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Easy Stuffed Bell Peppers with Rice

This hearty stuffed pepper recipe combines tender bell peppers with a savory mixture of ground beef, rice, cheeses, and Italian herbs baked in tomato sauce. It’s a nutritious, protein-packed dish perfect for weeknight dinners or meal prepping
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet bell peppers any color, halved and seeded
  • 2 tablespoons olive oil divided
  • 1 pound lean ground beef
  • ½ cup finely chopped onion
  • 1 cup cooked white rice
  • 1 15-ounce can tomato sauce
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Italian herb blend
  • ½ teaspoon granulated sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded sharp cheddar cheese divided
  • 1 cup shredded Monterey Jack or mozzarella cheese divided
  • Fresh parsley or basil chopped (optional, for garnish)

Equipment

  • 1 microwave-safe
  • 1 13×9-inch baking dish
  • 1 large skillet or Dutch oven
  • Aluminum Foil
  • Sharp Chef’s Knife

Method
 

  1. 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 13x9-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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.