How to Make Stuffed Bell Peppers with Beef & Rice

Ingredients

• 6 Bell Peppers ( assorted colors, tops saved for decoration)
• 1 pound Lean Ground Beef (90% lean)
• 1 cup Cooked White Rice (cooled, can be leftover rice)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (blend of oregano, basil, thyme)
• 0.25 cup Bread Crumbs (plain)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 Egg (large, beaten, room temperature)
• 3 cups Marinara Sauce (store‑bought or homemade)
• 0.5 cup Water (helps keep sauce from reducing too much)
• 1 Yellow Onion (diced, size of a palm)
• 2 Garlic Cloves (crushed and finely minced)
• 1 cup Mozzarella Cheese (shredded, for topping)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prepare Bell Peppers

   Cut off the tops of the six bell peppers, keep the tops for later, and use a spoon to scrape out seeds and membranes.

   Time: PT10M

3. Dice Onion & Mince Garlic

   Dice one yellow onion into palm‑sized pieces and finely mince two garlic cloves.

   Time: PT5M

4. Make the Stuffing

   In a large mixing bowl combine the ground beef, cooked rice, salt, pepper, Italian seasoning, bread crumbs, Parmesan, beaten egg, 1 cup marinara sauce, diced onion, and minced garlic. Mix until just combined; avoid over‑mixing.

   Time: PT5M

5. Prepare Baking Dish

   Spread 2 cups of marinara sauce and ½ cup water in the bottom of the casserole dish and stir gently.

   Time: PT2M

6. Stuff the Peppers

   Spoon the meat‑rice mixture into each pepper, filling to the top but not packing too tightly. Place the peppers upright in the dish and arrange the saved tops on top to keep them standing.

   Time: PT5M

7. First Bake

   Place the dish on the lowest rack and bake for 45 minutes at 400°F.

   Time: PT45M

   Temperature: 400°F

8. Add Mozzarella

   Remove the dish, sprinkle shredded mozzarella evenly over each pepper.

   Time: PT2M

9. Second Bake

   Return the dish to the oven and bake an additional 15 minutes at 400°F, or until the cheese is melted and the internal temperature of the filling reaches 160°F.

   Time: PT15M

   Temperature: 400°F

10. Rest & Serve

    Allow the peppers to rest for 5 minutes before serving to let the juices settle.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

18 g

Fat

9 g

Fiber

0.8 g

Ingredient Substitutions

• Instead of Bell Peppers: Poblano peppers, Mini sweet peppers
• Instead of Lean Ground Beef: Ground turkey, Ground chicken, Plant‑based mince
• Instead of Cooked White Rice: Quinoa, Cauliflower rice
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Italian Seasoning: Dried oregano + dried basil
• Instead of Bread Crumbs: Panko, Crushed crackers
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Egg: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Marinara Sauce: Tomato sauce, Pizza sauce
• Instead of Water: Low‑sodium broth
• Instead of Yellow Onion: White onion
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Mozzarella Cheese: Provolone, Cheddar

Equipment Needed

• Oven
• Casserole Dish
• Mixing Bowl
• Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Meat Thermometer (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Preheat oven to 400°F
• Cut tops and clean out bell peppers
• Mix stuffing ingredients thoroughly
• Stuff peppers without over‑packing
• First 45‑minute bake
• Second bake until internal temperature reaches 160°F

Chef Tips from the Video

• Use a meat thermometer for precise doneness.
• Toast the bread crumbs lightly for extra crunch.
• Garnish with fresh parsley or basil before serving.
• Mix half of the mozzarella into the stuffing for extra meltiness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked peppers in a freezer‑safe bag for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing and clean the peppers up to 24 hours ahead; keep covered in the fridge.
• Assemble the peppers and store them uncovered in the refrigerator; bake when ready.
• The dish can be fully assembled and frozen; bake from frozen adding 10‑15 minutes to cooking time.

Frequently Asked Questions