Amish Stuffed Green Peppers with Beef and Rice

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, 1 stuffed pepper each
Prep Time: 25 minutes, using already-cooked rice
Cook Time: 65 minutes
Rest Time: 5 minutes
Total Time: 1 hour 35 minutes

Quick Ingredients

6 large green bell peppers
1 tablespoon olive oil
1 medium yellow onion, finely diced, about 1 cup
1 pound 90% lean ground beef
2 large garlic cloves, minced
1 1/2 cups cooked long-grain white rice
1 teaspoon dried oregano and 1/2 teaspoon dried thyme
1 teaspoon fine salt, divided, and 1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, divided
1 can crushed tomatoes, 28 ounces
1 can plain tomato sauce, 8 ounces
1/2 cup water
1 tablespoon packed light brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
3/4 cup shredded cheddar cheese, 3 ounces, optional

Do This

1. Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and white ribs.
2. Boil the peppers in unsalted water for 5 minutes. Drain upside down.
3. Heat the oil in a skillet. Cook the onion for 4 minutes, add the beef and cook for 5 minutes, then add the garlic and cook for 1 minute. The beef should reach 160°F (71°C).
4. Mix the crushed tomatoes, tomato sauce, water, brown sugar, vinegar, Worcestershire sauce, and 1/2 teaspoon salt. Stir 1/2 cup of this sauce into the beef with the rice, oregano, thyme, remaining salt, black pepper, and 1 tablespoon parsley.
5. Spread 1 cup sauce in a 9-by-13-inch baking dish. Fill the peppers, stand them in the dish, and spoon the remaining sauce over and around them.
6. Cover tightly with foil and bake for 40 minutes. Uncover, add the optional cheddar, and bake for 10 minutes more, until the peppers are tender and the filling reaches 165°F (74°C).
7. Rest for 5 minutes. Sprinkle with the remaining parsley and serve with the tomato sauce spooned over each pepper.

Why You’ll Love This Recipe

This Amish-inspired farmhouse dinner brings together tender green peppers, a hearty beef-and-rice filling, and a gently sweet tomato sauce. It is simple, comforting food made with everyday ingredients.

Comforting and filling: Each pepper holds a generous portion of seasoned beef, rice, and vegetables.
Balanced tomato flavor: A little brown sugar softens the tomatoes’ acidity, while cider vinegar keeps the sauce lively.
Tender peppers without guesswork: A short blanch gives the peppers a head start before their covered bake.
Easy to make ahead: Assemble the peppers the day before, then bake when you are ready for dinner.

Grocery List

Produce: 6 large green bell peppers, 1 medium yellow onion, 2 large garlic cloves, and fresh parsley.
Meat: 1 pound 90% lean ground beef.
Dairy: 3 ounces cheddar cheese, optional.
Pantry: Cooked long-grain white rice, olive oil, one 28-ounce can crushed tomatoes, one 8-ounce can plain tomato sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, dried oregano, dried thyme, fine salt, and ground black pepper.

Full Ingredients

For the Peppers and Filling

6 large green bell peppers, approximately 8 ounces each before trimming
1 tablespoon olive oil
1 medium yellow onion, finely diced, about 1 cup or 150 grams
1 pound 90% lean ground beef
2 large garlic cloves, minced, about 2 teaspoons
1 1/2 cups cooked long-grain white rice, about 240 grams
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
1/2 cup prepared tomato sauce mixture, taken from the sauce below

For the Gently Sweet Tomato Sauce

1 can crushed tomatoes, 28 ounces or 794 grams
1 can plain tomato sauce, 8 ounces or 227 grams
1/2 cup water, 120 milliliters
1 tablespoon packed light brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon fine salt

For Finishing

3/4 cup freshly shredded cheddar cheese, 3 ounces or 85 grams, optional
1 tablespoon chopped fresh parsley

Rice note: Measure the rice after cooking. If starting with dry rice, cook 1/2 cup according to the package directions, then measure out 1 1/2 cups cooked rice. The recipe timing assumes the rice is already cooked.

Amish Stuffed Green Peppers with Beef and Rice – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the peppers

Heat the oven to 375°F (190°C) with a rack in the middle position. Set out a 9-by-13-inch baking dish and a large pot of water.

Slice approximately 1/2 inch off the top of each pepper. Remove the stems, seeds, and white interior ribs without cutting through the bottoms. If a pepper will not stand upright, shave a very thin slice from its base, keeping the bottom intact so the filling stays inside. Save any usable pepper trimmings for another meal.

