Stuffed Bell Peppers (Printable)

Bell peppers filled with seasoned rice, ground meat, herbs, and cheese, baked in rich tomato sauce.

# Required Ingredients:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional, for added texture)

# Directions:

01 - Preheat oven to 350°F.
02 - Cut the tops off the bell peppers and remove all seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add ground beef or turkey to the skillet, breaking it apart while cooking. Cook until browned and fully cooked, about 6 to 7 minutes.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), Parmesan cheese, dried oregano, dried basil, paprika, chopped parsley if using, salt, and pepper until evenly combined.
06 - Pour half of the tomato sauce (1 cup) into the bottom of a baking dish suitable to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack evenly. Place the stuffed peppers upright in the prepared baking dish.
08 - Spoon the remaining tomato sauce (1 cup) evenly over the top of the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle the remaining shredded cheese and breadcrumbs if using over the peppers, then bake uncovered for an additional 10 to 15 minutes until the cheese is golden and the peppers are tender.
11 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • They look stunning on the plate and taste even better, making weeknight dinners feel a little fancy without the stress.
  • Once they're assembled, the oven does the work while you actually get a moment to breathe.
  • Leftovers taste just as good the next day, which is rare for baked dishes.
02 -
  • Don't skip removing the seeds and membranes completely; those white bits turn acrid and ruin the taste.
  • The first 35-minute bake with foil keeps the peppers from drying out—don't skip that step even if you're impatient.
  • If your peppers are small, reduce the baking time by 5–10 minutes since they'll cook faster.
03 -
  • Choose peppers that are roughly the same size so they finish cooking at the same time.
  • Don't fill them too full—leave a little space at the top so they don't overflow as the filling heats and the sauce bubbles.
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