This stuffed bell peppers recipe is a classic comfort food dish made with rice, ground beef, a few savory seasonings, and topped with tomato sauce.
Not only are stuffed bell peppers a nostalgic meal, but it’s also on the fancier side!
But just because it’s fit for a king doesn’t mean it requires a top chef to make it. This recipe is actually incredibly easy to make!
Why You’ll Love These Easy Stuffed Peppers
These stuffed peppers are a flavor explosion – that’s why.
Plus, you just can’t say no to it.
Tender bell peppers loaded with perfectly seasoned beef and rice? That’s simply irresistible.
They’re totally customizable, too. So feel free to throw in your favorite veggies or switch up the spices to suit your taste.
With this stuffed pepper recipe, you can enjoy a satisfying meal wherever life takes you.
Ingredients
Whip up delicious homemade stuffed peppers using these simple ingredients:
- Green Bell Peppers – They act as your natural bowls, holding all the yummy filling. They roast up nicely, adding a sweet and tender contrast to the dish.
- Ground Beef – This is your main protein, providing a rich and hearty flavor to fill up those peppers.
- Long Grain White Rice – It absorbs all the delicious juices and flavors from the beef and sauce.
- Tomato Sauce – This adds a saucy, zesty layer, tying all the ingredients together beautifully.
- Worcestershire Sauce – Just a little goes a long way, adding a deep, savory umami kick to the filling.
- Salt and Pepper – For perfectly seasoned stuffed peppers.
- Garlic and Onion Powders – These aromatic spices enhance the overall flavor, giving that classic, home-cooked taste.
- Italian Seasoning – This brings a herby touch to the dish, rounding out all the flavors with a hint of Mediterranean flair.
How to Make Stuffed Bell Peppers with Ground Beef
Ready to make these epic stuffed peppers? Here’s how you do it, step by step:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the rice. Boil rice and water in a saucepan, then simmer for 20 minutes.
3. Saute the ground beef over medium heat until fully cooked, then drain excess liquid.
4. Hollow out the peppers and place them on a baking sheet.
5. Make the filling. Mix the rice, beef, tomato sauce, and seasonings in a bowl.
6. Stuff the peppers with the prepared filling.
7. Pour the topping – a mixture of tomato sauce with Italian seasoning.
8. Bake for 1 hour, basting every 15 minutes.
9. Enjoy your delicious homemade stuffed peppers!
Tips & Tricks
Follow these tips to make your stuffed bell peppers even more fantastic!
- Mix up the pepper colors. I use green bell peppers but feel free to experiment with red, orange, or yellow peppers for a sweeter taste.
- Cover the dish with foil. This helps lock in moisture, keeping the bell peppers moist.
- Bake the pepper tops for garnish. Don’t discard the tops! Instead, bake them with the peppers and use them as lids for a fun presentation.
- Season the beef as you sauté. Add the seasonings directly to the beef while browning it for more flavor.
- Sprinkle basil and oregano. Before baking, top the stuffed peppers with a bit of basil and oregano. This adds an extra layer of flavor.
- Use fresh garlic and onion. If time permits, skip the powders and use the real thing. It’ll boost the dish’s aroma and flavor.
Stuffed Pepper Variations
Switch up this stuffed pepper recipe with these fun variations.
- Go lean with ground turkey. Replace the beef with ground turkey to lighten up your meal without losing any flavor.
- Spice it up. If you love some heat, add chopped jalapenos or a sprinkle of red pepper flakes.
- Try orzo. Swap the rice for orzo, a small pasta that adds a fun and different texture.
- Add some sausage. Mix in crumbled sausage with the beef for an extra layer of savory flavor.
- Go vegetarian. For a meatless option, fill your peppers with a mix of black beans, corn, and diced tomatoes.
- Cheese it up. Top your peppers with shredded cheese before baking, or stir some into the filling for gooey goodness.
How to Store Stuffed Bell Peppers
Got leftovers? Here’s how to store them.
To Store: Refrigerate leftover stuffed peppers for up to 4 days.
To Freeze: Place the cooked and cooked stuffed peppers in a freezer-safe container, cut side up. They’ll keep well for up to 3 months.
