Stuffed Bell Peppers Dish (Print Version)

Bell peppers filled with a savory mix of rice, ground meat, herbs, and cheese baked in tomato sauce.

# Needed Ingredients:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops removed, seeds and membranes discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional, for added texture)

# How-To Steps:

01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - Cut off the tops of the bell peppers and remove all seeds and membranes; set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
04 - Add ground beef or turkey to the skillet, breaking it up, and cook for 6 to 7 minutes until browned and fully cooked.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), grated Parmesan, oregano, basil, paprika, parsley if using, and season with salt and pepper. Mix thoroughly.
06 - Pour half of the tomato sauce evenly into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to compact, then place peppers upright in the prepared baking dish.
08 - Spoon the remaining tomato sauce over the tops of the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
10 - Remove foil, sprinkle the remaining shredded cheese and optional breadcrumbs on top, then bake uncovered for 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Take the dish out of the oven and let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • One dish that looks impressive but comes together faster than most weeknight dinners.
  • The peppers stay tender while the filling stays juicy—it's pure comfort without the fussiness.
  • Naturally gluten-free if you skip the breadcrumbs, and it freezes beautifully for those weeks when cooking feels impossible.
02 -
  • Don't skip the 5-minute rest at the end or your peppers will be impossible to move onto a plate intact.
  • The filling must taste slightly over-seasoned on its own because the peppers and sauce mellow everything out; taste it before stuffing and adjust accordingly.
  • Uneven peppers topple over during baking—slice a thin piece off the bottom if yours won't stand straight.
03 -
  • Keep a small bowl of the tomato sauce on the side while eating—peppers benefit from extra sauce, and it prevents the exposed rice from drying out.
  • If your peppers are particularly thick-walled and still firm after the time is up, cover them loosely with foil and give them another 10 minutes in the oven rather than rushing the process.
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