Stuffed Bell Peppers
Updated
Updated
These easy stuffed peppers are made with colorful bell peppers filled with a hearty mixture of ground beef, rice, tomatoes, and savory seasonings. Each pepper is topped with melted cheese and baked until perfectly tender, creating a flavorful, satisfying dinner in one dish. It’s a wholesome, well-balanced meal that’s simple enough for weeknights but hearty enough to feed the whole family.
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5 STAR REVIEW
I’ve always loved stuffed peppers for their flavor, but not the extra steps that usually come with making them. Par-boiling the peppers, cooking the rice separately, and managing multiple pans can turn a simple dinner into a long, messy process. That’s exactly why I created this stuffed peppers recipe. Everything cooks in one pan. The rice simmers right in the flavorful beef mixture, and the peppers roast while the filling finishes, which saves time and dishes. If you enjoy Mexican-inspired pepper recipes, you’ll also love my chile relleno made with poblano peppers, which has a rich, cheesy filling and bold flavor. I make these stuffed peppers when I want something hearty and comforting without spending hours in the kitchen.
Helpful Tips
- Pre-roast the peppers for the best texture. Roasting the empty peppers for 20 minutes jumpstarts the softening process, so they finish perfectly tender after stuffing. I tested skipping this step, and the peppers stayed slightly firm and lacked that soft, melt-in-your-mouth texture.
- Make sure the rice is fully cooked in the filling. The rice should be tender, fluffy, and fully hydrated before you stuff the peppers. If the rice is still firm or chalky in the center, it won’t finish cooking properly in the oven and can leave the filling with an unpleasant texture.
- Look for a moist, cohesive filling consistency. The filling should look thick, glossy, and easy to scoop, not dry, crumbly, or soupy. When you scoop it, it should hold together in a mound. This ensures the peppers stay juicy and the filling doesn’t fall apart after baking.
- Use a snug baking dish to support the peppers. Choose a dish where the peppers fit closely together without being overcrowded. This keeps them upright while baking, so the filling stays contained and the peppers cook evenly without tipping over.
Stuffed Bell Peppers
Ingredients
- 8 bell peppers, any colors*
- 2 tbsp extra-virgin olive oil
- 1 lb. lean ground beef**
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- salt and pepper, to taste
- 15 oz. can petite diced tomatoes, undrained
- 10 oz. can Rotel, undrained (choose from original, mild, or hot)
- 1 cup low-sodium chicken broth
- ¾ cup uncooked long grain white rice***
- 3 tsp brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp taco seasoning
- 1 tsp kosher salt
- ⅛ tsp black pepper
- 1 cup shredded Mexican blend cheese, divided
- fresh chopped cilantro (or parsley), for serving
- diced scallions, for serving
Instructions
- Preheat oven to 375°F. Coat a square or round 3-quart baking dish with nonstick spray.
- Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.
- If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out). Transfer peppers to the prepared baking dish, making sure they’re somewhat snug, but not completely crowded.
- In a large ovenproof saute pan (with a lid), cook beef, onion, and reserved diced bell peppers over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.
- Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce the heat to medium-low and let it cook for about 20 minutes undisturbed.
- Simultaneously, transfer the baking dish with the peppers to the preheated oven and roast for 20 minutes.
- Uncover the pan, stir ½ cup of the cheese into the beef mixture until melted.
- Spoon mixture into the baked peppers and top with remaining ¼ cup cheese.
- Place stuffed peppers back into the oven for another 5-10 minutes until cheese has melted and peppers are tender.
- Sprinkle cilantro and scallions over the top and serve!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Stuffed Bell Peppers Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and coat a 3-quart baking dish with nonstick spray to prevent sticking.
Prep the peppers: Slice the tops off all 8 bell peppers, then remove and discard the seeds and membranes so the inside is completely clean. Dice the pepper tops into small, even pieces and set aside. If needed, carefully slice a very thin sliver off the bottom of each pepper so they sit upright without wobbling, being careful not to cut through the pepper itself. Arrange the hollow peppers upright in the prepared baking dish so they fit snugly and support each other, but are not tightly packed.
