Savory, easy-to-make stuffed green peppers are filled with a seasoned tomato, ground beef, and rice mixture for a satisfying meal. The familiar flavor of tender green bell peppers pairs perfectly with a hearty filling, covered with tomato sauce, topped with cheese, and baked until golden. This classic dish is perfect for family dinners and can be prepped in advance for a quick weeknight meal too.
Try my prime rib philly cheesesteak stuffed peppers to use up any roast beef or steak leftovers, or savory cream cheese stuffed mini peppers for a great appetizer.
Who doesn’t love stuffed bell peppers? It’s a hearty, delicious dinner that was one of my favorites growing up.
My filling has seasoned ground beef, tender rice, and saucy tomatoes. I stuff softened bell peppers with the filling, top them with cheese, and then bake the peppers to perfection.
❤️ Why I Love This Recipe
- Classic Family Favorite. Stuffed bell peppers are one of my favorites from childhood – it’s a comforting meal that’s always a winner with kids and adults alike.
- Easy. This recipe is fuss-free. You’ll be able to whip these delicious stuffed green bell peppers up in no time.
- Make In Advance. Stuffed peppers are a great make-ahead meal that can be assembled a day ahead of baking and serving.
🥘 Ingredients
- Green Bell Peppers – You want to pick large, firm bell peppers for this recipe.
- Ground Beef – For this recipe, you can use basic ground beef, ground chuck, or ground sirloin. Or use Italian sausage or a 50/50 combo of both beef and sausage.
- Seasoning – The ground beef mixture will be seasoned to taste with salt, pepper, and dried oregano. If roasting the peppers to soften them first, you can use some of the salt and pepper in the peppers too.
- Onion – Use white or yellow onion, finely diced.
- Tomatoes – I use diced tomatoes, tomato sauce, and tomato paste for this savory dish.
- Long Grain White Rice – Cooked white rice for the stuffing.
- Worcestershire Sauce – Worcestershire sauce adds that distinct savory, tangy flavor to the stuffed peppers – don’t skip it.
- Mozzarella Cheese – Every stuffed pepper needs some melty cheese to bring the peppers and stuffing together. Mozzarella pairs with the dried oregano for a hint of Italian flavor. Alternatively, you can also use mozzarella, cheddar, Colby-jack, or Monterey jack cheese.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Stuffed Green Peppers
This is a great oven-baked peppers recipe that you can make ahead of time. See my storing section to freeze it so it’s ready whenever you want.
Yields 6 stuffed peppers, one per serving.
Prep & Preheat
Warm the oven. Preheat your oven to 350°F (175°C/Gas Mark 4) and line your 9x13 baking dish with aluminum foil if desired (for easy cleanup).
Prep the peppers. Cut the tops off the 6 medium green bell peppers and remove the seeds and ribs (photo 1). Set the peppers with the tops facing upward into your prepared baking dish (photo 2).
Top Tip: Pre-Cooking Peppers
There are two easy ways to soften the peppers before stuffing them. I prefer option #1 since I'm already using the oven for baking the stuffed peppers.
Option #1 - Preheat your oven to 400°F (205°C/Gas Mark 6) and set the prepared peppers in the dish with the top facing upward.
(Optional) Drizzle your preferred cooking oil over the peppers and season with half of the salt & pepper.
Roast for 20-25 minutes, until partially tender. Remove from the oven and set aside to cool. Reduce your oven temp and continue with the instructions.
Option #2 - Bring a large pot of salted water to a boil ten add the prepared peppers using a slotted spoon. Reduce heat and simmer over medium-high heat for 3-4 minutes or until softened to about half cooked.
Use the slotted spoon and remove the peppers, then shake off excess water and set the peppers in your dish to cool.
Option #3 - Microwave the prepared peppers. I usually heat individual peppers on high power for 3 minutes, so adding more peppers will take a minute or two longer. Cool once halfway to your desired tenderness.
Make The Filling
Brown the beef. In a skillet over medium-high heat saute the ⅓ cup (53.33 grams) diced white onion for 3-4 minutes to soften, then add 2 teaspoons minced garlic and saute an additional 1 minute (photo 3). Add the 1 pound (453.59 grams) ground beef (photo 4) and crumble while cooking until browned, draining off excess grease if needed.
Add filling ingredients. Once browned, add the seasoning (½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon dried oregano), 2 tablespoons of tomato paste, and 1 teaspoon Worcestershire sauce (photo 5).
Stir to combine then add the cooked 1 cup (185 grams) long grain white rice and half of the 15 ounces (425.24 grams) tomato sauce plus the 14-15 ounces (396.89 grams) diced tomatoes (do not drain off the canned tomato juices - photo 6).
Simmer to thicken. Stir to combine all of the filling mixture (photo 7) and allow to simmer on low for 10-15 minutes to reduce any moisture. The mixture should be thick and not too watery.
