Classic Stuffed Bell Peppers
Stuffed bell peppers are tender peppers packed with seasoned beef, rice and tomato, then baked under bubbly cheese. They are filling, colorful and a great way to use up cooked rice.
- 1 h 15 minTotal time
- 4Servings
- 480kcal / serving
- 33 gProtein
The filling is cooked before baking, so the oven only has to soften the peppers and melt the cheese. They reheat well, which makes them a good meal prep dinner.
The science: why this works
- Browning the beef and building the filling in a skillet gives deep flavor that baking alone cannot create.
- Baking the peppers covered first steams them tender, and uncovering them at the end lets the cheese melt and brown.
- Diced tomatoes in the bottom of the dish create steam and a light sauce, so the peppers do not scorch.
- Using cooked rice lets the filling stay fluffy and ready, rather than competing for liquid.
- Resting 5 minutes sets the filling so it does not spill out when you cut into the pepper.
Why peppers soften
Bell peppers are mostly water held in cell walls made of pectin and cellulose. Heat and steam break down the pectin, so the walls soften. Covering the dish traps steam so the peppers soften without drying out.
Learn: Don't crowd the roasting pan →Cheese melts at the end
Cheese melts and browns at about 150°F (65°C) and above, but long baking makes it greasy and tough. Adding it for just the last 12 to 15 minutes gives a creamy, bubbly top without breaking down the fat.
Learn: Melt cheese gently →Classic Stuffed Bell Peppers
1 h 15 min · 4 servings · American · Main course
Ingredients
Makes 4 servings
- 4large bell peppers, any color
- 500 gground beef (85% lean)
- 1 tbspolive oil
- 1small onion, finely diced
- 3cloves garlic, minced
- 1½1/2 cups cooked rice
- 1 can(400 g) diced tomatoes, with juice
- 1 tspItalian seasoning
- 1 tspsmoked paprika
- 1 tspsalt
- ½ tspblack pepper
- 100 gshredded mozzarella or cheddar
- 2 tbspchopped fresh parsley
Method
Tips for the best result
- Choose peppers that sit upright; trim a thin slice off the bottom if they wobble.
- Cook the filling until thick, because wet filling will pool at the bottom.
- Use leftover rice; fresh rice is stickier and gets mushy.
Mistakes to avoid
- Skipping the foil, which dries out the pepper tops; cover for the first half.
- Using a filling that is too wet, which turns the peppers soggy; simmer until thick.
- Overfilling the peppers, which makes the filling spill out as they bake; fill to the brim and no higher.
Variations and swaps
- Use ground turkey or Italian sausage in place of beef.
- Add a handful of black beans and corn with chili powder for a Tex-Mex version.
- Make a vegetarian version with beans, mushrooms and extra cheese.
- Swap white rice for brown rice, cauliflower rice or quinoa.
- Swap mozzarella for pepper jack or provolone.
- Swap diced tomatoes for tomato sauce and a pinch of sugar.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat covered at 350°F (175°C) for 20 minutes or in the microwave until the center is 165°F (74°C). Freeze up to 3 months.
Classic Stuffed Bell Peppers: questions
Do I need to boil bell peppers before stuffing them?
No. Baking them covered for 30 minutes cooks them tender without extra steps. Pre-boiling adds water and makes them soft and limp.
How long do stuffed peppers take to bake?
About 45 minutes at 375°F (190°C): 30 minutes covered and 12 to 15 minutes uncovered with cheese. The filling should reach 165°F (74°C).
Can I make stuffed peppers ahead of time?
Yes. Assemble them, cover and refrigerate up to 24 hours, then bake, adding 10 minutes. You can also freeze them unbaked for up to 3 months.
Which color pepper is best for stuffing?
Any color works. Red, orange and yellow peppers are sweeter, and green peppers are more bitter and firm.
Can I use uncooked rice?
You can, but you need more liquid and a longer bake time. Cooked rice is more reliable and gives better texture.
