Stuffed Bell Peppers (Printable version)

Bell peppers filled with seasoned rice, ground meat, herbs, topped with melted cheese in tomato sauce.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops removed, seeds and membranes discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Optional

15 - 2 tbsp fresh parsley, chopped
16 - 1/4 cup breadcrumbs (optional, for added texture)

# Directions:

01 - Preheat the oven to 350°F (180°C).
02 - Cut off the tops of bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 more minute.
04 - Add ground beef or turkey, breaking it apart as it cooks. Cook 6 to 7 minutes until browned and fully cooked.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), Parmesan, oregano, basil, paprika, chopped parsley if using, salt, and pepper. Mix thoroughly.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack.
08 - Place stuffed peppers upright in the baking dish. Spoon remaining tomato sauce over them.
09 - Cover the baking dish with foil and bake for 35 minutes.
10 - Remove foil, sprinkle remaining shredded cheese and optional breadcrumbs on top. Bake uncovered for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • One dish that feels restaurant-quality but comes together in under two hours, mostly hands-off time in the oven.
  • The filling is forgiving—use whatever ground meat you have, or skip it entirely for a vegetarian version that's just as satisfying.
  • Leftover stuffed peppers taste even better the next day, making them perfect for meal prep or unexpected guests.
02 -
  • Don't skip cutting the tops off the peppers straight across; angled cuts make them want to roll over in the pan, and flat tops keep them standing proud.
  • If your peppers seem too firm after the covered bake, they'll soften in those final 10 to 15 minutes with the cheese on top—but if you're worried, add a splash of water to the sauce before covering.
  • Taste the filling mixture before you stuff anything; raw meat tastes different than cooked meat, so don't be afraid to add more salt or spice.
03 -
  • Cut a thin slice off the bottom of each pepper if it won't stand upright; this gives you a flat base without compromising the pepper itself.
  • If your sauce seems thin, let it bubble on the stove for a few minutes before pouring it into the dish—it'll coat everything more evenly and won't pool up.
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