SaveStuffed Bell Peppers
Bell peppers loaded with seasoned beef, rice, and melted cheese. A complete meal in one pepper.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $2.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 6 pieces large bell peppers (any color, tops cut off and seeded)
- 1 lb ground beef (90/10)
- 1 1/2 cup cooked white rice
- 14 oz diced tomatoes (one can, drained)
- 8 oz tomato sauce
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Blanch bell peppers for 3 minutes, then drain upside down on paper towels.
6 pieces large bell peppersBlanching softens the peppers so they cook evenly in the oven.
- 2
Heat olive oil in a skillet over medium-high heat. Cook onion 3 minutes. Add ground beef and cook until browned and internal temperature reaches 160°F, about 6 minutes. Drain fat. Add garlic and cook 30 seconds.
1 tbsp olive oil1 small yellow onion1 lb ground beef3 cloves garlic - 3
Stir in cooked rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt, pepper, and 1 cup cheese. Mix well.
1 1/2 cup cooked white rice14 oz diced tomatoes4 oz tomato sauce1 tsp Italian seasoning1 tsp salt1/2 tsp black pepper1 cup shredded cheddar cheese - 4
Stand peppers upright in a baking dish. Fill each with the beef mixture. Spoon remaining tomato sauce over the tops. Cover with foil and bake 25 minutes.
4 oz tomato sauce - 5
Remove foil, top with remaining 1/2 cup cheese. Bake uncovered 10 more minutes until cheese is melted and bubbly.
1/2 cup shredded cheddar cheese
Pairs With
Spanish Rioja with earthy notes
Medium-bodied with enough structure for the beef
Smooth amber lager
Toasty malt pairs with the roasted peppers
Red wine, brandy, citrus, fruit
Fruity and refreshing, a natural with stuffed peppers
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Choose peppers that can stand upright — trim the bottoms flat if needed.
- •Use a muffin tin to keep peppers from tipping over in the oven.
Substitutions
- ground beef → ground turkey or plant-based crumbles
- white rice → quinoa or cauliflower rice
- cheddar cheese → pepper jack
Leftovers
Refrigerate up to 4 days. Reheat at 350°F covered with foil for 15 minutes. Freezes well for 3 months.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
