Beef and Rice Stuffed Peppers

These beef and rice stuffed peppers are a comforting, flavorful dinner made with tender bell peppers, savory ground beef, fluffy rice, tomato sauce, garlic, herbs, and Parmesan cheese. Everything bakes together until the peppers are tender and the filling is rich, juicy, and satisfying. It is an easy family meal that feels special without requiring complicated preparation.

Why You’ll Love This Recipe

• Full of flavor: Ground beef, garlic, Parmesan, tomato sauce, and fresh parsley create a savory, Italian-inspired filling.
• Simple ingredients: Most of the ingredients are everyday pantry and refrigerator staples.
• Family-friendly: The mild, hearty filling pairs beautifully with naturally sweet bell peppers.
• Great for meal prep: The peppers keep well in the refrigerator and reheat nicely.
• One-dish convenience: The peppers bake right in the tomato sauce, keeping the filling moist and flavorful.

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 1/2 onion, very thinly sliced
• 1/2 cup beef broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked rice
• 1/2 cup freshly shredded Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, for finishing

Instructions

1. Preheat the oven to 375°F (190°C). Have a 9×13-inch baking dish ready.
2. Prepare the peppers by slicing off the tops about 1/2 inch below the stem. Reserve the tops. Remove the cores and seeds, then trim a very thin slice from the bottom of each pepper if needed so it can stand upright. Make a few tiny holes in the bottom of each pepper to help excess juices escape.
3. Add 2 1/2 cups of tomato sauce to the baking dish. Scatter the sliced onion over the sauce, then pour in the beef broth and sprinkle with red pepper flakes. Spread everything evenly across the bottom.
4. Arrange the prepared peppers upright in the baking dish.
5. In a large bowl, combine the ground beef, cooked rice, Parmesan cheese, 2 tablespoons of tomato sauce, chopped parsley, minced garlic, salt, and black pepper. Mix gently until the ingredients are evenly incorporated without overworking the meat.
6. Spoon the filling into each pepper, leaving a little room at the top. Add a small spoonful of the remaining tomato sauce over the filling and place the reserved pepper tops back on.
7. Loosely cover the peppers with parchment paper, then tightly cover the baking dish with aluminum foil. Place the dish on a baking sheet to catch any bubbling sauce.
8. Bake for about 60 minutes, or until the peppers begin to soften and the filling is nearly cooked through.
9. Carefully remove the foil and parchment. Return the dish to the oven and bake uncovered for another 20–30 minutes, until the beef is fully cooked and the peppers are tender.
10. Finish the beef and rice stuffed peppers with fresh parsley and spoon some of the flavorful pan juices over each pepper before serving.

Tips & Tricks

• Choose peppers that are similar in size so they finish cooking at approximately the same time.
• Green, red, yellow, or orange bell peppers all work well. Red and yellow peppers will give the dish a sweeter flavor.
• Use already-cooked rice that has cooled slightly before mixing it with the beef.
• Avoid packing the filling too tightly. A lighter filling allows the meat and rice to cook more evenly.
• Lean ground beef works particularly well because the tomato sauce and broth provide plenty of moisture.
• For extra heat, increase the red pepper flakes or add a pinch of crushed chili pepper.
• Freshly grated Parmesan melts and blends into the filling better than many pre-shredded varieties.
• Make sure the ground beef reaches a safe internal temperature of 160°F (71°C).

Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes to 1 hour 30 minutes
• Total Time: About 1 hour 45 minutes
• Yield: 6 stuffed peppers
• Category: Dinner
• Method: Baking
• Cuisine: Italian-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly; contains dairy

Notes

For a different flavor, swap white or brown cooked rice for another cooked grain such as quinoa or bulgur. You can also use a mixture of mozzarella and Parmesan for a cheesier filling.

Serve these stuffed bell peppers with a crisp green salad, roasted vegetables, garlic bread, or a simple cucumber salad. Leftover tomato sauce from the baking dish is especially good spooned over the peppers just before serving.

Nutrition

Approximate nutrition per stuffed pepper:

• Calories: 500–550
• Protein: 35–40g
• Carbohydrates: 35–40g
• Fat: 22–27g

Nutrition will vary depending on the size of the peppers, ground beef fat percentage, rice, cheese, and tomato sauce used.

FAQ

Can I make beef and rice stuffed peppers ahead of time?
Yes. Assemble the peppers, cover them tightly, and refrigerate them for up to 24 hours before baking. Add a little extra baking time if they go into the oven directly from the refrigerator.

