Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 medium bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450 g) ground beef (90% lean if possible)
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 teaspoon dried oregano, 1 teaspoon dried basil
- 1 teaspoon smoked paprika (or regular paprika)
- 1 can (14.5 oz / 410 g) diced tomatoes, drained
- 1 cup (240 ml) tomato sauce, divided
- 2 cups cooked long-grain white rice
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup water (for baking dish)
Do This
- 1. Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds and membranes, and stand them upright in a baking dish.
- 2. In a large skillet, heat oil over medium heat. Cook onion until soft, then add garlic for 30 seconds.
- 3. Add ground beef, salt, pepper, oregano, basil, and paprika. Cook until beef is browned; drain excess fat.
- 4. Stir in drained diced tomatoes, 1/2 cup tomato sauce, cooked rice, and parsley. Simmer 3 to 5 minutes; taste and adjust seasoning.
- 5. Spoon beef–rice mixture firmly into peppers. Pour remaining 1/2 cup tomato sauce over tops. Add 1/2 cup water to the bottom of the dish.
- 6. Cover tightly with foil and bake 30 minutes. Uncover, top each pepper with mozzarella and Parmesan, and bake 10 to 15 minutes more until cheese is melted and peppers are tender.
- 7. Let rest 5 minutes, garnish with extra parsley, and serve hot.
Why You’ll Love This Recipe
- Classic comfort food: tender bell peppers packed with savory beef, rice, tomatoes, and bubbling cheese.
- Family-friendly and filling, with plenty of vegetables tucked into every serving.
- Great for make-ahead dinners and reheats beautifully for lunches.
- Flexible base recipe: easy to adjust the seasoning, meat, or cheese to match what you have on hand.
Grocery List
- Produce: 6 bell peppers, 1 onion, 3 garlic cloves, fresh parsley (or cilantro), optional fresh basil for garnish
- Dairy: Shredded mozzarella cheese, grated Parmesan cheese (optional)
- Pantry: Olive oil, ground beef, long-grain white rice, canned diced tomatoes, canned tomato sauce, smoked or regular paprika, dried oregano, dried basil, salt, black pepper, water
Full Ingredients
For the Peppers
- 6 medium bell peppers (red, yellow, or green), similar in size
- 1/2 cup (120 ml) water (to pour into the baking dish)
For the Beef and Rice Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450 g) ground beef (90% lean recommended)
- 1 teaspoon fine sea salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 can (14.5 oz / 410 g) diced tomatoes, drained of excess liquid
- 1 cup (240 ml) tomato sauce, divided (1/2 cup for filling, 1/2 cup for topping)
- 2 cups cooked long-grain white rice (from about 2/3 cup uncooked rice)
- 1/4 cup chopped fresh parsley (plus extra for garnish)
For the Cheesy Topping
- 1 1/2 cups (about 6 oz / 170 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese (optional but adds great flavor)
Step-by-Step Instructions
Step 1: Prep the Peppers and Pan
Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all 6 peppers upright (a 9×13-inch / 23×33 cm dish works well).
Wash the bell peppers. Slice off the tops about 1/2 inch below the stems and set the tops aside if you like to bake them alongside, or discard. Reach inside each pepper and remove the seeds and white membranes. Rinse the cavities to remove any remaining seeds, then pat the peppers dry.
Stand the cleaned peppers upright in the prepared baking dish. If any peppers wobble, you can trim a very thin slice from the bottom (without cutting a hole) to help them stand.
Step 2: Sauté the Aromatics
In a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 to 7 minutes.
Add the minced garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.
Step 3: Brown the Beef with Seasonings
Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break it into small crumbles. Sprinkle in the salt, black pepper, dried oregano, dried basil, and smoked paprika.
Cook, stirring occasionally, until the beef is no longer pink and has some light browning, about 6 to 8 minutes. If you see a lot of fat pooling in the pan, carefully spoon off the excess or drain it off, leaving just a thin coating to keep the filling moist and flavorful.