To Reheat: Thaw frozen stuffed peppers in the fridge overnight. Then reheat the peppers for 1-2 minutes in the microwave or in the oven for 10 minutes at 350.
What to Serve With Stuffed Peppers
Since this meal is on the hearty side, stuffed peppers are best paired with something light.
- Creamy Broccoli Salad. A fresh and flavorful salad that adds a nice contrast to the stuffed peppers.
- Panda Express Super Greens. A medley of kale, broccoli, and cabbage, this side balances out the rich dish with its freshness.
- Ina Garten Mashed Potatoes. Creamy mashed potatoes make for a hearty and delicious accompaniment.
- Baked Asparagus: Quick and easy, these add a nice crunch and a burst of freshness on the side.
Frequently Asked Questions
Got questions? I’ve got answers!
Can You Make Stuffed Peppers Ahead of Time?
You sure can. Just follow the recipe steps, but don’t add the cheese on top yet.
Refrigerate the peppers until it’s time to cook them.
Top with cheese and bake, adding 10 minutes to the cooking time.
Can Stuffed Peppers be Made in a Crockpot?
Absolutely.
Grease the bottom of your Crockpot or slow cooker and place the filled peppers inside.
Cook on low for 5-6 hours or high for 3-4 hours, depending on how big your peppers are.
Top with cheese at the last 30 minutes of cooking.
Do You Have to Cook Peppers Before Stuffing Them?
No need to pre-cook the peppers; they’ll soften in the oven.
But if you like yours extra soft, you can give them a quick boil.
More Family Dinner Ideas
Stuffed Pork Chops
Paula Deen’s Meatloaf
Easy Crockpot Taco Soup
Dorito Casserole
Stuffed Bell Peppers Recipe
6
servings20
minutes1
hour259
kcalStuffed bell peppers are a classic comfort food dish made with rice, ground beef, a few savory seasonings, and topped with tomato sauce. Whip up this easy recipe tonight!
Ingredients
1 pound ground beef
1/2 cup long grain white rice (uncooked)
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
- In a skillet, cook the beef over medium heat until browned.
- Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then, arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
- In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
- Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
- Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.
Notes
- Cover the dish with foil to keep the peppers from drying out.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Calories: 259kcal
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 68mg
- Sodium: 478mg
- Potassium: 799mg
- Carbohydrates: 26g
- Fiber: 3g
- Sugar: 10g
- Protein: 26g
- Calcium: 26mg
- Iron: 16mg
Love this recipe! Thank you!
I gave the stuffed peppers an excellent star rating.
Delicious .. easy .. .and classic .. Thank you !
I’ve made this recipe several times. We love the flavors. I usually make a large batch — 9ish peppers at a time. Once I’ve filled them, I place on a cookie sheet upright in the freezer. Let freeze overnight. Then place in storage bags the following day. This way I can just pull the amount I need for a meal out. I always use the crockpot to cook them.
I made these using ground turkey. They were delicious!
Easy and very delicious. I’ve tried other recipes, but this one having Worcestershire in it adds a different flavor to them.
My mom always blanched her bell peppers before stuffing.
Hi Kay, that sounds like a great tip as well! Thanks for sharing!
Made these stuffed peppers for dinner last night and they now are family FAVORITES!!!
Hi Ada, I’m so happy to hear you like them! They’re one of my favorite dishes too.
What if I have no onion powder?
Hi Mary!
You can either leave it out or replace it with onion flakes, minced onion, or even chopped chives/scallions.
Another option is to increase the garlic powder or try celery salt, instead
I had to use tomato sauce and enchilada sauce. Boy was it good! Quick easy and delicious.
I live alone and can break down the AMT of stuffed bell peppers. Which your recipe is terrific and yet simple. If there are left overs, I make soup. Really good. I do remove the skins for this. Hope you all try.
So glad you enjoy the recipe, Glenda!
My only son is about to move out and get his own place. So I’ve got to learn to start cooking for 1!
I like the look of recipes and was wondering if you have like a weekly subsciption where you email your recipes?
Hi, Mark!
Yes! Simply enter your recipe in one of those fields that says, “Would you like to save this recipe?”
That should sign you up for the mailing list. 🙂