Stuffed Bell Peppers Meat Rice

The smell of baking tomatoes and melting cheese always pulls everyone into the kitchen without fail. I first made stuffed peppers on a Tuesday when I had too many vegetables from my CSA box and no plan. My roommate wandered in midway through baking and asked what smelled so incredible. We ended up eating standing up at the counter because waiting for plates felt impossible.

Last summer I made these for a dinner party and my friend actually asked if I could make them again the following week. The way the tomato sauce bubbles up around the edges and gets all caramelized makes it look like you spent hours on something impressive.

Ingredients

• 4 large bell peppers: Red yellow and orange are sweeter while green adds a nice slight bitterness so use whatever you prefer
• 400 g ground beef or turkey: Turkey keeps it lighter but beef adds that extra richness that makes everything feel cozy
• 150 g cooked rice: Day old rice works beautifully here and absorbs all those savory juices as it bakes
• 500 ml tomato sauce: A good quality sauce matters since it becomes the base of everything
• 120 g shredded mozzarella or cheddar: Divided use so you get some inside the filling and that irresistible golden blanket on top
• 30 g grated Parmesan: Adds that salty nutty depth that makes the whole filling sing
• 1 small onion: Finely chopped so it melts into the filling without any crunchy bits
• 2 cloves garlic: Minced fresh because garlic powder just does not compare here
• 1 tsp dried oregano and basil: Classic Mediterranean flavors that feel familiar and comforting
• 1/2 tsp paprika: Just a subtle warmth that complements the tomato without adding heat
• 2 tbsp olive oil: For cooking down the aromatics and building that flavor foundation
• 2 tbsp fresh parsley: Optional but adds such a bright fresh finish against all that rich cheese
• Salt and pepper: Taste as you go because the cheese and sauce already bring salt to the party

Instructions

Get the oven going:

Preheat to 180°C (350°F) so everything is ready when your filling is done.

Prep the peppers:

Cut off the tops and pull out all the white membranes and seeds then stand them up like little empty bowls waiting to be filled.

Build the flavor base:

Heat olive oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes until it softens and smells sweet then add garlic for just one minute more.

Brown the meat:

Add the ground meat breaking it up with your spoon and let it cook until completely browned and no longer pink about 6 to 7 minutes.

Make the filling:

Stir in the cooked rice half the cheese Parmesan and all the herbs and seasonings until everything is well combined and smells amazing.

Prep the baking dish:

Pour half the tomato sauce into the bottom of a baking dish so the peppers have something to sit in and soak up while baking.

Stuff the peppers:

Fill each pepper with the meat mixture pressing down gently to pack it in then stand them upright in the sauced dish.

Add the sauce:

Spoon the remaining tomato sauce over the tops letting some drip down the sides.

Bake covered:

Cover tightly with foil and bake for 35 minutes until the peppers are starting to soften.

Add the cheesy top:

Uncover sprinkle with the remaining cheese and bake for another 10 to 15 minutes until everything is bubbly and golden.

Let them rest:

Wait 5 minutes before serving so the filling sets up slightly and is easier to scoop.

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My dad who usually claims he does not like cooked peppers went back for seconds and that is when I knew this recipe was a keeper. The cheese gets all crispy around the edges where it touches the baking dish and that is honestly the best part.

Making Ahead

You can assemble everything a day before and keep it covered in the fridge. Just add about 10 minutes to the baking time since it will be starting cold.

Vegetarian Swap

I have made this with chopped mushrooms and extra rice instead of meat and it is just as satisfying. The key is using plenty of Parmesan to keep that umami punch.

Serving Ideas

A simple green salad with a bright vinaigrette cuts through all that richness perfectly. Some crusty bread to sop up the extra sauce never hurts either.

• Let the peppers cool slightly before serving so they hold their shape better when plated
• Extra fresh herbs on top make everything look finished and restaurant worthy
• The sauce on the bottom of the dish is the best part so do not leave it behind

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These stuffed peppers have become my go to for busy weeknights that still feel special. Hope they find a regular spot in your dinner rotation too.

Recipe Questions & Answers

→ Can I make these stuffed bell peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if baking cold.

→ What other meats work well in this filling?

Beyond ground beef and turkey, you can use ground chicken, pork, or lamb. Each will bring slightly different flavor profiles—lamb pairs exceptionally well with the Mediterranean herbs, while chicken keeps the dish lighter.

→ How do I know when the peppers are fully cooked?

The peppers are done when they're tender enough to easily pierce with a fork and the filling reaches an internal temperature of 165°F (74°C). The skins should show slight wrinkling and the cheese on top should be melted and lightly golden.

→ Can I freeze stuffed bell peppers?

Absolutely. Assemble the peppers and freeze them unbaked on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen at 180°C (350°F) for about 60-70 minutes, covering with foil for the first 45 minutes.

→ What can I use instead of rice in the filling?

Quinoa, cauliflower rice, or couscous make excellent alternatives. Quinoa adds extra protein and a slightly nutty flavor, while cauliflower rice keeps the dish lower-carb. Adjust cooking time accordingly as these grains absorb moisture differently.

→ How do I prevent the peppers from tipping over while baking?

Choose a baking dish with a tight fit so the peppers support each other upright. You can also trim a tiny slice off the bottom to create a flat base without cutting into the cavity. The tomato sauce in the bottom of the dish helps stabilize them too.