Easy Stuffed Bell Peppers with Ground Beef

Hi there, food lover! 👋 Ready to bring a true classic back to your table?

There are few dishes as comforting, familiar, and deeply satisfying as Beef and Rice Stuffed Bell Peppers. This is the kind of recipe that feels like it has always existed—passed from one kitchen to another, adapted gently over generations, and loved for its honesty. Stuffed peppers are a celebration of making something wonderful from simple ingredients: leftover rice, good ground meat, fresh herbs, and sweet bell peppers that soften into tender, flavorful vessels in the oven.

Traditionally, this dish was born from practicality. When there was rice left from the day before and a bit of ground meat on hand, cooks found a way to stretch ingredients into a complete, nourishing meal. Over time, tomato sauce, garlic, onions, and cheese joined the mix, transforming thrift into comfort food royalty. Every household has its own version—some spicier, some richer, some lighter—but the heart of the dish remains the same.

What makes these peppers special is how everything cooks together slowly. The peppers bake gently in a bath of tomato sauce and broth, becoming sweet and tender while the filling stays juicy and flavorful. Each bite delivers warmth, balance, and nostalgia. Whether you’re cooking for family, meal-prepping for the week, or simply craving a timeless dinner, this recipe delivers comfort you can count on. 🌶️🍅

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, reserved for garnish

Step-by-Step Directions

1. Prepare the oven and peppers
   Preheat your oven to 375°F (190°C). Wash the bell peppers well. Slice about 1/2 inch from the tops and carefully remove the stems, setting the tops aside. Remove the cores and seeds from inside the peppers. Trim a very thin slice from the bottom of each pepper so they can stand upright. Poke a few small holes in the bottoms to allow excess moisture to drain during baking.
2. Build the sauce base
   Pour 2 1/2 cups of the tomato sauce into a 9×13-inch baking dish. Add the thinly sliced onion, beef broth, and red pepper flakes. Stir gently and spread the mixture evenly across the bottom of the dish. This sauce will flavor the peppers from the outside as they bake, keeping everything moist and rich.
3. Arrange the peppers
   Stand the prepared peppers upright in the baking dish, nestling them into the sauce so they remain stable. This step helps the peppers cook evenly and absorb the flavors underneath.
4. Make the filling
   In a large mixing bowl, combine the ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons of the remaining tomato sauce, chopped parsley, minced garlic, salt, and black pepper. Mix gently with your hands or a spoon just until combined. Overmixing can make the filling dense, so keep it light.
5. Stuff the peppers
   Spoon the meat and rice mixture into each pepper, filling them lightly without packing too tightly. The filling will expand slightly as it cooks. Spread about 1 tablespoon of tomato sauce over the top of each stuffed pepper, then place the reserved pepper tops back on like little lids.
6. Cover and bake
   Lay a piece of parchment paper loosely over the peppers, then cover the dish tightly with foil. Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated oven for about 1 hour, until the peppers have begun to soften.
7. Finish baking uncovered
   Carefully remove the foil and parchment paper. Continue baking for an additional 20 to 30 minutes, until the peppers are fully tender, the filling is cooked through, and the tops are lightly browned.
8. Garnish and serve
   Remove the dish from the oven and let it rest for a few minutes. Sprinkle each pepper with the reserved chopped parsley and spoon some of the pan juices over the top before serving.

Nutritional Information

⏰ Prep Time: 20 minutes
🔥 Baking Time: 1 hour 20 minutes
⏳ Total Time: 1 hour 40 minutes

⚡ Calories per serving: ~376
🍽️ Servings: 6

This traditional meal offers a hearty balance of protein, carbohydrates, and vegetables. The peppers provide vitamins and sweetness, while the beef and rice make it filling and satisfying without being heavy.

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Bon appétit and happy cooking! 👩‍🍳🍽️