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Stuffed Peppers with Rice

Classic Stuffed Peppers with rice, ground beef, mozzarella cheese and Italian herbs are baked in tomato sauce until tender and flavorful!
Course Dinner
Cuisine American, Italian
Keyword classic stuffed peppers, stuffed peppers with rice
Prep Time 25 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 275kcal
Author Blair Lonergan


  • 6 sweet bell peppers (any color)
  • 1 lb. ground beef
  • ½ cup finely diced onion
  • 1 ½ cups cooked long grain white rice
  • 2 cans (8 ounces each) tomato sauce, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese
  • Optional garnish: chopped fresh parsley or basil


  • Preheat oven to 350 degrees F.
  • Horizontally slice off the top of each pepper. Discard the tops, and remove the seeds and membranes from each pepper. If necessary, cut a thin slice from bottom of each pepper so they stand up straight.
  • Fill a baking dish large enough to fit peppers with about ½ -inch of water. Place peppers upside down in water, cover with foil and bake for about 20 minutes.
  • Meanwhile, brown beef and onion in a large skillet or Dutch oven over medium-high heat until the meat is no longer pink; drain off fat. Stir in cooked rice, one can of tomato sauce, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt and pepper.
  • Remove bell peppers from the dish. Pour off the water from the pan. Turn peppers upright and season the inside of each pepper with salt and black pepper. Stuff peppers with beef mixture. Pour remaining can of tomato sauce over peppers. Cover with foil and bake for 25 minutes.
  • Remove foil; sprinkle with shredded cheese. Return to the oven and bake (uncovered) for 10-20 more minutes, or until the cheese has melted and the peppers are tender.
  • Garnish with parsley or basil and serve.


  • Any color bell pepper will work in this recipe. Choose red, yellow or orange peppers for a sweeter taste; grab green bell peppers for a less-sweet, more zesty taste.
  • Add ground Italian sausage to the filling instead of ground beef (or use half beef and half sausage) for extra flavor. You can also use ground turkey or ground chicken in lieu of the beef.
  • Any variety of rice will work. I like to use cooked long-grain white rice, but cooked wild rice or cooked brown rice will both be delicious, too. For a shortcut, try microwaveable packets of rice like Uncle Ben's Ready Rice. You can even try this recipe with cauliflower rice for more veggies!
  • For the Slow Cooker: To make these stuffed peppers in a Crock Pot, skip the step of pre-baking the peppers. Stuff the peppers with the rice and ground beef filling, cover, and cook on LOW for 3-4 hours. Top with the cheese and continue cooking until the cheese melts (about 10-15 more minutes).


Serving: 1stuffed pepper | Calories: 275kcal | Carbohydrates: 25g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 597mg | Potassium: 833mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4179IU | Vitamin C: 159mg | Calcium: 135mg | Iron: 4mg