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Classic Stuffed Peppers

Classic stuffed peppers with tender bell peppers, a savory ground beef and rice filling, and a baked tomato sauce base. Topped with melted mozzarella that turns golden after uncovering, these baked stuffed peppers are comfort food ready for family dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers and filling
  • 6 large bell peppers Use 6 large bell peppers.
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1.5 cup cooked white rice
  • 1 can (15 oz) tomato sauce Divided.
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 0.25 salt and pepper to taste Season to taste.
  • 1.5 cup mozzarella cheese, shredded

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F so it’s ready for baking.
  2. Cut the tops off the bell peppers and remove the seeds, then place the peppers in a baking dish and set aside.
  3. Brown the ground beef with the diced onion over medium-high heat, then drain the fat.
  4. Add the minced garlic, Italian seasoning, Worcestershire sauce, salt, and pepper, and stir until fragrant.
  5. Stir in the cooked white rice, the drained diced tomatoes, and 3/4 of the tomato sauce until the mixture is combined.
  6. Spoon the filling into each prepared pepper, top with the remaining tomato sauce, and cover the dish with foil.
Bake and finish
  1. Bake covered for 30 minutes, until the peppers start to soften (visual cue: peppers look slightly wilted and the sauce is bubbling).
  2. Uncover, sprinkle with the shredded mozzarella, and bake 15 more minutes until the peppers are tender and the cheese is golden (visual cue: melted cheese is browned in spots).

Notes

For the best texture, use par-cooked (cooked) rice so it stays tender instead of crunchy. Store leftovers in the fridge up to 3 days in a covered container. Freeze stuffed peppers up to 2 months; thaw overnight in the refrigerator and reheat until hot. For a gluten-free swap, use Worcestershire sauce labeled gluten-free if needed.