Dinner

Stuffed Bell Peppers

By Amy Flanigan

Updated Feb 18, 2026

Read 86 Reviews

Prep 15 minutes mins

Cook 30 minutes mins

Servings 8 stuffed peppers

By Amy Flanigan

Updated Feb 18, 2026

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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.

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.

4.99 from 86

Stuffed Bell Peppers

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 stuffed peppers

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These easy Stuffed Peppers are filled with a hearty mix of ground beef, rice, tomatoes, and seasonings, then finished with cheese and baked until tender.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 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

*Use all the same color or a variety. Purchase ones that are uniform in size, so they cook at the same rate.

**I use lean ground beef, but ground Italian sausage is delicious, too. Or you can use lean ground turkey for a healthier option. 

***Long grain white rice is our preference, but brown rice may be substituted. Note that it will require more cooking liquid and a longer simmer time.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 30g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 539mg | Potassium: 735mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3925IU | Vitamin C: 162mg | Calcium: 151mg | Iron: 3mg

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.

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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. 

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!