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Close-up of yellow, red, and Stuffed Bell Peppers filled with beef and rice, their cheese tops browned and sprinkled with fresh parsley on a metal tray.

Stuffed Bell Peppers

Old-fashioned stuffed bell peppers like Grandma’s savory browned beef, rice, tomatoes, and cheddar baked in tender pepper “bowls.” Flexible, make-ahead and freezer friendly, always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest/Make-Ahead Chill 10 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American Comfort Food
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large Bell peppers - Stand upright; tops reserved & diced
  • 1.5 lb Ground beef 85–90% lean - Brown well for best flavor
  • 1.5 cups Cooked white rice - ≈ ½ cup uncooked
  • 1 medium Yellow onion diced
  • 3 cloves Garlic minced
  • 1 14.5‑oz can Diced tomatoes with juices - Fire-roasted if you like
  • ½ cup Beef broth - Splash more if mixture seems dry
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Kosher salt - To taste
  • ½ teaspoon Black pepper - To taste
  • 1 teaspoon Beef bouillon paste optional - Aunt’s secret trick
  • 1 teaspoon Olive oil - Brush inside peppers; optional
  • 1 cup Shredded cheddar cheese - Or any good melting cheese
  • 2 tablespoon Fresh parsley minced - Garnish

Equipment

  • 1 Large skillet (For proper meat browning)
  • 1 9×13-inch baking dish (Glass or ceramic)
  • 1 Sharp chef’s knife (For peppers & aromatics)
  • 1 Cutting board
  • 1 Wooden spoon/spatula (Stirring & breaking up meat)
  • 1 Aluminum foil (Cover while baking)
  • 1set Measuring cups/spoons

Method
 

  1. Preheat oven to 375°F (190°C). Prep peppers: cut tops, remove seeds/membranes, dice tops, brush insides (optional).
    Close-up of a hand lifting an empty red bell pepper shell above a white baking dish filled with green and orange pepper halves, softly blurred in the background.
  2. Sear beef 3–4 min without stirring, then break up and cook through.
    Top-down shot of a black sauté pan on marble, packed with browned ground meat, zucchini, mushrooms, spinach, onions, and red peppers, with a red spatula resting inside.
  3. Add onion, then garlic; stir in diced pepper tops, tomatoes, Worcestershire, bouillon, salt, pepper; simmer briefly.
  4. Off heat, fold in cooked rice and a splash of broth; adjust seasoning.
    Overhead photo of red, yellow, orange, and green bell peppers filled with a golden, cheesy breadcrumb mixture and sprinkled with fresh parsley, arranged snugly in a white casserole on a marble surface.
  5. Stuff peppers, add water to dish, cover and bake 35 min; uncover, cheese on, bake 8–10 min; rest, garnish, serve.
    Close-up of yellow, red, and Stuffed Bell Peppers filled with beef and rice, their cheese tops browned and sprinkled with fresh parsley on a metal tray.

Nutrition

Serving: 320gCalories: 430kcalCarbohydrates: 29gProtein: 29gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 85mgSodium: 780mgPotassium: 810mgFiber: 4gSugar: 7gVitamin A: 2100IUVitamin C: 150mgCalcium: 220mgIron: 3.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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