Brown the beef and aromatics: In a large ovenproof sauté pan with a lid, cook 1 lb. lean ground beef, 1 small diced sweet onion, and the reserved diced pepper tops over medium-high heat. Use a wooden spoon to break the beef into small crumbles as it cooks. Continue cooking for 3–5 minutes, until the beef is fully browned, no pink remains, and the onions are softened and translucent. Drain any excess grease, then lightly season with salt and pepper to taste. The mixture should look evenly browned and fragrant.
Add rice, liquids, and seasonings: Stir in the 15-oz can diced tomatoes with their juices, the 10-oz can Rotel with juices, 1 cup low-sodium chicken broth, and ¾ cup uncooked long-grain white rice, making sure the rice is fully submerged in liquid. Add 3 tsp brown sugar, 2 tsp Worcestershire sauce, 1 tsp taco seasoning, 1 tsp kosher salt, and ⅛ tsp black pepper, then stir well to evenly combine.
Simmer until tender: Bring the mixture to a full boil, then stir once, cover tightly with a lid, and reduce the heat to medium-low. Let the filling simmer undisturbed for 20 minutes, until the rice is tender and most of the liquid is absorbed. The filling should look thick, moist, and cohesive, not soupy.
While the filling cooks, simultaneously transfer the baking dish with the empty peppers to the oven and roast for 20 minutes, until the peppers begin to soften slightly but still hold their shape.
Finish and fill: Once the filling is ready, uncover the pan and stir in ½ cup of the shredded cheddar or Mexican blend cheese until fully melted. The filling should look creamy and hold together easily when scooped. Carefully spoon the hot filling evenly into each roasted pepper, gently pressing it down so it fills the entire cavity without packing too tightly. Sprinkle the remaining ¼ cup of shredded cheese evenly over the tops.
Bake the peppers: Return the stuffed peppers to the oven and bake for 5–10 minutes, until the cheese is fully melted and the peppers are tender when pierced easily with a knife.
Garnish and serve: Remove from the oven and let rest for a few minutes. Sprinkle with fresh chopped cilantro or parsley and diced scallions before serving.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but I often serve them with something simple to round out dinner. I love pairing them with garlic bread to soak up any extra sauce or a shaved brussels sprouts salad. They’re also great with roasted vegetables or even a side of rice if I want something extra hearty. When I’m serving these for guests, I finish them with extra cilantro, scallions, and sometimes a dollop of sour cream for added flavor and creaminess.
Storage Instructions
- Assemble ahead. You can assemble the stuffed peppers completely up to 1 day in advance. Cover and refrigerate, then bake as directed when ready to serve.
- Fridge. To store leftovers, let the stuffed peppers cool completely, then transfer them to an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 4 days. The filling will continue to absorb flavor, making leftovers especially delicious.
- Freezer. Stuffed peppers freeze very well. Wrap each pepper tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. This makes them perfect for meal prep or quick future dinners.
- Reheat. For best results, reheat stuffed peppers in a 350°F oven for 15–20 minutes, or until heated through. You can also microwave individual peppers in 60–90 second intervals, until hot. If reheating from frozen, thaw overnight in the refrigerator or bake at 350°F for 25–30 minutes until fully warmed.
More Cozy Dinner Recipes
- Easy Homemade Sloppy Joes: Sloppy Joes use the same rich, savory ground beef filling as stuffed peppers, but served on soft buns. It’s an easy, comforting dinner with bold flavor.
- Sloppy Joe Tater Tot Casserole: This casserole combines seasoned ground beef, crispy tater tots, and melted cheese for a hearty, all-in-one comfort food dinner.
- Chicken Tot Pie: Chicken tot pie has a savory filling with vegetables and a crispy topping, making it another cozy, baked dinner the whole family will love.
- Baked Tuscan Chicken Pasta: This baked pasta is rich, cheesy, and comforting, similar to stuffed peppers in both flavor and satisfying texture.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This recipe for stuffed bell peppers turned out amazing. My Mom would make this when I was growing up. I have never tasted better stuffed peppers then I did last night for my dinner. My Mom passed away in December 2020. I miss her everyday. Thank you for a wonderful recipe and giving fond memories of my Mom. Have a wonderful day.
