Beef and Rice Stuffed Bell Peppers
Tender bell peppers filled with seasoned ground beef, fluffy rice, and a tangy tomato sauce, all baked until the peppers are perfectly soft and the filling is piping hot. A colorful, all-in-one dinner classic that's satisfying and surprisingly easy for a weeknight meal.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the peppers.
1.Preheat the oven to 375°F (190°C).2.Slice the tops off each bell pepper and remove the seeds and membranes.3.Blanch the peppers in boiling water for 3 minutes, then drain upside down.TIPBlanching softens the peppers so they bake evenly with the filling. - prep · ~20 min
Cook the rice.
Bring 1 cup of water to a boil in a small saucepan. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.
- saute · ~20 min
Brown the beef and build the filling.
1.Heat olive oil in a large skillet over medium-high heat.2.Add the chopped onion and sauté for 4-5 minutes until soft and translucent.3.Add the minced garlic and cook for another 30 seconds until fragrant.4.Add the ground beef and cook, breaking it up with a spoon, until browned (6-7 minutes).5.Stir in the diced tomatoes, tomato paste, water, oregano, smoked paprika, coriander powder, salt, and black pepper. Simmer for 5 minutes.6.Remove from heat and fold in the cooked rice.TIPDrain any excess fat from the beef after browning to keep the filling from becoming greasy. - assemble · ~5 min
Stuff the peppers.
Place the blanched peppers upright in the baking dish. Spoon the beef and rice filling generously into each pepper, packing it down gently. Top each pepper with a sprinkle of shredded cheddar cheese.
- bake · ~35 min
Bake the stuffed peppers.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the peppers are tender.
TIPFor a crispier cheese top, switch the oven to broil for the last 1-2 minutes — watch closely so it doesn't burn. - garnish · ~5 min
Garnish and serve.
Remove from the oven and let the peppers rest for 5 minutes. Garnish with fresh chopped parsley and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the peppers for exactly 3 minutes to soften them without making them mushy.
- 2Drain excess fat after browning the beef to prevent a greasy filling.
- 3Pack the filling firmly into each pepper so there are no air pockets.
- 4Cover with foil for the first part of baking to steam the peppers tender.
- 5Use leftover filling as a quick burrito bowl or pasta sauce the next day.
- 6Let the stuffed peppers rest 5 minutes before serving so the filling sets.
Adapt it for your goals.
Low-carb
Replace the rice with cooked cauliflower rice for a lower-carb version that still gives a fluffy texture.
vegetarianVegetarian
Swap ground beef for cooked lentils or plant-based crumbles and use vegetable broth for the same hearty, savory filling.
spicySpicy
Add 1-2 teaspoons of chopped chipotle in adobo or a diced jalapeño to the beef mixture for a smoky heat.
cheese crustCheese-crust
Instead of shredded cheddar on top, mix mozzarella into the filling and bake until the top forms a golden, bubbly crust.
Why this is on our healthy list.
High in Protein
Lean ground beef provides a substantial amount of high-quality protein to support muscle maintenance and satiety.
Rich in Vitamin C
Bell peppers are an excellent source of vitamin C, which supports immune function and collagen production.
Good Source of Iron
The beef in this dish contributes heme iron, the most easily absorbed form of iron, important for energy and oxygen transport.
Contains Lycopene
Tomatoes and tomato paste provide lycopene, a powerful antioxidant linked to heart health.
Frequently asked questions
Yes, long-grain white rice, jasmine, or even brown rice (pre-cooked or with longer simmer time) will work — adjust cooking time accordingly.
