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“Homemade stuffed bell peppers on plate topped with melted cheese and fresh parsley garnish.”

stuffed bell peppers

Classic stuffed bell peppers filled with savory beef, rice, tomatoes, and cheese, baked until tender and golden for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course, Dinner
Cuisine: American, Comfort Food
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 Bell peppers _ Red yellow, or green, large size
  • ¼ cup Water _ For bottom of baking dish
For the Filling
  • 1 lb Ground beef _ 80/20 blend recommended
  • 2 cups Cooked rice _ White rice cooled
  • 1 med Yellow onion _ Diced
  • 3 cloves Garlic _ Minced
  • 1 cup Diced tomatoes _ Fresh or canned
  • 1 tablespoon Worcestershire sauce _ Adds savory depth
  • 1 teaspoon Salt _ Or to taste
  • ½ teaspoon Black pepper _ Freshly ground
  • 1 teaspoon Dried oregano
  • 1 teaspoon Paprika _ Smoked or sweet
For the Topping
  • 1 cup Shredded cheese _ Cheddar or mozzarella
  • 2 tablespoon Fresh parsley _ Chopped for garnish

Equipment

  • Large baking dish (9x13 inch works well)
  • Large skillet (For browning beef and cooking filling)
  • Sharp knife (For cutting peppers and onions)
  • Cutting board (Separate boards for meat/vegetables)
  • Aluminum foil (For covering peppers while baking)

Method
 

  1. Preheat oven to 375°F. Cut tops off peppers, remove seeds and membranes, dice tops for filling, and stand peppers in baking dish.
    “Ground beef, rice, tomatoes, and herbs cooking together in skillet for stuffed pepper filling.”
  2. Cook beef in skillet over medium heat. Add onion until softened, then stir in garlic, diced pepper tops, rice, tomatoes, and seasonings. Add Worcestershire sauce, salt, and pepper.
    “Fresh red, yellow, and green bell peppers hollowed and arranged on baking sheet, ready for stuffing.”
  3. Fill each pepper with mixture, packing gently. Add water to bottom of dish and cover tightly with foil.
    “Stuffed bell peppers topped with shredded cheese baking in oven until melted and golden.”
  4. Bake covered for 35–40 minutes until peppers are tender.
    “Baked stuffed bell peppers with rice, ground beef, and melted cheese in foil-lined baking dish.”
  5. Remove foil, sprinkle cheese on top, and bake uncovered 10 minutes until melted and bubbly. Rest 5 minutes before serving.
    “Homemade stuffed bell peppers on plate topped with melted cheese and fresh parsley garnish.”

Nutrition

Serving: 320gCalories: 340kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 680mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 1850IUVitamin C: 120mgCalcium: 150mgIron: 3.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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