The short answer: This stuffed peppers recipe fills bell pepper halves with browned ground beef, rice, onion, garlic and a seasoned tomato sauce, then bakes them under a blanket of melted cheese. Prep takes about 20 minutes and the peppers bake for about 45, so dinner is ready in a little over an hour. It makes 12 halves, about 6 servings, and the peppers freeze well for busy weeks.
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Prep time: 15 minCook time: 49 minTotal time: 1 hr 4 minServings: 6 servings
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Stuffed peppers at a glance
| Details | |
|---|---|
| Makes | 12 halves (about 6 servings) |
| Prep time | About 20 minutes |
| Bake time | 40 to 45 minutes at 375°F |
| Pan | 9x13 baking dish |
| Filling | Ground beef, cooked rice, tomato sauce |
| Freezes | Yes, 2 to 3 months |
Ingredients
- 6 large bell peppers, any color
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups cooked white or brown rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1½ cups marinara or tomato sauce, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt and ¼ teaspoon pepper
- 1½ cups shredded mozzarella or cheddar
Need rice? Our guide to cooked rice shows how to make a fluffy batch on the stove.
How to make stuffed peppers, step by step
- Heat the oven. Heat the oven to 375°F and lightly grease a 9x13 dish.
- Prep the peppers. Cut the peppers in half from stem to base, remove the seeds and microwave the halves 3 to 4 minutes until slightly soft.
- Brown the filling meat. Crumble the beef into a hot skillet with the onion, stir until no pink remains, then stir in the garlic for the last minute. The USDA's ground beef page recommends using a food thermometer to check that it has reached 160°F, the same number listed on the FoodSafety.gov temperature chart.
- Mix the filling. Drain the fat and stir in the rice, diced tomatoes, 1 cup of the sauce, Italian seasoning, salt, pepper and ½ cup of the cheese.
- Stuff. Set the pepper halves cut side up in the dish and pack in the filling. Spoon the remaining sauce over the top and add ¼ cup water to the pan.
- Bake covered. Cover with foil and bake 30 to 35 minutes, until the peppers are tender.
- Add the cheese. Uncover, top with the remaining cheese and bake 10 minutes more, until bubbly. The center should reach 165°F.
Stuffed pepper fillings to try
| Filling | Swap in | Cheese |
|---|---|---|
| Classic beef and rice | Recipe as written | Mozzarella |
| Taco stuffed peppers | Taco seasoning, black beans, corn, salsa | Cheddar or Mexican blend |
| Italian sausage | Italian sausage and orzo | Mozzarella and Parmesan |
| Chicken | Shredded chicken, rice and salsa verde | Monterey Jack |
| Turkey | Ground turkey cooked to 165°F | Provolone |
| Vegetarian | Quinoa, black beans and corn | Pepper Jack |
| Low-carb | Cauliflower rice and extra beef | Cheddar |
Bake time by pepper style
| Style | Covered at 375°F | Uncovered with cheese |
|---|---|---|
| Halves, par-cooked | 30 to 35 minutes | 10 minutes |
| Halves, raw | 40 to 45 minutes | 10 minutes |
| Whole peppers, tops cut off | 45 to 55 minutes | 10 minutes |
| Made ahead and chilled | Add 10 to 15 minutes | 10 minutes |
Stuffed pepper casserole
Short on time? Chop 3 peppers, sauté them with the beef and onion, stir in the rice, tomatoes, sauce and seasoning, and spread it all in a 9x13 dish. Top with cheese and bake uncovered at 375°F for 20 to 25 minutes. It tastes like stuffed peppers with half the work, and it's easy to scoop for a crowd.
Storage, leftovers and freezing
Cool baked peppers and get them into the fridge inside a 2-hour window; they're good for 3 to 4 days, and the USDA's leftovers advice says to reheat them until they hit 165°F in the center. For longer keeping, freeze them: the USDA explains in its freezing page that food held at 0°F stays safe indefinitely, though quality slowly fades, so aim to eat them within a few months. Wrap each pepper half for grab-and-go lunches, and find more make-ahead dinners in our freezer meals list.
