Recipe

Hearty Filled Bell Peppers (Crispy & Crunchy)

Loaded with savory beef and rice, topped with a golden, crunchy panko lid, and finished with a bright, punchy sauce. Cozy, filling, and way more fun than the soft baked peppers you remember.

By Matt Campbell

•

4.8

A baking dish with four bell peppers stuffed with beef and rice, topped with golden toasted panko and parsley

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Stuffed peppers have a reputation for being a little… soft. Like, delicious, but kind of slouchy. This version fixes that without making your life harder. We roast the peppers just enough to keep them tender but still snappy, then pile in a hearty beef and rice filling, and crown the whole thing with a crispy, crunchy panko topping that tastes like the best part of a baked mac and cheese.

The finishing move is a quick, bright sauce that wakes everything up. It is the kind of dinner where you take one bite and immediately start plotting leftovers.

A close-up of a stuffed bell pepper showing the beef and rice filling under a crunchy panko topping

Why It Works

Crisp edges, not mushy peppers: a short pre-roast softens the pepper just enough, while keeping structure and bite.
Hearty, savory filling: beef, rice, tomato, and spices make it classic and satisfying.
Crunch you can hear: buttery panko plus Parmesan toasts into a golden lid that turns a basic stuffed pepper into something you crave.
Bright sauce for balance: a quick lemony yogurt drizzle (or sour cream) adds tang and keeps every bite from feeling heavy.

Pairs Well With

Storage Tips

Refrigerate: Store peppers in an airtight container for up to 3 to 4 days, based on typical food-safety guidance. If you can, keep any extra crunchy topping separate and add it at reheat.

Freeze: Freeze fully cooled stuffed peppers (best without the crunchy topping) for best quality within 2 months. Wrap individually, then stash in a freezer bag.

Reheat: For the crispiest top, reheat in a 375°F oven or toaster oven until the center is steaming hot (or reaches 165°F), typically 15 to 25 minutes depending on size and starting temperature. Microwave works for speed, but the topping will soften. If that happens, toss on a fresh handful of panko and broil 1 to 2 minutes.

Common Questions

Do I have to pre-bake the peppers?

You do not have to, but it helps. A quick roast takes the raw edge off the pepper and helps everything finish at the same time. It also prevents that sad moment when the filling is perfect but the pepper still tastes raw.

How do I keep the topping crunchy?

Toast the panko with butter first, then add it near the end of baking. If you bake it the whole time, it can absorb steam and soften. Also, let the peppers rest 5 minutes before serving so the steam calms down a bit.

One more thing: once the topping goes on, watch closely. Parmesan can go from golden to “oops” pretty fast.

Can I make these vegetarian?

Yes. Swap the beef for a can of drained black beans plus 1 cup chopped mushrooms (sauté the mushrooms first). Use veggie broth if you add any liquid, and keep the same crunchy topping.

What rice works best?

Cooked long-grain white rice or brown rice both work. Day-old rice is actually great here because it holds its texture and does not get gummy. If you are cooking rice from scratch, 1 cup cooked is roughly 1/3 to 1/2 cup uncooked, depending on the variety.

Can I prep these ahead?

Absolutely. Make the filling up to 2 days ahead, pre-roast the peppers, and store separately. Assemble and bake when ready. Add the crunchy topping at the end for best texture.

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
Cutting board and knife
Mixing bowl
Measuring cups and spoons
Microplane or grater (optional for Parmesan and lemon zest)
Instant-read thermometer (optional, for checking 165°F)

I love stuffed peppers, but I am also a texture person. If dinner is all soft, my brain starts looking for chips. The first time I threw a crunchy panko topping on peppers, it was supposed to be a quick fix. It turned into the whole point. Now I treat stuffed peppers like a casserole wearing a vegetable costume: cozy filling, bright sauce, and a crackly top that makes you feel like you did something impressive even if you were just winging it on a Tuesday.

Hearty Filled Bell Peppers (Crispy & Crunchy)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 (1 stuffed pepper each)

Ingredients

Peppers and filling

4 large bell peppers (any color), tops removed and seeds cleaned out (slice a thin layer off the bottoms if they will not stand)
1 tablespoon olive oil
1 pound ground beef (85 to 90% lean)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 teaspoons kosher salt, plus more to taste (start with 1 teaspoon if using fine salt or very salty cheese)
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 cup cooked rice (white or brown) (about 1/3 to 1/2 cup uncooked)
1 cup shredded cheddar or mozzarella
2 tablespoons chopped parsley or basil (optional)

Crispy crunchy topping

3/4 cup panko breadcrumbs
2 tablespoons butter
1/3 cup finely grated Parmesan
1/2 teaspoon garlic powder
Pinch of salt

Bright drizzle (optional but very recommended)

1/2 cup plain Greek yogurt or sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey (optional)
Pinch of salt
1 to 2 tablespoons water to thin

Instructions

Heat the oven: Preheat to 425°F. Lightly oil a 9x13-inch baking dish.
Pre-roast the peppers: Rub the peppers with olive oil and a pinch of salt. Stand them upright in the baking dish. Roast 10 minutes to soften slightly while staying crisp-tender. Remove from oven and reduce heat to 400°F.
Make the filling: In a large skillet over medium-high heat, cook ground beef and onion until browned, about 6 to 8 minutes. Drain excess fat if needed. Add garlic and cook 30 seconds.
Build flavor fast: Stir in tomato paste and cook for 1 minute to caramelize a bit. Add drained diced tomatoes (draining keeps the filling from going watery), salt, smoked paprika, Italian seasoning, and black pepper. Cook 2 minutes.
Finish the filling: Turn off heat. Stir in cooked rice, shredded cheese, and herbs (if using). Taste and adjust salt.
Stuff the peppers: Spoon filling into each pepper, packing it in lightly. (Do not mash it into submission, just snug.) Add water to the bottom of the baking dish, about 1/4 cup, to prevent scorching. Bake uncovered so the tops do not steam.
Make the crunchy topping: In a small skillet over medium heat, melt butter. Add panko and toast, stirring often, until light golden, about 2 to 3 minutes. Off heat, stir in Parmesan, garlic powder, and a pinch of salt.
Bake: Bake stuffed peppers at 400°F for 15 minutes. Remove from oven, pile the toasted panko mixture on top of each pepper, then bake 3 to 5 minutes more until the topping is deep golden. Watch closely, Parmesan can brown fast. The peppers should be crisp-tender and the filling should be bubbling at the edges. For a concrete doneness cue, aim for 165°F in the center.
Optional drizzle: Whisk yogurt (or sour cream) with lemon juice, lemon zest, honey, salt, and enough water to make it drizzleable.
Rest and serve: Rest peppers for 5 minutes. Drizzle with sauce, sprinkle with herbs, and serve while the topping still crackles.

A spoon drizzling lemony yogurt sauce over a stuffed bell pepper with toasted panko topping

Nutrition information is estimated.

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