The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These easy stuffed peppers are filled with seasoned ground beef, cooked rice, diced tomatoes, and cheddar cheese, then baked in a simple tomato sauce until the peppers are tender. Blanching the peppers before stuffing shortens the oven time and helps them cook evenly without leaving the centers too firm.
Why This Recipe Works
- Pre-blanching the peppers softens them before they go into the oven, so the filling can heat through without overcooking the peppers.
- Cooked rice keeps the filling tender and prevents the rice from absorbing too much liquid during baking.
- 85/15 or 90/10 ground beef gives the filling enough flavor while limiting excess grease.
- Tomato sauce and diced tomatoes add moisture and keep the filling from becoming dry.
- Cheddar cheese melts into the filling and gives the peppers a richer flavor.
Ingredient Notes & Substitutions
Bell Peppers: Red, yellow, and orange peppers are naturally sweeter and hold their shape best while baking. Green peppers work too if you prefer a slightly bolder, slightly bitter flavor.
Ground Beef: Lean ground beef (85/15 or 90/10) gives the filling great flavor without leaving excess grease in the pan. Substitution: Ground turkey or ground chicken works wonderfully for a leaner, lighter option.
Cooked Rice: Long-grain white rice or jasmine rice helps absorb the flavorful tomato juices. Pro Tip: Use day-old, cooled rice so it doesn’t get soft or gummy when baked. Brown rice or cauliflower rice can also be used.
Onion & Garlic: Freshly diced yellow onion and minced garlic create the aromatic base for the beef filling. Powdered versions can be used in a pinch, but fresh yields much better flavor.
Seasonings: A simple blend of Italian seasoning, smoked paprika, salt, and black pepper adds depth and warmth. You can add a pinch of red pepper flakes if you like a little heat.
Diced Tomatoes & Tomato Sauce: Canned diced tomatoes add rich texture inside the filling, while smooth tomato sauce mixed with broth creates a savory baking liquid that keeps the peppers tender and juicy.
Cheddar Cheese: Sharp cheddar melts beautifully and gives a bold, tangy finish. Substitution: Monterey Jack, Pepper Jack, or Mozzarella are great alternatives.
Beef Broth: Low-sodium beef broth thins out the tomato sauce base and infuses rich flavor into the bottom of the dish as it bakes. Vegetable or chicken broth works fine as well.
- Fresh parsley, chopped (optional, for garnish)
How to Make Stuffed Peppers
1. Prepare the peppers
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and white membranes. If a pepper does not stand upright, trim a very small piece from the bottom without cutting into the hollow center.
Bring a large pot of salted water to a boil. Add the peppers and blanch for 3 to 4 minutes, just until they begin to soften. Drain them well and place them upside down on paper towels while you prepare the filling.
2. Make the beef and rice filling
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for about 30 seconds.
Add the ground beef and break it apart with a wooden spoon. Cook for 5 to 7 minutes, or until browned and cooked through. Drain excess grease if needed.
Stir in the Italian seasoning, smoked paprika, salt, black pepper, and diced tomatoes with their juices. Simmer for 3 minutes.
Remove the skillet from the heat. Stir in the cooked rice and 1 cup of the shredded cheddar cheese.
3. Fill the peppers
Pour the tomato sauce and beef broth into a 9×13-inch baking dish and stir to combine.
Place the blanched peppers upright in the dish. Divide the beef and rice mixture evenly between the peppers, filling them without packing the mixture too tightly.
4. Bake
Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
Remove the foil and sprinkle the remaining ½ cup cheddar cheese over the tops of the peppers.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, until the cheese is melted and lightly browned and the peppers are tender.
Let the peppers rest for a few minutes, then serve with some of the tomato sauce from the bottom of the dish. Garnish with fresh parsley if desired.
Recipe Tips
Use cooked, cooled rice. Leftover rice works particularly well because it is less likely to become soft or gummy when mixed with the hot beef filling.
Drain the peppers well after blanching. Excess water left inside the peppers can thin the filling and sauce.
Do not overpack the filling. Spoon the mixture into the peppers and press it down gently. This leaves enough room for the filling to heat evenly.
Choose peppers that are similar in size. Using peppers of roughly the same size helps them finish cooking at about the same time.
Storage and Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place individual peppers in a baking dish, cover loosely with foil, and heat at 350°F (175°C) for 15 to 20 minutes, or until warmed through. You can also use the microwave for a quicker option, although the oven keeps the peppers and cheese closer to their original texture.
To freeze, let the cooked peppers cool completely. Wrap them individually and place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do you have to boil peppers before stuffing them?
You do not have to, but blanching them for 3 to 4 minutes makes them softer before baking and helps them cook more evenly. If you prefer firmer peppers, you can skip this step and expect a slightly longer baking time.
Why are my stuffed peppers watery?
Excess moisture can come from the peppers, ground beef, or tomatoes. Drain the blanched peppers well, drain excess grease from the beef, and use the diced tomatoes with their juices as directed.
Can you use raw rice in stuffed peppers?
This recipe uses cooked rice. Raw rice requires additional liquid and cooking time, so it should not be substituted directly without changing the recipe.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef. Because turkey is usually leaner, the filling may have a slightly lighter flavor and texture.
Serving Ideas
• Salad: Serve with a light Tangy Vinegar Cucumber Tomato Salad to balance the rich beef and cheese. • Potatoes: Pair with Crispy Smashed Potatoes with Garlic Herb Butter or Air Fryer French Fries. • Bread & Dessert: Serve with warm garlic bread, and finish with Easy Homemade Cheesecake or Banana Bread.
Easy Stuffed Peppers with Ground Beef and Rice
Classic stuffed bell peppers filled with seasoned ground beef, cooked rice, diced tomatoes, and cheddar cheese, baked in tomato sauce until tender.
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds and white membranes. Blanch the peppers in boiling salted water for 3 to 4 minutes. Drain well.
- Heat olive oil in a large skillet. Cook the onion for 3 to 4 minutes, then add the garlic and cook for 30 seconds.
- Add the ground beef and cook for 5 to 7 minutes, breaking it apart as it browns. Drain excess grease if needed.
- Stir in the Italian seasoning, smoked paprika, salt, pepper, and diced tomatoes. Simmer for 3 minutes.
- Remove from the heat and stir in the cooked rice and 1 cup of cheddar cheese.
- Combine the tomato sauce and beef broth in a 9x13-inch baking dish. Arrange the peppers upright in the sauce.
- Fill each pepper with the beef and rice mixture. Cover tightly with foil.
- Bake for 30 minutes. Remove the foil and top with the remaining ½ cup cheddar cheese.
- Bake uncovered for another 10 to 15 minutes, until the cheese is melted and the peppers are tender. Serve warm.
Notes
- Cooked, cooled rice works well for this recipe and is a good way to use leftover rice.
- Drain the blanched peppers well before filling them.
- If your peppers are very large, you may have a little filling left over.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
