These Classic Stuffed Bell Peppers are the ultimate comfort food — bell peppers packed with a flavorful mixture of ground beef, rice, and tomatoes, then baked until tender and topped with melted cheese.
Whether you’re feeding a crowd or meal-prepping for the week, this wholesome dish is satisfying, simple to make, and endlessly adaptable.
Why You’ll Love This Recipe
Complete Meal in One: Protein, veggies, and grains all in one dish.
Crowd-Pleaser: Perfect for family dinners or casual gatherings.
Customizable: Easily swap in turkey, quinoa, or different cheeses.
Meal-Prep Friendly: Reheats beautifully and stores well.
Wholesome & Comforting: Warm, cheesy, and full of flavor.
What You’ll Need (Ingredient Highlights)
Bell Peppers – Use red, green, yellow, or a colorful mix.
Ground Beef – Or substitute ground turkey or chicken for a leaner option.
Onion & Garlic – Aromatic base for the filling.
Cooked Rice – White or brown, adds bulk and texture.
Diced Tomatoes & Tomato Sauce – For moisture and depth.
Worcestershire Sauce & Italian Seasoning – For savory umami flavor.
Mozzarella or Cheddar – Melts to gooey perfection on top.
Fresh Parsley – Adds color and a hint of freshness.
Pro Tips Before You Start
Use leftover rice to save time.
Choose similar-sized peppers so they bake evenly.
Blanching is optional — skip for firmer peppers, or blanch for a softer bite.
Pack filling gently so it doesn’t break the peppers.
Use foil for the first bake to keep the filling moist.
How to Make Classic Stuffed Bell Peppers
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and get your 9×13-inch baking dish ready.
Step 2: Prep the Peppers
Slice the tops off the bell peppers and remove seeds and membranes.
(Optional) Blanch them in boiling water for 3 minutes, then cool in an ice bath and drain.
Step 3: Make the Filling
In a skillet, brown the ground beef over medium heat, then drain the excess fat.
Add chopped onion and garlic and sauté until soft.
Stir in cooked rice, diced tomatoes (drained), ½ cup tomato sauce, Worcestershire, seasoning, salt, and pepper.
Cook for 2–3 more minutes.
Step 4: Stuff the Peppers
Stand the peppers in the baking dish.
Spoon the meat and rice mixture into each one, filling to the top.
Pour the remaining ½ cup of tomato sauce over the tops.
Step 5: Bake
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover, top each pepper with shredded cheese, and return to the oven for 10–15 more minutes until bubbly and golden.
Step 6: Garnish and Serve
Let the stuffed peppers cool slightly.
Sprinkle with fresh chopped parsley before serving warm.
What to Serve It With
Garlic bread or warm crusty baguette
Simple side salad with vinaigrette
Roasted vegetables or steamed green beans
Mashed potatoes or cauliflower mash
Soup starter like tomato basil or minestrone
Variations / Substitutions
Use ground turkey or chicken for a leaner filling.
Swap rice for quinoa or cauliflower rice for a low-carb option.
Add beans or corn for a Tex-Mex twist.
Top with feta or pepper jack cheese for added flavor.
Stuff poblano or banana peppers for something different.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individually wrapped peppers for up to 2 months.
Reheat in the oven at 350°F until warmed through (about 15–20 minutes).
Microwave for quick leftovers but cover to retain moisture.
Add a splash of sauce when reheating to keep them juicy.
FAQs
Can I make these in advance?
Yes! Assemble the peppers ahead and refrigerate. Bake when ready to serve.
Do I need to cook the rice first?
Yes, use fully cooked rice or the filling may turn out underdone.
Can I skip blanching the peppers?
Yes — it’s optional. Blanching makes them softer, but some prefer a bit of crunch.
Can I use canned tomato soup instead of sauce?
Tomato sauce is best, but soup can work in a pinch with adjusted seasoning.
What’s the best cheese for topping?
Mozzarella melts beautifully, but cheddar or Monterey Jack are also delicious.
How do I keep them from tipping over?
Trim the base slightly if needed to create a flat surface, or nest them closely in the baking dish.
Are these gluten-free?
Yes! Just ensure your Worcestershire sauce and canned items are certified gluten-free.
Final Thoughts
These Classic Stuffed Bell Peppers are everything you want in a hearty, comforting dish — savory meat, tender rice, gooey cheese, and the natural sweetness of roasted peppers.
They’re incredibly easy to customize, make ahead, and reheat, making them a weeknight staple you’ll return to again and again.
Classic Stuffed Bell Peppers
Ingredients
- 6 large bell peppers any color
- 1 lb ground beef or ground turkey
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked rice
- 1 14.5 oz can diced tomatoes, drained
- 1 cup tomato sauce divided
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella or cheddar
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off peppers and remove seeds.
- Optional: Blanch in boiling water 3 min.
- Brown beef in a skillet. Add onion and garlic; sauté.
- Stir in rice, tomatoes, ½ cup sauce, Worcestershire, and seasoning.
- See full steps with tips & photos → https://mischacrossing.com/classic-stuffed-bell-peppers/
Notes
- Use ground turkey or chicken for a lighter version.
- Swap in quinoa for rice if preferred.
- Leftovers store well—reheat in the oven or microwave.
- You can prep the filling in advance and stuff the peppers just before baking.
