When I think about the ultimate comfort food, something that instantly wraps you up in a cozy hug, it has to be a meal that fills the whole house with a rich, savory aroma. For me, that smell is always stuffed peppers. Stuffed peppers were always a symbol of home cooking to me — colorful, filling, and meant to be enjoyed slowly around the table. This recipe, my recipe for Easy Stuffed Bell Peppers with Rice and Beef, is proof that you don’t need complicated steps to create something deeply satisfying.
I love how this recipe brings everything together in one dish. The peppers soften as they bake, the beef and rice become rich and flavorful, and the whole kitchen fills with that comforting aroma that signals dinner is almost ready. This has definitely become a go-to recipe in our home because it’s dependable and deeply satisfying without feeling complicated. It’s the kind of meal you can make on a busy evening and still feel like you’ve cooked something truly special for your family. At Sena Recipes, this dish truly represents what I value most in cooking: simple food, shared moments, and dishes that feel like home every single time you make them.
Why This Easy Stuffed Bell Peppers with Rice and Beef Recipe Works For You
If you’re looking for that perfect weeknight solution—something hearty, balanced, and that doesn’t leave you scrubbing pots for an hour—this is it! Trust me, this recipe isn’t just another dinner idea; it’s a foundational meal that never lets us down. It’s all about reliability, flavor, and minimizing fuss. If you need great dinners, you can find more dependable recipes in my Dinner category.
Here’s why these Easy Stuffed Bell Peppers with Rice and Beef are about to take over your rotation:
- It’s a Complete Meal: You get your protein, your vegetables, and your starch all nestled right inside that tender pepper shell. No need to fuss over three different side dishes when this does all the heavy lifting!
- Dependable Weeknight Winner: Prep is quick—maybe 20 minutes—and then it bakes mostly unattended. This means you actually get to sit down and enjoy the peace and quiet before bedtime.
- Familiar & Loved Flavors: There’s nothing strange or intimidating here! It’s that savory, slightly cheesy, tomato-forward profile that even the pickiest eaters usually approve of.
- Uses Pantry Staples: This isn’t a recipe that requires a special grocery run. Rice, ground beef, and bell peppers are kitchen standards, making it easy on the wallet and easy to throw together last minute.
Simple Ingredients for Easy Stuffed Bell Peppers with Rice and Beef
The beauty of these stuffed peppers is absolutely in their simplicity. We aren’t messing around with fancy spices or obscure ingredients here. We’re using things you likely already have or can grab easily at any grocery store. That’s what keeps the barrier to entry so low for a fantastic home-cooked meal!
Gathering Ingredients for Easy Stuffed Bell Peppers with Rice and Beef
Okay, time to look at what we need! I always try to keep the ingredients for this dish close at hand because it’s such a great emergency dinner when plans fall through. These Easy Stuffed Bell Peppers with Rice and Beef rely on standard pantry and fridge items, which is fantastic when you need a quick, fulfilling meal that still feels homemade. Remember, we are aiming for comfort and ease here, so don’t stress if you have to swap green peppers for red or yellow!
If you’re looking for more inspiration for filling plates without emptying your wallet, check out my collection of easy family dinner recipes. For this recipe, grab everything below and let’s get ready to mix up that incredible filling!
- 6 bell peppers, any color
- 3 cups chunky tomato sauce, divided
- 1/2 onion, very thinly sliced
- 1/2 cup beef broth
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds lean ground beef
- 1 1/2 cups cooked rice
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 4 cloves garlic, minced
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, divided
Step-by-Step Instructions for Your Easy Stuffed Bell Peppers with Rice and Beef
Alright, let’s get these peppers ready for their delicious filling! These aren’t lazy dinners, but they sure feel like it because the hands-on time is so short. We are really focusing on setting up the process so that the oven does all the hard work for us. Don’t rush the veggie prep work, especially poking those holes—it’s small details like that which keep your easy dinner from turning into a watery mess.
