving.

Nutrition Facts

• Total number of serves: 6
• Calories: 419kcal
• Fat: 26g
• Cholesterol: 70mg
• Sodium: 767mg
• Potassium: 753mg
• Carbohydrates: 21g
• Fiber: 5g
• Protein: 21g
• Calcium: 209mg
• Iron: 3mg