Stuffed bell peppers are a classic comfort-food dinner made by hollowing green peppers and filling them with seasoned ground beef, rice, tomatoes, and spices, then baking until the peppers soften and the cheese melts on top. This straightforward one-dish meal is hearty, adaptable, and perfect for weeknight cooking.
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Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil.
Wash the green peppers. Cut the tops off and set them aside. Remove the seeds and membranes from the inside of the peppers.
Place the hollowed-out peppers into the boiling water and cook for about 5 minutes, until slightly softened. Remove and place on a paper towel to drain.
Dice the medium onion and the reserved tops of the bell peppers.
In a large skillet over medium-high heat, brown the ground beef with the diced onion and pepper tops.
Drain the excess fat from the skillet.
Stir in the Italian seasoning, salt, pepper, Worcestershire sauce, minced garlic, and dried basil.
Add the drained diced tomatoes and green chiles (reserving the juice), and the can of tomato sauce. Mix well.
Stir in the uncooked rice and 2 cups of water.
Bring the mixture to a low boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the rice is tender.
Pour the reserved juice from the tomatoes into the bottom of a baking pan and arrange the softened peppers inside.
Once the filling is cooked, stuff each pepper generously.
Cover the baking pan with aluminum foil and bake for 20 minutes.
Remove the pan from the oven, uncover, and top each pepper with shredded cheddar cheese.
Return the pan to the oven, uncovered, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave individual portions for 2–3 minutes.
Yes. Fill the peppers, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if cooking from cold.
Long-grain white rice or brown rice both work. Brown rice adds texture and takes slightly longer to cook; use cooked rice to speed up assembly.
Yes. Ground turkey, pork, or a beef-pork blend all work. Turkey will cook faster and be leaner; adjust seasoning to taste.
The pepper skin should be soft and slightly collapsed when pierced with a fork, about 35–45 minutes depending on pepper size.
Yes. Assemble unbaked peppers on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 20–25 minutes to cook time.
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