Classic Stuffed Peppers

Name: Classic Stuffed Peppers with Ground Beef and Rice
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4-6 bell peppers (use any color – green, yellow, red, orange); 1 tablespoon olive oil; 1 lb ground beef (450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar); 1 medium onion (chopped); 1 jalapeno pepper (chopped (optional, for spicy)); 5 cloves garlic (chopped); 14.5 ounces fire roasted tomatoes ((canned - or use diced tomatoes or tomato sauce)); 1 cup shredded cheese (cheddar, mozzarella, or a blend – I LOVE pepperjack for myself); 1 tablespoon paprika; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup cooked rice (white, brown, or wild rice); For Garnish. Fresh chopped parsley, red pepper flakes

Classic stuffed bell peppers combine seasoned ground beef, rice, fire-roasted tomatoes, and melted cheese baked inside colorful peppers—a nostalgic comfort dish that's simple to prepare and endlessly customizable.

🌍American 🏷️Bell peppers 🏷️Ground beef

Total

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Chilipeppermadness

Ingredients

4-6 bell peppers (use any color – green, yellow, red, orange)
1 tablespoon olive oil
1 lb ground beef (450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar)
1 medium onion (chopped)
1 jalapeno pepper (chopped (optional, for spicy))optional
5 cloves garlic (chopped)
14.5 ounces fire roasted tomatoes ((canned - or use diced tomatoes or tomato sauce))
1 cup shredded cheese (cheddar, mozzarella, or a blend – I LOVE pepperjack for myself)
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup cooked rice (white, brown, or wild rice)
For Garnish. Fresh chopped parsley, red pepper flakes

14 Ingredients

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Instructions

1
Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
2
Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
3
Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
4
Set the softened peppers into a lightly oiled baking dish.
5
Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
6
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
7
Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
8
Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
9
Stir in half of the shredded cheese until incorporated.
10
Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
11
Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
12
Cool slightly, garnish, and serve.

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Tips & Notes

Pro tips

Cut a thin slice off the top of each pepper and remove seeds and membranes carefully to prevent tearing the walls.
Use a mix of cheese types (cheddar and mozzarella) for better flavor; pepperjack adds a nice heat.
Brown the ground beef thoroughly and drain excess fat before mixing with other fillings to avoid a greasy result.
Cover peppers with foil for the first 25 minutes of baking to keep them moist, then uncover to brown the cheese.

Substitutions

Fire-roasted tomatoes → diced tomatoes or tomato sauce (no change needed, adjust consistency if using sauce)
Ground beef → ground turkey or crumbled tofu (cook and season identically)
Cheddar/mozzarella → pepperjack or Swiss (pepperjack adds spice; Swiss is milder and creamier)

Storage & make-ahead

Store cooked stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make stuffed peppers ahead of time?

Yes. Assemble the peppers, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time.

What can I substitute for ground beef?

Ground turkey, chicken, pork, sausage, or crumbled tofu work well. Cook and season the same way.

Do I need to pre-cook the peppers?

No, but you can blanch them for 3–5 minutes to soften them slightly before filling if you prefer quicker cooking.

Can I use raw rice instead of cooked?

Yes, but increase bake time by 10–15 minutes and ensure the filling has enough liquid (tomatoes and broth) so rice cooks through.

How do I know when they're done?

Peppers should be tender and slightly caramelized on the edges; cheese should be melted and bubbly. Test with a fork—peppers pierce easily when ready.