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The Best Easy Stuffed Peppers Recipe (Classic & Flavorful)

The Best Easy Stuffed Peppers Recipe (Classic & Flavorful)

Tender bell peppers are filled with seasoned ground beef, cooked rice, tomatoes, and tomato sauce, then baked under a layer of melted cheese. This classic American dinner serves six and is simple enough for a weeknight.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 peppers Medium-to-large bell peppers, any color
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef
  • 1 small onion Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 cup Cooked long-grain white rice
  • 14.5 ounces Diced tomatoes, preferably drained
  • 15 ounces Tomato sauce, divided
Seasonings
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Worcestershire sauce, optional
Topping
  • 1 cup Shredded mozzarella, cheddar, or Monterey Jack cheese

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Lightly grease a baking dish large enough to hold six peppers snugly.
  2. Cut the tops from the peppers and remove the seeds and membranes, keeping the peppers upright if they stand securely. You may also halve them lengthwise for easier serving, then arrange them in the prepared baking dish.
  3. Heat the olive oil in a skillet over medium heat. Cook the diced onion for 3–4 minutes until softened, add the minced garlic, and cook for 30 seconds.
  4. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess fat if necessary, and confirm the beef reaches 160°F.
  5. Stir in the cooked rice, drained diced tomatoes, about half of the tomato sauce, Italian seasoning, kosher salt, black pepper, and Worcestershire sauce if using. Taste carefully and add more salt if needed.
  6. Spoon the filling into the prepared peppers, dividing it evenly among all six. Pour the remaining tomato sauce around the peppers and over them if desired.
  7. Cover the baking dish tightly with foil and bake for 35–40 minutes, until the peppers begin to soften. Remove the foil, sprinkle the shredded cheese over the tops, and return the dish to the oven for 5–10 minutes.
  8. Bake until the cheese is melted and lightly browned. Let the stuffed peppers rest for 5 minutes before serving so the filling settles and the sauce is easier to spoon.

Notes

Use cooked rice rather than uncooked rice for even texture and reliable baking time. Keep the peppers covered for most of the bake so they steam and soften, and add cheese only near the end. If a pepper tips over, trim only a very small amount from the bottom without cutting through it.