Once you have your filling mixed, you’re going to notice it’s a very satisfying combination of flavors already! Remember that once you cover the dish for the first hour, the steam trapped inside is absolutely necessary for softening those peppers so they become sweet and tender. If you prefer to check out some dump and go crockpot dinners, those are great, but this baked method gives the best texture for the peppers themselves!
Preparing the Peppers and Baking Dish
This is where we set the table for success. First things first, get that oven hot—we need it at 375 degrees F (190 degrees C) before anything else goes near it. Now, grab your peppers. Slice off that little top hinge with the stem attached, pull off the tops, and then dig out all the seeds and the white core inside. A crucial step is trimming a tiny slice off the bottom so they stand up straight in your baking dish without tipping over. This is important!
Don’t forget to poke about four little holes right into the bottom of each hollowed pepper. These little drainage points let any liquid bleed out during baking, so your stuffed peppers don’t end up swimming instead of softening. Next, we create the flavor base in your 9×13-inch dish. Pour in 2 1/2 cups of that chunky tomato sauce, mix in the sliced onion, the beef broth, and just a little pinch of red pepper flakes for depth, and spread it all out evenly. That spicy, savory liquid bath is going to flavor the bottoms of the peppers beautifully as they bake.
Mixing and Stuffing the Easy Stuffed Bell Peppers with Rice and Beef Filling
Time for the glorious filling! In a big bowl, combine your lean ground beef, your cooked rice, that gorgeous shredded Parmesan cheese, two tablespoons of tomato sauce (just a splash for moisture!), the minced garlic, most of your parsley, salt, and pepper. Get your hands in there and mix everything up. My rule for this is to mix until it is *just* combined. Seriously, stop mixing as soon as you don’t see streaks of dry rice or loose meat. Overmixing makes the beef tough, and we certainly don’t want that for this easy supper recipe!
Once your filling is mixed perfectly, start stuffing those peppers! Don’t pack them down rock hard—you want to leave a little space, as the meat will expand slightly when it cooks. Once they are gently stuffed, drop just one tablespoon of the remaining tomato sauce right on top of the filling in each pepper. Place those reserved pepper tops right back on like little hats. They really look adorable that way, especially if you’re making these for kid friendly dinners!
Baking and Finishing Touches for Tender Easy Stuffed Bell Peppers with Rice and Beef
We’re almost done, promise! To get the peppers perfectly tender without drying out the filling, we use a two-step baking method. First, lay a piece of parchment paper loosely over the tops of the peppers, then cover the entire dish tightly with foil. This traps all the steam we need. Pop the whole thing on a baking sheet (always a good backup for drips!) and bake for about 1 hour. This is the softening time.
After that first hour, remove the foil and the parchment—toss them! Now, continue baking, uncovered, for another 20 to 30 minutes. This second stage tightens up the filling and lets the tops brown slightly. When they look done—soft peppers, cooked meat—pull them out. Here’s the final touch for restaurant quality flavors: sprinkle each pepper with a tiny bit of the reserved fresh parsley and drizzle a spoonful of those amazing pan juices right over the top before serving immediately.
Tips for Perfect Easy Stuffed Bell Peppers with Rice and Beef
Even though this recipe for Easy Stuffed Bell Peppers with Rice and Beef is pretty straightforward, a few little tricks—lessons learned from messy kitchens over the years—can take them from good to absolutely unforgettable. Since these are such a budget-friendly dinner staple, taking an extra minute on the prep makes a huge difference down the road. As a reminder, definitely stick to lean ground beef if you can!
If you’re looking to get these on the table even faster without sacrificing quality, check out my thoughts on quick budget-friendly dinners. Mastering the little details here ensures you won’t end up with watery soup in the bottom of your dish or peppers that are still crunchy when the meat is done.
Here are my top tips for success:
- The Two-Stage Bake is Non-Negotiable: I cannot stress this enough: the initial hour covered is for steaming the peppers until they are fork-tender. The second stage is just for the filling to set. Don’t skip the foil or you’ll have hard, squeaky peppers!
