Stuffed Bell Peppers Recipe

5 from 6 votes
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These easy stuffed bell peppers with ground beef and rice are topped with cheese and make for a simple, hearty, healthy, wholesome, and delicious, family-favorite meal!

Seven stuffed bell peppers topped with melted cheese and parsley

Finding simple but delicious and nutritious meals the entire family will love can be a struggle. Still, stuffed vegetables have always gotten the green light from my family and many others.

I’ve already shared recipes for Greek vegetarian stuffed peppers, stuffed Swiss chard rolls, cabbage rolls, and Italian stuffed zucchini boats. But now it’s the turn of these classic peppers stuffed with ground beef and rice.

Easy stuffed bell peppers have been a family favorite across the globe for decades, and it’s no surprise. Combining hearty beef and rice in a simple tomato sauce and plenty of bubbling, melted cheese, even many children will enthusiastically tuck into these filling Italian stuffed peppers. They’re also packed with protein and are naturally gluten-free.

A serving of stuffed red bell pepper topped with melted cheese and parsley

Plus, you can pull together this stuffed bell pepper recipe with rice using just a dozen simple and inexpensive ingredients. The process is simple and low-fuss, and you can have it on the table in just 40 minutes.

There are several simple ways to add to and adapt the recipe, too, so keep reading for my favorite options. It’s even meal prep and freezer-friendly for a super low-fuss dinner!

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Stuffed bell peppers ingredients

This easy recipe requires a few simple ingredients to assemble a super hearty, nutritious meal.

Ingredients for stuffed peppers
  • Bell peppers: You can use any color (red, orange, yellow, green). Just note that green peppers are more bitter. It’s best to use peppers of a similar size.
  • Ground beef: I prefer lean ground beef (about 90%), though combining Italian sausage and beef works too. Or use ground turkey or chicken.
  • Cooked rice: You can use any cooked long-grain rice for this recipe (i.e., basmati, brown rice, white rice, wild rice, etc.). To avoid mushy baked rice, cook it al dente. Quinoa, orzo, or pearl couscous would also work. Or for a low-carb option, try cauliflower rice.
  • Aromatics: You’ll need onion and garlic to add depth to the ground meat filling.
  • Tomato passata: Plain passata will work really well. However, you could alternatively use marinara sauce or Bolognese sauce (homemade or store-bought).
  • Olive oil: Or another neutral cooking oil, like avocado oil, etc.
  • Seasonings: These easy stuffed peppers only require a simple combination of Italian seasoning and salt & black pepper (to taste). Alternatively, you could use individual herbs, like dried oregano, thyme, basil, parsley, etc.
  • Cheese: The best cheese for stuffed peppers comes down to personal preference. I used a combination of mozzarella cheese and cheddar cheese for flavor and meltiness, though parmesan could also work. For a dairy-free option, a sprinkle of nutritional yeast adds a mild cheesy flavor.
  • Fresh parsley: (Optional) to garnish. Basil or cilantro would also work.

For vegan stuffed pepper: Replace the beef with a vegan mince alternative or crumbled firm tofu.

See the recipe card for full information on ingredients and quantities.

How to make stuffed bell peppers

Baking stuffed bell peppers requires a few steps, par-cooking the peppers while preparing the filling, then assembling and baking them to perfection.

Prepare the Bell Peppers: First, preheat the oven to 350ºF/175ºC. Then, slice off the tops of each pepper and scoop out any seeds from within.

You can bake the tops along with the peppers or slice them up to use in other recipes: salads, stir-fries, etc. Alternatively, you can prepare this recipe as smaller portions of pepper halves by slicing them in half lengthwise.

Transfer the peppers cut-side-down to a high-sided baking dish and brush or spray them with oil.

Preparing bell peppers for cooking

Then bake them for 10-15 minutes to soften (less if you want more of a “bite” and more for softer results).

During this time, the peppers will release some liquid, but there’s no need to discard it.

Cook the Meat and Rice: While the peppers are par-cooking, prepare the rice (unless you have some leftovers). To avoid mushy rice, cook it al dente for about 10-12 minutes.

Then, finely mince the garlic and dice the onion. Heat a large skillet over medium heat, then add the onion and sauté it until it turns translucent (3-4 minutes). Then add the garlic and stir well.

Add the minced beef and seasonings, and cook, using your spoon/spatula to break down the meat while it cooks. If you’re using fattier meat, feel free to drain any excess grease.

Steps for cooking onions and ground beef

When it’s almost fully cooked, add the cooked rice and tomato passata, stir well, and continue to simmer for just 3-4 minutes.

At this point, taste the filling and adjust any of the seasonings to taste.

Steps for making stuffing for peppers

Stuff and Bake: To assemble the stuffed peppers, fill them halfway with the meat mixture, add a cheese layer, fill the remaining space with more meat, and top with more cheese.

Alternatively, only use cheese on top if preferred.

Lastly, fill the passata can with water (or use 1 cup water with a tbsp tomato paste). Then pour that into the pan for a mildly tomatoey sauce at the bottom of the dish.

Steps for stuffing peppers

How long to bake stuffed bell peppers? Bake them for about 15 minutes until the cheese melts and becomes bubbly on top. If wanted, increase for an extra 5-10 minutes for more tender peppers.

Finally, remove the peppers from the oven, garnish them with fresh parsley, and enjoy!

Freshly baked stuffed bell peppers

How to serve

This Italian stuffed-pepper recipe with ground beef and rice are hearty enough to enjoy alone as a filling meal. However, you can make even more of a meal with the addition of:

A serving of stuffed red bell pepper

FAQs

Can I prepare stuffed bell peppers ahead of time?

