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Easy Baked Stuffed Peppers

Easy Baked Stuffed Peppers

Colorful bell peppers filled with a hearty beef, rice, and tomato mixture, then baked under melty cheese. A cozy, make-ahead friendly dinner everyone loves.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb bell peppers tops trimmed, seeded
  • 1.5 tbsp olive oil
  • 1 lb lean ground beef
  • 1 cup yellow onion, diced
  • 2 tsp minced garlic
  • 1 tbsp tomato paste
  • 1.25 cup tomato sauce
  • 1 tsp Worcestershire sauce
  • 1.5 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1.5 cup cooked white rice fluffed
  • 0.5 cup low-sodium chicken broth for the baking dish
  • 1.25 cup shredded mozzarella or similar melting cheese
  • 2 tbsp fresh parsley, chopped for garnish
  • 0.25 tsp red pepper flakes optional, for heat

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
  • Prep peppers: trim tops, remove seeds, and set cut-side up in the dish. Brush with a little oil.
  • Par-bake peppers for 8–10 minutes to start softening. Keep oven on.
  • Warm remaining oil in a large skillet over medium heat. Add onion and cook until translucent, 3–4 minutes.
  • Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
  • Stir in garlic, tomato paste, Italian seasoning, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
  • Pour in tomato sauce and Worcestershire. Simmer 2–3 minutes, then fold in the cooked rice and red pepper flakes if using.
  • Fill peppers with the beef-rice mixture, packing gently. Add broth to the baking dish around the peppers.
  • Cover tightly with foil and bake 20–25 minutes, until peppers are tender-crisp.
  • Uncover, top with cheese, and bake 10–12 minutes more until melted and bubbly. Garnish with parsley and serve.

Notes

Variation: Swap the beef for ground turkey, or use cooked quinoa instead of rice for a lighter twist. For saucier peppers, spoon an extra splash of tomato sauce over each before the cheese. Make-ahead tip: Stuff peppers, cover, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F until warm.
This recipe is an original creation inspired by classic Easy Baked Stuffed Peppers flavors. All ingredient ratios and instructions are independently developed.