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Stuffed Bell Peppers

Seasoned recipe · Published October 15, 2026

Tender bell peppers filled with seasoned beef, rice, and tomato, baked until bubbly and topped with melted cheese. A full dinner in one dish.

Ingredients

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 lb (450 g) ground beef or turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups (about 250 g) cooked rice
• 1 can (15 oz / 425 g) tomato sauce, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup (4 oz / 115 g) shredded cheddar or mozzarella, divided

Method

1. Heat the oven to 375°F (190°C). Slice the tops off the peppers, remove the seeds and ribs, and trim a thin slice from the bottoms if needed so they stand upright.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the meat and onion for 6 to 8 minutes, breaking up the meat, until browned and no pink remains. Drain off any excess fat.
3. Stir in the garlic, Italian seasoning, paprika, salt, and pepper and cook for 1 minute. Add the rice and half of the tomato sauce, then stir in 1/2 cup of the cheese.
4. Spread the remaining tomato sauce and 1/4 cup of water in the bottom of a baking dish. Stand the peppers in the dish and fill them with the meat mixture.
5. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining 1/2 cup cheese, and bake for 10 to 15 minutes more, until the peppers are tender and the cheese is melted. The filling should reach 160°F (71°C).
6. Let rest for 5 minutes before serving with spoonfuls of the sauce from the dish.

Tips

• If you like softer peppers, boil the empty shells for 3 minutes before filling.
• Use leftover rice from the night before. It holds together better than freshly cooked rice.
• Swap in black beans and corn for a meatless version.

Storing leftovers

Refrigerate in an airtight container for up to 4 days. Reheat covered in the oven or in the microwave until hot all the way through.

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