Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large bell peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef (85/15)
- 1 1/2 cups cooked rice (from 1/2 cup dry)
- 2 cups chopped fresh garden tomatoes (or 1 (15-ounce) can crushed tomatoes)
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella (or cheddar/Monterey Jack)
- Optional breadcrumb topping: 1/2 cup panko, 2 tablespoons olive oil, 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan
Do This
- 1) Heat oven to 375°F. Halve and seed peppers; set upright in a 9×13-inch baking dish.
- 2) Cook rice (or use leftovers). Warm tomatoes, tomato sauce, and paste into a quick sauce.
- 3) Sauté onion and garlic; brown beef. Season with salt, oregano, paprika, pepper, and Worcestershire.
- 4) Stir in cooked rice and a little tomato sauce; fill peppers.
- 5) Pour remaining sauce around peppers, cover tightly with foil, and bake 35 minutes.
- 6) Uncover, top with cheese (and/or herby breadcrumbs), bake 15–18 minutes until melty and peppers are tender.
- 7) Rest 5 minutes, garnish with parsley, and serve.
Why You’ll Love This Recipe
- Comfort-food flavor with simple, everyday ingredients (and a great way to use summer tomatoes).
- All-in-one dinner: protein, grains, and veggies baked together in one pan.
- Flexible topping: go classic with melted cheese or add crunchy herby breadcrumbs (or both).
- Perfect for meal prep: leftovers reheat beautifully for quick lunches.
Grocery List
- Produce: 6 large bell peppers, 1 medium yellow onion, 3 cloves garlic, 2 cups garden tomatoes, 1 small bunch fresh parsley (optional)
- Dairy: 1 cup shredded mozzarella (or cheddar/Monterey Jack), grated Parmesan (optional)
- Meat: 1 pound ground beef (85/15)
- Pantry: long-grain white rice, olive oil, tomato sauce, tomato paste, Worcestershire sauce, dried oregano, smoked paprika, kosher salt, black pepper, panko breadcrumbs (optional)
Full Ingredients
Peppers
- 6 large bell peppers (any color), about 8–10 ounces each
- 1/4 teaspoon kosher salt (for lightly seasoning the peppers)
Rice
- 1/2 cup long-grain white rice (dry)
- 1 cup water
- 1/4 teaspoon kosher salt
Beef Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 pound ground beef (85/15)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
Tomato Sauce (Garden Tomato Option)
- 2 cups chopped fresh garden tomatoes (about 3–4 medium tomatoes)
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water
- 1/2 teaspoon kosher salt
Toppings (Choose One or Combine)
- Cheese topping: 1 cup shredded mozzarella (about 4 ounces)
- Herby breadcrumb topping: 1/2 cup panko breadcrumbs, 2 tablespoons olive oil, 2 tablespoons finely chopped fresh parsley, 2 tablespoons grated Parmesan, 1/8 teaspoon kosher salt
To Finish
- 1 tablespoon chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Heat the oven and prep the peppers
Preheat the oven to 375°F with a rack in the center. Lightly oil a 9×13-inch baking dish.
Slice each bell pepper lengthwise (from stem to bottom) to create 12 “boats,” or cut off the tops to make 6 “cups” (either style works). Remove seeds and membranes. Arrange peppers cut-side up (or open-side up) in the baking dish and sprinkle with 1/4 teaspoon kosher salt.
Step 2: Cook the rice
In a small saucepan, combine 1/2 cup dry rice, 1 cup water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. (You should have about 1 1/2 cups cooked rice.)
Step 3: Make a quick garden tomato sauce
In a medium bowl, stir together the chopped tomatoes, tomato sauce, tomato paste, 1/2 cup water, and 1/2 teaspoon kosher salt. This gives you a bright, spoonable sauce that cooks down in the oven and keeps the peppers tender.
Set aside 1/2 cup of this sauce to mix into the filling; you’ll pour the rest into the baking dish.
Step 4: Brown the beef with onions and seasonings
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant.
Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until no longer pink. If there is a lot of excess fat, carefully spoon off most of it (leave a little for flavor).
Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1 tablespoon Worcestershire sauce. Cook for 1 minute to bloom the spices.
Step 5: Mix the filling and stuff the peppers
Reduce heat to low. Add the cooked rice and the reserved 1/2 cup tomato sauce to the skillet. Stir until the mixture is evenly combined. Taste and adjust salt if needed.
Spoon the filling into the peppers, pressing gently so they’re nicely packed. Aim for a slightly mounded top without overstuffing.
Step 6: Add sauce, cover, and bake until tender
Pour the remaining tomato sauce mixture into the baking dish around the peppers (not directly on top, so the tops can brown later). Cover the dish tightly with foil.
Bake at 375°F for 35 minutes, until the peppers are starting to soften and the sauce is bubbling.
Step 7: Top and finish baking
Remove the foil. For a classic finish, sprinkle each pepper with shredded mozzarella (about 2–3 tablespoons per pepper). For a crunchy finish, mix together the panko, olive oil, parsley, Parmesan, and 1/8 teaspoon kosher salt, then sprinkle over the peppers. You can also do a light layer of cheese and a small pinch of breadcrumbs on top.
Return to the oven, uncovered, and bake for 15–18 minutes, until the cheese is melted (and lightly browned) or the breadcrumbs are golden and crisp. The peppers should be tender when pierced with a knife.
Rest for 5 minutes before serving. Spoon a little pan sauce over the top and finish with chopped parsley if you’d like.
Pro Tips
- Pick peppers that sit flat: If they wobble, slice a very thin sliver off the bottom to level them (don’t cut through to the cavity).
- Don’t skip the covered bake: Foil traps steam so the peppers turn silky and tender without drying out.
- Control the moisture: Extra-juicy garden tomatoes vary. If your chopped tomatoes look very watery, reduce the added water to 1/4 cup in the sauce.
- Make the filling ahead: The beef-and-rice mixture can be made up to 24 hours in advance for faster assembly.
- For deeper flavor: Let the sauce simmer in the skillet for 3–5 minutes before baking (optional, but delicious).
Variations
- Italian-style: Swap mozzarella for 1 cup shredded provolone, and add 1/2 teaspoon dried basil plus 2 tablespoons chopped fresh basil at the end.
- Southwest-style: Replace oregano with 1 teaspoon chili powder and add 1/2 cup canned black beans (drained) and 1/2 cup corn. Top with pepper jack.
- Turkey or veggie option: Use 1 pound ground turkey, or replace meat with 2 cups chopped mushrooms sautéed until browned and reduce salt to taste.
Storage & Make-Ahead
Cool leftovers to room temperature for about 30 minutes, then refrigerate in an airtight container for up to 4 days. Reheat in a covered baking dish at 350°F for 20–25 minutes (best texture), or microwave individual portions for 2–3 minutes until hot. To freeze, wrap cooled peppers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F for 25–35 minutes.
Nutrition (per serving)
Approximate per 1 stuffed pepper (with cheese, without breadcrumb topping): 520 calories, 31 g protein, 46 g carbs, 24 g fat, 6 g fiber, 980 mg sodium. Values vary by pepper size, beef fat %, and exact cheese amount.
