Is there anything more comforting than a dish that’s a whole meal in one neat, edible package? That’s the magic of stuffed peppers with rice and beef. We’re talking tender bell peppers, hollowed out and filled to the brim with a savory, seasoned ground beef and rice mixture, all topped with a blanket of melty, gooey cheese that gets beautifully bubbly in the oven. It’s a classic, all-American meal that feels hearty and special but is honestly so simple to pull together. It’s the kind of food that reminds me of big family suppers and happy, full bellies.
Why You’ll Love This Recipe
You’re going to adore this recipe because it checks all the boxes for a busy life. It’s a complete, balanced meal all by itself. It’s incredibly forgiving—a little more of this or a little less of that still turns out great. And that cheesy, beefy, tomato-infused filling? So good. Plus, it’s a fantastic make-ahead option. You can assemble these peppers and pop them in the fridge until you’re ready to bake, making them perfect for those chaotic evenings. Honestly, it’s one of my favorite easy weeknight dinners because everyone cleans their plate.
Ingredients
- 4 large bell peppers (any color): The vessel for our delicious filling.
- 1 lb lean ground beef: Provides the hearty, savory base.
- 1 small yellow onion, diced: Adds a sweet, aromatic depth.
- 2 cloves garlic, minced: For that essential punch of flavor.
- 1 cup cooked white rice: Helps stretch the filling and adds comfort.
- 1 (15 oz) can tomato sauce: Creates a moist, flavorful base for the filling.
- 1 tbsp Worcestershire sauce: Adds a tangy, umami kick.
- 1 tsp dried oregano: For classic Italian-inspired seasoning.
- 1/2 tsp salt: To enhance all the other flavors.
- 1/4 tsp black pepper: For a little bit of spice.
- 1 1/2 cups shredded cheese (like cheddar or Monterey Jack): For the perfectly melty, gooey cheese topping.
- Fresh parsley, for garnish (optional): Adds a pop of color and freshness.
Step by Step Method
- Prep the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and remove the seeds and membranes from inside. Give them a quick rinse. If they’re a bit wobbly, you can slice a tiny bit off the bottom to help them stand up straight in your baking dish.
- Cook the Filling: In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking it up with a spoon. This should take about 6-8 minutes. Drain off any excess grease. Add the minced garlic and cook for one more minute, until fragrant.
- Combine: To the skillet, add the cooked rice, tomato sauce, Worcestershire sauce, oregano, salt, and pepper. Stir everything together and let it simmer for about 3-4 minutes. This lets the flavors get to know each other.
- Stuff ‘Em: Place your hollowed-out peppers in a baking dish just large enough to hold them snugly. Evenly divide the beef and rice filling among the peppers, packing it down gently.
- Bake: Cover the dish tightly with foil and bake for 25 minutes. This steams the peppers, making them tender.
- Add Cheese: Remove the foil and top each pepper generously with the shredded cheese. Return to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted, bubbly, and maybe even a little golden in spots.
- Serve: Let the peppers cool for 5 minutes before serving. They will be extremely hot! Garnish with a little fresh parsley if you like.
Equipment Needed
You won’t need any fancy gadgets for this one! A good sharp knife and cutting board for prepping the veggies. A large skillet for cooking the filling. A 9×13 inch baking dish (or something similar) to hold the peppers steady in the oven. And some aluminum foil to cover them during the first part of baking. That’s it!
Flavor Twists
Feel like mixing it up? This recipe is a wonderful canvas. For a Tex-Mex vibe, swap the oregano for cumin and chili powder, use pepper jack cheese, and mix a can of black beans and some corn into the filling. If you have vegetarians at the table, use a plant-based ground beef alternative or well-seasoned lentils. And for a little extra hidden nutrition, grate a zucchini or some carrots into the beef mixture while it’s cooking—the kids will never know!
Storage Tips
Let any leftover stuffed peppers with rice cool completely before storing. They’ll keep in an airtight container in the fridge for 3-4 days. To freeze them, wrap each cooled pepper individually in plastic wrap and then place them in a freezer bag. They’ll be good for up to 3 months. Thaw in the fridge overnight before reheating. The best way to reheat is in the oven at 350°F until warmed through, which keeps the texture perfect. You can microwave them, but the pepper might get a bit softer.
Serving Ideas & Pairings
These peppers are a full meal, but I love serving them with a simple, crisp green salad with a light vinaigrette to cut through the richness. A slice of garlic bread is never a wrong answer for soaking up any extra sauce. And for a real Texas treat, a side of creamy coleslaw is just heavenly alongside the savory beef and rice.
Doneness Test
The best way to know if your stuffed peppers are done is to give the side of one a gentle poke with a paring knife. You’re looking for the pepper wall to be tender and easily pierced. If there’s still a firm resistance, they need a few more minutes. The filling is already cooked, so we’re really just focusing on getting that pepper perfectly soft.
Leftover Ideas
Leftovers are the best! You can simply reheat a whole pepper. Or, chop up the leftover pepper and filling, throw it in a skillet with a couple of scrambled eggs for a fantastic breakfast hash. You could also use it as a killer filling for quesadillas or a topping for a baked potato. So versatile.
FAQs
- Can I use uncooked rice in my stuffed peppers? I don’t recommend it. The cooking time for the rice and the pepper are very different. Using pre-cooked rice ensures your filling isn’t crunchy and your peppers aren’t overcooked and mushy.
- What’s the best way to get my cheese so melty and gooey? The key is to add the cheese in the last 10-15 minutes of baking, uncovered. This allows it to melt perfectly without burning. Using a good melting cheese like cheddar, Monterey Jack, or a pre-shredded Mexican blend helps a ton.
- Can I make these stuffed peppers with rice ahead of time? Absolutely! This is a fantastic freezer meal. Assemble the peppers completely but don’t bake them. Wrap them well and freeze. When you’re ready, bake from frozen, adding about 15-20 extra minutes to the covered baking time before adding the cheese.