Superb recipe – super easy, too!
Amy, oh gosh these were the best Stuffed Peppers I ever tasted. This recipe is definitely a keeper! AWESOME!
I made these stuffed peppers tonight, and OH MY! Best stuffed peppers we have ever eaten! I only had 5 peppers so I had quite a bit of stuffing mix leftover, but that mixture could be a stand alone meal. My husband raved about this meal and we will definitely be making these again. Not only did they taste delicious, they look so beautiful in the pan.
Can these be made without the rice? If so, what other modifications are needed?
No, sorry. You need the rice to absorb the liquid, otherwise the mixture will be like soup.
Made these tonight and WOW!!! This is definitely my new stuffed peppers recipe. I used fresh tomatoes from the garden instead of canned and didn’t use Rotel. I also used Butcher Box sweet sausage instead of beef. They were amazing!
Delicious stuffed peppers! A new favorite!
Made these last week and they were so good and tasty. Making them again tonight.
tried this receipe yesterday for company. it turned out great. we had a Mexican night.
also made a Mexican cheesecake for dessert.
was delightful. company really enjoyed it. They took the receipe home to make thierselves
This is so good and easy to make…love not not having to parboil the peppers!
Thanks!
Best stuffed peppers ever! I have been using another recipe for years, and put it in the trash. I made it with ground turkey and brown rice and it was a hit! Leftover stuffing is great on nachos!
I have made this recipe many times. Have made them for company and everyone loves them. Easy to make. Will not make any other stuffed pepper recipe. Thank you for this recipe
This is the best recipe for stuffed peppers thanks you!
This recipe is on regular rotation in my house. To make it quicker and more appetizing to my kids, I just make it as a one pan meal and it’s still delicious. Great for a quick weekday meal and so yummy!
My husband hated stuffed peppers until I made yours now he loves them, we have them at least once a month! Great recipe, affordable ingredients and not too much prep time. Thank you!!
Was absolutely delicious. I had some ground beef filling leftover from me baked spaghetti and used it with the added ingredients for this stuff pepper recipe and it was amazing.
This was super tasty and easy to make. Don’t miss roasting the peppers first then stuff again & bake. Even with almost raw peppers it was delicious!!!
Delicious! I had to leave out the Rotel and diced tomatoes because of an allergy, but I didn’t miss them at all. Added a little curry powder to the stuffing mixture. Totally going to make this again!! Thanks for a great recipe!
So delicious! The best stuffed peppers I’ve tried by far. Thank you for sharing!
I was hesitant to make this recipe because of so much onion n green peppers. But it went so easy and I absolutely LOVE it!! Thanks for your recipe!!
Best peppers ever! These are so good, thank you for sharing!
Honestly my favorite hands down.
I totally used my own seasoning and I cut my bell pepper the wrong way but this was still a big hit!
I’ve tried a lot of stuffed pepper recipes and this is by far my favorite. Perfect blend of flavors and so easy.
Delicious & easy to prepare! Know if you could freeze these?
Big winner in my family! I am on a low sugar diet so I substituted coconut sugar for the brown sugar and liquid amino acids for the Worcestershire sauce. Added a little extra taco seasoning. Delicious!
Recipe was great and loved the idea of roasting the peppers rather than par boiling them. Added a heaping tsp of thyme to the recipe.
This is the second time I prepared this recipe. It is nice and vesty and a great warm weather meal.
I’ve made this a few times now. Peppers come out perfectly cooked every time and we love the filling. GREAT RECIPE!!
Made this for dinner tonight. It was so delicious! The only thing I did different was used homemade taco sauce instead of the taco seasoning and Worcestershire. I will definitely make this again!
This recipe is amazing! It’s so much easier & has more zip than my old recipe. I had some homemade salsa so added that on top. Yummy!
So yummy! All the flavors meld together so well. I cut recipe in half for my small family and it worked beautifully. Thank you for such a wonderful tasty recipe!
