Classic Stuffed Peppers

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Stuffed Peppers turn a handful of pantry staples into a dinner that looks like it took a lot more effort than it did. Bell pepper halves get filled with a seasoned mix of ground beef, rice, and tomato, then baked until the peppers are tender and the tops are melted and bubbly with cheese.

The filling comes together fast because the rice is already cooked before it ever meets the beef. Raw rice added to the filling wouldn’t have anywhere near enough liquid or time to cook through in the oven, so using rice you’ve already cooked, even day-old rice from the fridge, is what makes the filling actually finish on schedule.

Baking the peppers covered for most of the time, then uncovered at the end, is the detail that gets both parts right. The cover traps steam so the peppers turn tender instead of staying crunchy, and pulling it off for the last stretch is what lets the cheese on top turn golden instead of just melted.

If you’re into easy ground beef recipes, try my Cheesy Beef Stuffed Shells, Zesty Taco Stuffed Shells, or Creamy Swedish Meatballs too.

Why You’ll Love This Recipe

• A full meal in a vegetable. Ground beef, rice, and tomato pack a full dinner into every pepper half.
• Make-ahead friendly. Assemble the peppers a day ahead and bake them fresh when you’re ready for dinner.
• Freezes well. Extra stuffed peppers freeze easily for a dinner you don’t have to think about later.
• A good use for leftover rice. Day-old rice works just as well as fresh, so this is a natural home for leftovers.

Stuffed Peppers Ingredients

Use rice you’ve already cooked, not raw rice straight from the bag. Raw rice won’t have enough time or liquid to cook through during baking, so leftover rice or a quick batch made ahead is exactly what you want here.

• 4 large bell peppers, halved lengthwise and seeded
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup tomato sauce, divided
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheddar cheese, divided

Recipe Variations

• Swap the white rice for cooked brown rice or cauliflower rice for a different texture and a lower-carb version.
• Use ground turkey instead of beef, just cook it to 165°F instead of 160°F.
• Stir a can of drained black beans or corn into the filling for extra bulk and a little sweetness.

How to Make Stuffed Peppers

1. Prep the peppers: Preheat the oven to 375°F. Arrange the pepper halves cut side up in a large baking dish.
2. Brown the beef: In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain excess grease.
3. Build the filling: Stir the garlic into the beef and cook 1 minute. Add the cooked rice, diced tomatoes, 3/4 cup tomato sauce, Italian seasoning, salt, pepper, and 1/2 cup cheese. Stir until combined.
4. Stuff the peppers: Spoon the filling evenly into the pepper halves, pressing gently to pack it in. Spoon the remaining 1/4 cup tomato sauce over the tops.
5. Bake covered: Cover the dish tightly with foil and bake 30 minutes, until the peppers are fork-tender.
6. Top and finish: Remove the foil, sprinkle the remaining 1 cup cheese over the tops, and bake uncovered 10 more minutes, until the cheese is melted.

How to Tell When Stuffed Peppers Are Done

Stuffed peppers are awkward to judge because the two things you are cooking finish at different times. The filling is already safe once the beef hits 160°F, which happens well before the pepper itself softens. So what you are really waiting on is the pepper.

• The pepper wall gives when you press the side with tongs. Firm and squeaky means it needs longer, even if the top looks browned.
• A paring knife slides into the thickest part of the pepper with no resistance.
• The edges have darkened and pulled slightly away from the filling. That shrinking is the pepper releasing water, and it is the clearest visual cue you get.
• The cheese on top is melted and just starting to spot brown. If you covered the dish for the first stretch, uncover it for the last 10 minutes or the cheese never gets there.

If the peppers are done but the tops look pale, run them under the broiler for 2 to 3 minutes rather than leaving them in longer at baking temperature. Extra oven time past this point mostly just dries out the filling.

Recipe FAQs

Do I Really Need to Use Cooked Rice?

Yes. Raw rice doesn’t have enough time or liquid in the oven to cook through, so it stays hard in the finished filling. Use rice you’ve already cooked, even leftovers from a day or two ago.

Can I Use Ground Turkey Instead of Beef?

Yes, just make sure it reaches 165°F instead of the 160°F beef needs, since ground turkey has a higher safe internal temperature.

Which Color Peppers Work Best?

Any color works. Red, yellow, and orange peppers are sweeter and softer once baked, while green peppers hold a little more bite and a slightly bitter edge.

Can I Freeze Stuffed Peppers?

Yes. Freeze the baked peppers in an airtight container for up to 3 months, or assemble them unbaked and freeze before the oven step.

Can I Make These Ahead, and Do They Double Well?

Yes to both. Assemble the peppers up to a day ahead, cover, and refrigerate until you’re ready to bake. To double, use two baking dishes so the peppers still have room around them to cook evenly.

Cooking Tips

• Choose peppers that can stand upright or lie flat without tipping, so the filling doesn’t spill during baking.
• Don’t skip draining the diced tomatoes. Extra liquid in the filling makes it watery instead of holding together.
• Let the peppers rest 5 minutes after baking before serving. The filling firms up slightly and holds its shape better on the plate.

How to Stretch Stuffed Peppers for a Crowd

The filling is the expensive part and the peppers are the cheap part, which is the opposite of how most people scale this. If you are feeding more people, do not add more beef first. Add more rice and one more pepper.

If you need	Change	Keeps the same
6 servings instead of 4	6 peppers, 1.5 cups cooked rice	1 lb beef
A meatless version	2 cans drained black beans for the beef	Rice, sauce, cheese
Lower carb	Cauliflower rice, added raw	Beef, sauce, cheese
More filling per pepper	Quarter the peppers instead of halving	Everything else

Day-old rice works better than fresh here for the same reason it works better in fried rice. It has dried out slightly, so it absorbs sauce instead of turning to paste.

Storage and Freezing

To store: Keep in an airtight container in the fridge for up to 4 days.

To freeze: Freeze baked, cooled peppers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat: Reheat in a covered baking dish at 350°F for about 20 minutes, or in the microwave until warmed through.

How to Serve Stuffed Peppers

A simple green salad or steamed vegetable rounds out the plate, since the peppers already carry the protein, starch, and vegetable in one dish. This is one of the recipes in our Ground Beef Dinner Ideas collection.

Loved This Recipe?

Stuffed Peppers turn a pound of ground beef and a cup of leftover rice into a dinner that looks like it took a lot more planning than it did.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

More like this: If that beef and rice filling won everybody over, these ground beef dinners will too. Try One-Skillet Ground Beef and Rice, Tender Homemade Meatballs, or Extra-Tender Meatloaf.

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