Classic Stuffed Bell Peppers

DinnerLunch

Jul 14

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 45 minutes

These classic stuffed bell peppers are simple, hearty, and full of everyday ingredients that you probably already have on hand. The combination of ground beef, rice, tomatoes, and cheddar cheese makes this a dependable, satisfying meal that works just as well for a weeknight dinner as it does for a small gathering.

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Classic stuffed peppers loaded with beef, rice, tomatoes, and melty cheddar

This recipe is straightforward in the best way. The peppers are parboiled first to soften them just enough so they bake up tender—not mushy, not too firm. The filling is built around seasoned ground beef, cooked rice, canned tomatoes, and sharp cheddar cheese, all mixed together in one skillet. A light pour of tomato sauce over the top helps everything stay juicy while baking, and a final sprinkle of cheese gives you that golden, bubbly finish.

You can use any color peppers you prefer—red and yellow are a bit sweeter, while green brings a sharper flavor. The whole process comes together smoothly, and it’s easy to prep ahead if needed. It also reheats well for lunch the next day, which is always a win in my book.

Ingredients

🍽️ Servings: 6 • 🔥 Calories/Serving: 430 • 💪 Protein/Serving: 29g

6 large bell peppers (any color), tops cut off and seeds removed
1 lb ground beef (or ground turkey)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cooked white or brown rice
1 (14.5 oz) can diced tomatoes, undrained
1 cup shredded cheddar cheese (plus more for topping)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1 (8 oz) can tomato sauce
Fresh parsley or basil, for garnish (optional)

Steps

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers upright.

Step 2

Bring a large pot of water to a boil. Add the bell peppers and boil for 5 minutes, just until slightly softened. Drain and place upside down on a towel to release excess water.

Step 3

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Step 4

Add the chopped onion and garlic. Cook for 5 minutes, or until the onion is translucent.

Step 5

Stir in the rice, diced tomatoes (with juices), 1 cup shredded cheddar, oregano, basil, salt, and pepper. Cook for 2–3 minutes, until warmed through.

Step 6

Place the peppers upright in the baking dish. Spoon the beef and rice mixture into each pepper, pressing gently to fill completely.

Step 7

Pour the tomato sauce evenly over the top of the stuffed peppers.

Step 8

Cover with foil and bake for 30 minutes.

Step 9

Remove the foil, sprinkle additional cheese on top of each pepper, and bake uncovered for another 10–15 minutes, until the cheese is melted and golden.

Step 10

Garnish with parsley or basil, if using. Serve warm.

Make it your own!

🧀 Try a cheese blend
Mix in Monterey Jack or mozzarella for a milder, stretchier topping.
🌾 Swap the grain
Use quinoa or farro instead of rice for a different texture.
🌱 Add more veggies
Stir in some chopped spinach, mushrooms, or zucchini for extra produce.
🥩 Double the protein
Add cooked sausage to the beef for a heartier filling.