Oven Stuffed Bell Peppers
Colorful bell peppers filled with seasoned ground beef, rice, tomato sauce, and melted cheese baked until bubbly.
- Cook temp
- 375°F
- 190°C · preheat
- Total time
- 55 min
- 15 prep · 35 cook · 5 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef · The Stay At Home Chef
Rachel Farnsworth demonstrates parboiling bell peppers, stuffing with seasoned ground beef and rice, and baking with melted cheese.
- Target //Cook at 375°F (190°C) for 55 mins.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //Stuffed peppers are one of those dinners where everything is in one edible container. Protein, starch, vegetables, and cheese all in a bell pepper bowl. Less dishes, more flavor.
- Family Tweak //Let kids pick their favorite pepper color. Add extra cheese on top and serve with a side of ranch dressing for dipping.
Ingredients
- 4 piecesLarge Bell Peppers, any color
- 1 lbGround Beef, 80/20
- 1 cupCooked Rice, white or brown
- 14 ozDiced Tomatoes, one can, drained
- 8 ozTomato Sauce, one can, divided
- 1 cupShredded Cheddar Cheese
- 1 mediumYellow Onion, diced
- 2 clovesGarlic, minced
- 1 tspItalian Seasoning
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
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Get to the point
- 1
Cut tops off 4 bell peppers and remove seeds. Brown 1 lb ground beef with onion, garlic, and Italian seasoning.
- 2
Mix browned beef with 1 cup cooked rice, diced tomatoes, and half the tomato sauce. Season with salt and pepper.
- 3
Stuff peppers with the beef and rice mixture. Stand upright in a baking dish and pour remaining sauce around them.
- 4
Bake at 375°F for 30 minutes, top with shredded cheddar, bake 5 more minutes until cheese melts and filling hits 160°F.
Step by step
Tap a step to cross it offPrep the Peppers
Preheat oven to 375°F (190°C). Cut the tops off 4 large bell peppers and remove the seeds and membranes. If the peppers do not stand upright, slice a thin sliver off the bottom to create a flat base. Lightly oil the outside of each pepper.
WhyUse a mix of red, yellow, and orange peppers for the best visual presentation and sweetest flavor. Green peppers are slightly more bitter.
Cook the Filling
Heat a large skillet over medium-high heat. Brown 1 lb ground beef, breaking it into small pieces, until no pink remains. Drain excess fat. Add 1 diced onion and 2 minced garlic cloves, cooking 2 minutes until softened. Stir in 1 tsp Italian seasoning, salt, and pepper.
WhyDrain the beef fat well. Excess grease in the filling will pool at the bottom of the peppers and make them soggy.
Assemble and Stuff
Remove skillet from heat. Stir in 1 cup cooked rice, one 14 oz can diced tomatoes (drained), and half of an 8 oz can tomato sauce. Mix well. Spoon the filling into each prepared pepper, packing gently. Stand the stuffed peppers upright in a 9x13 baking dish. Pour the remaining tomato sauce around the base of the peppers.
WhyPack the filling firmly but do not crush the peppers. You want them full but not bursting at the seams.
Bake and Serve
Cover the baking dish with foil and bake at 375°F for 25 minutes. Remove the foil, top each pepper with a generous pile of shredded cheddar cheese, and bake uncovered for 10 more minutes until the cheese is melted and bubbly and the filling temperature reads 160°F. Let rest 5 minutes before serving.
WhyCovering with foil for the first 25 minutes steams the peppers tender. Removing it at the end lets the cheese brown and bubble.
- Dad pro tip
- Stuffed peppers are one of those dinners where everything is in one edible container. Protein, starch, vegetables, and cheese all in a bell pepper bowl. Less dishes, more flavor.
- Kid & toddler adjustment
- Let kids pick their favorite pepper color. Add extra cheese on top and serve with a side of ranch dressing for dipping.
- Serve with
- Garlic bread · Simple garden salad · Steamed corn on the cob
- Reheating
- Reheat individual peppers in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes. Add a fresh sprinkle of cheese before reheating.
- Calories
- 380
- Protein
- 28 g
- Carbs
- 26 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #174038. Cook-time basis: Tested in standard oven at 375°F (190°C) with large bell peppers and 80/20 ground beef filling. USDA FSIS 160°F target for ground beef.
Frequently Asked Questions
How do you reheat leftover oven stuffed bell peppers without ruining the texture?
Reheat individual peppers in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes. Add a fresh sprinkle of cheese before reheating.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Let kids pick their favorite pepper color. Add extra cheese on top and serve with a side of ranch dressing for dipping.
What are the best side dishes to serve with this?
Recommended sides include Garlic bread, Simple garden salad, Steamed corn on the cob.