Assemble & Bake
Portion the filling. Use a spoon (photo 8) to scoop an equal amount of the ground beef and rice mixture into each bell pepper until full (photo 9). Pour the remaining tomato sauce (photo 10), portioning it out evenly over your 6 stuffed peppers (photo 11) then top with 1½ cups (168 grams) of mozzarella cheese (photo 12).
Bake and serve. Cover with foil and bake at 350°F (175°C/Gas Mark 4) for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly.
Remove from the oven and allow to cool for 2-3 minutes before serving.
🍅🥫 Love the old-fashioned canned tomato soup version?
Use all of the ingredients but add just the diced tomatoes (no tomato paste or tomato sauce) to the filling. Combine 1 10.75-ounce can of condensed tomato soup with half a can of water then pour over the filled peppers. Top with cheese and bake.
🥗🥘🍲 Best Served With
An amazing weeknight dinner. They’re perfect on their own or served with delicious crusty cheese rolls or creamed corn cornbread to soak up the sauce. You can also serve it with a green garden salad or roasted green beans.
You can see more of my fave side dishes in my collection of what to serve with stuffed peppers. Enjoy!
>>>See All Of My Tasty Recipes Here!<<<
💭 Tips & Notes
- Pick your peppers. I like the ones that have 4 bumps on the bottom because they stand up on their own more easily. Additionally, these are the female bell peppers, and they have a sweeter taste than male peppers that have 3 lobes and a slightly bitter taste.
- Add the trimmed peppers to the stuffing. To use up every bit of your pepper, finely dice the trimmed tops and saute with the onion for the stuffing mixture.
- Swap for a leaner protein. Stuffed peppers are fairly healthy as-is, but to make them low-calorie you can substitute ground turkey or chicken for ground beef.
- Boost the flavor. For added flavor, you can use up to double the amount of Worcestershire sauce in the filling.
- Rinse your rice before cooking. I recommend rinsing rice to remove excess starch from the grain. This helps to prevent the rice from becoming mushy. Simply add your rice to a fine-mesh strainer and rinse under cool water until it no longer looks cloudy.
- Vegetarian options. Using riced cauliflower increases the veggies and reduces carbohydrates. You can pair this swap with a meat substitute for a vegetarian version, too.
- Low-carb and low-calorie. These stuffed peppers (using 93% lean ground beef and rice as made here) are roughly 6-7 WW points. Double-check your serving size in the app.
🙂😀 Testimonials
This is such a great recipe, and it's just what I was looking for. My mom always topped her stuffed peppers with cheddar, so that's the only little change I made. Now I share these peppers with my family, and we all love them.
Andrea J., Wisconsin
🥡 Storing & Reheating
Place leftover peppers in shallow airtight containers so they can stand up and won’t spill the filling. Store the peppers for no more than 3 days – after that, they tend to get soggy.
Not only can you freeze stuffed peppers (I prefer to freeze them after baking so the peppers are tender), but the filling freezes well. Transfer the cooled filling to an airtight container and freeze for up to 3-4 months.
Or freeze the peppers a) in the dish or b) individually. Either way, wrap with cling film and then heavy-duty aluminum foil to prevent freezer burn.
For individual peppers freeze the peppers on a baking sheet (about 2-3 hours) then wrap for freezing. Thaw before reheating to keep the reheating time short, and best preserve the texture of the peppers.
Reheating
You can easily reheat stuffed green peppers in the microwave. Reheat for two minutes on your microwave’s highest setting or until your serving is piping hot.
The microwave is great when you’re in a rush but might result in your peppers being a little soggy. An alternative is to place them in a baking dish and bake in a 350°F (175°C/Gas Mark 4) oven for 15 to 20 minutes, or until fully heated to your satisfaction.
❓ Stuffed Bell Peppers Recipe FAQ's
For this recipe, I prefer green bell peppers. They have a unique flavor and are traditionally used for this kind of stuffed bell pepper with beef and rice. Or maybe it's just because that's what I was so used to as a kid. 🤷♀️
However, if you prefer the sweeter flavor of red, orange, or yellow bell peppers you can use any of these or a mix of peppers for different preferences and a vibrant variety.
Boiling or roasting the bell peppers before stuffing them helps to soften the peppers. This will make them more tender and easier to cut and eat. The majority of people I have asked about this report that they prefer starting with softened peppers.
If you prefer a crispier, firmer bell pepper, you can skip any pre-cooking step.
🍽️ More Easy Dinner Recipes
- Bisquick Chicken and Dumplings - One of my favorite cozy comfort food dishes made extra easy with the use of baking mix.
- Ham Loaf - If you haven't tried this vintage recipe, you're missing out on a great main dish that goes with practically any sides.