- Seasoning Check: Taste your meat mixture *before* you put it in the peppers—yes, raw, I know, but just a tiny, tiny taste! Because the excess liquid drains away, sometimes the initial seasoning needs a slight bump up in salt and pepper, especially with lean beef.
- Don’t Overstuff: Remember the meat expands a little. If you stuff them too tight, the filling cracks out the top during the first covered bake, soaking into your precious tomato sauce instead of staying nestled inside the pepper.
Ingredient Notes and Substitutions for Easy Stuffed Bell Peppers with Rice and Beef
Making this recipe work for your pantry is half the fun! While the recipe calls for lean ground beef, I find that ground turkey or even ground chicken works beautifully if you’re looking to switch things up. Just be sure to add a little extra fat, like a tablespoon of olive oil when cooking the onion mixture, since poultry is much leaner and can dry out easily.
For the rice, yes, you need cooked rice. If you sub in something like cooked quinoa, be aware that quinoa absorbs liquid differently and will give you a slightly nuttier, less plush texture. It works, but it changes the classic feel a tiny bit. As for the cheese—Parmesan is ideal because it’s sharp and salty, but shredded Mozzarella or even Monterey Jack are great, milder swaps if Parmesan isn’t in your fridge!
Make-Ahead and Storage for Your Easy Stuffed Bell Peppers with Rice and Beef
I love being ahead of the game, especially on busy weekdays! These Easy Stuffed Bell Peppers with Rice and Beef are fantastic for planning because you have two main options for make-ahead prep. This means you can tackle the tedious part when you actually have a bit of free time, like Sunday afternoon, and then just assemble and bake when dinner time rolls around. If you’re looking for other great make-ahead strategies, pop over to my Lunch Ideas section for inspiration!
The key is deciding whether you want to refrigerate the filling mixture or the whole assembled pepper. Both work beautifully, but prepping the filling is usually the less messy option.
Preparing the Filling Ahead of Time
This is my favorite route for these stuffed peppers. After you mix your ground beef, rice, cheese, and seasonings (Step 5), just cover the mixing bowl tightly with plastic wrap—or transfer it to an airtight container—and pop it right into the fridge. It stays perfectly fresh for about two days. When dinner time hits, all you need to do is hollow out your peppers, mix up your sauce base in the baking dish, stuff them, top them, and bake following the regular instructions. It cuts your active prep time down to almost nothing!
Assembling and Refrigerating the Full Dish
If you want to get even closer to a true “dump and go” situation, you can assemble the entire dish—peppers stuffed, topped with a bit of sauce, and covered with foil—before baking. Store this assembled dish in the fridge for up to 24 hours. When you bake it from cold, you absolutely must add another 15 to 20 minutes onto that initial covered baking time. We need to account for the cold temperature creeping into the filling and the pepper walls.
Reheating Leftovers
Lucky for us, stuffed peppers reheat like a dream! If you have leftovers—and you probably will, since this is a hearty meal—the best way to bring them back to life is in the oven. Pop a single pepper (or the whole dish if you’re reheating a big batch) covered loosely with foil into a 350-degree oven for about 15 to 20 minutes. This keeps the filling moist and warms the pepper gently.
If you’re in a massive hurry and only need to warm up one serving, the microwave works too, but you have to be careful. Cover the plate with a damp paper towel to lock in moisture. Microwave in short bursts—say, 60 seconds at a time—until it’s piping hot all the way through. Microwaved peppers can sometimes get a little soft or spongy, but they’re still delicious!
Serving Suggestions for This Easy Healthy Dinner Idea
Even though these Easy Stuffed Bell Peppers with Rice and Beef are practically a complete meal all on their own—gotta love those easy healthy dinner ideas!—sometimes you just want a little something fresh on the side to cut through the richness of that savory beef and tomato sauce. Serving them with a simple, bright side dish really elevates the whole plate. You don’t need anything complicated; we’re keeping this whole meal process easy, remember?
