Classic Stuffed Bell Peppers

Ingredients for Stuffed Bell Peppers

I always look for firm, bright-colored bell peppers that feel heavy for their size when making this dish. Any color works, but red, orange, and yellow peppers tend to be a little sweeter than green. Here is everything you will need:

For the Peppers:

• 6 medium to large bell peppers (any color)
• 1 tsp kosher salt (for seasoning peppers)
• 1/2 cup water (for microwaving)

For the Rice:

• 3/4 cup dry white rice – I usually use leftover rice here when I have it, which saves real time
• 1 cup + 2 tbsp water
• 1/2 tsp kosher salt

For the Filling:

• 1 lb ground beef – I recommend 85/15 ground beef for the best flavor without too much grease
• 1 medium to large onion (chopped)
• 3 cloves garlic (smashed and minced)
• 2 tbsp Worcestershire sauce
• 1/4 tsp liquid smoke (optional but highly recommended)
• 2 tsp Italian seasoning
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika – pro tip: this is the secret ingredient that takes the filling from bland to bold
• 1/4 tsp crushed red pepper
• 1 (15 oz) can diced tomatoes (petite diced preferred)
• 1 cup frozen corn (no need to thaw)
• 1 cup mozzarella or Italian cheese blend

Save To My Pins

Step-by-Step Instructions

In my experience, the key to perfect stuffed bell peppers is pre-cooking the peppers before filling them. This prevents a watery pan and ensures the filling stays moist and flavorful all the way through.

Step 1: Preheat your oven to 350 degrees F. Decide if you want to halve the peppers (lie flat, more crispy cheese per serving) or keep them whole with the tops removed (stand upright in the pan). Remove all seeds and membranes either way. If halving, leave the stem end intact so the filling does not spill out.

Step 2: Pre-cook the peppers in the microwave. Place them cut-side-up in a microwave-safe 9×13-inch pan. Add 1/2 cup water to the bottom. Do not stack them. Sprinkle with 1 teaspoon kosher salt and microwave on high for 5 minutes. Discard the water. If your halved peppers do not all fit, work in batches and transfer to a large rimmed baking sheet.

Step 3: Cook the rice. In a small saucepan, combine 3/4 cup dry white rice, 1 cup plus 2 tablespoons water, and 1/2 teaspoon kosher salt. Bring to a boil over high heat with the lid on. Reduce to low and cook for 10 minutes. Turn off the heat and let sit covered for 5 more minutes. Fluff with a fork. (Leftover cooked rice works great here and saves this step entirely.)

Step 4: In a 12-inch skillet over medium-high heat, cook the ground beef and chopped onion for 5 to 10 minutes until the beef is fully browned and no longer pink and the onion is soft. Drain the grease from the pan.

Step 5: Add the minced garlic to the skillet. Cook for 1 minute, stirring, until fragrant and golden.

Step 6: Stir in the Worcestershire sauce and liquid smoke. Then add the Italian seasoning, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper. Stir to combine.

Step 7: Add the can of diced tomatoes. Cook over medium-high heat for about 3 minutes, stirring occasionally. Remove from heat.

Step 8: Stir in the frozen corn and the cooked rice. Taste and adjust seasoning if needed.

Step 9: Spoon the filling generously into each pepper. Top each one with about 1 tablespoon of mozzarella or Italian cheese blend.

Step 10: Bake at 350 degrees F for 20 to 25 minutes, until the cheese is melted and bubbly and a fork slides easily into the side of a pepper. If the pepper still feels firm, give it a few more minutes.

Best Sides to Serve with Stuffed Bell Peppers

Stuffed bell peppers are a complete meal on their own, but a simple side adds freshness and rounds out the table nicely. Here are some of my favorite pairings:

Cheesy Ground Beef and Rice Casserole: If you are feeding a hungry crowd and want to double up on the same flavor profile, this cheesy casserole uses similar ingredients and pairs naturally with the peppers as a comfort food spread.

Vegetarian Stuffed Bell Peppers with Rice: Serving guests with different dietary needs? This meatless version of stuffed peppers uses the same technique and sits beautifully alongside the beef version on the same table.

Healthy Sauteed Vegetables: A quick sauté of seasonal vegetables is the perfect light side that adds color and crunch to balance the hearty, cheesy filling in the peppers.

Easy Vegetable Soup: A warm, light vegetable soup served alongside stuffed peppers makes for a complete and satisfying dinner, especially on cooler evenings when you want something extra cozy.

