Cheesy Stuffed Bell Peppers
These baked bell peppers are filled with seasoned ground beef, rice, and tomato sauce, then topped with melted mozzarella. Using red, yellow, and green peppers gives the dish the colorful look shown in the photo. Each pepper half holds a generous portion of filling, while a little sauce in the baking dish keeps the peppers moist as they cook.
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Servings: 6 pepper halves
Ingredients
3 large bell peppers, preferably a mix of red, yellow, and green
1 lb ground beef
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 cup cooked rice
1½ cups tomato sauce, divided
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1½ cups shredded mozzarella cheese
2 tablespoons chopped parsley
Optional: sliced red chili or chili flakes for garnish
Instructions
Step 1: Prepare the peppers. Preheat the oven to 375°F (190°C). Cut each bell pepper in half lengthwise, slicing through the stem if possible so the halves look neat. Remove the seeds and white membranes. Arrange the six halves cut-side up in a baking dish large enough to hold them in a single layer.
Step 2: Soften the onion. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften. Add the garlic and cook for about 30 seconds, just until fragrant. Keep the garlic moving so it does not burn.
Step 3: Brown the beef. Add the ground beef to the skillet. Break it into small pieces with a spoon and cook for 6–8 minutes, until fully browned. If there is a large amount of fat in the skillet, carefully drain it before adding the remaining filling ingredients.
Step 4: Make the filling. Add the cooked rice, 1 cup of the tomato sauce, Italian seasoning, paprika, salt, and black pepper. Stir until the rice and beef are evenly coated. Let the mixture simmer for 2–3 minutes. It should be moist enough to spoon easily into the peppers, without a large pool of liquid in the skillet.
Step 5: Fill the peppers. Spread the remaining ½ cup tomato sauce across the bottom of the baking dish. Divide the beef and rice mixture evenly among the pepper halves. Press the filling in gently with the back of a spoon, then mound a little more on top. Do not pack it so tightly that the filling becomes dense.
Step 6: Bake covered. Cover the dish loosely with foil. Bake for 25–30 minutes, until the peppers begin to soften. The foil helps trap moisture so the peppers cook through before the cheese topping is added.
Step 7: Add the cheese. Remove the foil and sprinkle mozzarella evenly over all six peppers. Return the dish to the oven, uncovered, for 10–15 minutes. The peppers are ready when they are tender and the cheese is melted with a few golden spots. If you like a more browned topping, broil for 1–2 minutes at the end, watching closely.
Step 8: Rest and serve. Let the stuffed peppers rest for 5 minutes. This gives the filling time to settle and makes them easier to lift from the dish. Sprinkle with chopped parsley and add sliced red chili or chili flakes if you want a little heat. Spoon some of the warm tomato sauce from the dish around each serving.
Tips
Use cooked rice. The filling contains only a modest amount of liquid, so uncooked rice will not reliably soften inside the peppers. Leftover rice is ideal, provided it has been stored properly and reheated thoroughly as part of the dish.
Choose peppers that sit steadily. Wide peppers are easier to fill and serve. If a half tips over, trim a very thin slice from its underside to make a flat base. Take care not to cut a hole through the bottom, or the filling may spill out.
Adjust the texture to your taste. The listed baking time leaves the peppers tender while still holding their shape. For very soft peppers, keep them covered for an additional 5–10 minutes before adding the cheese.
Taste the filling before stuffing. Once the beef is fully cooked and the rice and sauce are mixed in, taste a small spoonful. Tomato sauces vary in sweetness and saltiness, so you may want to adjust the seasoning before filling the peppers.
Avoid a dry filling. If your cooked rice absorbs more sauce than expected, stir a spoonful or two of water into the skillet. The filling should look juicy but should not be runny.
Storage
Allow leftover peppers to cool, then place them in an airtight container and refrigerate for up to 3–4 days. Keep some sauce with them to help prevent the filling from drying out. Reheat in a covered baking dish at 350°F (175°C) until hot throughout, or use the microwave for individual portions.
For longer storage, wrap cooked and cooled pepper halves individually and freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The peppers may be slightly softer after freezing, but the flavor will still be good.
Serving Ideas
One stuffed pepper half works well as a lighter meal with a green salad or roasted vegetables. Serve two halves per person for a more filling dinner. Garlic bread is useful for soaking up the tomato sauce left on the plate.
For a colorful dinner spread, place the red, yellow, and green halves together on a large platter and finish with parsley just before serving.
Nutrition Benefits
Bell peppers provide vitamin C and add vegetables to the meal. Ground beef supplies protein, iron, and vitamin B12, while rice makes the filling satisfying. The exact nutrition per serving depends on the fat content of the beef, the cheese and tomato sauce brands, and whether you serve one or two halves.
Recipe Q&A
Can I prepare the peppers ahead of time?
Yes. Cook the filling, stuff the peppers, cover the dish, and refrigerate it for up to one day. When ready to bake, follow the recipe and allow a few extra minutes during the covered stage if the dish is cold.
Can I use another type of ground meat?
Yes. Ground turkey or chicken can replace the beef. Cook the meat completely in the skillet before mixing in the rice and sauce.
Can I use a different cheese?
Provolone, Monterey Jack, or a mozzarella and cheddar blend will all melt well. Mozzarella gives the peppers the stretchy, lightly golden topping shown in the photo.
Why put tomato sauce beneath the peppers?
The sauce adds moisture to the baking dish and gives you something flavorful to spoon over the finished peppers. It also helps prevent the bottoms from drying out while the peppers bake.
