Classic Stuffed Peppers

These stuffed peppers have been a family comfort food for generations. This recipe includes ground beef and rice combined with a savory tomato sauce. The mixture is stuffed into the hollowed pepper shells. The peppers are baked to perfection and finished with a melty, shredded cheese. It’s a simple, homey dish that’s always a hit.

Serve them as a hearty main dish on any night of the week — they reheat beautifully and can even be made ahead.

Ingredient Notes

• Bell peppers – Choose large, even-bottomed peppers so they stand upright.
• Ground beef – Lean beef (90%) works well without making the filling greasy.
• Cooked rice – Use white, brown, or substitute with grains like bulgur or quinoa.
• Tomato sauce + diced tomatoes – For a rich, savory base.
• Aromatics – Onion, celery, and garlic round out the flavor.
• Cheese – Add melty mozzarella, fontina, or cheddar on top for the final touch.
• Worcestershire sauce – Adds depth and umami to the filling.

Steps to Make Classic Stuffed Peppers

1. Cut the tops off the peppers and parboil them briefly, then drain and set aside.
2. Sauté the chopped pepper tops, onions, and celery in oil, then add garlic.
3. Stir in the tomatoes, tomato sauce, seasonings, and simmer for flavor.
4. In a large bowl, mix the egg, Worcestershire, beef, rice, parsley, and some sauce.
5. Fill the prepared peppers with the beef mixture and pour the remaining sauce on top.
6. Bake until the filling reaches 160–165°F and the peppers are tender.
7. Top with shredded cheese and return to the oven briefly to melt.

Recipe Variations

• Cheese in the filling. Stir 1 cup of shredded cheese into the meat and rice mixture.
• Low carb version. Swap the rice for cauliflower rice for fewer carbs.
• Change the meat. Try ground turkey, chicken, or a pork-beef blend.
• Add extra vegetables. Sauté mushrooms or shredded carrots with the onion.
• Use different grains. Substitute bulgur, quinoa, or farro for the rice.

Serving Suggestions

• Serve with crusty bread or garlic toast to soak up the sauce.
• Add a fresh green salad or roasted green beans on the side.
• Garnish with chopped parsley, grated Parmesan, or red pepper flakes.
• Pair with mashed potatoes or a light soup for a full meal.

Classic Stuffed Peppers

Diana

The filling for these classic stuffed peppers includes ground beef, rice, tomato sauce, and melty cheese. The ultimate comfort food!

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Servings 6 servings

Calories 505

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Course Comfort Food

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

  

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• 6 large bell peppers, green, red, or combo
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 3 ribs celery, diced
• 1 teaspoon garlic, minced
• 3 teaspoons kosher salt, divided
• 1 can diced tomatoes, 14.5-oz, undrained
• 8 ounces tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon freshly ground black pepper, divided
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1 1/2 pounds ground beef, lean, I use 90%
• 1 1/2 cups cooked rice
• 2 tablespoons chopped fresh parsley, plus some for garnish, optional
• 1/2 cup cheese, shredded , e.g., mozzarella, cheddar, or fontina

Instructions

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• Heat the oven to 350°F.
• Cut the tops off the peppers and remove the seeds and stems. Chop the edible part of the pepper tops and set aside.
• Place the pepper shells in a large saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat to low and simmer the peppers for 5 minutes, then drain and place them in a 3-quart baking dish or one that will accommodate all of the peppers.
• Heat the oil in a large skillet over medium-high heat. Add the chopped pepper tops, onions, and celery and sauté for 5 to 7 minutes or until the vegetables are softened. Add the garlic and cook for 1 minute longer.
• Add the tomatoes, tomato sauce, Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Bring to a simmer. Simmer the tomato sauce mixture for 8 minutes.
• Meanwhile, in a large bowl, combine the egg, the remaining 1 teaspoon of salt, the remaining 1/4 teaspoon of pepper, and Worcestershire sauce; whisk to blend.
• Add the ground beef, rice, parsley and 1 cup of the tomato sauce mixture; mix to combine.
• Stuff the pepper shells with the ground beef mixture and pour the remaining tomato sauce over them.
• Bake the stuffed peppers for 45 to 55 minutes or until the beef is thoroughly cooked. The beef filling should reach an internal temperature of at least 160°F (165°F if you use ground poultry).
• Top each pepper with shredded cheese and continue cooking for 3 or 4 minutes or until the cheese has melted.
  

Nutrition

Calories: 505kcalCarbohydrates: 29gProtein: 27gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 121mgSodium: 1548mgPotassium: 1022mgFiber: 6gSugar: 11gVitamin A: 5621IUVitamin C: 221mgCalcium: 159mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword ground beef, rice, stuffed peppers

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