Tips for the best stuffed peppers
- Par-cook the peppers. It's the secret to tender peppers and a filling that doesn't dry out.
- Season the filling well. Taste it before stuffing, since the pepper itself is mild.
- Add water to the pan. A little water makes steam under the foil.
- Choose flat-bottomed peppers if you stuff them whole.
- Shop sales. Peppers often cost less in multipacks, and green peppers are usually the cheapest.
Plan budget dinners like stuffed peppers
Pepper night is easier when it's on the calendar and the peppers are already on the list. Our Meal Planner & Grocery List ($3.99) gives you a weekly dinner grid with a matching shopping page. Jot your favorite filling and bake time in the Family Recipe Binder ($6.99), and track what stuffed-pepper nights save versus takeout in the Budget Planner Printable ($5.99). Or shop every printable we make.
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Frequently asked questions
What do you need for a stuffed peppers recipe? A classic stuffed peppers recipe needs bell peppers, ground beef, cooked rice, onion, garlic, tomato sauce or marinara, diced tomatoes, Italian seasoning, salt, pepper and shredded mozzarella or cheddar for the top. Everything else is optional.
Do you cook the peppers before stuffing them? You don't have to, but a quick par-cook helps. Microwave the pepper halves for 3 to 4 minutes or blanch them in boiling water for 3 minutes so they turn tender in the oven at the same time the filling heats through.
Do you cook the ground beef before stuffing peppers? Brown the ground beef before you stuff the peppers. It drains the fat, adds flavor and lets you check that the beef has reached 160°F. Cooking it first also means the peppers only need to bake long enough to soften and heat the filling.
How long do you bake stuffed peppers and at what temperature? Bake stuffed peppers covered with foil at 375°F for 30 to 35 minutes, then uncover, add the cheese and bake 10 more minutes. The peppers should be tender and the filling should reach 165°F in the center.
Should stuffed peppers be covered when baking? Yes, cover the pan with foil for most of the baking time. The foil traps steam so the peppers soften without the filling drying out. Uncover for the last 10 minutes to melt and brown the cheese.
What color bell peppers are best for stuffing? Any color of bell pepper works for stuffing. Red, yellow and orange peppers are sweeter and softer, while green peppers are a little bitter, firmer and usually cheaper. Pick peppers with flat bottoms if you stuff them whole so they stand up.
Can I make stuffed peppers without rice? Yes, for low-carb stuffed peppers swap the rice for cauliflower rice, extra beef or diced zucchini and mushrooms. Quinoa, couscous or orzo also work if you want a different grain.
Can I use uncooked rice in stuffed peppers? It's better to use cooked rice. Uncooked rice needs a lot more liquid and time and can stay crunchy inside the pepper. Leftover rice or a microwave pouch of cooked rice is the easiest choice.
Can you make stuffed peppers ahead of time? Yes, stuff the peppers, cover the pan and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time because the filling starts cold.
How long do stuffed peppers last in the fridge? Baked stuffed peppers keep 3 to 4 days in the refrigerator. Refrigerate them within 2 hours of baking and reheat them to 165°F, following the USDA FSIS leftovers guidance.
Can you freeze stuffed peppers? Yes, stuffed peppers freeze well for about 2 to 3 months for the best quality. Freeze them cooked or uncooked in a freezer-safe dish or individually wrapped, then thaw overnight in the fridge before baking or reheating.
What goes with stuffed peppers? Stuffed peppers are a full meal, but a green salad, garlic bread, roasted potatoes, steamed broccoli or a simple side of black beans round out the plate. A spoonful of extra marinara on top is always welcome.
What is stuffed pepper casserole? Stuffed pepper casserole, sometimes called unstuffed peppers, has the same beef, rice, tomato and cheese filling mixed with chopped peppers and baked in one dish. It's faster to assemble and easy to serve to a crowd.
How many stuffed peppers per person? Plan one whole stuffed pepper or two halves per adult, and one half for younger kids. Six bell peppers cut in half make 12 halves, which serves about 6 people as a main dish.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Ground beef and food safety fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov