Recipe

Stuffed Peppers and Rice

Tender bell peppers filled with savory rice, seasoned meat, and a cozy tomato sauce, baked until bubbly and topped with melty cheese.

By Matt Campbell

•

4.8

A baking dish of red and yellow bell peppers stuffed with rice and meat, topped with melted cheese and fresh parsley on a warm kitchen counter

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Stuffed peppers are one of those dishes that feels like you tried harder than you did. You get the cozy carbs, the saucy filling, the crisp-tender pepper edges, and that moment when the cheese on top goes from “nice” to “okay wow” as it bubbles and browns.

This is my go-to stuffed peppers and rice situation: accessible ingredients, clear steps, and a filling that tastes like it simmered all day, even if you made it on a Tuesday.

Raw bell peppers, cooked rice, ground beef, onion, garlic, canned tomatoes, spices, and shredded cheese arranged on a kitchen counter

Why It Works

Balanced texture: peppers bake up tender with a little bite, while the rice stays fluffy, not mushy.
Big flavor fast: a quick sauté with tomato paste, garlic, and spices builds a rich, savory base without extra fuss.
Make-ahead friendly: you can prep the filling and peppers in advance, then bake when you are ready.
Flexible: swap beef for turkey, go meatless, change the cheese, or use whatever rice you have.

Pairs Well With

Storage Tips

Refrigerator: Store cooled stuffed peppers in an airtight container for up to 4 days. I like to spoon a little extra sauce into the container so the rice stays moist.

Freezer: Wrap individual peppers tightly and freeze in a freezer bag. For best texture, enjoy within 2 months (they can last longer, but quality starts to slide). Thaw overnight in the fridge for best results.

Reheat: Warm in a 350°F oven, covered, for 15 to 25 minutes (longer if reheating several at once or straight from frozen) until hot throughout. If you have a thermometer, aim for 165°F in the center. Microwave works too: cover and heat in 60-second bursts. Add a splash of water or extra sauce if the rice looks dry.

Two stuffed peppers with rice filling stored in a clear glass meal prep container with a snap-on lid on a kitchen counter

Common Questions

Do I need to cook the rice first?

Yes, for this version. Using cooked rice keeps the bake time predictable and prevents crunchy centers. Leftover rice is perfect here.

Should I pre-cook the peppers?

You do not have to, but I recommend a quick par-bake so the peppers get tender at the same time the filling gets bubbly. It is an easy win.

What kind of rice is best?

Any cooked rice works. Long-grain white rice stays fluffy, brown rice adds a nutty vibe, and jasmine rice brings a little extra aroma. If you use leftover rice that is a bit dry, add an extra splash of broth to the filling.

How do I keep the filling from drying out?

Two tricks: (1) do not skimp on the sauce and (2) bake covered for most of the time. If your peppers look dry in the oven, spoon a little of the pan sauce over the tops before adding cheese.

Can I make these vegetarian?

Absolutely. Swap the meat for black beans, pinto beans, or sautéed mushrooms. Use vegetable broth and keep everything else the same.

What should I do with the pepper tops?

Save them. Chop them up and sauté them with the onion for extra pepper flavor, or toss them into a salad. If they are looking tired, compost is always an option.

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

Chef’s knife and cutting board
Large skillet
Measuring cups and spoons
9x13-inch baking dish (or similar casserole dish)
Aluminum foil
Spoon for stuffing peppers

I love recipes like this because they feel like restaurant food in sweatpants. When I was first chasing practical kitchen skills instead of a classroom, stuffed peppers taught me a lot: how to season in layers, how to build a quick pan sauce, and how a simple bake can turn basic ingredients into something that makes people quiet at the table for a second. That is my favorite kind of compliment.

Stuffed Peppers and Rice

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 stuffed pepper halves (serves 3 to 6, about 1 to 2 halves per person)

Ingredients

3 large bell peppers (any color)
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (or ground turkey)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
1 cup tomato sauce (or plain marinara)
1/2 cup beef or chicken broth (or water)
2 cups cooked rice (white or brown), cooled or warm
1 cup shredded mozzarella (or cheddar, Monterey Jack, or a blend)
2 tablespoons chopped parsley or basil (optional, for serving)

Halved bell peppers with seeds removed arranged cut-side up in a ceramic baking dish on a kitchen counter

Instructions

Heat the oven and prep the peppers. Preheat to 375°F. Slice bell peppers in half lengthwise, remove seeds and ribs, and set them cut-side up in a 9x13-inch baking dish. (If you want, chop the pepper tops and add them to the skillet with the onion.)
Par-bake for tender peppers. Add about 1/2 cup water to the bottom of the baking dish, cover tightly with foil, and bake for 12 minutes. Remove from oven and keep the oven on. Carefully pour off any excess water.
Sauté the aromatics. While peppers par-bake, warm olive oil in a large skillet over medium heat. Add onion (and any chopped pepper tops, if using) and cook for 4 to 5 minutes until softened. Stir in garlic for 30 seconds.
Brown the meat. Add ground beef and cook until no longer pink, breaking it up with a spoon, about 6 to 8 minutes. If there is a lot of grease, drain most of it but leave a little for flavor.
Build the sauce. Stir in salt, smoked paprika, Italian seasoning, and black pepper. Add tomato paste and cook for 1 minute to deepen the flavor. Stir in diced tomatoes, tomato sauce, and broth. Simmer for 3 to 4 minutes until slightly thickened.
Add the rice. Turn off the heat and fold in the cooked rice. Taste and adjust seasoning. The mixture should be saucy, not stiff. Add a splash more broth if it feels dry.
Stuff and bake. Spoon the filling into each pepper half, mounding it a bit. Pour any extra sauce from the skillet around the peppers in the baking dish. Cover with foil and bake for 20 minutes.
Cheese and finish. Remove foil, sprinkle mozzarella over each pepper, and bake uncovered for 10 to 12 minutes until melted and bubbly. For a little browning, broil for 1 to 2 minutes, but do not walk away.
Rest and serve. Let the peppers sit for 5 minutes. They are ready when the peppers are tender when pierced and the sauce is bubbling at the edges. Top with parsley or basil and serve.