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–+ servings
Stuffed bell peppers filled with seasoned ground beef, rice, and melted cheese, arranged in a white baking dish on a wooden table, garnished with fresh parsley

Stuffed Bell Peppers

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 peppers
Calories 420 kcal

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Wooden spoon or spatula
  • Aluminum foil
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Box grater or food processor (for cheese)

Ingredients
  

Peppers & Filling

  • 6 large bell peppers any color — red, yellow, orange, or green; tops cut off and seeds removed
  • 1.5 lbs ground beef 85/15 lean-to-fat ratio recommended
  • 1.5 cups long-grain white rice fully cooked (about 3 cups cooked)
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1 can (8 oz) tomato sauce
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil

Cheese Topping

  • 1 cup sharp cheddar cheese freshly shredded
  • 1 cup low-moisture mozzarella cheese freshly shredded

For the Baking Dish

  • 0.5 cup water or low-sodium beef broth poured into bottom of baking dish

Optional Garnish

  • 2 tablespoons fresh flat-leaf parsley chopped
  • 1 sour cream for serving, optional

Instructions
 

Prep the Peppers & Oven

  • Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim a very thin slice from the bottom of any peppers that won't stand upright — be careful not to cut through to the inside.
  • Optional for extra-tender peppers: Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes, then drain and set aside cut-side down on a paper towel-lined baking sheet.
  • Pour the water or beef broth into the bottom of a 9x13-inch baking dish and set aside.

Cook the Filling

  • Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and lightly golden.
  • Add the minced garlic and cook for 1 minute more until fragrant.
  • Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook over medium-high heat for 6-8 minutes, until the beef is fully browned and any excess liquid has evaporated. Drain any excess fat if necessary.
  • Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute, stirring to combine.
  • Add the fire-roasted diced tomatoes (with their juices) and the tomato sauce. Stir well and cook for 2-3 minutes until everything is combined and heated through.
  • Remove the skillet from heat and fold in the fully cooked rice until evenly distributed throughout the filling. Taste and adjust seasoning as needed.

Stuff the Peppers & Bake

  • Stand the prepared bell peppers upright in the prepared baking dish. Spoon the beef and rice filling generously into each pepper, pressing lightly and mounding the filling slightly at the top.
  • Cover the baking dish tightly with aluminum foil and bake at 375°F for 35 minutes.
  • Remove the foil and mix together the shredded cheddar and mozzarella. Top each pepper generously with the cheese blend.
  • Return the uncovered baking dish to the oven and bake for an additional 10-15 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden at the edges.
  • Remove from the oven and allow the peppers to rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with sour cream if desired.

Notes

Make-ahead: Assemble stuffed peppers (without cheese) up to 48 hours ahead, cover tightly, and refrigerate. Add 10-15 minutes to the covered bake time when cooking from cold. Add cheese in the last 10-15 minutes as normal.
Freezer-friendly: Fully bake, cool completely, wrap individually, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat covered at 350°F for 25-30 minutes.
Rice tip: Leftover cooked rice works perfectly and saves time. One cup dry rice yields approximately 3 cups cooked.
Pepper color tip: Red, orange, and yellow peppers are sweeter; green peppers are more savory and earthy. Use a mix for a colorful presentation.
Cheese tip: Freshly shredded cheese melts significantly better than pre-shredded bagged cheese, which contains anti-caking agents.

Nutrition

Calories: 420kcalCarbohydrates: 31gProtein: 32gFat: 18gSodium: 680mgFiber: 4gSugar: 8g
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