If you’re looking for something warm and deeply comforting alongside your peppers, you simply have to try something like my Sweet Potato Lentil Soup. It’s thick, nutritious, and balances the baked flavor of the peppers wonderfully. But if you want to keep it lighter and fresher, here are a couple of my favorite, speedy pairings:
- Simple Garlic Green Beans: Seriously, steam some fresh green beans until they are bright green and crisp-tender. Toss them with a tiny bit of olive oil, salt, pepper, and maybe a quick smash of fresh garlic. They add a necessary textural crunch that contrasts beautifully with the soft pepper.
- Crisp Side Salad with Lemon Vinaigrette: You can never go wrong with fresh greens! I use mixed greens, maybe some shaved carrots or cucumber, and dress it very simply with olive oil, fresh lemon juice, salt, and a dash of Dijon mustard. The acidity of the lemon cuts through the richness of the cheese and beef perfectly, making the whole dish feel lighter.
- Crusty Bread for Dipping: Not technically a side dish, but vital! You have all that delicious, herby tomato sauce pooling in the bottom of your baking dish—you absolutely cannot let that go to waste. Keep a loaf of crusty Italian or French bread nearby for scooping up every last bit of that flavorful sauce. It’s the perfect way to end the meal.
Frequently Asked Questions About Easy Stuffed Bell Peppers with Rice and Beef
I know when you’re trying to pull off an easy healthy dinner, questions pop up left and right. Sometimes you need to tweak a recipe for a crowd, or maybe you just didn’t feel like cooking much tonight and are looking for a lazy dinner shortcut! I’ve gathered the most common things people ask me about this classic dish. If you’re ever wondering how to make a twist on these, maybe using something other than beef, definitely browse my easy healthy chicken dinners section for swaps!
Can I make Easy Stuffed Bell Peppers with Rice and Beef in a slow cooker?
Oh yes, you absolutely can turn this into one of those fantastic dump and go crockpot dinners! The flavor base in the bottom of the baking dish works perfectly on the bottom of the crockpot. You’ll want to line the bottom with parchment first, just to help with cleanup later. Assemble the peppers exactly as written, pour the sauce mixture over them, and set the slow cooker to low. They usually need about 4 to 6 hours on low until the peppers are perfectly soft. Just keep an eye on them because slow cookers vary!
How do I ensure these Easy Stuffed Bell Peppers are Kid Friendly Dinners?
Making this kid friendly dinners proof is usually about managing texture and visual appeal. First, make sure you are getting the prettiest, brightest peppers—yellow and orange ones are naturally sweeter than the dark green ones. Scoop out absolutely every speck of the white membrane inside because that’s the bitter part kids hate. If you have a real picky eater, try serving them deconstructed! Give them a scoop of the seasoned meat-and-rice filling next to a few slices of the baked pepper, and maybe a little sauce on the side for dipping. They still get the great flavor without having to tackle the whole pepper shell thing!
Can I skip the cheese in this Easy Supper Recipe?
You know, I’m going to say yes, but try to keep some! The Parmigiano-Reggiano adds a crucial salty, umami depth that binds the filling together and keeps it from tasting too much like wet rice. If you absolutely can’t use dairy, try swapping the cheese amount for 1/4 cup of nutritional yeast mixed into the filling. It gives you that savory, cheesy profile without any dairy, and keeps it feeling hearty. It’s a great trick for those nights when you need an easy supper recipe but are out of cheese!
Do the peppers need to be precooked before stuffing?
Nope! And that’s part of why this is such a quick dinner! The whole 90-minute baking time—especially the first hour covered with foil—is designed specifically to steam the peppers until they are wonderfully soft and sweet right alongside the beef and rice cooking through. If you blanch them first, you risk having them turn mushy by the time the filling is done. Trust the process; the foil traps all the steam you need for that perfect tender bite.
Nutritional Estimates for Easy Stuffed Bell Peppers with Rice and Beef
When we talk about these Easy Stuffed Bell Peppers with Rice and Beef, we’re talking about a truly balanced meal. Since this is perfect for anyone after healthy dinner ideas, I wanted to share the estimated nutritional breakdown so you know exactly what you’re serving up. It’s filling, it’s got great protein from the beef, and it’s relatively balanced!
