Stuffed Bell Peppers with Ground Beef, Rice, and Cheese

Stuffed Peppers
Stuffed Peppers. Photo: Diana Rattray
  • 100 mins
  • Prep: 15 mins,
  • Cook: 85 mins
  • Yield: Serves 6
Ratings (65)

These stuffed peppers are made with green, yellow or red bell peppers and a delicious seasoned ground beef and rice filling. Garlic and some dried basil add flavor to the simple tomato sauce. Use cheddar cheese or a pizza blend of shredded cheddar and mozzarella cheese to top the stuffed peppers.

The filling could also be made with ground turkey instead of ground beef.

Stuffed Peppers with Ground Beef
22 Family-Pleasing Ground Beef Casseroles

What You'll Need

  • 4 bell peppers, red, yellow, or green, or a combination
  • 2 teaspoons salt
  • ***Filling and Sauce***
  • 2 tablespoons​​ extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1​ can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/3 cup water
  • 1 clove​ garlic, crushed
  • 1/2 teaspoon dried leaf​ basil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1​ egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound lean ground beef (or ground turkey)
  • 1 cup cooked long-grain rice

How to Make It

  1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
  2. Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
  1. In a large mixing bowl, combine the beaten egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
  2. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
  3. Bake at 350° for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160° F.
  4. Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.


Nutritional Guidelines (per serving)
Calories 417
Total Fat 21 g
Saturated Fat 8 g
Unsaturated Fat 9 g
Cholesterol 123 mg
Sodium 1,646 mg
Carbohydrates 27 g
Dietary Fiber 3 g
Protein 31 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)