These Stuffed Bell Peppers are filled with a savory mix of ground beef, rice, tomato sauce, and melted cheese — baked to perfection inside tender bell peppers. They’re a wholesome, comforting meal that looks as good as it tastes! You can easily make them ahead or freeze for busy weeknights.
⏱️ Prep Time
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 1 hour
🍳 Equipment
- Large skillet
- Saucepan
- Baking dish
- Knife & cutting board
- Mixing bowl
🧂 Ingredients
- 6 bell peppers (any color, tops cut off and seeds removed)
- 1 lb (450 g) ground beef (or chicken/turkey)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) tomato sauce (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, for garnish
📝 Ingredient Notes
- Bell Peppers: Use a mix of red, yellow, and green for color variety.
- Protein: Swap ground beef for chicken, turkey, or even lentils for a vegetarian version.
- Rice: Use leftover rice — or cauliflower rice for low-carb.
- Cheese: Mozzarella melts perfectly, but cheddar adds sharp flavor.
👨🍳 Instructions
Step 1: Prepare the Peppers
Preheat oven to 375°F (190°C).
Cut off the tops of bell peppers and remove seeds and membranes.
Boil them in salted water for 5 minutes to soften slightly. Drain and set aside.
Step 2: Make the Filling
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté until translucent.
Add ground beef and cook until browned, breaking it apart with a spoon.
Drain excess fat. Stir in cooked rice, half of the tomato sauce, salt, pepper, paprika, and Italian seasoning.
Simmer for 5 minutes to blend flavors.
Step 3: Fill the Peppers
Place peppers upright in a baking dish.
Spoon the beef-rice mixture into each pepper until full.
Top each with the remaining tomato sauce and sprinkle with cheese.
Step 4: Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10–15 minutes until cheese is melted and bubbly.
Step 5: Serve
Garnish with fresh parsley and serve hot.
🍴 Nutrition Facts (Per Pepper)
- Calories: 320
- Protein: 25g
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
💡 Tips & Variations
- Add corn, beans, or diced tomatoes for extra flavor and texture.
- For a keto version, replace rice with cauliflower rice.
- Make it spicy by adding red chili flakes or hot sauce.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.