# Stuffed Peppers with Ground Beef and Rice > Brown 500 g ground beef with onion until it reaches 71°C (160°F), then mix in garlic, spices, diced tomatoes, half the tomato sauce, 1 1/2 cups cooked rice and half the cheese. Fill 6 hollowed bell peppers, stand them in a dish over the remaining sauce, cover and bake at 190°C (375°F) for 35 minutes. Top with cheese and bake for 10-15 minutes more. Source: https://savourrecipes.com/recipe/stuffed-peppers Author: Ben Kowalski | Published: Oct 5, 2026 Categories: Ground Beef Recipes, Healthy Recipes, American Recipes Collections: Meal Prep Recipes, Freezer Meals Tags: Gluten Free, Meal Prep, Make Ahead, Freezer Friendly Stuffed peppers are a full meal in one: sweet bell peppers filled with seasoned ground beef, rice and tomato, then baked until soft with a cheesy top. Using cooked rice keeps the filling tender, and baking the peppers covered first steams them through so you don't need to boil them beforehand. ## Key facts - Prep time: 20 mins - Cook time: 1 hr - Total time: 1 hr 20 mins - Yield: 6 stuffed peppers - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 390 per serving ## Ingredients ### Peppers - 6 large bell peppers, red, yellow or orange ### Filling - 1 tbsp olive oil - 1 onion, finely chopped - 500 g ground beef, 85/15, about 1 lb - 3 cloves garlic, minced - 1 tsp dried oregano - 1 tsp smoked paprika - 1 tsp salt - 1/2 tsp black pepper - 1 can diced tomatoes, 400 g / 14 oz, drained - 280 g cooked long-grain rice, about 1 1/2 cups, from about 100 g uncooked ### Sauce and topping - 400 ml tomato sauce or passata, about 14 oz, divided - 120 g mozzarella or cheddar cheese, shredded, about 1 1/4 cups, divided - chopped fresh parsley, for serving (optional) ## Equipment - Large skillet - Deep baking dish that holds 6 peppers upright, about 23 x 33 cm (9 x 13 inch) - Aluminum foil - Sharp paring knife ## Instructions 1. **Prepare the peppers.** Heat the oven to 190°C (375°F). Slice the tops off the peppers and pull out the seeds and white ribs. If a pepper will not stand up, trim a very thin slice off the base without cutting through. 2. **Brown the beef.** Heat the oil in a large skillet over medium-high heat. Cook the onion for 4-5 minutes, until soft. Add the beef, break it up with a spoon and cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon off excess fat. 3. **Make the filling.** Stir in the garlic, oregano, smoked paprika, salt and pepper and cook for 1 minute. Take the pan off the heat and mix in the drained tomatoes, half the tomato sauce, the cooked rice and half the cheese. 4. **Fill the peppers.** Spread the remaining tomato sauce over the bottom of the baking dish. Stand the peppers in the dish and pack the filling into them, mounding it slightly on top. 5. **Bake covered.** Cover the dish tightly with foil and bake for 35 minutes, until the peppers are tender when pierced with a knife. 6. **Add the cheese and finish.** Remove the foil, sprinkle the remaining cheese over the peppers and bake uncovered for 10-15 minutes more, until the cheese is melted and lightly browned and the filling is hot all the way through. Rest for 5 minutes, then serve with the sauce from the dish and a sprinkle of parsley. ## Tips - Use cooked rice, not raw. Uncooked rice will not soften properly inside the peppers in this time. - Red, yellow and orange peppers are the sweetest. Green peppers hold their shape well but taste more bitter. - If you like the peppers very soft, microwave the hollowed peppers with a splash of water, covered, for 3-4 minutes before filling. ## Variations - Halved peppers: cut the peppers in half lengthwise, fill them like boats and bake for 25 minutes covered, then 10 minutes with the cheese. - Cauliflower rice: swap the rice for 300 g cauliflower rice, cooked in the pan with the beef for 3-4 minutes. - Tex-Mex style: replace the oregano with 2 tsp chili powder and 1 tsp cumin, add 150 g sweetcorn and use cheddar. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 4 days. - Freezer: Freeze cooked stuffed peppers individually wrapped for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat covered in the oven at 180°C (350°F) for 20-25 minutes, or in the microwave for 3-4 minutes, until hot to 74°C (165°F) in the centre. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 390 | 24 g | 32 g | 17 g | ## Frequently asked questions ### Do you have to boil peppers before stuffing them? No. Baking the stuffed peppers covered with foil for the first 35 minutes steams them until tender. If you prefer them very soft, microwave the empty peppers for 3-4 minutes first. ### How long do you bake stuffed peppers? Bake them at 190°C (375°F) for about 45-50 minutes in total: 35 minutes covered, then 10-15 minutes uncovered with cheese on top, until the peppers are tender and the filling is hot through. ### Can I use uncooked rice in stuffed peppers? It is not recommended. Raw rice needs more liquid and time than the peppers can give it, so it stays hard. Use about 1 1/2 cups of cooked rice, which is roughly 100 g uncooked. ### Can you freeze stuffed peppers? Yes. Freeze cooked peppers, wrapped individually, for up to 3 months. Thaw them in the fridge overnight and reheat covered until hot to 74°C (165°F). The peppers will be a little softer after freezing. ### Are stuffed peppers gluten-free? This recipe is gluten-free as written, since it uses rice and no flour or breadcrumbs. Check the labels on the tomato sauce and spices if you need to avoid gluten strictly. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.