How to Make Classic Stuffed Bell Peppers

Prepare the Peppers

Hollow and blanch peppers to create tender, flavorful vessels.

Create the Filling

Combine meat, rice, and seasonings for a savory stuffing mixture.

Assemble Components

Fill peppers and arrange in sauce-lined baking dish.

Two-Stage Baking

Cook covered then uncovered with cheese for perfect texture and presentation.

Baking Tips

Choose peppers that have flat bottoms so they stand upright easily, or trim them slightly to create a stable base.

For a healthier version, use lean ground turkey or chicken instead of beef, and brown rice instead of white.

Pre-blanching the peppers reduces the overall cooking time and ensures they'll be perfectly tender.

Cook the rice ahead of time to streamline preparation, or use leftover rice from another meal.

These stuffed peppers freeze well - prepare through filling, then freeze before baking for a ready-to-cook meal.

Classic Stuffed Bell Peppers

Name: Classic Stuffed Bell Peppers
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American, Mediterranean-inspired
Ingredients: 6 large bell peppers (mix of red, yellow, orange, or green); 1 pound lean ground beef; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 cup cooked rice (white or brown); 1 can (14.5 oz) diced tomatoes, drained (reserve juice); 1 can (8 oz) tomato sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh parsley, chopped, plus more for garnish; 1 1/2 cups shredded cheese (mozzarella, cheddar, or Mexican blend), divided; 2 tablespoons olive oil; 1/2 cup beef or vegetable broth; Salt and freshly ground black pepper, to taste; 1/4 cup grated Parmesan cheese for topping (optional)

A timeless comfort food featuring colorful bell peppers stuffed with a savory mixture of seasoned ground beef, fluffy rice, and aromatic vegetables, all topped with melted cheese. This hearty, complete meal combines vibrant peppers that become tender when baked, with a flavorful filling that's both satisfying and nourishing. The peppers serve as edible vessels that infuse the filling with their sweet flavor while maintaining their shape beautifully. Simple to prepare yet impressive to serve, these stuffed peppers are perfect for family dinners, meal prep, or entertaining guests with a dish that balances nutritious ingredients with comforting appeal.

Prep Time

25 Minutes

Cook Time

40 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

6 large bell peppers (mix of red, yellow, orange, or green)

1 pound lean ground beef

1 medium onion, finely diced

3 cloves garlic, minced

1 cup cooked rice (white or brown)

1 can (14.5 oz) diced tomatoes, drained (reserve juice)

1 can (8 oz) tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped, plus more for garnish

1 1/2 cups shredded cheese (mozzarella, cheddar, or Mexican blend), divided

2 tablespoons olive oil

1/2 cup beef or vegetable broth

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese for topping (optional)

Instructions

Preheat the oven to 375°F (190°C).

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. If needed, slice a thin piece from the bottom of each pepper so they stand upright. Keep the tops for later use if desired.

Bring a large pot of salted water to a boil. Blanch the peppers for 3-4 minutes until slightly softened but still firm. Remove carefully and drain upside down on paper towels.

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.

Add the drained diced tomatoes, half of the tomato sauce, Worcestershire sauce, Italian seasoning, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well and simmer for 5 minutes.

Remove from heat. Stir in the cooked rice, fresh parsley, and 1/2 cup of the shredded cheese until well combined.

In a baking dish that will fit all peppers snugly, mix the remaining tomato sauce with the reserved tomato juice and beef broth. Pour this mixture into the bottom of the dish.

Arrange the blanched peppers upright in the baking dish. Fill each pepper with the beef and rice mixture, packing it down gently.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil, sprinkle the remaining shredded cheese and Parmesan (if using) on top of each pepper. Return to the oven uncovered for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and lightly browned.

Let stand for 5 minutes before serving. Garnish with additional chopped parsley.

Serve peppers with some of the sauce from the baking dish spooned over the top.

Classic Stuffed Bell Peppers

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Classic Stuffed Bell Peppers

Classic Stuffed Bell Peppers

Ingredients

Instructions