Stuffed Bell Pepper Recipe: Classic Beef and Rice Peppers

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Classic stuffed bell peppers hold a filling of seasoned ground beef, rice, tomatoes, and cheese inside a pepper shell baked until tender. Parboil the peppers for 3 minutes, stuff them, cover with foil, and bake at 375°F for 30 minutes, then uncover and bake 15 minutes more with cheese on top. The beef should reach an internal temperature of 160°F. The recipe makes 6 peppers.

Choosing the Peppers

Pick large bell peppers of similar size that stand upright. Green peppers have a slightly bitter edge; red, yellow, and orange peppers are sweeter and cook a little faster. Trim a thin slice off the bottom of any wobbly pepper, taking care not to cut through to the inside.

Ingredients

For the Peppers

• 6 large bell peppers, tops cut off, seeds and ribs removed
• Reserved pepper tops, finely diced (about 1/2 cup)

For the Filling

• 1 1/2 pounds lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups cooked long-grain white rice
• 1 can (14.5 ounces) diced tomatoes with juices
• 1 can (8 ounces) tomato sauce, divided
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon salt and 1/2 teaspoon pepper
• 1 1/2 cups shredded mozzarella or cheddar, divided

Instructions

1. Heat the oven to 375°F. Bring a large pot of salted water to a boil.
2. Parboil the peppers. Lower the pepper shells into the water for 3 minutes. Remove carefully, drain upside down on paper towels. This step softens the shells so they finish at the same time as the filling.
3. Cook the filling. Heat oil in a large skillet over medium heat. Add the onion and diced pepper tops. Cook 5 minutes. Add garlic and cook 30 seconds.
4. Brown the beef. Add the ground beef and cook, breaking it apart, 7 to 8 minutes until no pink remains. Drain excess fat.
5. Combine. Stir in the rice, diced tomatoes, half of the tomato sauce, Worcestershire, Italian seasoning, salt, and pepper. Simmer for 5 minutes. Remove from the heat and stir in 1 cup of cheese.
6. Prepare the dish. Spread the remaining tomato sauce on the bottom of a 9 by 13-inch baking dish.
7. Stuff. Stand the peppers in the dish. Spoon in the filling, pressing down gently and mounding on top.
8. Bake covered. Cover with foil. Bake 30 minutes.
9. Finish uncovered. Remove foil, top each pepper with the remaining cheese, and bake another 12 to 15 minutes until the cheese bubbles and the peppers are tender.
10. Rest for 5 minutes before serving.

Bake Times by Method

Tips

• Use cooked rice. Raw rice will not cook through inside the pepper unless extra liquid is added.
• Drain the filling. Too much liquid makes the peppers soggy and they collapse.
• Pack tightly. A snug fit in the baking dish keeps the peppers upright.
• Add water to the pan. A 1/4-inch layer of hot water around the peppers helps them steam.
• Cut the peppers lengthwise instead. Halved peppers hold more filling per bite and bake faster.

Variations

Turkey and Black Bean Tex-Mex

Swap in ground turkey, add 1 cup black beans and 1/2 cup corn, and use taco seasoning, salsa, and pepper jack cheese. Cook the turkey to 165°F.

Italian Sausage

Use mild or hot Italian sausage with rice, marinara, and mozzarella. Top with basil.

Vegetarian

Fill with cooked quinoa, black beans, corn, diced tomatoes, cumin, and cheese. Bake as above.

Cauliflower Rice

Replace the cooked rice with 2 cups of cauliflower rice cooked in the skillet for 4 minutes.

Greek Style

Mix in oregano, chopped olives, spinach, and crumbled feta. Use lamb or beef.

What to Serve With Them

• Green salad with a vinaigrette
• Garlic bread
• Roasted potatoes
• Steamed green beans
• A dollop of sour cream or plain yogurt

Storage and Freezing

• Refrigerate: Cool leftover peppers within 2 hours. Store in an airtight container for 3 to 4 days.
• Freeze baked peppers: Wrap individually in foil and freeze up to 3 months. Thaw overnight and reheat at 350°F for 25 to 30 minutes until 165°F.
• Freeze unbaked: Assemble with parboiled peppers and freeze on a tray, then wrap. Bake from frozen at 375°F for about 1 hour covered, then uncover and add cheese.
• Microwave: Heat one pepper for 2 to 3 minutes at 70 percent power.

FAQ

Do I need to boil the peppers first?

It is optional. Parboiling softens them in advance and reduces bake time. If you skip it, bake longer and keep the foil on.

Why are my stuffed peppers watery?

The filling likely had too much liquid, or the peppers released water as they cooked. Drain the beef and tomatoes well, and bake the peppers upright in a snug dish.

What temperature should stuffed peppers reach?

Filling that contains ground beef should reach 160°F. With poultry, the filling should reach 165°F.

Can I make them ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 minutes to the baking time.

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