Recipe

Classic Stuffed Bell Peppers

Tender bell peppers packed with a rich, savory beef and rice filling, baked in a cozy tomato sauce and finished with a golden blanket of melty cheese.

By Matt Campbell

•

4.8

A baking dish filled with cheesy classic stuffed bell peppers in a glossy tomato sauce, fresh parsley sprinkled on top

Jump to Recipe

Stuffed bell peppers are one of those “how is this so simple and so good” dinners. You get sweet, tender peppers, a hearty filling that tastes like it’s been working on itself all afternoon, and a tomato sauce that turns into this rich, savory blanket in the oven.

My version keeps things classic and accessible. Ground beef, rice, onions, garlic, tomatoes, and a smart hit of seasoning. No weird ingredients, no culinary gymnastics. Just a dependable weeknight win that also feels right for Sunday dinner when you want comfort with crisp edges and a little cheese pull.

A cutting board with halved bell peppers being deseeded next to a bowl of cooked rice and a pan of browned ground beef

Why It Works

Big flavor without fuss: Browning the beef and cooking the aromatics first builds deep, savory notes fast.
Peppers that are tender, not limp: A covered bake in sauce softens them perfectly while keeping their shape.
Rich, cozy tomato sauce: Baking the peppers in a separate tomato bath keeps everything glossy, saucy, and photo-friendly.
Great leftovers: The filling and sauce get even better after a night in the fridge.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store stuffed peppers with sauce in an airtight container for up to 4 days. Keep them nestled in sauce so they stay juicy.
Freezer: Freeze cooled peppers (with sauce) in a freezer-safe container for up to 3 months. For best texture, freeze individually, then pack together once solid.
Reheat: Microwave covered with a splash of water or extra sauce, 2 to 4 minutes depending on size. Or reheat in a baking dish at 350°F covered until hot, 20 to 25 minutes.
Make-ahead tip: You can prep the filling up to 2 days ahead. Stuff and bake when you are ready.

Common Questions

FAQ

Do I have to cook the rice first?

Yes for this version. Using cooked rice keeps timing predictable and prevents that sad moment where the peppers are soft but the rice is still crunchy.

Should I boil the peppers before stuffing them?

Nope. Baking them covered in sauce does the job. If you like very soft peppers, you can pre-bake the hollowed peppers for 10 minutes at 400°F, but it is optional.

What color bell peppers are best?

Any work. Red, yellow, and orange are sweeter and feel extra cozy here. Green is more savory and slightly bitter in a good way if you like that classic diner vibe.

Can I make them vegetarian?

Absolutely. Swap the beef for sautéed mushrooms and a can of drained lentils or black beans. Use vegetable broth, and keep the rest the same.

Why are my stuffed peppers watery?

Usually it is one of two things: too-thin sauce or extra juicy tomatoes. Tomato paste helps a lot here, and letting the peppers rest 5 to 10 minutes after baking helps everything settle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar)
Large skillet
Medium bowl (for mixing the sauce)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Foil or a tight-fitting lid for the baking dish

I started making stuffed peppers when I was in my “teach myself to cook without a net” phase. They felt like a real dinner, like something you could hand to someone and they would trust you forever. Over time I learned the trick is not overcomplicating it. Brown the beef, build a solid tomato base, season like you mean it, and let the oven do the mellowing. Also, cheese. Always cheese.

Classic Stuffed Bell Peppers

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

6 medium bell peppers (any color)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (85 to 90 percent lean)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon Italian seasoning
1 teaspoon smoked paprika (or sweet paprika)
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
1 cup tomato sauce
1/2 cup beef broth (or water)
2 teaspoons Worcestershire sauce (optional but highly recommended)
2 cups cooked rice (white or brown)
1 cup shredded mozzarella
1/2 cup shredded cheddar (optional for extra savoriness)
Chopped parsley or basil, for serving (optional)

Tip: If you have leftover rice, this recipe loves you back. Cold rice works great.

Instructions

Heat the oven. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Prep the peppers. Slice off the tops and remove seeds and ribs. If peppers wobble, shave a thin slice off the bottom so they sit flat. Do not cut through the base.
Mix the tomato sauce base. In a medium bowl, stir together diced tomatoes, tomato sauce, broth, and Worcestershire.
Create the saucy landing pad. Pour about 1 cup of the tomato sauce base into the bottom of the baking dish. Nestle the peppers in the dish.
Start the filling. Heat olive oil in a large skillet over medium-high. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Brown the beef. Add ground beef, salt, Italian seasoning, paprika, and black pepper. Cook, breaking it up, until browned. Drain excess fat if needed.
Bind it (without turning it into soup). Stir in tomato paste and cook 1 minute. Add 1/2 cup of the tomato sauce base from the bowl and simmer 2 to 3 minutes until it thickens slightly and coats the beef.
Finish the filling. Turn off the heat. Stir in the cooked rice until everything is evenly combined and looks juicy, not wet. If it seems dry, add an extra splash of the tomato sauce base, 1 to 2 tablespoons at a time.
Stuff the peppers. Spoon the beef and rice filling into each pepper, packing it in gently.
Sauce them. Pour the remaining tomato sauce base over and around the peppers so they are sitting in a glossy red bath. Spoon a little over the tops, too.
Bake covered. Cover tightly with foil. Bake 30 minutes.
Add cheese and finish. Remove foil, top each pepper with mozzarella (and cheddar if using). Bake uncovered 10 to 15 minutes until the cheese is melted and the peppers are tender. If you want more color, broil 1 to 2 minutes, watching closely.
Rest and serve. Let peppers rest 5 to 10 minutes. Spoon extra sauce from the dish over each pepper and finish with herbs if you have them.

A spoon filling a hollowed bell pepper with a beef and rice mixture in a baking dish

Nutrition information is estimated.

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