Stuffed Bell Peppers with Ground Beef and Rice

Stuffed Bell Peppers with Ground Beef and Rice were on my grandmother’s table so often that the smell of them baking still takes me straight back to her kitchen without fail.

She never measured anything — just layered the filling by feel and slid the pan into the oven like it was the easiest thing in the world, because for her, it genuinely was.

I spent years trying to recreate that exact version, and this recipe is as close as I have ever gotten.

All you need is one pan, simple ingredients, and about an hour — and your kitchen is going to smell incredible while it bakes.

Stuffed Bell Peppers Beef Rice Baked in Tomato Sauce

Why You’ll Love This Recipe

• The tomato sauce bubbles up around the peppers as they bake, keeping every bite juicy and deeply savory — no dry filling here.
• Comes together with pantry staples and one skillet of prep before the oven does all the real work.
• Makes great leftovers that taste even better the next day once everything has had time to settle together.

💚 If you love classic stuffed and filled comfort dinners like this one, you will also love these Classic Stuffed Cabbage Rolls — the same nostalgic ground beef and rice filling wrapped in tender cabbage and baked in tomato sauce.

What You’ll Need

• large bell peppers — any color — red and yellow are sweeter, green are more savory
• ground beef — 80/20 blend recommended for flavor
• long grain white rice — uncooked — it will finish cooking in the oven
• beef broth — low sodium preferred
• crushed tomatoes — divided — half goes in the filling, half goes in the pan
• yellow onion — finely diced
• garlic — minced
• kosher salt — plus more to taste
• shredded mozzarella or Italian blend cheese — for topping
• fresh parsley — chopped, for garnish

Before You Start Cooking

Easy Ingredient Swaps

Instead of	Try This	When To Swap
ground beef	ground turkey or ground chicken	Use this swap when you want a lighter version that still tastes like the real thing.
long grain white rice	instant brown rice	Use this swap when you want to add a little more fiber without changing the dish much.
crushed tomatoes	fire roasted diced tomatoes	Use this swap when you want a slightly smokier, chunkier sauce with more texture.
beef broth	chicken broth or vegetable broth	Use this swap when it is all you have on hand — the flavor difference is minimal.
mozzarella cheese	sharp cheddar or Monterey Jack	Use this swap when you want a bolder, sharper finish on top.
Italian seasoning	cumin, chili powder, and a pinch of oregano	Use this swap when you want to take the filling in a Tex-Mex direction instead.

How To Make Stuffed Bell Peppers Beef Rice

Prep the Peppers

Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. If the peppers won’t stand upright on their own, trim just a thin sliver off the bottom to level them — be careful not to cut through. Arrange them in a large baking dish or a deep 9×13 pan.

Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook another 30 seconds. Add the ground beef, breaking it apart as it cooks. Season with salt, pepper, Italian seasoning, smoked paprika, and Worcestershire sauce. Cook until no pink remains, about 6 to 8 minutes. Drain excess fat.

Build the Filling

Remove the skillet from heat. Stir in half the can of crushed tomatoes (about 1 and 1/3 cups), the uncooked rice, and the beef broth. Stir everything together well. The mixture will look a little loose — that is exactly right. The rice will absorb the liquid as it bakes inside the pepper.

Fill the Peppers and Add the Sauce

Spoon the beef and rice filling generously into each pepper, packing it in and mounding it slightly at the top. Pour the remaining crushed tomatoes into the bottom of the baking dish, spreading it evenly around and between the peppers. Add about 1/4 cup of water to the tomato sauce in the pan to help create steam. Cover the entire dish tightly with aluminum foil.

Bake Covered

Bake at 375°F covered for 45 minutes. The steam trapped inside will cook the rice through while the peppers become tender. Do not skip or shorten the covered bake time — this is what ensures the rice cooks fully.

Add Cheese and Finish

Remove the foil and top each pepper generously with shredded mozzarella or Italian blend cheese. Return the pan to the oven uncovered for 8 to 10 more minutes until the cheese is melted, bubbly, and golden in spots. Garnish with fresh parsley and let rest for 5 minutes before serving.

Pro Tips For The Best Results

Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇

Common Mistakes To Avoid

Make Ahead and Storage Tips

The beef and rice filling can be made up to 24 hours ahead and stored in an airtight container in the refrigerator — just spoon it into the peppers and bake when you are ready.

Fully assembled unbaked peppers can be covered tightly with foil and refrigerated overnight — pull them out while the oven preheats and add 10 extra minutes to the covered bake time to account for the chill.

Baked stuffed peppers keep well in the refrigerator for up to 4 days — reheat covered in the microwave for 2 to 3 minutes or in a 350°F oven for about 15 minutes until warmed through.

To freeze, let baked peppers cool completely then wrap each one individually in foil and store in a zip freezer bag for up to 2 months — thaw overnight in the refrigerator before reheating so the rice stays tender and the pepper does not get waterlogged.

What To Serve With Stuffed Bell Peppers Beef Rice

• A simple green salad with red wine vinaigrette alongside keeps the meal balanced without competing with the richness of the peppers.
• Warm crusty bread or garlic bread is ideal for scooping up the extra tomato sauce pooled in the bottom of the pan — do not let that go to waste.
• Steamed or roasted broccoli works well here because the neutral flavor and slight bite give a nice contrast to the soft, saucy filling.
• A dollop of sour cream on top of each pepper just before serving adds a cool creamy finish that plays off the tangy tomato sauce beautifully.

Delicious Variations To Try

For another hearty ground beef bake the whole family will love, try this Homemade Lasagna with Ricotta Cheese — same rich tomato and beef base, just layered differently and baked until golden and bubbly.

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Ready To Make Stuffed Bell Peppers Beef Rice?

Stuffed bell peppers are one of those dinners that feel like a real effort even though they mostly take care of themselves in the oven. Put them on the table and watch everyone lean in a little. Make them this weekend — your kitchen is going to smell incredible.