Beef Stuffed Peppers with Rice and Beef Filling

Colorful bell peppers filled with seasoned beef and rice, baked to perfection. Easy dinner recipe ready in just over an hour!

Prep time: 20 minutes
Cook time: 50 minutes
Total time:1 hour 10 minutes
Servings: 4
Calories: 430 kcal per serving

Bright, hearty and full of flavor, these beef stuffed peppers bring a comforting meal to your table. Each bell pepper is loaded with a tasty rice and beef mix, then baked with a touch of cheese on top.

This recipe is simple and clear, even if you’re new to cooking. Follow each step and you’ll have a satisfying dinner in no time.

Why you’ll love this recipe

— A one-dish meal with protein, grains and veggies.
— Easy to prepare and perfect for beginners.
— Customizable spices and fillings.
— Great make-ahead option for busy weeknights.
— Kid-friendly and freezer-ready.

Ingredients

— 4 large bell peppers (about 2 lbs / 900 g)
— 1 lb (450 g) ground beef
— 1 cup (185 g) uncooked long-grain rice
— 1½ cups (350 ml) water or beef broth
— 1 medium onion, diced (about 1 cup / 150 g)
— 2 cloves garlic, minced
— 1 can (14 oz / 400 g) diced tomatoes (with juice)
— 1 tbsp (15 g) tomato paste
— 1 tsp (1 g) dried oregano
— 1 tsp (2 g) paprika
— Salt and black pepper, to taste
— 2 tbsp (30 ml) olive oil
— ½ cup (60 g) shredded cheddar or mozzarella cheese (optional)
— Fresh parsley, chopped (for garnish)

How to Make It

1. Preheat oven to 375°F (190°C).
2. Cook the rice: In a small pot, combine rice and water (or broth). Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, 5 minutes.
3. Prepare peppers: Cut off the tops of bell peppers. Remove seeds and white ribs. Rinse and set aside.
4. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
5. Brown the beef: Add ground beef to the pan. Cook, breaking it up with a spoon, until no pink remains (about 5–6 minutes). Drain any excess fat.
6. Add tomato base: Stir in tomato paste, diced tomatoes, oregano, paprika, salt and pepper. Simmer 5 minutes to thicken.
7. Mix in rice: Add cooked rice to the beef mixture. Stir well to combine. Taste and adjust seasoning.
8. Stuff peppers: Place peppers upright in a baking dish. Spoon the rice-beef filling into each pepper, mounding it gently.
9. Bake: Cover dish with foil. Bake 30 minutes. Remove foil, sprinkle cheese on top (if using), and bake uncovered 10–15 minutes more until peppers are tender and cheese is melted.
10. Serve: Garnish with chopped parsley. Let cool 5 minutes before serving.

Tips and Common Mistakes

— Don’t overfill peppers; leave a little space so tops don’t burst.
— If the filling seems dry, add a splash of broth before baking.
— To make peppers stand evenly, trim a thin slice off the bottom, careful not to create holes.
— Use day-old rice to help filling hold shape.

Substitutions

— Swap ground beef for ground turkey or chicken.
— Use quinoa or couscous instead of rice.
— Try feta or goat cheese in place of cheddar.
— For a vegetarian version, replace beef with chopped mushrooms and lentils.

Storage Instructions

— Refrigerator: Store in an airtight container for up to 3 days. Reheat in oven at 350°F (175°C) for 10–12 minutes.
— Freezer: Freeze stuffed peppers in a sealed dish for up to 3 months. Thaw overnight in fridge, then bake as directed.

FAQ

Q: Can I use pre-cooked rice?
A: Yes. Reduce broth by half, then mix in cooked rice at step 7.

Q: How do I know peppers are done?
A: They should be fork-tender but still hold shape. If not soft enough, bake 5–10 minutes longer.

Q: Can I assemble ahead of time?
A: Absolutely. Stuff peppers, cover and refrigerate up to 24 hours. Bake when ready.

Q: Is this dish gluten-free?
A: Yes, if you use gluten-free broth and tomato paste.

If garlic is your go-to seasoning, these dishes are for you. Our new beef garlic noodles are loaded with aromatic flavor, much like our popular garlic chicken pasta. To round out your meal with even more savory goodness, pair your protein with a batch of garlic roasted potatoes. It’s a bold flavor combination that restaurant-goers dream of.