Stuffed Green Peppers with Rice and Ground Beef

Stuffed Green Peppers Ingredients

Ingredients are grouped by component for ease of shopping and prep.

For the Peppers

• Green bell peppers: halved lengthwise, seeds and ribs removed.
• Olive oil: divided—most brushed on peppers, a little used to brown the meat.
• Kosher salt: for seasoning the peppers and the filling.

For the Rice

• Long-grain white rice: par-boiled so it finishes in the oven (jasmine or basmati work well).
• Kosher salt: for the boiling water.

For the Filling

• Ground beef: lean or medium, depending on preference.
• Yellow onion: finely chopped.
• Garlic: minced.
• Tomato paste: cooked briefly to deepen flavor.
• Dried parsley, onion powder, red pepper flakes, black pepper: for seasoning.
• Worcestershire sauce and crushed tomatoes for savory depth.
• Fresh parsley: chopped and stirred into the filling.
• Parmesan cheese: shredded, to add umami and bind with the rice.
• Egg: beaten and mixed in to help the filling hold its shape.

For the Topping

• Mozzarella: shredded for a golden, melty top.
• Fresh parsley: minced for garnish.

Full ingredient quantities and measurements are included in the recipe card below.

Variations and Substitutions

Customize the recipe to suit your pantry or dietary preferences.

• Meat alternatives: swap ground beef for turkey, chicken, or Italian sausage.
• Use brown rice: fully cook it first, since it needs more time than white rice.
• Vegetarian option: omit the meat and add cooked lentils, beans, or a meatless crumbled substitute.
• Different cheeses: cheddar, provolone, or pepper jack are great melting options.
• Philly-style: add thin-sliced steak and provolone for a sandwich-inspired version.
• Add sauce: a layer of marinara in the bottom of the baking dish adds a saucier finish.

Grab These Tools

Basic equipment you’ll need.

• 9×13 baking dish: fits all the pepper halves.
• Parchment paper or foil: to line and cover the dish while baking.
• Large skillet: for browning the meat and building the filling.
• Medium saucepan and colander: for par-boiling and draining the rice.
• Sharp knife, cutting board, box grater, and tongs.

How to Make Stuffed Green Peppers: An Easy Guide

The order of steps matters to achieve perfect texture: roast peppers first, par-cook the rice, make the filling, then bake and broil for a golden finish.

Char the Peppers

Preheat the oven to 450°F. Line a 9×13 baking dish with parchment or foil. Arrange the pepper halves cut-side up, brush with olive oil, and sprinkle with kosher salt. Roast 10 minutes until the skins are lightly charred and the peppers have softened slightly, then reduce the oven temperature to 375°F.

Par-Cook the Rice

While the peppers roast, bring salted water to a boil and cook the rice uncovered—like pasta—for about 10 minutes. Drain well; the rice should still be slightly firm and will finish cooking in the oven as it absorbs the filling juices.

Brown the Beef and Make the Filling

Heat olive oil in a large skillet over medium-high. Add the ground beef and let it sit undisturbed for 3–4 minutes to develop a browned crust, then break it up. Add the onion and salt and cook until softened, about 5 minutes. Stir in garlic, tomato paste, dried parsley, onion powder, red pepper flakes, and black pepper; cook until the tomato paste darkens, about 2 minutes. Add Worcestershire sauce and crushed tomatoes and simmer briefly. Off the heat, fold in the par-cooked rice, fresh parsley, and parmesan. Let the mixture cool for 10 minutes, then stir in the beaten egg to bind.

Stuff and Top the Peppers

Spoon a generous mound of filling into each charred pepper half. Top each pepper with shredded mozzarella.

Bake, Then Broil

Cover the dish tightly with foil and bake at 375°F for 20 minutes so the rice finishes cooking and the peppers soften. Remove the foil and broil 3–5 minutes until the cheese is golden and bubbly. Let rest 5 minutes, garnish with minced parsley, and serve.

