These homemade stuffed peppers are cozy, hearty, and packed with the classic meat-and-rice filling so many of us grew up eating. Tender bell peppers are filled with a seasoned ground beef mixture, uncooked white rice, onion, carrot, and parsley, then baked in a rich tomato sauce until everything is soft, saucy, and full of flavor!
This peppers recipe is the kind of comfort food that works for a busy week, Sunday dinner, or an easy weeknight mealfor the whole family. The rice cooks right inside the peppers, soaking up the juices from the ground meat and sauce, making every bite tender and satisfying. Serve this bell pepper recipe with mashed potatoes, sour cream, fresh bread, or even a little parmesan cheese on top for your own version.
If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
Jump to:
Ingredients
- Bell peppers
- Ground beef
- Onion & Carrot
- Uncooked white rice
- Oil
- Tomato sauce
- Water or broth
- Sugar
See recipe card for quantities.
Instructions
Fill the peppers with the meat mixture!
Add the tomato sauce on top!
Bake for 1 hour & 30 minutes!
Serve with mashed potatoes & enjoy!
- Prep the peppers:
Cut the tops of the peppers off and remove the seeds. Keep the tops to use as lids later. Red, yellow, or green peppers all work for this stuffed peppers recipe, including classic green bell peppers. - Make the filling:
In a large skillet over medium heat, sauté the onion and carrot until softened, about 5 minutes. Add the ground beef and cook until browned. Stir in the uncooked rice, salt, pepper, paprika, garlic powder, and fresh parsley until the meat mixture is well combined. - Stuff the peppers:
Fill each pepper with the rice mixture, pressing lightly but not packing too tightly since the rice will expand while baking. Place the pepper tops back on. - Make the tomato sauce:
Heat oil in a small saucepan. Add the flour and whisk to make a roux. Stir in the paprika, then slowly pour in the tomato sauce and water or broth. Add sugar, if using, and season with salt and pepper. Simmer until smooth. - Bake:
Place the stuffed peppers upright in a baking dish or casserole dish. Pour the sauce over and around the peppers so they are mostly covered. Cover tightly with aluminum foil or a lid and bake at 390°F for 1 hour and 30 minutes, until the peppers are tender and the rice is fully cooked. - Serve:
Sprinkle with fresh parsley and serve hot with mashed potatoes, sour cream, or fresh bread. This makes a hearty dinner and an easy meal that reheats beautifully for individual portions.
Scroll all the way down for the full recipe card!:)
Substitutions
- Ground beef → half beef and half pork, ground turkey or chicken
- White rice → brown rice, but it may need extra moisture and a longer bake time
- Tomato sauce → crushed tomatoes blended smooth or tomato paste mixed with a little water
- Fresh parsley → dried parsley
- Paprika → smoked paprika
- Bell peppers → red, yellow, orange, or green bell peppers
Equipment
- Cutting board
- Small saucepan
- Baking dish or casserole dish
- Aluminum foil or oven-safe lid
Storage
- Store leftover stuffed peppers in airtight containers in the fridge for up to 4 days. Reheat them in the oven at 350°F until warmed through, or microwave individual portions.
- You can also freeze stuffed peppers for up to 3 months. Let them cool completely, then store them in freezer-safe bags or containers with extra sauce to help keep in extra moisture.
Top tips for Success!
- Do not pack the filling too tightly because the uncooked rice needs room to expand.
- Keep the peppers mostly covered in tomato sauce so the rice cooks properly and stays tender.
- Cover the baking dish tightly with aluminum foil while baking to trap steam and help soften the peppers.
FAQ
No. The rice goes in uncooked and cooks inside the peppers while they bake in the tomato sauce. This recipe uses uncooked white rice, not cooked rice.
Red, yellow, orange, or green bell peppers all work. Green peppers have a stronger, more classic flavor, while red and yellow peppers are sweeter.
Yes. This is a great option for small swaps. You can use ground turkey, beef broth, chicken stock, long grain rice, or even add parmesan cheese on top. For a different version, some home cooks also add black beans, tomato paste, or extra vegetables.
Related
Looking for other easy recipes like this one? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Easy Peppers Stuffed with Ground Beef and Rice
Ingredients
Equipment
Method
- Prep the peppers: Cut the tops off the peppers and remove the seeds. Keep the tops as lids for later and set everything aside.
- Make the filling: In a large skillet over medium heat, sauté the onion and carrot until soft, about 5 minutes. Add the ground meat and cook until browned, about 8–10 minutes. Stir in the uncooked rice, salt, pepper, paprika, garlic powder, and fresh parsley. Mix until everything is well combined. The rice will cook inside the peppers as they bake.
- Stuff the peppers: Fill each pepper with the meat and rice mixture, pressing lightly but not packing it too tightly since the rice will expand while baking. Place the pepper tops back on.
- Prepare the sauce: Heat the oil in a small saucepan. Add the flour and whisk to form a roux. Stir in the paprika, then slowly pour in the tomato sauce and water or broth. Add the sugar, if using, and season with salt and pepper. Simmer for a few minutes until smooth.
- Bake: Place the stuffed peppers upright in a baking dish. Pour the sauce over and around the peppers so they are mostly covered. Cover tightly with foil or a lid and bake at 390°F for 1 hour and 30 minutes, until the peppers are tender and the rice is fully cooked.
- Optional finishing touch: Remove the foil and bake for another 5–10 minutes to lightly brown the tops.
- Serve: Sprinkle with fresh parsley and serve hot with mashed potatoes, sour cream, and/or fresh bread.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply