Stuffed Bell Peppers Delight (Print Version)

Bell peppers filled with a savory blend of rice, ground meat, and herbs baked to cheesy perfection.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional, for added texture)

# How to Make:

01 - Set the oven temperature to 350°F (180°C) to prepare for baking.
02 - Cut off tops of bell peppers and remove seeds and membranes. Set aside.
03 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add ground beef or turkey to the skillet, breaking it up with a spatula. Cook until browned and completely cooked through, about 6–7 minutes.
05 - Stir cooked rice, half of the shredded cheese (1/2 cup), grated Parmesan, dried oregano, dried basil, paprika, chopped parsley (if using), salt, and pepper into the meat mixture. Mix thoroughly.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing down gently to pack evenly. Place stuffed peppers upright in the baking dish.
08 - Pour the remaining tomato sauce evenly over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle remaining shredded cheese and optional breadcrumbs on top, then bake uncovered for an additional 10–15 minutes until cheese is golden and peppers are tender.
11 - Allow the stuffed peppers to rest for 5 minutes after removal from the oven before serving.

# Expert Advice:

01 -
  • One dish that feels like comfort food but sneaks in vegetables without anyone noticing.
  • The tomato sauce cushions everything as it bakes, so you end up with this beautiful, naturally cohesive meal.
  • Leftover rice and ground meat transform into something entirely new—there's zero waste and maximum flavor.
02 -
  • If your filling feels dry, the rice wasn't moist enough to begin with—slightly overcooked rice actually works better here because it absorbs the tomato sauce beautifully.
  • Don't skip the initial sauté of onion and garlic; it's where most of the depth comes from, and rushing it leaves everything tasting flat.
  • Remove those pepper tops carefully after cutting; if you puncture the body of the pepper, it might leak filling while baking.
03 -
  • If you're making these ahead, fill the peppers and refrigerate them in the sauce, then just add ten extra minutes to the baking time straight from cold.
  • A splash of balsamic vinegar in the tomato sauce before pouring it in adds a subtle sweetness that makes everything taste more complex and intentional.
Go Back