Yum!! I’ve made these a few times! One of my favorites ?
Easy recipe, I used ground Bison and added sundried tomatoes since I didn’t have sauce. brown rice. Delicious
Wow! I made this exactly as written and these peppers were the bomb! My man LOVED these! Thank you!!!
Your recipe IS the best. Not only in flavor and the ease of instruction but the fact of roasting the peppers first, or at the same time as the filling. I actually used brown jasmine rice, my favorite, so I simmered for 30 minutes according to the package directions, which was perfect! I have no desire to search any farther for the Best Ever Stuffed peppers!! Thank you, Amy!
This was really good. I didn’t have some of the ingredients and substituted balsamic vinegar for the Worcestershire sauce. Also my tomatoes in a can had some Italian herbs in it, also used my Mexican spice I have pre mixed I used. What I live with these recipes is you can add whatever you want to the stuffing part or use whatever meat you have too. Would all be good and just different. I always say recipes are a great guide as far as cook times or temperature needs. If something cooks slower add it first, cooks faster add it last. Anyway. This was really delicious and easy to do. Glad I found it as needed to use my peppers and needed dinner on within a hour.
Easy and delicious
The BEST stuffed bell peppers I’ve ever had–and I’m 74. My husband also loved them. His comment was this are incredible. A compliment from him when something is very good is, “this is pretty good,” so this tells you how great these are. Keeper!
I just made this tonight, FANTASTIC! Loved it! Thank you for sharing.
This happens every time I try this but I convince myself it won’t this time. I can not get raw rice to cook in recipes like this. I don’t know if it’s our altitude, the rice I choose or what but inevitably I end up with crunchy bits. Not the recipe creator’s fault! I’m wondering if this is a problem others experience? I cooked it at least twice as long, with at least twice the liquid to try to make it work. Also the peppers don’t get soft enough in the time given. If I try this again, I assume I’ll have to use cooked rice? Which, of course, means changing the amount of liquid…
Hi Philecia! Sorry to hear you’re having trouble. I’ve made these peppers countless times and never run into these issues. The rice itself should get cooked on the stovetop before even being stuffed in the peppers, and 20 minutes should be plenty of time if you’re following the directions with the proper liquid. Are you allowing the liquid to boil? Covering the pan with a lid as it cooks? It needs the steam. Maybe the lid isn’t tight enough?
To soften the peppers boil them before you roast and yes make your riçe seperate from the sauce
I have the same problem too. Again not the recipe’s fault.
Delicious recipe! I will be making this again!!
Finding lo-cal recipes that the family loves isn’t easy! Tasty, filling and very satisfying, without the guilt… or suspicion! Lol! Definitely hanging on to this one!
My favorite dish is Chiles Rellenos…I did not think I would enjoy eating these bell peppers since I am used to the Poblano Peppers… I was really surprised…very yummy. Will most definitely cook these for dinner again.
This was such a good dish. Easy to make and full of flavor. Loved it.
This recipe was totally DELICIOUS!!!
We used our salsa in place of rotel, otherwise we followed it precisely.
No need to look any further. Thank you!
This recipe is definitely in my rotation of favorite dinners. They are so good and easy, and always have leftovers for lunch the next day. Thanks!
can you omit the rice to make it keto friendly?
Yes, you can leave out the rice. Keep in mind that rice absorbs a lot of liquid and creates more filling, so without it you probably won’t need as many peppers.
This is the best & easy recipe! Delicious and yummy thank you!!
This is actually THE BEST stuffed pepper recipe I’ve ever made! So good! Sweet and tangy So delicious!!
This is hands down the best stuffed pepper I ever had! Thank you!
Has anyone made this in the crockpot?
I’ve tried a few different stuffed peppers recipes and I have to say this is THE BEST EVER. It’s definitely a keeper. I think because it’s kinda cooked a bit before they are put into the peppers, is what blends all the flavors together and makes these peppers delicious!!
Delicious and so tasty!
Best I’ve had would make this again and again!
