Classic Beef Stuffed Peppers

Classic Beef Stuffed Peppers

Barry LaRoche

"Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation."
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1 h 20 m servings 595 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1405 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
  3. Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
  4. Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
  5. Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 21
  1. 27 Ratings

Most helpful positive review

These were delicious. I sliced mine in half instead of stuffing the whole pepper, which is what I usually do. I did this just for looks but they were wonderful. One little side note though.

Most helpful critical review

I made it just like it was written, they're ok.

Most helpful
Most positive
Least positive

These were delicious. I sliced mine in half instead of stuffing the whole pepper, which is what I usually do. I did this just for looks but they were wonderful. One little side note though.

I mixed Ground Turkey with Beef and omitted the sauce on top. I also skipped the boiling the bell peppers step and everything turned out great. Very tasty and next time I will add some cheese to...

Very tasty, next time I might add some cayenne pepper to give it a little kick.

My family loved the flavor and presentation but the rice was undercooked and I even added extra time to bake. I added garlic powder and used red and orange peppers to make it fun for Fall! Nex...

Turned out great even though I precooked the beef before I added it to the filling mixture, I also didn't boil the peppers and I omitted pouring the extra sauce on the top.

I substituted Johnsonville hot Italian Sausage and it added a lot of flavor and gave it a bit of a kick. I also added mozzerella cheese in place of the cheddar. Delicous! Flavors blended well. W...

too greasy. Will brown hamburger in separate pan and drain, then add to the peppers next time

OMG, SO GOOD! My boyfriend and I (21 y/o female$) loved it. Just made it last night and currently finishing leftovers. :D I made a few changes though: 1. Substituted 1/4 cup onion for 1/8 cup m...

Would definitely make again. This is a nice basic recipe in which you can add the spices you like. I added garlic, parsley, additional Worchester sauce. I skipped cooking the peppers ahead...

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