Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers

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Chef John 23754

"Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!"
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1 h 40 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1724 mg
  • 69%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  4. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  6. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.


  • Cook's Notes:
  • Any ground meat works. Lamb, pork, or half sausage and half beef is fantastic. I used all lean beef but suggest you try 1 pound beef with 1/2 pound pork sausage.
  • I put a piece of parchment paper down just because I don't like foil touching acidic things while they bake.
  • If you don't use the sheet pan, your peppers are going to take less baking time.


  1. 41 Ratings

Most helpful positive review

I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I w...

Most helpful critical review

It may just be a difference in preference, but these weren't our favorite stuffed bell peppers. Stuffing with raw meat and baking yielded drier meat that was sort of caked together, rather than...

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I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I w...

This is a great recipe. I used ground turkey and italian turkey sausage instead of beef. The turkey is lower in fat which offsets the addtional cheese that I add.

The whole family really enjoyed this one.add a few alterations though. I did not put the tops back on and replaced one lb of the hamburger with a lb of hot breakfast sausage. I also put mozzarel...

Although I made a few minor changes I must say that these are the best ever!! I didn't have chunky tomato sauce so just used canned chopped tomatoes and added tomato sauce to get the correct amo...

Made these last night for dinner changed a few things. I let the rice simmer in beef broth, sautéed the onions,garlic added carrots and celery with Montreal spice.I also sauté the beef prior to...

Our favorite stuffed pepper recipe! We only needed 3 medium sized peppers for our family, so I adjusted to 1 lb. of beef and 1 cup of rice. Still only used half the stuffing mix. I made 4 large ...

I made this today for lunch and it was a BIG hit. I actually assembled it yesterday afternoon and refrigerated it overnight. I made it as written except for slightly less salt. It was excellent!...

This was delicious! I used meatloaf mix (pork, beef, veal) instead of ground beef and regular no chunky tomato sauce

This is undoubtedly the best pepper recipe I've ever eaten. I added a little Italian sausage to the burger and also some herbes de provence to both the sauce and the meat. Wonderful!

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