Stuffed Bell Peppers with Rice

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Stuffed bell peppers with rice are a tasty and filling meal that’s easy to make. You stuff colorful peppers with a mix of rice, ground beef, and spices, then bake them until they’re hot and bubbly. These peppers are perfect for a family dinner or meal prep, and you can customize them with different ingredients to suit your taste.

You can make these ahead of time and reheat them later, which is great for busy weeknights. Try serving them with a side salad or roasted veggies for a complete meal. With just a few simple steps, you’ll have a delicious dinner that looks impressive but doesn’t take much effort.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious stuffed bell peppers with rice:

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Don’t have all the ingredients? No worries! Try these easy swaps:

• Ground turkey or plant-based crumbles instead of beef
• Quinoa or cauliflower rice instead of regular rice
• Fresh diced tomatoes instead of canned

Want to add more flavor? Toss in some of these extras:

• 1 cup shredded cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce

Feel free to get creative with your stuffed peppers! Mix and match ingredients based on what you have on hand. The recipe is pretty forgiving, so have fun with it.

Instructions

Preheat your oven to 350°F (175°C). Wash the bell peppers and cut off their tops. Remove the seeds and membranes from inside.

In a large skillet, heat some olive oil over medium-high heat. Add ground beef and onions. Cook until the meat is no longer pink. Drain any excess fat.

Mix in cooked rice, tomato sauce, and seasonings like Worcestershire sauce, Italian herbs, garlic powder, and salt. Stir well to combine.

Stuff the peppers with this mixture. Place them upright in a baking dish. If they wobble, trim a bit off the bottom to help them stand.

Top each pepper with cheese. Pour some extra tomato sauce around the base of the peppers in the dish.

Bake for about 30-35 minutes until the peppers are tender and the cheese is melted and bubbly.

Let the stuffed peppers cool for a few minutes before serving. Enjoy your tasty meal!

Tips, Tricks & Storing

Here are some helpful tips for making tasty stuffed bell peppers:

Pick peppers that can stand up on their own. This makes them easier to fill and bake.

Cut the tops off the peppers carefully. Save them to use as “lids” for a cute presentation.

Blanch your peppers before stuffing. This softens them slightly and helps them cook evenly.

Don’t overstuff the peppers. Leave a little room at the top for the filling to expand as it cooks.

To store leftovers, put them in an airtight container in the fridge. They’ll stay good for 3-4 days.

When reheating, pop them in the oven at 350°F for about 15 minutes. This warms them up nicely without drying them out.

Try mixing up the filling! Use different types of rice, meats, or veggies for variety.

For a vegetarian version, swap the meat for beans or lentils. It’s just as filling and tasty.

Freeze uncooked stuffed peppers for later. Wrap them tightly and they’ll keep for up to 3 months.