Save It There is something so comforting about lifting a bubbling dish of stuffed bell peppers from the oven to the table knowing each colorful pepper is filled to the brim with savory beef tender rice and melty cheese. These peppers bring together the best of home cooking and are always a hit for family dinners or make ahead meal prep.
I first made these for a friend’s new baby visit and we both still talk about how cozy and crowd pleasing this recipe is. The blend of flavors and textures makes every bite satisfying and full of nostalgia.
Ingredients
- Large bell peppers: choose firm bright peppers with thick walls for best texture
- Ground beef: opt for leaner cuts to avoid excess grease and keep the filling flavorful
- Cooked rice: leftover rice works great jasmine or long grain is my go to for fluffiness
- Small onion: diced for savory sweetness and aromatic base
- Garlic: lends a deeper flavor always use fresh if you can
- Tomato sauce: brings moisture and a tangy note try to find one without added sugar
- Italian seasoning: for herbal brightness a classic blend keeps things easy
- Salt and pepper: brings out every flavor grind fresh pepper if possible
- Shredded mozzarella: melts into a gooey cap on top whole milk mozzarella gives the best golden browning
Instructions
- Prep the Peppers:
- Slice the tops off bell peppers and pull out seeds and membranes. Stand the hollowed peppers in a baking dish. If needed trim the bottoms just enough that they do not tip over but avoid cutting holes.
- Sauté the Filling:
- In a large skillet over medium heat crumble and cook ground beef with diced onion and minced garlic. Stir constantly until beef is browned and onion is soft about 8 minutes. Drain any extra fat for a less greasy finish.
- Mix the Filling:
- In a big bowl stir together the cooked beef mixture with cooked rice tomato sauce Italian seasoning salt and pepper. Toss until everything is evenly combined and coated in sauce.
- Fill the Peppers:
- Spoon the hearty rice and beef mixture firmly into each pepper packing it gently so they stay together but are not bursting. Set peppers upright in the prepared baking dish.
- Add the Cheese:
- Sprinkle a generous layer of shredded mozzarella over the open tops of each stuffed pepper which forms a rich browned topping as they bake.
- Bake:
- Cover the dish tightly with foil to keep the peppers moist and bake at 375°F until the peppers are fork tender about 35 minutes. Remove foil and let bake another 10 minutes so the cheese bubbles and turns gold around the edges.
Save It Mozzarella is my favorite finishing touch because it melts perfectly and gives a gooey counterpoint to the tender peppers. I still remember my son’s grin when he pulled a cheese strand sky high on his first bite. These peppers became a family tradition fast and always remind me of shared kitchen laughter.
Storage Tips
Leftover stuffed peppers keep well refrigerated for up to four days. Store them in an airtight container and reheat in the microwave or oven until piping hot. For longer storage freeze individually on a tray then transfer to bags making sure to squeeze out the air for best texture.
Ingredient Substitutions
Feel free to swap out the beef for ground turkey chicken or even lentils for a vegetarian option. You can use brown rice quinoa or cauliflower rice if desired. Change up the cheese to cheddar Monterey Jack or your favorite shredded blend for different flavors.
Serving Suggestions
Ladle some extra warm tomato sauce over each pepper before serving for more moisture. I love adding a light salad or crusty bread on the side. For Tex Mex flair black beans corn and a bit of cumin in the filling add great color and taste.
Cultural and Seasonal Notes
Stuffed peppers are a comfort food classic found in cuisines worldwide from Italian to Eastern European kitchens. I love making these with summer’s fresh bell peppers straight from the farmers’ market to get the brightest colors and flavors. Sturdier peppers make all the difference for that satisfying bite.
Seasonal Adaptations
Ripe summer peppers give extra sweetness and color. Use cooked barley or wild rice in the fall for a nutty twist. Try adding fresh basil or chopped spinach from your spring garden.
Save It Stuffed bell peppers are a meal the whole family loves. The combination of textures and flavors makes each bite comforting and satisfying—enjoy every last cheesy forkful!
Recipe FAQs
- → Can I use a different type of meat?
Yes, ground turkey, chicken, or even plant-based alternatives work well with this dish.
- → Do I need to pre-cook the rice?
Pre-cooked rice is essential for even texture and to ensure the filling cooks fully inside the peppers.
- → What other cheeses can I use?
Cheddar, Monterey Jack, or a blend of Italian cheeses are great substitutes for mozzarella.
- → How do I prevent the peppers from becoming soggy?
Bake the peppers uncovered for the last 10 minutes to allow excess moisture to evaporate and cheese to brown.
- → Can I make this dish ahead of time?
Yes, assemble and refrigerate the stuffed peppers in advance, then bake when ready to serve.
- → Are there vegetarian options?
Swap the beef for a mixture of beans, corn, and diced vegetables for a fully vegetarian version.