I cut this recipe in half to make 4 peppers for 2 people, and ended up just using one full can of rotel without additional tomatoes. I halved everything else, I still ended up using a full cup of broth, and after 20 minutes I added at least another 1/4 cup of water and cooked a little longer to get the rice completely cooked. I also triple the amount of taco seasoning because the amount listed seemed like way too little for that much filling. I also pre-roasted the peppers for an extra 10-15 minutes after flipping them, because the bottoms still seemed too firm after 20 minutes (and my peppers were not that big). After these tweaks it did turn out yummy! Would make again.
My husband and I are both in our 70s. Made this for supper tonight and loved it. I always hated making stuffed peppers because of the need to blanch them first. Thank you for coming up with this recipe. It will be made again and again.
These are the best stuffed peppers I’ve ever made. The filling is so delicious and the peppers cooked perfectly tender. Definite winner!
Absolutely delicious! First time making stuffed peppers and the kids really enjoyed it also!
It is delicious. Making for the 5th time
This was amazing. I added a can of black beans and some chipotle pepper powder for a little more heat.
Is the brown sugar to help cut the spiciness of the Rotel tomatoes?
Somewhat. It also provides a bit of depth of flavor to the dish.
I absolutely love this recipe. I’ve never made stuffed peppers before. I made these for my great niece and nephews. They loved it as well ?
I’ve made this recipe several times and it’s SO good! Everybody loves them when I make.
Great recipe! This is going to be my go-to for stuffed bell peppers.
This is probably the best stuffed bell pepper recipe I’ve made. The filling alone is fantastic. Going in my permanent recipe binder, thank you!
I have been making stuffed peppers for decades and this is my new recipe favorite! My husband has been raving about it since I made them a couple of days ago. Thanks for the great recipe!
Do you cook the rice before mixing?
Nope. “uncooked” as listed.
thank you for this simple, delicious recipe! :)
This was so very delicious! I had extra “stuffing” and just ate that by itself. By far the best stuffed peppers we’ve ever had. Thank you!
I never made stuffed peppers, so I needed a base recipe to start. This was lovely. Members in our home don’t like onion, so I use onion powder. Other than that, no changes. Thank you for sharing. This will be a go to for us for meals .
Loved this recipe! Didn’t have plain tomato sauce so used salsa ! Sooo good!
My family love this recipe
Family favorite
These were the best tasting stuffed peppers I’ve ever had. I forgot to add the Worcestershire sauce, but didn’t miss it.
This was fantastic!!! I used half ground beef and half sausage, added a heaping teaspoon of minced garlic. I also exchanged the rice for a garlic riced cauliflower for a low carb dish. Everyone loved it.
these are awesome! so tasty. I mixed the ground beef with italian sausage. thank you for sharing!
Yummy! Will definitely make this again…
I loved this recipe! It was super delicious, and easy…I think the next time I make it, I’ll skip the brown sugar—didn’t really care for that, and the recipe really doesn’t need it.
Love stuffed peppers. Now we have another option too. Love the corn in the stuffed pepper.
Yummy! Will definitely make this again…
Loved them but the rice didn’t cook all the way! Help!
This was absolutely delicious !!!
I loved this recipe so much. So easy to make. Made great reviews at the dining table.
These were delish!!! So filling!! I’m not a big pepper eater so I was surprised by how much I liked them. Will definitely be having them again!!
This recipe is my favorite for making stuffed peppers
I made this tonite. Easy and delicious! Thank You!
I absolutely hate stuffed peppers, but I had some peppers I needed to use up. I stumbled upon this recipe and thought I’d give it a try. It absolutely blew me away. These are the best stuffed peppers I’ve ever had in my life. I could eat just the filling alone. If your hesitant to give this recipe a try, don’t be it will satisfy everyone at the table and leave them asking for more
This is a FANTASTIC recipe!! Sooo delicious! And, I never used to eat stuffed peppers! I also have to admit, that when I fixed this, I didn’t have all the ingredients ( such as the Rotel) and I STILL loved it. Next time I will have all the ingredients and I KNOW it will be even better! My NEW favorite recipe!
Possibly the best stuffed peppers recipe I have ever tried. I’d give it 10 stars if I could!