Classic Stuffed Peppers with Rice and Beef
Stuffed peppers with rice are one of those dinners that feel like home cooking without a lot of fuss.
The peppers soften in the oven while the beef and rice filling soaks up tomato sauce, and a golden layer of cheese melts right on top. It all bakes in a single dish and fills the kitchen with a smell that pulls everyone to the table.
What Makes These Stuffed Peppers So Good
The filling stays moist because the rice absorbs the tomato juices and beef drippings while it bakes.
The cheese on top browns into a bubbly crust that contrasts with the tender pepper underneath.
I keep coming back to this version because it relies on pantry ingredients I almost always have, and the leftovers reheat beautifully for lunch the next day.
Ingredients
- 4 large bell peppers: any color, red and yellow are sweeter
- 1 lb lean ground beef: 85/15 works well
- 2 tbsp olive oil: for sautéing
- 1 small onion, diced: about 1/2 cup
- 2 cloves garlic, minced
- 1 cup cooked rice: white or brown, cooled
- 1 (15 oz) can tomato sauce: plain, not pasta sauce
- 1 tsp Italian seasoning: or a mix of dried oregano and basil
- 1/2 tsp salt: plus more for the peppers
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese: or cheddar, for topping
- 1/4 cup water: for the bottom of the dish
Variations and Substitutions
- Ground turkey or chicken: use the same weight, and season a little more generously since they are leaner
- Quinoa or cauliflower rice: swap in the same amount of cooked quinoa for a nuttier filling, or roasted riced cauliflower for a lower-carb version
- Dairy-free cheese: a good melting dairy-free shred works; skip the broil step and just bake uncovered until it’s warm and soft
- A little heat: stir a pinch of red pepper flakes or a spoonful of chopped pickled jalapeños into the filling
If you prefer a meatless version, try our Black Bean Stuffed Peppers.
How to Make Stuffed Peppers With Rice
Step 1: Blanch the Peppers
Cut the tops off the 4 bell peppers and pull out the seeds and white ribs. Bring a large pot of salted water to a boil and drop the peppers in. Cook for 3 to 4 minutes, just until they turn bright and a paring knife slides into the flesh with a little resistance. Drain them cut side down on a clean towel.
The peppers should still hold their shape. You want them softened enough to bake through without getting mushy.
Step 2: Brown the Beef
While the peppers drain, heat the oven to 375°F (190°C). In a large skillet over medium-high heat, warm the 2 tbsp olive oil and crumble in the 1 lb ground beef. Cook, breaking it up with a wooden spoon, for about 5 minutes until no pink remains. Stir in the diced onion, minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper, and cook another 2 minutes until the onion softens.
You will see the beef release its juices. Let them cook down a little so the filling is not wet.
Step 3: Mix the Filling
Remove the skillet from the heat and stir in the 1 cup cooked rice and 1/2 cup of the tomato sauce. Taste the mixture and add a pinch more salt if needed. The filling should be moist but hold together when you press a bit in your hand.
The rice will keep absorbing the tomato sauce, so it is fine if it looks a little saucy right now.
Step 4: Stuff and Bake
Stand the blanched peppers upright in a baking dish just large enough to hold them snugly. Spoon the filling into each pepper, packing it gently until mounded at the top. Pour the remaining tomato sauce over the peppers and add the 1/4 cup water to the bottom of the dish.
Cover the dish tightly with foil and bake for 30 minutes. The steam will finish cooking the peppers and meld the flavors.
Step 5: Top with Cheese and Broil
After 30 minutes, remove the foil and scatter the 1 cup shredded mozzarella over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 10 to 12 minutes, until the cheese is melted and bubbling with golden spots. For an extra-crispy top, switch the oven to broil for the last minute, watching closely.
Serve the peppers hot from the dish, scooping up any extra sauce from the bottom. They will be tender, cheesy, and steaming.
Tips for Perfect Stuffed Peppers
- Pick flat-bottom peppers
Look for bell peppers with a broad, even bottom. They stand up much better in the baking dish without wobbling or spilling filling. If yours are a little round, slice a very thin piece off the bottom to create a flat surface.
- Use day-old rice
Cooked rice that has been chilled and firmed up in the fridge mixes in more cleanly and does not turn mushy. Freshly steamed rice can release too much starch and make the filling gummy.
- Do not skip the foil
Covering the dish for the first bake traps steam and softens the peppers all the way through. Baking uncovered the whole time may dry out the tops before the pepper is tender.
- Brighten the sauce
After baking, if the tomato sauce in the bottom of the dish tastes flat, stir in a tiny splash of red vinegar or a pinch of sugar.
Cooking times will shift slightly depending on the size of your peppers:
| Pepper Size | Total Bake Time (covered + uncovered) |
|---|---|
| Small (4-5 oz) | 35 minutes |
| Medium (6-7 oz) | 40 minutes |
| Large (8-10 oz) | 45 minutes |
Storing Leftover Stuffed Peppers
- Refrigerate
Store leftover peppers in an airtight container for up to 4 days. The flavor actually improves overnight.
- Reheating
Microwave individual peppers for 2 to 3 minutes, or reheat in a 350°F oven, covered with foil, for 15 to 20 minutes until hot throughout.
- Serve cold
These are surprisingly good cold, cut into wedges for lunch the next day.
What to Serve With Stuffed Peppers
A simple green salad with a lemon vinaigrette cuts through the richness of the beef and cheese. Garlic bread is hard to beat for soaking up any extra tomato sauce in the bottom of the dish. For something lighter, steamed green beans tossed with a little butter and salt let the peppers be the star.
Frequently Asked Questions
Can I use raw rice instead of cooked?
Yes, but you will need a few adjustments. Increase the water in the dish to 1/2 cup and bake covered for 45 minutes, then check that the rice is tender. Pre-cooked rice gives more consistent results without any risk of crunchy grains.
Why are my peppers still crunchy after baking?
They likely did not blanch long enough or the dish did not steam properly. Make sure to blanch until a knife easily pierces the skin, and keep the dish tightly covered with foil for the first bake.
Can I freeze stuffed peppers?
Yes. Assemble and stuff the peppers, then freeze them unbaked in a single layer. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15 to 20 extra minutes covered.
What cheese melts best?
Low-moisture whole-milk mozzarella melts into the silkiest layer. Provolone works well too. Cheddar can become oily if over-baked, so add it in the last 5 minutes of baking.
Stuffed Peppers With Rice Recipe
Ingredients
Method
- Cut the tops off the peppers, remove the seeds and ribs, and blanch in boiling salted water for 3 to 4 minutes until bright and slightly tender. Drain cut side down.
- Heat oven to 375°F (190°C). Brown the beef in olive oil in a skillet for 5 minutes, then add onion, garlic, Italian seasoning, salt, and pepper and cook 2 more minutes.
- Mix in the cooked rice and 1/2 cup of tomato sauce off the heat. Adjust seasoning.
- Stand peppers in a snug baking dish, fill with the beef mixture, pour over the remaining tomato sauce and water. Cover with foil and bake 30 minutes.
- Uncover, top with mozzarella, and bake another 10 to 12 minutes until melted and bubbly. Broil briefly if you want a golden crust. Serve hot.
Notes
