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Square overhead shot of a platter of stuffed peppers with rice.
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5 from 28 votes

Stuffed Peppers with Rice

Classic stuffed bell peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful.
Course Dinner
Cuisine American, Italian
Keyword classic stuffed peppers, stuffed bell peppers, stuffed bell peppers with rice, stuffed peppers recipe, stuffed peppers with rice
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 8 people
Calories 324kcal
Author Blair Lonergan

Ingredients

  • 4 sweet bell peppers, any color
  • 2 tablespoons olive oil, divided
  • 1 lb. ground beef
  • ½ cup finely diced onion
  • 1 cup cooked rice
  • 1 (15 ounce) can tomato sauce
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Kosher salt and ground black pepper, to taste
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack or mozzarella cheese, divided
  • Optional garnish: chopped fresh parsley or basil

Instructions

  • Preheat oven to 350°F. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
    Arranging sweet red bell peppers in a glass dish.
  • Meanwhile, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
    Cooking the filling for classic stuffed bell peppers.
  • Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
    Process shot showing how to make stuffed peppers with rice.
  • Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella.
    Sprinkling cheese on top of stuffed bell peppers.
  • Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.
    Horizontal overhead image of a platter of stuffed peppers with rice.

Video

Notes

*Alternatively, you can pre-bake the peppers in the oven instead of in the microwave. To do so, fill a baking dish large enough to fit peppers with about ½ -inch of water. Place peppers cut-side down in water, cover with foil, and bake for about 20 minutes.

Nutrition

Serving: 1/2 of a stuffed pepper | Calories: 324kcal | Carbohydrates: 14g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 484mg | Potassium: 508mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2349IU | Vitamin C: 81mg | Calcium: 235mg | Iron: 2mg