Dinner

Classic Stuffed Peppers Recipe

ByJake Silas February 9, 2026February 9, 2026

Introduction

Classic stuffed peppers are a comforting and satisfying meal that combines tender bell peppers with a flavorful mixture of ground beef, rice, and tomato sauce. This easy recipe is perfect for a family dinner or meal prep, offering a delicious way to enjoy a balanced dish all in one.

The image shows a glass baking dish filled with stuffed bell peppers, each standing upright. There are two layers visible in each pepper: the bottom layer consists of green or red bell pepper shells with a smooth, glossy outer skin, and the top layer is a filling made of cooked rice and ground meat mixed with small bits of vegetables and herbs, giving it a coarse, textured look. The final topping layer is melted white cheese that covers the filling and softly drapes down the sides of the peppers, slightly browned in some spots. The baking dish rests on a wooden surface and has some sauce residue on the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. olive oil
1 small onion, chopped
1 lb. lean ground beef
½ tsp. salt
½ tsp. black pepper
2 cloves garlic, minced
6 large bell peppers
2½ cups tomato sauce, divided
2 cups cooked rice
2 cups shredded mozzarella cheese

Instructions

Step 1: Preheat oven to 350°F.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add ground beef, salt, pepper, and minced garlic. Cook, stirring occasionally, until beef is fully cooked, about 6-7 minutes. Drain excess fat and discard.
Step 3: Stir cooked rice and 2 cups of the tomato sauce into the beef mixture. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Prepare the bell peppers by cutting a thin slice from the stem end to remove the tops. Remove seeds and membranes. If peppers wobble, carefully slice a thin piece from the bottom so they stand upright.
Step 5: Stuff each pepper with the beef and rice mixture, then place them in a 9×13″ baking dish.
Step 6: Bake in the preheated oven until peppers are tender, about 40-45 minutes. Check tenderness by inserting a toothpick near the top — it should slide through easily when done.
Step 7: Remove the peppers from the oven. Spoon about a heaping tablespoon of the remaining tomato sauce on top of each stuffed pepper. Sprinkle shredded mozzarella cheese evenly over the peppers. Return to the oven and bake for an additional 5 minutes or until the cheese melts.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use a mix of different colored bell peppers for a vibrant presentation.
To save time, use pre-cooked rice or a rice cooker.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of water or extra tomato sauce to keep them moist.

How to Serve

The image shows four stuffed bell peppers placed in a clear glass baking dish. Each pepper is upright, cut open at the top, and filled with a mixed filling of cooked ground meat with small grains of rice and vegetables visible. The filling is topped with melted white cheese that drapes down the sides of the peppers. There are two green peppers and two red peppers arranged in the dish, with some sauce spread around the bottom edges of the baking dish. The scene is set on a white marbled surface, and the background includes a stack of white plates, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can fully assemble the stuffed peppers and refrigerate them before baking. When ready, bake as directed, adding a few extra minutes if baking straight from cold.

What type of rice works best for this recipe?

Long-grain white rice is commonly used, but you can also use brown rice or any cooked rice you prefer. Make sure the rice is fully cooked before mixing it with the beef.