Stuffed Bell Peppers are a classic staple in healthy home cooking, offering a perfect vessel for a balanced meal contained within a single vegetable. This recipe transforms colorful, Vitamin C-rich peppers into hearty edible bowls filled with savory lean beef, fluffy rice, and zesty tomato sauce. It is the quintessential example of “eating the rainbow,” appealing visually while delivering a substantial nutritional payload. For families or individuals looking to manage portion sizes without weighing food, a stuffed pepper naturally defines a reasonable serving size, making it a fantastic tool for weight management and balanced nutrition.
Why You’ll Love This Recipe
Balanced Nutrition
This dish is a complete macro-nutrient package. You have your carbohydrates from the rice, high-quality protein from the lean beef, and fiber and vitamins from the bell pepper shell and tomato sauce. It creates a steady release of energy, preventing blood sugar spikes. The cooking process steams the peppers, retaining much of their antioxidant properties while making them tender and sweet, which pairs perfectly with the savory, umami-packed filling.
Family-Friendly & Meal Prep Ready
Stuffed peppers are incredibly forgiving and can be assembled in advance. You can prep them on a Sunday afternoon and bake them fresh on a Monday night. They also freeze exceptionally well, meaning you can have a healthy, homemade dinner ready in the freezer for those chaotic evenings. The melted cheese on top often convinces even the most vegetable-skeptic children to dig in.
Easy Stuffed Bell Peppers
Equipment
- 9×13 baking dish
- Large skillet
- knife
Ingredients
- 6 large bell peppers (any color)
- 1 lb lean ground beef (90% lean)
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce (divided)
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- to taste Salt and pepper
Instructions
- Preheat oven to 350°F. Cut tops off peppers and remove seeds. Place in a baking dish.
- In a skillet, cook beef and onion until browned. Drain fat. Add garlic and cook 1 minute.
- Stir in rice, diced tomatoes, 1/2 cup tomato sauce, Italian seasoning, salt, and pepper. Heat through.
- Stuff peppers with mixture. Top with remaining tomato sauce. Cover with foil and bake 30 minutes.
- Remove foil, sprinkle with cheese, and bake uncovered 15 minutes until bubbly.
Notes
Ingredient Highlights & Substitutions
Essential Ingredients
- Bell Peppers: Large, boxy peppers work best as they stand up straight. Red, orange, and yellow are sweeter, while green peppers offer a savory, slightly bitter contrast that many find traditional and delicious.
- Lean Ground Beef: Opt for 90% lean or higher to keep the saturated fat content in check.
- Rice: Long-grain white rice or jasmine rice provides a fluffy texture. Brown rice can be used for extra fiber but has a nuttier taste and chewier texture.
- Tomato Sauce: Use a simple canned tomato sauce or marinara with low added sugar.
- Italian Seasoning: A blend of dried basil, oregano, rosemary, and thyme creates the signature flavor profile.
Smart Substitutions
- Protein Swap: Ground turkey or chicken makes for a lighter alternative. For a plant-based version, lentils or a meat substitute work wonderfully.
- Grain Swap: Quinoa is a fantastic substitute for rice, bumping up the protein content and offering a complete amino acid profile.5 Cauliflower rice can be used for a low-carb, keto-friendly version.
- Cheese: Mozzarella is standard for its meltability, but sharp cheddar adds more flavor punch. Nutritional yeast can be used for a dairy-free “cheesy” flavor.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 350°F (175°C). Wash the peppers thoroughly. Cut the tops off and remove the seeds and white ribs from the inside. If the peppers don’t stand up straight, slice a very thin layer off the bottom to flatten them (be careful not to cut through to the inside). Arrange them in a baking dish. Chop the onion and mince the garlic.
Cooking Phase
In a large skillet, brown the ground beef and chopped onion over medium heat until the beef is fully cooked and onions are soft. Drain any excess fat. Stir in the garlic and cook for another minute. Add the cooked rice, half of the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and let it heat through for 2-3 minutes. Spoon this mixture generously into the hollowed peppers. Top each pepper with the remaining tomato sauce. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle with cheese, and bake uncovered for another 15 minutes until the cheese is bubbly and browned.
Pro Tips for Perfect Results
Technique Secrets
Pre-cooking the rice is essential. The rice will not cook sufficiently inside the pepper during the baking time if added raw. Another pro tip involves the peppers themselves: if you prefer a very soft pepper skin, you can blanch the hollowed peppers in boiling water for 3 minutes before stuffing. However, baking them raw (covered with foil) usually results in an “al dente” texture that holds its shape better for serving.
Common Mistakes to Avoid
Avoid over-packing the peppers. While you want them full, pressing the filling down too hard can make the inside dense and pasty. Let the rice mixture remain somewhat loose so the heat can penetrate evenly. Also, don’t skip the water in the pan! Adding just a tablespoon or two of water to the bottom of the baking dish before covering creates steam, which helps the peppers cook evenly without burning on the bottom.
Serving Ideas & Pairings
Presentation & Plating
Serve hot, garnished with fresh parsley or basil. The contrast of the bright red or green pepper against the white plate and golden cheese is appetizing.
Pairing Suggestions
These peppers are a meal in themselves, but a crisp green salad with a vinaigrette dressing cuts through the richness of the meat and cheese. Steamed green beans or roasted broccoli are also excellent low-calorie sides to add more volume to the meal.6
Timing Breakdown Table
| Step | Time | Notes |
| Prep | 20 min | Cutting veg, measuring |
| Stove Cook | 10 min | Browning meat |
| Oven (Covered) | 30 min | Steaming peppers |
| Oven (Open) | 15 min | Melting cheese |
| Total | 75 min | Serves 4-6 |
Frequently Asked Questions
Can I use raw meat in the filling?
It is not recommended. Baking times vary, and the internal temperature might not reach high enough levels quickly enough to kill bacteria without overcooking the pepper shell. Always brown the meat first for safety and flavor.
How do I prevent the peppers from becoming watery?
Bell peppers release water as they cook. To minimize liquid pooling, use lean meat and drain it well. Also, ensure your rice is fully cooked and fluffy, not wet, before mixing.
Can I make these vegetarian?
Absolutely. Replace the beef with 2 cups of cooked lentils or black beans. Add corn and zucchini to the filling for extra vegetable bulk.
Conclusion
Easy Stuffed Bell Peppers are a cornerstone of healthy family dining. They offer a comforting, savory experience while ensuring that vegetables remain the star of the show. Whether you are meal prepping for a busy week or hosting a casual dinner, these peppers provide a reliable, nutritious, and delicious solution that satisfies hunger and supports a balanced diet.
