Savory Stuffed Bell Peppers with Rice and Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 stuffed peppers)
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 6 medium bell peppers
• 2 tablespoons olive oil, divided
• 1 pound lean ground beef or ground turkey (93% lean)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon cumin, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
• 2 tablespoons tomato paste + 1 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 cups cooked long-grain white rice
• 1/4 cup chopped fresh parsley
• 1 1/2 cups shredded mozzarella or Monterey Jack, divided

Do This

• 1. Heat oven to 375°F (190°C). Slice tops off peppers, remove seeds. Place in a 9×13-inch dish with 1/2 cup water, drizzle 1 tablespoon oil, season with a pinch of salt. Cover and bake 10 minutes.
• 2. Sauté onion in 1 tablespoon oil 3–4 minutes. Add beef or turkey; cook and crumble until browned (turkey to 165°F), 5–7 minutes. Drain excess fat.
• 3. Stir in garlic, spices, and tomato paste; cook 1 minute. Add tomato sauce and Worcestershire; simmer 3–4 minutes.
• 4. Off heat, fold in cooked rice, parsley, and 1 cup cheese. Taste and adjust seasoning.
• 5. Stuff peppers firmly. Cover and bake 25 minutes.
• 6. Uncover, top with remaining 1/2 cup cheese; bake 10–12 minutes until bubbly and peppers are fork-tender. Rest 5 minutes, garnish, serve.

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Why You’ll Love This Recipe

• Classic comfort food with a balanced, savory filling and gooey melted cheese.
• Flexible: use beef or turkey, white or brown rice, and your favorite cheese.
• Meal-prep friendly—great for make-ahead dinners and freezer meals.
• One pan in the oven, minimal cleanup, maximum flavor.

Grocery List

• Produce: 6 bell peppers, 1 small yellow onion, 3 garlic cloves, fresh parsley
• Dairy: 1 1/2 cups shredded mozzarella or Monterey Jack
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, Italian seasoning, ground cumin, red pepper flakes (optional), tomato paste, tomato sauce, Worcestershire sauce, cooked rice (or rice to cook)

Full Ingredients

Peppers

• 6 medium bell peppers (any color), tops sliced off and seeds removed
• 1 tablespoon olive oil (for the peppers)
• 1/2 cup water (for the baking dish)
• Pinch kosher salt

Filling

• 1 tablespoon olive oil (for sautéing)
• 1 pound lean ground beef or ground turkey (93% lean)
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 cups cooked long-grain white rice (warm, fluffed)
• 1/4 cup chopped fresh parsley
• 1 cup shredded mozzarella or Monterey Jack (mixed into filling)

For Topping

• 1/2 cup shredded mozzarella or Monterey Jack
• Extra chopped parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the peppers

Preheat the oven to 375°F (190°C). Slice about 1/2 inch off the tops of the bell peppers and remove seeds and membranes. Nestle the peppers upright in a 9×13-inch baking dish, drizzle with 1 tablespoon olive oil, and season with a pinch of kosher salt. Pour 1/2 cup water into the bottom of the dish. Cover tightly with foil and bake for 10 minutes to jump-start softening while you prepare the filling.

Step 2: Sauté aromatics and brown the meat

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until translucent, 3–4 minutes. Add the ground beef or turkey and cook, breaking it up with a spatula, until browned and cooked through, 5–7 minutes. If using turkey, ensure it reaches 165°F (74°C). Drain excess fat if needed.

Step 3: Season and build the sauce

Stir in the garlic, kosher salt, black pepper, smoked paprika, Italian seasoning, cumin, and red pepper flakes (if using). Cook 1 minute until fragrant. Add the tomato paste and cook, stirring, for 1 minute to caramelize. Pour in the tomato sauce and Worcestershire sauce; simmer 3–4 minutes to meld flavors.

Step 4: Add rice, herbs, and cheese to finish the filling

Remove the skillet from heat. Fold in the warm cooked rice, chopped parsley, and 1 cup shredded cheese until evenly distributed. Taste and adjust seasoning with additional salt or pepper as needed. The filling should be moist but not soupy—add a splash of water or sauce if dry.

Step 5: Stuff the peppers

Uncover the par-baked peppers. Spoon the filling into each pepper, packing it gently and mounding slightly above the rim. You should use all the filling for 6 peppers.

Step 6: Bake covered until tender

Re-cover the dish tightly with foil and bake for 25 minutes. The steam in the covered dish will tenderize the peppers and keep the filling juicy.

Step 7: Add cheese and finish baking

Remove the foil, sprinkle the remaining 1/2 cup cheese evenly over the tops, and return to the oven uncovered. Bake 10–12 minutes, until the cheese is melted, bubbly, and lightly golden and the peppers are fork-tender.

Step 8: Rest and serve

Let the peppers rest for 5 minutes to set. Garnish with extra parsley if you like and serve hot. Spoon any flavorful juices from the baking dish over the peppers at the table.

Pro Tips

• Pick flat-bottom peppers so they stand upright in the baking dish.
• Par-baking the peppers for 10 minutes ensures they become tender without overcooking the filling.
• Use warm rice so it mixes smoothly and doesn’t cool the filling before baking.
• For extra flavor, add a splash of the baking juices over the peppers before serving.
• If using very lean turkey, add a teaspoon more olive oil when browning to avoid dryness.

Variations

• Southwest: Add 1 teaspoon chili powder, 1/2 teaspoon cumin (additional), 1 cup black beans, 1/2 cup corn, and use pepper jack cheese.
• Italian: Swap mozzarella for provolone, add 1/2 cup finely diced zucchini, and finish with fresh basil.
• Lower-Carb: Replace rice with 2 cups riced cauliflower; sauté 3–4 minutes before mixing in.

Storage & Make-Ahead

Refrigerate cooled stuffed peppers in an airtight container for up to 4 days. Reheat covered at 350°F (177°C) for 20–25 minutes, or microwave in 60–90 second bursts until hot. Freeze individually wrapped peppers (without the final cheese topping for best texture) for up to 2 months; thaw overnight and reheat covered at 350°F for 25–30 minutes, then add cheese and bake 5–8 minutes to melt. For make-ahead, prepare the filling up to 2 days in advance and stuff/bake when ready.

Nutrition (per serving)

Approximate values using 90% lean beef and mozzarella: 400 calories; 20 g fat; 30 g carbohydrates; 24 g protein; 4 g fiber; 820 mg sodium. Values will vary with turkey, cheese choice, and added salt.