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Three colorful stuffed bell peppers (yellow and red) on a plate, each filled with a savory rice and tomato mixture and garnished with chopped fresh herbs.

Stuffed Bell Peppers

Classic restaurant‑style stuffed bell peppers with a savory beef‑rice filling and golden cheese topping.
5 from 1 vote
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Course: Main Course
Cuisine: American, Comfort Food
Keyword: Easy stuffed bell peppers, Old fashioned stuffed bell peppers recipe, Southern Stuffed bell peppers, Stuffed bell peppers casserole, Stuffed bell peppers chicken, Stuffed bell peppers healthy, Stuffed bell peppers with rice, Stuffed bell peppers with zucchini
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 peppers
Calories: 350kcal
Cost: $15

Equipment

  • 1 Large pot (For blanching peppers)
  • 1 Bowl (Ice bath)
  • 1 Paper towels (To drain blanched peppers)
  • 1 Sharp knife (For cutting pepper tops and trimming bottoms)
  • 1 Cutting board (Dedicated for peppers)
  • 1 Large skillet (For browning beef and sautéing onions)
  • 1 9x13 baking dish (Holds stuffed peppers)
  • 1 Aluminum foil (To cover peppers during baking)

Ingredients

  • 6 whole Large bell peppers Tops removed - seeds & membranes discarded
  • 1 lb Ground beef - Lean
  • 1 cup Long‑grain white rice - Cooked
  • 1 medium Yellow onion - Diced
  • 2 cloves Garlic cloves - Minced
  • 14 oz Diced tomatoes - One can
  • 1 cup Tomato sauce
  • 1 cup Beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Smoked paprika
  • to taste — Black pepper
  • to taste — Salt
  • 1 cup Sharp cheddar cheese - Shredded

Instructions

  • Trim, core, seed and blanch peppers in salted boiling water then chill
    Overhead view of a wooden cutting board topped with a black bowl of cooked ground beef, a bowl of shredded cheddar cheese, a bowl of cooked white rice, a small dish of tomato sauce, a bunch of fresh parsley, three bell peppers (red, orange, yellow), a whole onion, a small bowl of olive oil, and a dish of seasoning blend.
  • Cook ground beef in a skillet until fully browned and flavorful
    Top‑down shot of five blanched bell pepper halves (two yellow, two red, one green) arranged cut‑side up on parchment‑lined baking sheet, their interiors glossy and slightly softened after shocking in an ice bath
  • Add diced onions and minced garlic to beef, cooking until soft and fragrant
    Close‑up overhead of a black skillet on a dark countertop, showing browned ground beef mixed with white rice, diced tomatoes, and onions in a light sauce, with a wooden spoon resting inside.
  • Stir in cooked rice, tomatoes, broth and seasonings into the beef mixture
    Overhead view of a dark metal baking dish holding six bell pepper halves in red, yellow, green, and orange, each filled with a savory beef‑rice mixture, topped with melted shredded cheese and a sprinkle of chopped parsley.
  • Stuff peppers, bake covered until tender then uncover to melt cheese topping
    Three colorful stuffed bell peppers (yellow and red) on a plate, each filled with a savory rice and tomato mixture and garnished with chopped fresh herbs.

Notes

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

Nutrition

Serving: 300g | Calories: 350kcal (18%) | Carbohydrates: 30g (10%) | Protein: 20g (40%) | Fat: 15g (23%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg (20%) | Sodium: 700mg (30%) | Potassium: 700mg (20%) | Fiber: 5g (21%) | Sugar: 8g (9%) | Vitamin A: 1500IU (30%) | Vitamin C: 120mg (145%) | Calcium: 150mg (15%) | Iron: 3mg (17%)
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