Stuffed Bell Peppers with Rice

Imagine biting into a colorful, tender bell pepper filled with savory rice, seasoned ground beef, and melted cheese—the perfect balance of juicy vegetables and hearty filling. Stuffed Bell Peppers with Rice are the ultimate comfort food that manages to be both nutritious and satisfying. This classic recipe has stood the test of time for good reason: it transforms simple ingredients into an impressive meal that pleases both the eye and the palate. You’ll learn how to create perfectly cooked peppers with a flavorful filling that will make this dish a regular in your dinner rotation.

Why You’ll Love This Recipe

Stuffed Bell Peppers with Rice offer the perfect combination of convenience and flavor that will make them a staple in your recipe collection. The vibrant bell peppers provide a naturally sweet, slightly crisp vessel that holds a savory, protein-packed filling—creating an exciting textural contrast in every bite. The peppers soften during baking while still maintaining their shape, allowing them to serve as edible bowls for the delicious rice mixture inside.

These colorful gems are ideal for meal prep since they reheat beautifully and can be made ahead of time. The recipe is also incredibly versatile, allowing you to customize the filling based on your dietary preferences or what’s available in your pantry. Whether you’re seeking a protein-rich dinner, a way to use leftover rice, or a visually impressive meal for guests, these stuffed peppers deliver on all fronts without requiring advanced cooking skills or special equipment.

Ingredients

For the Stuffed Bell Peppers with Rice, you’ll need:

• 6 medium bell peppers (any color, though red, yellow and orange are sweeter)
• 1 pound (455g) lean ground beef
• 1 cup (185g) uncooked long-grain white rice
• 2 cups (475ml) chicken broth
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 can (14.5 oz/411g) diced tomatoes, drained
• 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) Italian seasoning
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper
• 1 1/2 cups (170g) shredded cheddar cheese, divided
• 2 tablespoons (8g) fresh parsley, chopped (for garnish)

The bell peppers provide a natural sweetness that balances the savory filling, while the combination of rice and ground beef creates a satisfying texture. The Italian seasoning adds depth of flavor without overwhelming the natural taste of the ingredients.

Pro Tips

Perfect Pepper Preparation: For evenly cooked Stuffed Bell Peppers with Rice, par-cook the peppers before stuffing. After cutting off the tops and removing seeds, blanch them in boiling water for 3-5 minutes. This pre-cooking step ensures your peppers will be tender-crisp rather than raw or mushy when the filling is fully cooked. Immediately transfer to an ice bath to stop the cooking process and preserve their vibrant color.

Rice Cooking Technique: For the perfect texture in your rice filling, toast the uncooked rice in a tablespoon of olive oil for 1-2 minutes before adding liquid. This creates individual grains that remain distinct in the finished dish rather than clumping together. Cook the rice only until it’s about 80% done—it will finish cooking inside the peppers, absorbing flavors from the meat and seasonings while preventing the filling from becoming mushy.

Balanced Filling Moisture: The key to flavorful Stuffed Bell Peppers with Rice is controlling moisture. If your filling seems too dry, add a tablespoon or two of the reserved tomato juice from your canned tomatoes. Conversely, if it’s too wet, cook it uncovered for an additional few minutes to evaporate excess liquid. The perfect filling should hold together when scooped but still be moist enough to continue cooking properly inside the peppers.

Instructions

Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Carefully slice the tops off each bell pepper and remove the seeds and membranes from inside. If needed, slice a tiny bit off the bottoms so they stand upright, being careful not to cut through to the inside. Place the hollowed peppers in a baking dish that keeps them snug and upright. Brush the outsides lightly with olive oil and sprinkle with a pinch of salt.

Step 2: Cook the Rice
In a medium saucepan, combine the rice with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is almost but not completely cooked (it will finish cooking in the peppers). Remove from heat and set aside.

Step 3: Prepare the Filling
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Step 4: Combine and Season
To the meat mixture, add the partially cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Stir well to combine all ingredients. Gently fold in 1 cup of the shredded cheese, saving the remaining 1/2 cup for topping. Taste and adjust seasonings as needed—this is your opportunity to perfect the flavor of your Stuffed Bell Peppers with Rice.

