This classic Stuffed Peppers with Rice recipe is a flavorful and satisfying meal that perfectly balances taste and nutrition.
Packed with protein from lean ground beef and fiber-rich vegetables, it supports muscle health and digestion while keeping you full longer.
The combination of two cheeses adds richness without overpowering the dish, complemented by aromatic Italian herbs for a comforting Mediterranean touch.
With just 324 calories per serving and moderate fats, it offers a wholesome meal that fits well into balanced diets.
The recipe’s prep and cooking methods make it an excellent choice for busy weeknights or meal prepping — the peppers soften quickly in the microwave, and the filling cooks in one skillet, minimizing cleanup.
Its hearty texture and vibrant presentation also make it family-friendly and appealing to all ages.
Must-Have Tools for Perfect Results
Microwave-Safe Baking Dish
Essential for softening peppers quickly and evenly before stuffing, this dish saves time and retains moisture. Its versatility extends beyond this recipe, ideal for reheating or baking casseroles.
Large Skillet or Dutch Oven
Perfect for browning ground beef and sautéing onions, it distributes heat evenly for consistent cooking. A reliable skillet is a kitchen staple for countless stovetop recipes.
13×9-inch Baking Dish
Provides ample space to arrange and bake stuffed peppers, ensuring even cooking and easy cleanup. Its size also makes it great for roasting vegetables or making sheet-pan dinners.
Aluminum Foil
Vital for covering the peppers while baking to lock in moisture and prevent over-browning. Foil is a multi-use tool for grilling, storing leftovers, or lining pans.
Sharp Chef’s Knife
Crucial for cutting peppers cleanly and prepping ingredients with precision. A sharp knife enhances safety and efficiency in any kitchen task.
Easy Stuffed Bell Peppers with Rice
Ingredients
Equipment
Method
- Prepare the Bell Peppers: Start by washing the sweet bell peppers thoroughly under cool running water to remove any dirt or residue. Cut each pepper in half lengthwise using a sharp chef’s knife, then carefully remove the seeds and membranes from inside. Arrange the pepper halves cut side up in a microwave-safe 13×9-inch baking dish. Add about 2 tablespoons of water to the bottom of the dish to create steam during microwaving. Cover the dish loosely with parchment paper or microwave-safe plastic wrap. Microwave the peppers on high for about 3 minutes, just until they start to soften. This step helps the peppers become tender and shortens baking time later. Once microwaved, carefully drain any excess liquid from the dish to avoid soggy peppers.
- Cook the Beef and Onion Mixture: Place a large skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the ground beef to the pan, breaking it apart with a spatula. Add the finely chopped onion to the skillet as well. Cook the mixture, stirring frequently, until the beef is fully browned and no longer pink, and the onions have softened and become translucent. This process usually takes about 6 to 8 minutes. Once cooked, carefully drain off any excess fat from the skillet to keep the filling from becoming greasy.
- Combine the Filling Ingredients: Return the skillet to medium heat and add the cooked rice directly into the beef and onion mixture. Pour in the entire can of tomato sauce and stir well to combine all ingredients evenly. Add Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and freshly ground black pepper to taste. Stir the mixture thoroughly to incorporate all the flavors. Then, add half of the shredded sharp cheddar cheese and half of the shredded Monterey Jack or mozzarella cheese. Mix well until the cheeses melt slightly into the filling, enhancing the creaminess and binding the mixture together. Taste the filling and adjust the salt and pepper as needed for balanced seasoning.
- Season and Stuff the Peppers: Before stuffing, lightly season the inside of each softened pepper half with a pinch of salt and black pepper to enhance their natural sweetness. Spoon generous amounts of the beef and rice mixture into each pepper half, pressing lightly to fill them evenly but without overpacking. Arrange the stuffed peppers snugly in the baking dish, cut side up. Drizzle the remaining 1 tablespoon of olive oil evenly over the tops of the stuffed peppers to help keep them moist during baking. Cover the baking dish tightly with aluminum foil to trap steam and prevent the peppers from drying out.
- Bake the Stuffed Peppers: Preheat your oven to 350°F (175°C) if you haven’t done so already. lace the covered baking dish on the middle rack and bake for about 35 minutes. During this time, the peppers will become tender, and the filling will heat through thoroughly. After 35 minutes, carefully remove the foil to avoid steam burns. Sprinkle the remaining cheddar and Monterey Jack or mozzarella cheese evenly over the tops of each stuffed pepper. Return the dish to the oven, uncovered, and bake for an additional 10 minutes. This final step melts and lightly browns the cheese topping, adding a delicious golden crust.
