Stuffed peppers are the kind of dinner that feels instantly familiar and comforting. When bell peppers are filled with a savory mix of beef, rice, and tomatoes, then baked until tender, something simple turns into something special.
As they cook, the kitchen fills with that unmistakable dinner’s almost ready aroma, and when they come out of the oven, you’re rewarded with melty cheese, warm filling, and peppers that hold everything together perfectly.
This is a recipe you can rely on—easy to make, endlessly adaptable, and satisfying every single time. It’s no wonder stuffed peppers are a meal people come back to again and again.
For the Stuffed Peppers
- Bell Peppers – These act as the edible shells for the filling. Choose peppers that are similar in size so they cook evenly and stand upright in the baking dish.
- Ground Beef – The base of the filling. It adds hearty flavor and makes the peppers filling and satisfying.
- Cooked Rice – Helps bulk up the filling and soak up all the savory juices as the peppers bake.
- Yellow Onion – Adds sweetness and depth once softened, balancing the richness of the beef.
- Garlic – Brings classic savory flavor to the filling and pairs perfectly with the beef and tomatoes.
- Tomato Paste – Adds concentrated tomato flavor and richness to the mixture.
- Diced Tomatoes – Provide moisture and a slight acidity that keeps the filling from feeling heavy.
- Dried Oregano – Gives the filling a subtle herbaceous flavor that ties everything together.
- Kosher Salt and Black Pepper – Essential for seasoning and bringing out all the flavors.
- Extra-Virgin Olive Oil – Used for sautéing and lightly coating the peppers so they stay tender while baking.
For Topping & Serving
- Shredded Monterey Jack Cheese – Melts beautifully and adds a creamy, mild finish on top of the peppers.
- Fresh Parsley – Adds a pop of color and freshness right before serving.
Classic Beef & Rice Stuffed Peppers
Ingredients
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 1 lb. ground beef
- 1 1/2 cups cooked white or brown rice
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Chopped fresh parsley, for serving
InstructionsÂ
- Place a rack in the center of the oven and preheat to 400°. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 7 minutes. Stir in the garlic and tomato paste and cook for about 1 minute, until fragrant.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is no longer pink, about 6 minutes.
- Stir in the cooked rice and diced tomatoes. Season with oregano, salt, and black pepper. Let the mixture simmer, stirring occasionally, until some of the liquid cooks off, about 5 minutes.
- Arrange the hollowed bell peppers upright in a 13" x 9" baking dish. Lightly drizzle the peppers with olive oil. Spoon the beef mixture evenly into each pepper. Cover the baking dish tightly with foil.
- Bake until the peppers are tender, about 35 minutes. Remove the foil, sprinkle the peppers with shredded Monterey Jack, and return to the oven. Continue baking until the cheese is melted and bubbly, about 10 minutes more.
- Finish with chopped parsley just before serving.
- Pepper texture: Leaving the peppers raw before baking keeps them sturdy enough to hold the filling while still becoming tender in the oven.
- Make-ahead option: The filling and peppers can be prepared separately a day in advance and stored in airtight containers in the refrigerator until ready to assemble and bake.
- Freezing: The stuffed, unbaked peppers can be frozen for up to 3 months. Bake from thawed or frozen, adding extra time as needed.
Calories: 534kcal | Carbohydrates: 38g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 760mg | Potassium: 720mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2200IU | Vitamin C: 120mg | Calcium: 150mg | Iron: 4mg
1. Can I use a different type of rice?
Absolutely. White or brown rice both work here—just make sure it’s cooked before you start. Brown rice takes longer, so if that’s what you’re using, cook it ahead and stash it in the fridge. This recipe is very forgiving.
2. Do I need to cook the peppers before stuffing them?
Nope! I don’t bother. Stuffing them raw keeps them sturdy and easier to handle, and they soften perfectly in the oven. If you like ultra-soft peppers, you can parboil them briefly—but it’s totally optional.
3. Can I swap the ground beef for something else?
Yes! Ground turkey works great, and so do plant-based ground alternatives. Just taste and adjust seasoning as needed—leaner meats may need a touch more salt or seasoning to really shine.
4. How can I tell when the peppers are done?
They’re ready when a knife slides easily into the pepper and the filling is piping hot. After adding the cheese, give them enough time for it to melt and bubble—that’s when you know you’re in good shape.
5. Can I make these ahead of time?
Definitely. You can prep the filling and peppers a day in advance and keep them separate in the fridge. Or go all in and freeze them fully assembled—future you will be very grateful on a busy night.
