Stuffed Peppers Recipe

There’s something deeply satisfying about a dish that’s a full meal and comes in its own edible container. That’s the magic of Stuffed Peppers—vibrant bell peppers packed with a savory mix of rice, ground beef, tomatoes, and melty cheese, baked until tender and bubbling.

They’re old-school in the best way: comforting, simple, and endlessly customizable. This version goes classic with a hearty beef and rice filling, but you can easily swap in quinoa, turkey, black beans, or whatever’s in your pantry. It’s meal prep-friendly, freezer-happy, and dinner party-worthy all at once.

And let’s be real—when you bring a tray of roasted peppers to the table, it just feels like a real meal. Let’s make it happen.

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Ingredients (serves 4–6):

• Bell peppers – 4 to 6 large (any color), tops cut off and seeds removed

• Ground beef – 500g (about 1 lb)

• Cooked rice – 1 1/2 cups

• Onion – 1 small, finely diced

• Garlic – 2 cloves, minced

• Tomato paste – 2 tbsp

• Crushed tomatoes – 1 cup (240ml)

• Worcestershire sauce – 1 tbsp

• Italian seasoning – 1 tsp

• Salt – 1/2 tsp

• Black pepper – 1/4 tsp

• Shredded cheese – 1 cup (cheddar, mozzarella, or blend)

• Olive oil – 1 tbsp

• Fresh parsley – for garnish

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Step-by-Step Instructions:

1. Prep the peppers (10 minutes):
Preheat oven to 190°C (375°F). Cut tops off bell peppers and remove seeds and membranes. Rub the outsides lightly with olive oil and place upright in a baking dish. Bake empty for 10 minutes to soften slightly.

2. Cook the filling (10–12 minutes):
In a skillet, heat a bit of olive oil over medium heat. Add diced onion and cook until translucent. Add ground beef and cook until browned, breaking up the meat. Stir in garlic, tomato paste, Worcestershire, crushed tomatoes, and seasonings. Simmer for 5 minutes.

3. Mix in rice and cheese (2 minutes):
Remove from heat and stir in cooked rice and half the cheese. Mix until well combined. Taste and adjust seasoning if needed.

4. Stuff the peppers (5 minutes):
Spoon the beef-rice mixture into each pepper, pressing down gently to pack. Top each with the remaining shredded cheese.

5. Bake and finish (20–25 minutes):
Cover the baking dish with foil and bake for 15 minutes. Uncover and bake another 10 minutes until cheese is melted and peppers are tender.

6. Serve and garnish:
Sprinkle with chopped fresh parsley and serve hot—preferably with crusty bread or a green salad.

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Pro Tip:

Par-bake the peppers before stuffing. It helps them cook evenly and avoids ending up with crunchy peppers and overcooked filling. And don’t skimp on seasoning—since the rice and meat are your base, they need to be flavorful!

Bonus idea: Make extra filling and freeze it. That way, next time you just prep fresh peppers and go.