Step 4: Add Tomatoes, Rice, and Herbs
Stir the drained diced tomatoes into the beef mixture, followed by 1/2 cup (120 ml) of the tomato sauce. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes to let the flavors blend and excess moisture cook off slightly.
Add the cooked rice and chopped fresh parsley. Stir thoroughly until everything is evenly combined and the rice is coated in the tomato-beef mixture. Taste and adjust the seasoning with a bit more salt and pepper if needed. The filling should be well-seasoned and slightly saucy but not soupy.
Step 5: Stuff the Peppers
Use a spoon to fill each pepper with the warm beef and rice mixture. Pack the filling firmly, pressing it down gently so each pepper is nicely full, but do not smash it so hard that it turns dense. Mound a little filling on top of each pepper if there is extra.
Spoon the remaining 1/2 cup (120 ml) tomato sauce evenly over the tops of the stuffed peppers. Pour 1/2 cup (120 ml) water into the bottom of the baking dish around the peppers (this helps them steam and become tender).
Step 6: Bake Until Peppers Are Tender
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. The peppers will begin to soften and the filling will heat all the way through.
After 30 minutes, carefully remove the foil (watch out for hot steam). Check a pepper with a fork or knife; it should be starting to yield but still a bit firm at this point.
Step 7: Add Cheese and Finish Baking
Sprinkle the shredded mozzarella evenly over the tops of the peppers, followed by the grated Parmesan if using. Return the uncovered dish to the oven and bake for another 10 to 15 minutes, or until the cheese is fully melted, lightly golden in spots, and the peppers are tender when pierced with a fork.
Remove the dish from the oven and let the peppers rest for 5 minutes. Sprinkle with extra chopped parsley before serving. Serve hot, spooning some of the flavorful juices from the pan over each pepper.
Pro Tips
- Use cooked rice: Leftover rice from the day before works especially well. Cold rice separates easily and mixes cleanly into the filling.
- Adjust pepper doneness: If you like very soft peppers, add 5 to 10 extra minutes of covered baking time before adding the cheese.
- Control moisture: Be sure to drain the diced tomatoes. If the filling looks too wet, simmer a few extra minutes before stuffing so the peppers do not turn watery.
- Cheese flavor boost: Combining mozzarella (for melt and stretch) with a bit of Parmesan (for sharp, salty flavor) gives a more complex cheesy topping.
- Make it in advance: You can assemble the stuffed peppers up to a day ahead, refrigerate, and then bake straight from the fridge, adding 5 to 10 extra minutes to the covered baking time.
Variations
- Turkey or chicken version: Swap the ground beef for ground turkey or chicken. Add 1 extra tablespoon olive oil and do not skip the Parmesan to keep the filling rich-tasting.
- Mexican-inspired stuffed peppers: Replace oregano and basil with 2 teaspoons taco seasoning, use black beans in place of some of the rice, and top with a blend of cheddar and Monterey Jack. Serve with salsa and sour cream.
- Brown rice or quinoa: Use 2 cups cooked brown rice or quinoa instead of white rice for a heartier, more wholesome version. Add a splash more tomato sauce if the filling seems dry.
Storage & Make-Ahead
Let any leftover stuffed peppers cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 4 days. Reheat individual peppers in the microwave for 2 to 3 minutes, or reheat several in a covered baking dish at 350°F (175°C) for 15 to 20 minutes, until hot in the center.
To freeze, cool the baked peppers completely, then wrap each pepper tightly in foil and place them together in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C), still wrapped in foil, for 25 to 30 minutes, removing the foil for the last 5 to 10 minutes.
For make-ahead prep, assemble the stuffed peppers (through Step 5), cover tightly, and refrigerate up to 24 hours before baking. When ready to cook, bake as directed, adding about 5 to 10 extra minutes to the covered baking time since you are starting from cold.
Nutrition (per serving)
Approximate values per stuffed pepper (1 of 6), using lean ground beef and including cheese: about 420 calories, 24 g protein, 24 g carbohydrates, 24 g fat, 9 g saturated fat, 4 g fiber, 7 g sugar, and 780 mg sodium. Actual values will vary based on specific ingredients and brands used.
