Finding simple but delicious and nutritious meals the entire family will love can be a struggle. Still, stuffed vegetables have always gotten the green light from my family and many others. I’ve already shared recipes for Greek vegetarian stuffed peppers, stuffed Swiss chard rolls, cabbage rolls, and Italian stuffed zucchini boats. But now it’s the turn of these classic peppers stuffed with ground beef and rice. Easy stuffed bell peppers have been a family favorite across the globe for decades, and it’s no surprise. Combining hearty beef and rice in a simple tomato sauce and plenty of bubbling, melted cheese, even many children will enthusiastically tuck into these filling Italian stuffed peppers. They’re also packed with protein and are naturally gluten-free. Plus, you can pull together this stuffed bell pepper recipe with rice using just a dozen simple and inexpensive ingredients. The process is simple and low-fuss, and you can have it on the table in just 40 minutes. There are several simple ways to add to and adapt the recipe, too, so keep reading for my favorite options. It’s even meal prep and freezer-friendly for a super low-fuss dinner! See the recipe card for full information on ingredients and quantities.
Bell peppers: You can use any color (red, orange, yellow, green). Just note that green peppers are more bitter. It’s best to use peppers of a similar size. Ground beef: I prefer lean ground beef (about 90%), though combining Italian sausage and beef works too. Or use ground turkey or chicken. Cooked rice: You can use any cooked long-grain rice for this recipe (i.e., basmati, brown rice, white rice, wild rice, etc.). To avoid mushy baked rice, cook it al dente. Quinoa, orzo, or pearl couscous would also work. Or for a low-carb option, try cauliflower rice. Aromatics: You’ll need onion and garlic to add depth to the ground meat filling. Tomato passata: Plain passata will work really well. However, you could alternatively use marinara sauce or Bolognese sauce (homemade or store-bought). Olive oil: Or another neutral cooking oil, like avocado oil, etc. Seasonings: These easy stuffed peppers only require a simple combination of Italian seasoning and salt & black pepper (to taste). Alternatively, you could use individual herbs, like dried oregano, thyme, basil, parsley, etc. Cheese: The best cheese for stuffed peppers comes down to personal preference. I used a combination of mozzarella cheese and cheddar cheese for flavor and meltiness, though parmesan could also work. For a dairy-free option, a sprinkle of nutritional yeast adds a mild cheesy flavor. Fresh parsley: (Optional) to garnish. Basil or cilantro would also work.
How to make stuffed bell peppers
Baking stuffed bell peppers requires a few steps, par-cooking the peppers while preparing the filling, then assembling and baking them to perfection. Prepare the Bell Peppers: First, preheat the oven to 350ºF/175ºC. Then, slice off the tops of each pepper and scoop out any seeds from within. You can bake the tops along with the peppers or slice them up to use in other recipes: salads, stir-fries, etc. Alternatively, you can prepare this recipe as smaller portions of pepper halves by slicing them in half lengthwise. Transfer the peppers cut-side-down to a high-sided baking dish and brush or spray them with oil. Then bake them for 10-15 minutes to soften (less if you want more of a “bite” and more for softer results). During this time, the peppers will release some liquid, but there’s no need to discard it. Cook the Meat and Rice: While the peppers are par-cooking, prepare the rice (unless you have some leftovers). To avoid mushy rice, cook it al dente for about 10-12 minutes. Then, finely mince the garlic and dice the onion. Heat a large skillet over medium heat, then add the onion and sauté it until it turns translucent (3-4 minutes). Then add the garlic and stir well. Add the minced beef and seasonings, and cook, using your spoon/spatula to break down the meat while it cooks. If you’re using fattier meat, feel free to drain any excess grease. When it’s almost fully cooked, add the cooked rice and tomato passata, stir well, and continue to simmer for just 3-4 minutes. At this point, taste the filling and adjust any of the seasonings to taste. Stuff and Bake: To assemble the stuffed peppers, fill them halfway with the meat mixture, add a cheese layer, fill the remaining space with more meat, and top with more cheese. Alternatively, only use cheese on top if preferred. Lastly, fill the passata can with water (or use 1 cup water with a tbsp tomato paste). Then pour that into the pan for a mildly tomatoey sauce at the bottom of the dish. How long to bake stuffed bell peppers? Bake them for about 15 minutes until the cheese melts and becomes bubbly on top. If wanted, increase for an extra 5-10 minutes for more tender peppers. Finally, remove the peppers from the oven, garnish them with fresh parsley, and enjoy!
How to serve
This Italian stuffed-pepper recipe with ground beef and rice are hearty enough to enjoy alone as a filling meal. However, you can make even more of a meal with the addition of:
A simple side salad (or bed of leafy greens) like arugula salad, Cucumber tomato salad or Italian tomato salad, Garlic bread or baguette, Roasted veggies like cauliflower and broccoli, Sauteed green beans, Sautéed zucchini.
If you try this recipe for baked stuffed bell peppers with ground beef, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
