Go Back
Top-down view of classic stuffed bell peppers

Classic Stuffed Peppers Recipe

Classic Stuffed Peppers are hearty, tender bell peppers filled with a savory beef and rice mixture and topped with bubbly, golden cheese. This comforting recipe is an easy choice for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 whole Bell Peppers (can substitute with poblanos or zucchini)
  • 1 pound (454 g) Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
  • 1 cup Cooked Rice (white, brown, or cauliflower rice)
  • 1 medium Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 1 cup Tomato Sauce (or crushed tomatoes)
  • 1 cup Diced Tomatoes (drained)
  • 1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Mozzarella Cheese (or cheddar)
  • 1/4 cup Parmesan Cheese (finely grated)
  • 1 tablespoon Olive Oil (or vegetable/canola oil)
  • 1/4 cup Fresh Parsley (for garnish)

Method
 

Preparation
  1. Preheat the oven to 375°F / 190°C.
  2. Slice the tops off the bell peppers, then remove the seeds and inner membranes.
Cooking
  1. Warm the olive oil in a large pan over medium heat. Add the onion and garlic and cook until the onion becomes soft.
  2. Add the ground beef and cook until browned throughout. Drain off any excess fat.
  3. Add the cooked rice, tomato sauce, drained diced tomatoes, Italian seasoning, salt, and black pepper. Stir well and cook for a few minutes until the mixture is evenly combined.
  4. Take the pan off the heat and mix in half of the mozzarella cheese.
Assembly
  1. Spoon the beef and rice filling into the prepared bell peppers, then place the peppers in a baking dish.
  2. Distribute the remaining mozzarella and grated Parmesan over the filled peppers.
Baking
  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove the foil and continue baking for 10 minutes, until the cheese is bubbly and golden.
Serving
  1. Allow the stuffed peppers to cool for a few minutes, garnish with fresh parsley, and serve warm.

Notes

For make-ahead preparation, assemble the stuffed peppers and refrigerate them for up to 1 day before baking.