Step 2: Give the peppers a quick blanch

Bring the pot of unsalted water to a boil. Carefully lower in the peppers, allowing water to fill their cavities. Once the water returns to a gentle boil, cook for 5 minutes. Work in batches if needed rather than crowding the pot.

Lift the peppers out with tongs, tip out the hot water, and place them cut-side down on a clean towel or rack to drain. They should be slightly softened but still sturdy enough to fill.

Step 3: Cook the onion, beef, and garlic

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until softened.

Add the ground beef and cook for 5 minutes, breaking it into small crumbles. Stir in the garlic and cook for 1 minute more. The beef should no longer be pink and should reach 160°F (71°C); cook longer if needed. Spoon off any excess pooled fat, then remove the skillet from the heat.

Step 4: Mix the sauce and finish the filling

In a large bowl, stir together the crushed tomatoes, plain tomato sauce, water, brown sugar, apple cider vinegar, Worcestershire sauce, and 1/2 teaspoon fine salt. There is no need to simmer the sauce first; it will cook with the peppers.

Add 1/2 cup of the sauce mixture to the skillet with the beef. Stir in the cooked rice, oregano, thyme, remaining 1/2 teaspoon salt, black pepper, and 1 tablespoon parsley. Mix gently until the rice and beef are evenly combined.

Step 5: Fill the peppers and add the sauce

Spread 1 cup of the sauce mixture across the bottom of the baking dish. Stand the drained peppers upright in the dish.

Divide the filling evenly among the peppers, spooning it in loosely and gently mounding it at the tops. Avoid packing it down firmly, which can make the filling dense. Spoon all the remaining sauce over and around the peppers, letting some settle into each opening.

Step 6: Bake until tender

Cover the dish tightly with foil, tenting it slightly above the peppers. Bake for 40 minutes.

Carefully remove the foil, keeping your hands away from the escaping steam. If using cheddar, divide it evenly over the six peppers. Bake uncovered for 10 minutes more. The sauce should be bubbling, the peppers should yield easily to a small knife, and the center of the filling should reach 165°F (74°C). If necessary, continue baking in 5-minute increments until those cues are met.

Step 7: Rest and serve

Let the peppers rest for 5 minutes so the filling settles and the sauce thickens slightly. Sprinkle with the remaining 1 tablespoon parsley.

Use a wide serving spoon to transfer each pepper to a plate or shallow bowl. Spoon plenty of tomato sauce over and around it. Serve with buttered bread, mashed potatoes, or a crisp green salad.

Pro Tips

Choose similarly sized peppers: Wide, sturdy peppers with relatively flat bottoms are easiest to fill and cook most evenly.
Drain after blanching: Water trapped inside the peppers can dilute the sauce. Let them drain cut-side down while you prepare the filling.
Use fluffy rice: Separate any clumps before mixing. Overcooked, wet rice can make the filling heavy.
Keep the foil snug: The covered portion of baking traps steam, helping the peppers soften while the filling stays moist.
Check more than one pepper: Test the filling temperature in a pepper near the center of the dish as well as one near the edge.

Variations

Use sweeter peppers: Substitute 6 large red, yellow, or orange bell peppers for the green peppers. Keep the same method and check for tenderness at the end of baking.
Try brown rice: Replace the white rice with 1 1/2 cups cooked brown rice for a slightly chewier filling. Measure after cooking.
Make a turkey version: Replace the beef with 1 pound ground turkey. Cook the turkey mixture to 165°F (74°C) in the skillet before assembling.

Storage & Make-Ahead

Refrigerate: Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Store at 40°F (4°C) or below for 3 to 4 days, keeping the peppers with their sauce.

Make ahead: Prepare the blanched peppers, sauce, and cooked filling up to 24 hours ahead. Cool the cooked components promptly in shallow containers in the refrigerator, then assemble the peppers once chilled. Cover and refrigerate. Use a baking dish suitable for going from the refrigerator into a preheated oven, and add 15 minutes to the covered baking time. Finish uncovered as directed and verify that the filling reaches 165°F (74°C).

Freeze: Freeze baked peppers with their sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Place refrigerated peppers and sauce in a covered baking dish. Heat at 350°F (175°C) for 25 to 35 minutes, or until the centers reach 165°F (74°C). If the sauce has become very thick, stir in 1 tablespoon water per pepper before reheating.

Nutrition (per serving)

Estimated for 1 stuffed pepper with one-sixth of the sauce, using 90% lean ground beef and excluding optional cheddar. Values vary with pepper size and ingredient brands.