Step 5: Stuff and Bake
Carefully spoon the filling into each prepared bell pepper, packing it in gently but not too tightly. Pour about 1/4 cup of water into the bottom of the baking dish (this creates steam to help cook the peppers). Cover the dish with aluminum foil and bake for 35 minutes.

Step 6: Final Touches
Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and return to the oven uncovered for an additional 10 minutes, or until the cheese is bubbly and beginning to brown. Let the Stuffed Bell Peppers with Rice rest for 5 minutes before serving. Garnish with fresh chopped parsley for a bright finish.

Variations

Mediterranean Stuffed Peppers: Transform your Stuffed Bell Peppers with Rice with Mediterranean flavors by substituting ground lamb for beef and using cooked orzo pasta instead of rice. Add 1/2 cup crumbled feta cheese, 1/4 cup chopped kalamata olives, 2 tablespoons fresh dill, and a tablespoon of lemon zest to the filling. Top with a dollop of Greek yogurt when serving for a tangy finish that complements the rich lamb perfectly.

Vegetarian Stuffed Peppers: Create a hearty meatless version by replacing ground beef with a 15-ounce can of black beans (drained and rinsed) and 1 cup of chopped mushrooms sautéed until golden. Mix in 1/2 cup of corn kernels and increase the spices with 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika. These veggie-packed rice stuffed bell peppers still deliver all the satisfaction of the original while accommodating vegetarian diets.

Tex-Mex Style: Give your peppers a southwestern twist by adding 1 tablespoon of chili powder and 2 teaspoons of ground cumin to the meat mixture. Incorporate 1 cup of corn kernels and a 4-ounce can of diced green chilies. Replace the cheddar cheese with a Mexican cheese blend and top with fresh cilantro, avocado slices, and a dollop of sour cream for authentic Tex-Mex Stuffed Bell Peppers with Rice.

Storage and Serving

Stuffed Bell Peppers with Rice store beautifully, making them perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze completely cooled peppers individually wrapped in plastic, then aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, place in a covered baking dish with a tablespoon of water in a 350°F (175°C) oven for 15-20 minutes, or microwave individual peppers covered with a damp paper towel until heated through.

For an impressive dinner presentation, serve these colorful stuffed peppers on a bed of fresh arugula or spinach, which wilts slightly from the warm peppers. Pair with a simple side salad dressed with lemon vinaigrette to balance the richness of the filling. Alternatively, serve alongside crusty artisan bread to soak up any flavorful juices. For a complete summer meal, these bell peppers stuffed with rice complement grilled vegetables or a light cucumber and tomato salad.

FAQs

Can I make Stuffed Bell Peppers with Rice ahead of time?
Yes! You can prepare the entire dish up to 24 hours in advance. Assemble the peppers but don’t bake them. Cover and refrigerate, then add 10 minutes to the baking time when you’re ready to cook.

What’s the best type of rice to use for stuffed peppers?
Long-grain white rice works best as it stays fluffy in the filling. Brown rice is a healthy alternative but requires longer cooking time and more liquid. Instant rice can be used but may result in a softer texture.

My peppers keep falling over in the baking dish. How can I keep them upright?
If your peppers won’t stand up, try cutting a very thin slice from the bottom to create a flat surface, being careful not to cut through to the hollow center. Alternatively, place them in a smaller baking dish where they can support each other, or use crumpled foil between peppers to hold them in position.

Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative. Since it has less fat, add an extra tablespoon of olive oil when cooking to maintain moisture and flavor in your Stuffed Bell Peppers with Rice.

How can I tell when the peppers are done cooking?
Perfectly cooked peppers should be tender when pierced with a fork, but still hold their shape. The filling should reach an internal temperature of 165°F (74°C), and the cheese on top should be melted and slightly golden.

Conclusion

These Stuffed Bell Peppers with Rice are comfort food at its finest — colorful vessels filled with a savory, satisfying mixture that pleases both the eye and palate. It’s the kind of dish that transforms a regular weeknight into a special dinner, yet remains simple enough for everyday cooking. Whether you’re serving family or guests, these stuffed peppers offer that perfect combination of impressive presentation and homestyle flavor that makes everyone feel well-cared for at your table. From the first aromatic bite to the last scrape of filling, these peppers deliver a complete meal that’s as nutritious as it is delicious.

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