You can prepare the meat filling 2-3 days in advance and store it in an airtight container in the fridge. Alternatively, stuff the peppers (minus the toppings, like cheese), place them in a plastic wrap-covered dish, and refrigerate for 2-3 days or freeze for 3 months.
When you’re ready to enjoy them, top them with cheese and bake, adding 5-10 minutes if they’ve come straight from the fridge.

How to reheat stuffed bell peppers?

The quickest method is to microwave them for between 1½-3 minutes at full power. However, you could also bake them in the oven at 350ºF/175ºC until warm (about 15-20 minutes from chilled or closer to 45-60 minutes from frozen).

Is it necessary to cook peppers before stuffing them?

Without par-cooking the peppers, they can remain overly crisp, which some may not prefer. For more tender peppers that still hold their shape, par-bake them for 10-15 minutes before adding the beef and rice filling and continuing to bake.

Can you make stuffed peppers in a slow cooker?

Cooking stuffed peppers in a crockpot is simple. Transfer the stuffed peppers and sauce to a slow cooker and cook on LOW for 3-4 hours or until tender. Sprinkle over the cheese in the last 15-20 minutes.

If you try this recipe for baked stuffed bell peppers with ground beef, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Stuffed Bell Peppers Recipe

5 from 6 votes
By: Samira
These easy stuffed bell peppers with ground beef and rice are topped with cheese and make for a simple, hearty, healthy, wholesome, and delicious, family-favorite meal!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients 
 

  • 7 bell peppers large – any color
  • 32 oz ground lean beef or ground turkey or chicken; or a 50/50 blend of ground beef and sausage meat
  • 15 oz tomato passata or tomato sauce – 1 can
  • 10.6 oz cooked rice 2 cups; any long-grain rice: white, brown, wild; OR quinoa, orzo, pearl couscous
  • 4.1 oz onion 2 small, about 1 cup chopped
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 1 tsp Italian seasoning
  • 4 oz mozzarella cheese 1 cup
  • 3 oz cheddar cheese 1 cup; Parmesan or other cheeses will also work.
  • salt to taste
  • black pepper to taste
  • parsley to garnish – or basil

Instructions 

  • Preheat the oven to 350ºF/175ºC.
  • Slice off the tops of each pepper and scoop out any seeds from within.
    You can bake the tops along with the peppers or slice them up to use in other recipes (salads, stir-fries, etc). Alternatively, you can prepare this recipe as smaller portions of pepper halves by slicing them in half lengthwise.
  • Transfer the peppers cut-side-down to a high-sided baking dish and brush or spray them with oil.
  • Bake them for 10-15 minutes to soften (less if you want more of a "bite" and more for softer results).
    During this time, the peppers will release some liquid, but there's no need to discard it.
  • While the peppers par-cook, prepare the rice (unless you have some leftovers). To avoid mushy rice, cook it al dente for about 10-12 minutes.
  • Finely mince the garlic and dice the onion.
    Then heat a large skillet over medium heat and add the onion. Sauté it until it turns translucent (3-4 minutes). Then add the garlic and stir well.
  • Add the minced beef and seasonings, and cook, using your spoon/spatula to break down the meat while it cooks. If you're using fattier meat, feel free to drain any excess grease.
  • When it's almost fully cooked, add the cooked rice and tomato passata, stir well, and continue to simmer for just 3-4 minutes.
    At this point, taste the filling and adjust any of the seasonings to taste.
  • To assemble the stuffed peppers, fill them halfway with the meat mixture, add a cheese layer, fill the remaining space with more meat, and top with more cheese.
    Alternatively, only use cheese on top if preferred.
    If any peppers are toppling, remove a thin slice from the bottom to make it level.
  • Fill the passata can with water (or use 1 cup water with a tbsp tomato paste). Then pour that into the pan for a mildly tomatoey sauce at the bottom of the dish.
  • Bake the peppers for about 15 minutes until the cheese melts and is bubbly on top.
    If wanted, increase for an extra 5-10 minutes for more tender peppers.
  • Remove the peppers from the oven, garnish them with fresh parsley, and enjoy!

Storage Instructions

  • Store: Allow them to cool, and store any leftovers in a covered/airtight container in the fridge for up to 3 days.
    Reheat: The quickest method is to microwave them for between 1½-3 minutes at full power. You could also heat them in the oven at 350ºF/175ºC until warm (about 15-20 minutes from chilled or closer to 45-60 minutes from frozen).

Notes

If you’d prefer Mexican/taco stuffed peppers, swap the Italian seasoning for taco seasoning and (optionally) add some corn/beans to the beef filling. You could also use pepper jack cheese/Monterey jack cheese.
These peppers are incredibly versatile. Along with swapping out the protein, carb, and cheese, you can add more flavor and/or texture with:
More veggies: Get a nutritional boost by stirring in some: 
  • Spinach/kale
  • Diced tomatoes
  • Peas/corn
  • Finely grated carrot and/or zucchini
  • Sliced mushrooms
  • Shredded broccoli
  • Crunch: Sprinkle over breadcrumbs or crushed nuts for a crunchy topping.
Check the blog post for more tips on how to make ahead, serving recommendations, and answers to top FAQs.
Course: Main
Cuisine: European, Italian
Freezer friendly: 3 Months
Shelf life: 3 Days

Nutrition

Calories: 481kcal, Carbohydrates: 32g, Protein: 44g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 338mg, Potassium: 1207mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4984IU, Vitamin C: 187mg, Calcium: 248mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 6 votes (6 ratings without comment)

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