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Classic Stuffed Peppers

Classic stuffed peppers with seasoned ground beef, fluffy rice, rich tomato sauce, and melted mozzarella—baked until the bell peppers are tender. This oven-baked method keeps the filling juicy and the cheese bubbly and lightly golden.
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Prep Time 25 minutes
Cook Time 55 minutes
resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 6 bell peppers red, yellow, or green
  • 1 tbsp olive oil
Filling
  • 1 lb lean ground beef
  • 1 yellow onion small, finely diced
  • 3 garlic cloves, minced
  • 2 cup cooked white rice
  • 1 can (15 oz) tomato sauce divided
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cup shredded mozzarella cheese divided
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
Garnish
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp extra Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare the Peppers
  1. Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.
  2. Lightly brush the peppers with olive oil and place them upright in a 9×13-inch baking dish.
Cook and Season the Filling
  1. Heat a large skillet over medium heat and cook the ground beef and onion for 6–8 minutes until browned and no pink remains.
  2. Stir in the garlic and cook for 1 minute until fragrant.
Combine the Filling
  1. Add the cooked rice, 1 cup tomato sauce, tomato paste, Italian seasoning, Worcestershire sauce, smoked paprika, oregano, salt, and black pepper.
  2. Simmer for 3–4 minutes, then remove from the heat.
  3. Stir in 1 cup mozzarella, Parmesan cheese, and parsley until evenly combined.
Stuff and Bake
  1. Fill each bell pepper generously with the beef and rice mixture.
  2. Spoon the remaining tomato sauce over the tops and around the peppers in the baking dish.
  3. Cover the baking dish with foil and bake for 35 minutes.
  4. Remove the foil, sprinkle the remaining 1/2 cup mozzarella over the peppers, and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
  5. Check doneness by piercing the peppers with a fork until tender.
Serve
  1. Let the peppers rest for 5 minutes.
  2. Garnish with fresh parsley and extra Parmesan before serving.

Notes

For the juiciest filling, use cooked white rice that’s hot or warm so it heats quickly during the 3–4 minute simmer. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat covered in the oven at 325°F until warmed through. Freezing is yes: cool completely, freeze in portions for up to 3 months, and thaw overnight in the fridge before reheating. If you want a lighter option, swap lean ground beef for ground turkey while keeping the same seasonings and sauce.