Recipe

Stuffed Peppers With Rice

Tender bell peppers filled with seasoned rice and beef, baked in a quick tomato sauce, and topped with melty cheese.

By Matt Campbell

•

4.8

A baking dish of colorful bell peppers stuffed with rice and beef, topped with melted cheese and parsley on a warm kitchen counter

Stuffed peppers with rice are one of those dinner ideas that look like you really had your life together today, even if you were absolutely winging it at 5:47 p.m. You get cozy carbs, a saucy tomato blanket, and those crisp-tender pepper edges that taste like they belong in a restaurant booth with something cold and good gossip.

This is my weeknight version: accessible ingredients, clear steps, and plenty of spots to taste and adjust. The goal is simple: filling that actually tastes like something, not bland rice hiding inside a pepper. We build flavor fast with onion, garlic, tomato paste, spices, and a little broth so the rice stays plush instead of dry.

Bell peppers, cooked rice, ground beef, onion, garlic, canned tomatoes, tomato paste, shredded cheese, and spices arranged on a home kitchen counter in natural light

Why It Works

Balanced texture: peppers bake up tender with lightly crisp edges, while the filling stays moist thanks to tomato and broth.
Big flavor, not fussy: tomato paste, Italian seasoning, and a pinch of smoked paprika make it taste slow-cooked without the long simmer.
Meal prep friendly: the filling can be made ahead, and leftovers reheat like a dream.
Flexible: use ground turkey, chicken, or beans, swap cheeses, and adjust heat to your crew.

Pairs Well With

Storage Tips

Refrigerator: Store stuffed peppers in an airtight container for up to 4 days. Keep extra sauce in the same container or separately so everything stays juicy.

Freezer: Freeze fully cooled peppers (preferably without fresh herb garnish) for up to 3 months. Wrap each pepper snugly, then place in a freezer bag or container.

Reheat:

Microwave: Add a spoonful of water or extra sauce, cover loosely, and heat in 60 to 90 second bursts until hot. For best food safety, reheat leftovers until the center reaches 165°F.
Oven: Place in a baking dish, add a splash of water or sauce, cover with foil, and warm at 350°F for about 20 to 25 minutes (longer if frozen). If you want to be precise, heat until the center reaches 165°F.

Make-ahead tip: You can assemble the peppers up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5 to 10 minutes if they go in cold.

Common Questions

Do you have to cook the peppers before stuffing them?

No, not for this method. Baking in sauce steams them from the bottom and sides, so they turn tender without pre-boiling. If you like very soft peppers, you can pre-bake the hollowed peppers for 10 minutes while you make the filling.

What rice is best for stuffed peppers?

Long-grain white rice is the easiest, but any cooked rice works: jasmine, basmati, brown rice, or even cauliflower rice. For reference, about 1 cup uncooked rice makes roughly 2 cups cooked, depending on the variety. If you use brown rice, make sure it is fully cooked before mixing it into the filling.

How do you keep stuffed peppers from being watery?

Two things help: drain excess grease from the meat, and do not overdo the liquid in the filling. The sauce belongs mostly in the pan, not inside the pepper. Also, let the peppers rest 5 to 10 minutes after baking so the filling sets up.

Can I make these vegetarian?

Absolutely. Swap the beef for 1 to 2 cans (15 ounces each) black beans or pinto beans (rinsed and drained), or use a plant-based ground. Add chopped mushrooms for extra savory depth, and if the mixture looks a little short, stir in a bit more cooked rice or an extra handful of cheese to keep all 6 peppers generously filled.

What cheese melts best on top?

Mozzarella is classic for that stretchy pull, but cheddar brings more flavor. Monterey Jack, provolone, or a mozzarella-cheddar blend all work.

How do I know they are done?

The peppers should be tender when pierced with a knife, and the filling should be hot throughout. For extra certainty, check the center of the filling with a thermometer and aim for 165°F.

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 chef’s knife
Measuring cups and spoons
Wooden spoon or spatula
Foil
Instant-read thermometer (optional, for doneness)

I love stuffed peppers because they feel like a team effort meal: everybody gets their own little edible bowl, and the kitchen smells like you did something serious. I originally chased the idea of culinary school, but the practical side of cooking always pulled me in, learning the small moves that make dinner land right. This recipe is one of those moves. A quick sauté, a punchy tomato base, and a little cheese on top, and suddenly a handful of everyday ingredients turns into a plate that makes you pause mid-bite and go, “Okay, wow.”

Stuffed Peppers With Rice

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 stuffed peppers

Ingredients

Main

6 large bell peppers (any color)
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound ground beef (or ground turkey)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika (optional, but recommended)
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes, with juices
1/2 cup low-sodium chicken broth (or vegetable broth)
2 cups cooked rice (white or brown), cooled slightly (about 1 cup uncooked)
1 1/2 cups shredded mozzarella (or mozzarella-cheddar blend), divided
2 tablespoons chopped parsley or basil (optional, for serving)

For the baking dish sauce

1 can (15 ounces) tomato sauce
1/2 cup broth (chicken or vegetable)
1/2 teaspoon Italian seasoning
Pinch of salt and pepper

Note: You will use 1 cup broth total in this recipe: 1/2 cup in the filling and 1/2 cup in the baking dish sauce.

Bell peppers cut open and hollowed out with seeds removed, arranged on a wooden cutting board beside a knife in a home kitchen

Instructions

Heat the oven. Preheat to 375°F.
Prep the peppers. Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, trim a paper-thin slice off the bottom to help them stand, but do not cut too much or the filling can leak.
Make the sauce base in the baking dish. In the baking dish, whisk together the tomato sauce, broth, Italian seasoning, and a pinch of salt and pepper. Set the peppers upright in the sauce.
Cook the filling aromatics. Heat olive oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
Brown the meat. Add ground beef, salt, and pepper. Cook until browned, breaking it up as you go. Drain excess grease if needed.
Build flavor fast. Stir in Italian seasoning and smoked paprika. Add tomato paste and cook 1 minute, stirring, until it darkens slightly.
Make it saucy. Add diced tomatoes and 1/2 cup broth. Simmer 3 to 5 minutes until the mixture looks thick but still moist.
Add rice and cheese. Turn off the heat. If you have an electric cooktop, slide the skillet off the burner so the rice does not stick. Stir in the cooked rice and 1 cup of the shredded cheese. Taste and adjust salt, pepper, or seasoning.
Matt’s note: This is where you win. If it tastes a little bland in the skillet, it will taste bland in the pepper. Season now.
Stuff the peppers. Spoon the filling into each pepper, packing it in lightly but not compressing it into a brick. Top with the remaining 1/2 cup cheese.
If you have extra filling: Pepper sizes vary. If you end up with a little leftover, bake it in a small ramekin next to the peppers (cover for the first part of baking), or save it for lunch.
Bake covered. Cover the dish tightly with foil and bake for 30 minutes.
Bake uncovered. Remove foil and bake 10 to 20 minutes more, until peppers are tender when pierced and the cheese is melted and lightly golden. Very large or thick-walled peppers may need the extra time. If you want extra browning, broil for 1 to 2 minutes, watching closely.
Doneness cue: The filling should be hot throughout. If checking with a thermometer, aim for 165°F in the center.
Rest and serve. Let the peppers rest 5 to 10 minutes. Spoon a little sauce from the pan over the top and finish with parsley or basil.