Stuffed Bell Peppers
Tender bell peppers filled with a hearty, savory mixture of ground beef, rice, and vegetables, all baked in a tangy tomato sauce. A classic American comfort food that turns simple pantry ingredients into a wholesome and satisfying family dinner.
For 4 servings
- prep · ~10 min
Preheat oven and prepare 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.If needed, trim the bottoms slightly so they sit flat in the baking dish.TIPSave the pepper tops — dice the usable flesh to add extra vegetable to your filling. - saute · ~10 min
Brown the ground beef.
1.Heat the olive oil in a large skillet over medium-high heat.2.Add the chopped onion and cook until translucent, about 3-4 minutes.3.Add the minced garlic and cook for 30 seconds until fragrant.4.Add the ground beef and cook, breaking it apart with a spoon, until browned (5-7 minutes).5.Drain off any excess fat from the skillet.TIPDon't move the beef around too much at first — letting it sear in place builds a deeper, meatier flavor. - saute · ~8 min
Build the filling mixture.
1.Stir in the diced tomato, dried oregano, salt, and black pepper.2.Cook for 2 minutes until the tomato begins to soften.3.Add the cooked rice and half of the tomato sauce (½ cup).4.Stir everything together and let it simmer for 3-4 minutes, then remove from heat.5.Fold in half of the shredded cheddar cheese. - assemble · ~5 min
Stuff the peppers and arrange in the baking dish.
1.Spoon the beef and rice mixture generously into each hollowed bell pepper, packing it down gently.2.Pour the remaining tomato sauce over the top of each stuffed pepper.3.Pour the water into the bottom of the baking dish around the peppers to create steam.4.Sprinkle the remaining shredded cheddar cheese over the top of each pepper. - bake · ~35 min
Bake until peppers are tender and cheese is bubbly.
1.Cover the baking dish loosely with aluminum foil.2.Bake for 25 minutes, then remove the foil.3.Continue baking uncovered for another 5-10 minutes until the cheese is melted, golden, and bubbly, and the peppers are tender.TIPThe peppers are done when a paring knife slides easily into the side. The flesh should be tender but still hold its shape. - serve
Serve the strata hot from the baking dish.
Use a wide spatula to lift each stuffed pepper onto a plate. Spoon a little of the pan juices over each serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, choose bell peppers that are squat and wide so they sit upright in the dish without wobbling.
- 2Use lean ground beef (15% fat or less) to minimize greasy filling that can make the peppers soggy.
- 3Parboil the peppers for 3 minutes before stuffing if you prefer a very tender texture.
- 4Make the filling a day ahead and refrigerate for easier prep and deeper flavor melding.
- 5Reserve a few tablespoons of shredded cheese to sprinkle on top halfway through the uncovered bake for a bubbly golden crust.
Adapt it for your goals.
Low-carb
Swap the cooked rice for riced cauliflower or finely chopped mushrooms to cut carbs while keeping the filling moist and hearty.
vegetarianVegetarian
Replace the ground beef with one can of drained black beans, 1 cup of cooked lentils, or crumbled firm tofu for a plant-based protein boost.
Why this is on our healthy list.
Rich in Vitamin C
One large bell pepper provides over 150% of the daily value for vitamin C, which supports immune function and collagen production.
High-Quality Protein
Lean ground beef delivers complete protein with essential amino acids, helping maintain muscle mass and satiety.
Source of Lycopene
Tomato sauce provides lycopene, an antioxidant linked to reduced risk of chronic disease, especially when cooked.
Frequently asked questions
No, always use cooked rice because raw rice won’t absorb enough liquid inside the pepper and will remain crunchy after baking.