- Serve and Garnish: Once baked, remove the stuffed peppers from the oven and let them rest for a few minutes to settle. This brief cooling period helps the filling firm up slightly, making them easier to handle and eat. Optionally, garnish with freshly chopped parsley or basil leaves to add a pop of color and fresh herbal flavor.Serve the stuffed peppers warm, either as a satisfying main course or alongside your favorite side dishes. Enjoy the comforting blend of savory meat, tender peppers, melted cheese, and rich tomato sauce!
Notes
- To soften the peppers quickly, arrange them cut side up in a microwave-safe dish with a splash of water, cover loosely, and microwave for 3 minutes. This step helps ensure tender peppers after baking.
- Alternatively, you can soften peppers by baking them cut side down in a shallow water bath at 350°F (175°C) for 20 minutes covered with foil, which gently steams them.
- When mixing the filling, make sure to drain excess fat after browning the beef to keep the dish from becoming greasy.
- Adjust seasonings after combining the filling for a balanced flavor before stuffing the peppers.
- For a golden, melty cheese topping, add the remaining cheese halfway through baking uncovered.
- This recipe is ideal for prepping ahead—assemble stuffed peppers and refrigerate before baking.
Chef’s Top Tips for Success
To get perfectly tender stuffed peppers every time, start by softening the bell peppers before baking. This step ensures the peppers cook evenly without becoming mushy.
Using a microwave to steam them briefly or pre-baking in a water bath are both effective methods.
When cooking the beef filling, be sure to drain excess fat to prevent greasiness and keep the dish light and balanced.
Incorporating two types of cheese—sharp cheddar and Monterey Jack or mozzarella—adds depth and creaminess to the filling while providing a melty, golden crust on top.
Don’t rush seasoning; taste and adjust the filling with salt, pepper, and Italian herbs to suit your palate.
Finally, covering the dish during baking locks in moisture, creating juicy, flavorful stuffed peppers.
Best Ideas for Serving Perfectly
Stuffed peppers make a hearty main dish that pairs beautifully with simple sides.
Serve them alongside a crisp green salad dressed with lemon vinaigrette to add freshness and balance.
Roasted or steamed vegetables such as broccoli, asparagus, or green beans complement the rich meat and cheese filling.
For a lighter touch, a side of garlic bread or warm crusty rolls offers a pleasant texture contrast and helps soak up extra tomato sauce.
If you want to add more carbs, a scoop of creamy mashed potatoes or a grain salad featuring quinoa or couscous works well.
Garnishing with fresh herbs like parsley or basil enhances the aroma and adds a vibrant finish.
Smart Tips for Storing Leftovers
To keep stuffed peppers fresh and delicious after cooking, allow them to cool to room temperature before storing.
Place the peppers in an airtight container and refrigerate for up to 3–4 days.
When reheating, cover them loosely with foil or a microwave-safe lid to retain moisture and prevent drying out. Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave until heated through.
For longer storage, stuffed peppers can be frozen in a single layer on a baking sheet, then transferred to freezer bags or containers for up to 2 months.
Thaw overnight in the fridge before reheating gently to maintain texture and flavor.
Common Questions About This Dish
Q1: Can I make stuffed peppers vegetarian?
Absolutely! Swap the ground beef for cooked lentils, black beans, or a plant-based meat substitute. You can keep the rice and cheese or use vegan alternatives for a fully vegetarian meal.
Q2: What kind of rice works best?
Long-grain white rice is classic, but you can use brown rice, quinoa, or even cauliflower rice for a lower-carb option. Just ensure the grain is fully cooked before mixing with the filling.
Q3: How spicy is this recipe?
This recipe is mild and kid-friendly, but you can add heat by mixing in crushed red pepper flakes, diced jalapeños, or a splash of hot sauce into the filling.
Q4: Can I prepare this ahead of time?
Yes! You can assemble the stuffed peppers a day before and refrigerate them covered. Bake just before serving for the freshest result.
Q5: Can I use other cheeses?
Definitely. Feel free to experiment with cheeses like provolone, fontina, or even feta for different flavor profiles. Just choose cheeses that melt well for the best texture.
This recipe is inspired by theseasonedmom and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.