Garlic Roasted Vegetables: Roasted vegetables with garlic complement the smoky, savory filling in stuffed peppers and add a satisfying caramelized texture contrast to the soft baked pepper.

Egg Roll in a Bowl: This quick ground beef and cabbage skillet shares the same base ingredients as the pepper filling and works well as a fun side or lighter alternative for anyone who skips the pepper itself.

Save To My Pins

Storing and Reheating Your Stuffed Bell Peppers

Store completely cooled stuffed bell peppers in a sealed airtight container in the refrigerator for up to 4 days. They actually taste great the next day once the flavors have had time to settle together.

To reheat, I recommend placing the peppers in a baking dish, covering loosely with foil, and warming at 350 degrees F for 20 to 25 minutes. If you are short on time, the microwave works fine too. Heat in 1-minute intervals until warmed through, which usually takes about 2 to 3 minutes.

Pro tip: These stuffed bell peppers freeze well both before and after baking. To freeze before baking, assemble the filled peppers, wrap each one tightly in plastic wrap and foil, and store in a freezer bag for up to 3 months. Bake straight from frozen at 350 degrees F for about 1 hour. To freeze after baking, cool completely, wrap individually, and reheat from frozen at 350 degrees F for 25 to 30 minutes.

Frequently Asked Questions

Save To My Pins

Classic Stuffed Bell Peppers

Tender bell peppers filled with smoky seasoned ground beef, rice, tomatoes, corn, and topped with melted mozzarella. An easy, hearty family dinner made with simple pantry ingredients.

Print Recipe Save to Pinterest

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium to large bell peppers any color, seeds and membranes removed
• 1 tsp kosher salt for seasoning peppers
• 0.5 cup water for microwaving peppers
• 0.75 cup dry white rice or 1 to 1.5 cups leftover cooked rice
• 1.125 cup water 1 cup plus 2 tablespoons, for cooking rice
• 0.5 tsp kosher salt for rice
• 1 lb ground beef 85/15 recommended
• 1 medium to large onion chopped
• 3 cloves garlic smashed and minced
• 2 tbsp Worcestershire sauce
• 0.25 tsp liquid smoke optional but recommended
• 2 tsp Italian seasoning
• 1.25 tsp kosher salt for filling
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.25 tsp crushed red pepper
• 15 oz canned diced tomatoes 1 can, petite diced preferred
• 1 cup frozen corn no need to thaw
• 1 cup mozzarella or Italian cheese blend shredded

Equipment

• 12-inch skillet
• Microwave-safe 9×13-inch pan
• Small saucepan with lid
• Large rimmed baking sheet or casserole dish
• Aluminum foil

Method

 

1. Preheat oven to 350 degrees F. Decide to halve peppers or keep whole. Remove seeds and membranes.
2. Place peppers cut-side-up in a microwave-safe 9×13-inch pan. Add 1/2 cup water. Sprinkle with 1 teaspoon kosher salt. Microwave on high for 5 minutes. Discard water. Work in batches if needed.
3. Cook rice: combine 3/4 cup dry white rice, 1 cup plus 2 tablespoons water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to boil over high heat with lid on. Reduce to low, cook 10 minutes. Turn off heat, leave lid on 5 more minutes. Fluff with fork.
4. In a 12-inch skillet over medium-high heat, cook ground beef and chopped onion for 5 to 10 minutes until beef is fully browned and onion is soft. Drain grease.
5. Add minced garlic to skillet. Cook 1 minute until fragrant.
6. Stir in Worcestershire sauce and liquid smoke. Add Italian seasoning, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper. Stir well.
7. Add diced tomatoes. Cook over medium-high heat for about 3 minutes. Remove from heat.
8. Stir in frozen corn and cooked rice. Taste and adjust seasoning.
9. Spoon filling into each prepared pepper. Top each with about 1 tablespoon of mozzarella or Italian cheese blend.
10. Bake at 350 degrees F for 20 to 25 minutes until cheese is melted and a fork slides easily into the pepper. Add a few more minutes if peppers still feel firm.

Notes

Leftover cooked rice works perfectly here — use 1 to 1.5 cups. Ground turkey or chicken can substitute for beef. Liquid smoke and smoked paprika are optional but add significant depth of flavor. To freeze before baking, wrap assembled peppers individually and freeze up to 3 months. Bake from frozen at 350 degrees F for about 1 hour. Refrigerate leftovers up to 4 days.