Stuffed Peppers Recipe
Tender bell peppers filled with a savory beef, rice and tomato mixture, finished with melted mozzarella.
Contains: Milk
The authored recipe contains milk from mozzarella. If you need to avoid gluten or nuts, check the labels of packaged tomatoes, tomato paste, Italian seasoning and shredded cheese for formulation and cross-contact information.
WHY IT WORKS
Why This Recipe Works
01
Prebake the Peppers
A short covered prebake starts softening the peppers while you make the filling, so the finished peppers turn tender without overcooking the beef and rice.
02
Build a Savory Filling
Browning the beef with onion, garlic, tomato paste and diced tomatoes gives the rice plenty of flavor without making the filling watery.
03
Finish Until Tender
Baking the filled peppers uncovered melts the mozzarella and lets the peppers finish softening while the center heats through.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 375°F. Lightly grease a 13 by 9-inch baking dish.
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Slice about 1/2 inch from the top of each bell pepper and remove the seeds and white membranes. Stand the peppers upright in the baking dish, pour 1/2 US cup water around them, cover the dish tightly with foil and bake for 15 minutes while you prepare the filling.
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Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 to 5 minutes, until softened. Add the ground beef and cook for about 6 to 8 minutes, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
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Stir in the garlic and cook for about 30 seconds. Add the tomato paste and cook for 1 minute, then stir in the drained diced tomatoes, cooked rice, Italian seasoning, salt and black pepper. Cook for 2 to 3 minutes, until the filling is hot and evenly combined. Remove from the heat and stir in 1/2 US cup mozzarella.
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Remove the baking dish from the oven. Carefully lift out the peppers and pour away the hot water. Return the peppers to the dish and divide the beef-and-rice filling evenly among them.
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Sprinkle the remaining 1/2 US cup mozzarella over the filled peppers.
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Bake uncovered for 20 to 25 minutes, until the peppers are tender, the cheese is melted and the center of the filling reaches 165°F. If the cheese browns before the peppers are tender, cover the dish loosely with foil for the remaining time.
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Let the stuffed peppers rest for 5 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
The peppers should be tender when pierced with a small knife and the center of the filling should reach 165°F. The cheese should be fully melted.
Make Ahead
Prepare the filling, prebake and fill the peppers, then let them cool, cover and refrigerate for up to 24 hours. Bake from chilled, allowing a little extra time if needed, and heat the center of the filling to 165°F before serving.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Choose medium bell peppers that are similar in size and can stand upright in the baking dish. Draining the diced tomatoes well keeps the beef-and-rice filling moist without making it loose or watery.
Useful Substitutions
Cooked brown rice can replace the white rice in the same quantity. Shredded cheddar or Monterey Jack can replace the mozzarella if you prefer a sharper or richer cheese topping.
INGREDIENT QUALITY
Quality Note
Choose peppers that are similar in size and can stand upright. Drain the diced tomatoes well and avoid overcooking the beef on the stovetop, since the filling will continue heating in the oven.
SPEND LESS
Cost-Saving Tip
Plain leftover cooked rice works well here, so this is a practical way to use a small amount from another meal instead of cooking a fresh batch just for the filling.
COOKING TIPS
Tips
Choose Stable Peppers
Look for peppers with broad, fairly flat bases so they sit upright and hold the filling neatly while they bake.
Drain the Tomatoes Well
Well-drained diced tomatoes add flavor and moisture without leaving excess liquid at the bottom of the peppers.
Do Not Overcook the Beef
Brown the ground beef just until cooked through before adding the rice and tomatoes. The filling will heat again in the oven.
Let Them Rest Briefly
Let the stuffed peppers stand for 5 minutes after baking so the filling settles slightly and they are easier to serve.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked stuffed peppers within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cool the stuffed peppers completely, wrap them individually or pack them in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator; the peppers will be softer after freezing.
Reheat in the Oven
Place the peppers in a covered baking dish and warm at 350°F until the filling reaches 165°F. Uncover for the last few minutes if you want the cheese to re-melt on top.
Reheat in the Microwave
Cover one stuffed pepper loosely and heat in short intervals until hot throughout and the filling reaches 165°F. Let it stand briefly before eating.
ESTIMATED PER SERVING
Nutrition
1 stuffed pepper
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Stuffed Peppers FAQs
Do I need to prebake the peppers?
Yes. A short covered prebake gives the peppers a head start, so they become tender by the time the filled peppers finish baking.
Can I use uncooked rice in stuffed peppers?
Not in this recipe. It is designed for cooked rice; uncooked rice needs additional liquid and a longer cooking time and would change the texture of the filling.
Which color bell peppers work best?
Any color works. Green peppers have a more pronounced, slightly bitter flavor, while red, yellow and orange peppers are sweeter.
How do I know when stuffed peppers are done?
The peppers should be tender when pierced with a small knife, the cheese should be melted and the center of the filling should reach 165°F.
Can I make stuffed peppers ahead of time?
Yes. Prepare the filling, prebake and fill the peppers, then cool, cover and refrigerate them for up to 24 hours. Bake them from chilled, allowing a little extra time as needed until the filling reaches 165°F.
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