I always stress that these numbers are just estimates, of course. The final count can change based on how lean your beef is or exactly how much sauce you drizzle on top when serving! But based on the specific ingredients listed, here is the approximate breakdown per serving size (which is one stuffed pepper). If you’re keeping an eye on your macros, you can always find more guidance in my healthy recipes for weight loss section for context.
- Serving Size: 1 pepper
- Calories: 450
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Sodium: 650mg
- Cholesterol: 95mg
See? That protein count is fantastic! It really makes this a satisfying dish that keeps you feeling full for hours, meaning you skip those unnecessary evening snacks. It’s homemade comfort food that actually works with your healthy goals.
Share Your Experience Making Easy Stuffed Bell Peppers with Rice and Beef
Now that you’ve got the secrets to making these Easy Stuffed Bell Peppers with Rice and Beef tender and flavorful, I truly can’t wait to hear all about it! This is one of those recipes that just screams home, and seeing how you bring it to your table means the world to me.
Did you try using ground turkey instead of beef? Did the kids finally eat the entire pepper shell? Please, let me know! Drop a comment below telling me how this turned out for your family. A rating helps other home cooks feel confident trying out a classic staple like this one too.
If you snap a photo of your finished peppers—maybe those beautiful, tender shells glistening with pan sauce—please share it on social media and tag me! I love seeing my community cook these comforting meals together. You can always connect with me, Emma Laurent, Founder of Sena Recipes, to share your kitchen stories. You can find more about my own cooking journey over at my author page. Until the next cozy, satisfying meal!
Print
Easy Stuffed Bell Peppers with Rice and Beef
- Total Time: 1 hour 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make this classic, comforting dinner using simple ingredients. These oven-baked stuffed peppers are filling, flavorful, and perfect for a weeknight family meal.
Ingredients
- 6 bell peppers, any color
- 3 cups chunky tomato sauce, divided
- 1/2 onion, very thinly sliced
- 1/2 cup beef broth
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds lean ground beef
- 1 1/2 cups cooked rice
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 4 cloves garlic, minced
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, divided
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Slice 1/2-inch from the top of each pepper; remove stems and set them aside for the tops. Cut the core from the inside of the peppers and remove all seeds. Trim a thin slice from the bottoms so the peppers stand upright. Poke about 4 small holes in the bottoms to allow juices to drain.
- Pour 2 1/2 cups of tomato sauce into a 9×13-inch baking dish. Add the sliced onion, beef broth, and red pepper flakes; spread this mixture evenly across the bottom of the dish.
- Stand the hollowed bell peppers upright in the prepared baking dish.
- Combine the ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons of tomato sauce, 1/4 cup parsley, minced garlic, salt, and black pepper in a large mixing bowl. Mix these ingredients together.
- Lightly stuff the peppers with the meat mixture. Spread 1 tablespoon of tomato sauce over the top of each portion of stuffing; place the reserved pepper tops onto the stuffed peppers.
- Lay a piece of parchment paper loosely over the tops of the peppers and cover the entire dish tightly with foil. Place the baking dish on top of a baking sheet.
- Bake in the preheated oven until the peppers have softened slightly, about 1 hour.
- Remove the foil and parchment paper. Continue baking until the meat filling is cooked through and the peppers are soft, sweet, and tender, about 20 to 30 more minutes.
- Sprinkle each pepper with 1/2 teaspoon of the remaining parsley and drizzle with a spoonful of the pan juices before serving.
Notes
- This recipe yields 6 servings.
- For best results, use lean ground beef to keep the dish from becoming too greasy.
- You can prepare the beef and rice mixture ahead of time to save time on a busy evening.
- Prep Time: 20 min
- Cook Time: 1 hour 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 5
- Protein: 38
- Cholesterol: 95
Keywords: stuffed bell peppers, rice and beef, easy dinner, family meal, baked peppers, ground beef recipe, comfort food, weeknight dinner