Should I cook the rice before stuffing the peppers?
Yes. This recipe uses cooked rice, which keeps the preparation predictable and helps the filling cook evenly inside the peppers.

Can I use different colored bell peppers?
Absolutely. Red, yellow, orange, and green peppers can all be used. Mixing colors also makes the finished dish especially attractive.

Can I use ground turkey instead of beef?
Yes. Ground turkey can replace the beef, although the filling will have a lighter flavor. A little extra Parmesan or olive oil can help add richness.

How do I know when stuffed peppers are done?
The peppers should be tender and the meat filling should be completely cooked. Ground beef should reach 160°F (71°C) in the center.

Can I freeze stuffed peppers?
Yes. Cool the baked peppers completely, wrap them individually, and store them in an airtight freezer-safe container for up to 3 months for best quality.

Storage

Refrigerator: Store cooled stuffed peppers in an airtight container for up to 3–4 days.

Freezer: Wrap individual peppers well and freeze for up to 3 months. Thaw overnight in the refrigerator when possible.

Reheating: Reheat in a covered baking dish at 350°F (175°C) until hot throughout. Individual portions can also be reheated in the microwave, although oven reheating gives the best texture.

Similar Recipes

• Ground Beef Tacos
• Easy One Pot Pasta with Ground Beef

Beef and Rice Stuffed Peppers

Beef and rice stuffed peppers combine seasoned ground beef, cooked rice, Parmesan, garlic, and tomato sauce inside tender bell peppers.

Bake covered until the peppers soften, then uncover and continue baking until tender and the beef is fully cooked.

Finish with fresh parsley and pan juices for a flavorful, comforting dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Course Dinner

Cuisine Italian-inspired

Ingredients

  

• 6 bell peppers
• 3 cups chunky tomato sauce divided
• 1/2 onion very thinly sliced
• 1/2 cup beef broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked rice
• 1/2 cup freshly shredded Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic minced
• 2 teaspoons salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley for finishing

Instructions

 

• Preheat the oven to 375°F (190°C). Have a 9×13-inch baking dish ready.
• Prepare the peppers by slicing off the tops about 1/2 inch below the stem. Reserve the tops. Remove the cores and seeds, then trim a very thin slice from the bottom of each pepper if needed so it can stand upright. Make a few tiny holes in the bottom of each pepper to help excess juices escape.
• Add 2 1/2 cups of tomato sauce to the baking dish. Scatter the sliced onion over the sauce, then pour in the beef broth and sprinkle with red pepper flakes. Spread everything evenly across the bottom.
• Arrange the prepared peppers upright in the baking dish.
• In a large bowl, combine the ground beef, cooked rice, Parmesan cheese, 2 tablespoons of tomato sauce, chopped parsley, minced garlic, salt, and black pepper. Mix gently until the ingredients are evenly incorporated without overworking the meat.
• Spoon the filling into each pepper, leaving a little room at the top. Add a small spoonful of the remaining tomato sauce over the filling and place the reserved pepper tops back on.
• Loosely cover the peppers with parchment paper, then tightly cover the baking dish with aluminum foil. Place the dish on a baking sheet to catch any bubbling sauce.
• Bake for about 60 minutes, or until the peppers begin to soften and the filling is nearly cooked through.
• Carefully remove the foil and parchment. Return the dish to the oven and bake uncovered for another 20–30 minutes, until the beef is fully cooked and the peppers are tender.
• Finish the beef and rice stuffed peppers with fresh parsley and spoon some of the flavorful pan juices over each pepper before serving.

Notes

For a different flavor, swap white or brown cooked rice for another cooked grain such as quinoa or bulgur. You can also use a mixture of mozzarella and Parmesan for a cheesier filling.

Serve these stuffed bell peppers with a crisp green salad, roasted vegetables, garlic bread, or a simple cucumber salad. Leftover tomato sauce from the baking dish is especially good spooned over the peppers just before serving.

Conclusion

These beef and rice stuffed peppers are a simple way to turn familiar ingredients into a hearty, colorful dinner. Tender bell peppers, seasoned beef, rice, tomato sauce, and Parmesan come together for a satisfying meal that is easy enough for a weeknight but delicious enough for sharing with guests. Once you try this version, it is sure to become a dependable favorite for your dinner rotation.