Stuffed Peppers with Ground Beef and Rice
Classic stuffed peppers with ground beef, rice and tomato sauce, baked until tender and topped with melted mozzarella. A hearty, make-ahead dinner.
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- Hands-on
- 20 min
- Cooking
- 1 hr
- Resting
- 5 min
- Serves
- 6
- Calories
- 380
- Protein
- 27 g
- Per serving
- $3.17
Why this recipe works
Stuffed peppers are an old American family dinner that still earns its place: a whole meal in an edible bowl, and a good use for leftover rice.
Red, yellow and orange peppers are sweeter; green peppers are firmer and slightly bitter. Pick large peppers that stand up on their own.
- Pre-baking the empty peppers for 15 minutes softens them, so they're tender when the filling is hot, not crunchy.
- Cooked rice in the filling means no guessing whether raw rice will cook through inside the pepper.
- A little water in the dish and a foil cover steam the peppers while sauce on top keeps the filling moist.
Ingredients
To serve
You will need
- 9x13-inch baking dish
- 12-inch skillet
- Aluminum foil
Method
Tap a step number to mark it done.
Pre-bake the peppers
Heat the oven to 375°F. Trim a thin slice off the bottoms if needed so the peppers stand up (without cutting a hole). Stand them in the dish and bake uncovered until they start to soften.
Brown the beef
Meanwhile, cook the beef and onion in the skillet over medium-high heat, breaking up the meat, until browned and cooked through. Spoon off excess fat and stir in the garlic for 30 seconds.
Make the filling
Off the heat, stir in the rice, 1 cup of the tomato sauce, the Italian seasoning, Worcestershire, salt, pepper and ½ cup of the mozzarella.
Stuff and cover
Pack the filling into the peppers, mounding it on top. Pour the water into the dish around the peppers and spoon the remaining tomato sauce over the tops. Cover tightly with foil.
Bake
Bake covered until the peppers are tender when pierced with a knife.
Add cheese
Uncover, top with the remaining 1 cup mozzarella and bake until melted and lightly browned. Rest 5 minutes and sprinkle with parsley.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Underseasoned filling is the most common complaint. Taste the filling before stuffing; it should taste slightly salty on its own.
- To make ahead, stuff the peppers, cover and refrigerate up to a day. Add 10 to 15 minutes to the covered bake.
- Leftover filling? Bake it in a small dish alongside the peppers.
Nutrition per serving
380 calories
$3.17 estimated cost per serving
Where the calories come from
| Protein | 28% of calories | 27 g |
|---|---|---|
| Carbs | 37% of calories | 35 g |
| Fat | 35% of calories | 15 g |
| Fiber | 6 g | |
| Sodium | 800 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Do you have to cook the peppers before stuffing them?
It helps. A 15-minute pre-bake (or 3 minutes in boiling water) softens them, so they're tender by the time the filling is hot.
Can I use uncooked rice in stuffed peppers?
It's not recommended. There isn't enough liquid inside a pepper to cook raw rice evenly, so it often stays crunchy. Use cooked rice, or instant rice that you mix with the sauce.
Can I freeze stuffed peppers?
Yes. Freeze them baked and cooled, wrapped well, for up to 3 months. Thaw overnight and reheat covered at 350°F for about 30 minutes.