5 Common Stuffed Pepper Mistakes to Avoid

These are easy errors to make but simple to prevent.

1. Skipping the char: Roasting peppers first removes excess moisture and adds flavor.
2. Stuffing raw rice: Uncooked rice often stays crunchy; par-boil first.
3. Not salting the peppers: Season them before stuffing so they don’t taste flat.
4. Rushing the beef: Let the meat sit to brown before breaking it up for richer flavor.
5. Cutting too soon: Allow the peppers to rest 5 minutes so the filling sets and slices cleanly.

Make Ahead and Storage

These stuffed peppers are ideal for meal prep and freeze well.

Make It Ahead

• Assemble ahead: Fill the peppers up to 24 hours in advance and refrigerate covered.
• Bake from cold: If baking from chilled, add a few extra minutes to the cook time.

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Cool first: Let peppers cool before sealing to keep the cheese from becoming too soft.

Freezing

• Freeze baked: Cool completely and freeze in a freezer-safe container for up to 3 months.
• Wrap well: Prevent freezer burn by wrapping tightly.

Reheating Leftovers

• Oven: Reheat covered at 350°F until warmed through.
• Microwave: A single pepper reheats in roughly 2 minutes, stirring briefly if needed.

What to Serve with Stuffed Green Peppers

Although these peppers are a complete meal, a simple side brightens the plate. A crisp salad or crusty bread pairs especially well.

Toppings and Add-Ins

• Fresh herbs: parsley or basil adds brightness.
• A spoonful of sauce: warm extra crushed tomatoes and spoon over before serving.
• Extra cheese: additional grated parmesan for finishing.

Side Dishes and Pairings

• Crusty bread: perfect for mopping up any juices.
• A green salad: dressed with a tangy vinaigrette.
• Roasted or glazed vegetables: add color and balance.

Tips for the Best Stuffed Bell Peppers

• Char first: concentrates pepper flavor and reduces wateriness.
• Boil rice like pasta: it finishes in the oven by absorbing savory juices.
• Darken the tomato paste: caramelize it briefly for richer flavor.
• Add an egg: helps the filling hold together for neat slices.
• Let them rest: a short rest lets flavors meld and the filling set.

Old-Fashioned Stuffed Green Peppers (with Rice)

Servings: 8 • Prep: 20 minutes • Cook: 40 minutes • Total: 1 hour

Ingredients (summary)

• 4 large green bell peppers, halved
• 3 tbsp olive oil, divided
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 cup long-grain white rice
• 1 1/2 lb ground beef
• 1 large yellow onion, finely chopped
• 4 tsp minced garlic
• 2 tbsp tomato paste
• 1/2 cup crushed tomatoes
• 1 tbsp Worcestershire sauce
• 1/2 cup shredded parmesan
• 1/3 cup fresh parsley, chopped
• 1 large egg, beaten
• 1 1/2 cups shredded mozzarella for topping

Instructions (summary)

1. Preheat oven to 450°F. Line a 9×13 dish, brush peppers with oil, sprinkle with salt, and roast 10 minutes. Reduce oven to 375°F.
2. Boil rice in well-salted water for 10 minutes, drain, and set aside.
3. Brown beef in 1 tbsp olive oil, let it sit for 3–4 minutes before breaking up. Add onion and salt, cook 5 minutes. Stir in garlic, tomato paste, and seasonings; cook until paste darkens. Add Worcestershire and crushed tomatoes and simmer briefly.
4. Off heat, fold in rice, parsley, and parmesan. Cool 10 minutes, then mix in the beaten egg.
5. Fill pepper halves with the mixture, top with mozzarella. Cover and bake at 375°F for 20 minutes, then broil 3–5 minutes until cheese is golden. Rest 5 minutes and garnish with parsley.

Storage: Refrigerate up to 4 days or freeze baked peppers up to 3 months. Reheat in a 350°F oven until warmed through.