- Mac and Cheese with Hotdogs - Feed the inner kid in you with one of my childhood go-to lunch meals.
- 4 Ingredient Potato Soup - This rich, delicious soup comes together with just four ingredients.
- Italian Sausage Bake - An easy casserole with chunks of Italian sausage, marinara, pasta, and cheese - what's not to love?!
You can also grab more great meal ideas from my recipe collections including easy dinner ideas for tonight, easy weeknight dinner ideas, or easy family dinners.
- Leftover Lobster Recipes
- Leftover Hard Boiled Eggs Recipes
- Spider Taco Crescent Ring
- Cracker Barrel Broccoli Cheddar Chicken
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Stuffed Green Peppers
Ingredients
- 6 medium green bell peppers
- ½ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (to taste, or use Italian sausage or a blend of both)
- ⅓ cup white onion (chopped, or use yellow onion)
- 2 teaspoon garlic (minced)
- 1 lb ground beef (lean ground beef is recommended)
- 1 teaspoon dried oregano
- 2 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (optional)
- 15 oz tomato sauce (or use marinara sauce)
- 1 cup long grain white rice (cooked)
- 14-15 oz diced tomatoes (do not drain)
- 1½ cups mozzarella cheese (shredded, or use Monterey jack, Colby-jack, or cheddar)
Instructions
Prep & Preheat
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line your 9x13 baking dish with aluminum foil if desired (for easy cleanup).
- Cut the tops off the 6 medium green bell peppers and remove the seeds and ribs. Set the peppers with the tops facing upward into your prepared baking dish.
Make The Filling
- In a skillet over medium-high heat saute the ⅓ cup white onion for 3-4 minutes to soften, then add 2 teaspoon garlic and saute an additional 1 minute. Add the 1 lb ground beef and cook until browned, draining off excess grease if needed.
- Once browned, add the seasoning (½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon dried oregano), 2 tablespoon tomato paste, and 1 teaspoon Worcestershire sauce. Stir to combine then add the cooked 1 cup long grain white rice and half of the 15 oz tomato sauce plus the 14-15 oz diced tomatoes (do not drain off the canned tomato juices).
- Stir to combine all of the filling mixture and allow to simmer on low for 10-15 minutes to reduce any moisture. The mixture should be thick and not too watery.
Assemble & Bake
- Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper until full. Pour the remaining tomato sauce, portioning it out evenly over your 6 stuffed peppers then top with 1½ cups mozzarella cheese.
- Cover with foil and bake at 350°F (175°C/Gas Mark 4) for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.
Notes
- I like the ones that have 4 bumps on the bottom because they stand up on their own more easily. Additionally, these are the female bell peppers, and they have a sweeter taste than male peppers that have 3 lobes and a slightly bitter taste.
- To use up every bit of your pepper, finely dice the trimmed tops and saute with the onion for the stuffing mixture.
- Stuffed peppers are fairly healthy as-is, but to make them low-calorie you can substitute ground turkey or chicken for ground beef.
- For added flavor, you can use up to double the amount of Worcestershire sauce in the filling.
- I recommend rinsing rice to remove excess starch from the grain. This helps to prevent the rice from becoming mushy. Simply add your rice to a fine-mesh strainer and rinse under cool water until it no longer looks cloudy.
- To store: Place leftover peppers in shallow airtight containers so they can stand up and won’t spill the filling. Store the peppers for no more than 3 days – after that, they tend to get soggy.
- Freezing the filling: Not only can you freeze stuffed peppers (I prefer to freeze them after baking so the peppers are tender), but the filling freezes well. Transfer the cooled filling to an airtight container and freeze for up to 3-4 months.
- To freeze the peppers: Freeze the peppers a) in the dish or b) individually. Either way, wrap with cling film and then heavy-duty aluminum foil to prevent freezer burn. For individual peppers freeze the peppers on a baking sheet (about 2-3 hours) then wrap for freezing. Thaw before reheating to keep the reheating time short, and best preserve the texture of the peppers.
- To reheat: You can easily reheat stuffed green peppers in the microwave. Reheat for two minutes on your microwave’s highest setting or until your serving is piping hot. Alternatively, place leftovers in a baking dish and bake in a 350°F (175°C/Gas Mark 4) oven for 15 to 20 minutes, or until fully heated to your satisfaction.
Anonymous says
The pic looks like it has cilantro and black beans too.
Should I pour the extra sauce on the bottom of the pan?
Angela @ BakeItWithLove.com says
Yes, to adding the extra sauce to the pan. The cilantro and black bean is garnish...or of course could be added to the recipe 🙂
Schlereth Donna says
Thank you for a delicious meal. Liked it very much
Jim says
Definitely the best Stuffed Peppers I have ever had! Follow the recipe (adding a bit more spice), and you will never eat a Stuffed Pepper from a Crock Pot again.
Thanks for sharing!