Stuffed Bell Peppers
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender bell peppers filled with seasoned ground beef, rice, and tomatoes, then baked under melted cheese. A wholesome, satisfying classic that's naturally portion-controlled.
By Mia HartwellUpdated February 6, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A wholesome, naturally portioned classic
- 28g of protein per serving
- A smart way to use leftover rice
- Make-ahead friendly and freezer-friendly
Stuffed Bell Peppers
1 hr totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 410kcal
- Protein
- 28g
- Carbs
- 32g
- Fat
- 19g
- Fiber
- 5g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the halved peppers cut-side up in a baking dish.
- 2
Heat the oil in a skillet over medium-high and brown the ground beef until no longer pink, about 6-7 minutes. Drain the fat.
- 3
Add the onion and cook 3 minutes, then the garlic for 1 minute. Stir in the diced tomatoes, tomato paste, Italian seasoning, and cooked rice. Confirm the beef reached 160°F (71°C). Season to taste.
- 4
Spoon the filling into the pepper halves, mounding it slightly.
- 5
Cover the dish with foil and bake 25 minutes, until the peppers are tender.
- 6
Uncover, top with cheese, and bake another 10 minutes until melted and bubbling.
- 7
Rest 5 minutes, garnish with parsley, and serve.
Pro Tips for the Best Results
- Halving the peppers lengthwise makes them easier to stuff and faster to cook than standing them upright.
- Cover with foil first so the peppers steam tender, then uncover to melt the cheese.
- Use pre-cooked rice (great for leftovers) so the filling just needs to be warmed and combined.
- Drain the tomatoes and beef so the filling holds together instead of turning watery.
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How to Cook Stuffed Bell Peppers
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep peppers and filling
Halving the peppers lengthwise gives you sturdy boats that cook faster and hold filling better than upright peppers. While they wait, brown the beef to 160°F (71°C), drain it, and combine it with aromatics, tomatoes, and cooked rice for a filling that's already fully flavored before it goes in the oven.
Steam tender, then crisp
Baking the stuffed peppers covered with foil traps steam that softens them to the perfect tender-but-not-mushy texture. Removing the foil for the final stretch lets the cheese melt and brown. This two-stage bake is what gives you tender peppers and a bubbly, golden top.
Rest and serve
Let the peppers rest a few minutes after baking so the filling sets and the cheese firms up enough to hold together. A scatter of fresh parsley adds color and freshness against the rich filling.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in the oven or microwave. Stuffed peppers freeze well for up to 3 months — thaw overnight before reheating.
Serving Suggestions
This stuffed bell peppers pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make them ahead?+
Yes. Stuff the peppers and refrigerate up to a day, then bake when ready, adding a few minutes since they start cold.
Do I need to pre-cook the peppers?+
No — baking them covered with foil steams them tender. For very soft peppers, you can blanch them 3 minutes first.
Can I use cauliflower rice?+
Yes, for a lower-carb version. Since it releases water, saute it briefly first and drain so the filling isn't soggy.
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