Stuffed Bell Peppers savory mix (Printable Version)

Bell peppers filled with a flavorful mix of rice, meat, herbs, baked in tomato sauce with cheese.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (for added texture, optional)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (180°C).
02 - Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add ground beef or turkey to the skillet. Break up the meat with a spoon as it cooks. Cook for 6 to 7 minutes until browned and thoroughly cooked.
05 - Stir in cooked rice, 1/2 cup of shredded cheese, Parmesan cheese, dried oregano, dried basil, paprika, chopped parsley if using, and season with salt and pepper. Mix until evenly combined.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack the filling. Arrange stuffed peppers upright in the prepared baking dish.
08 - Spoon the remaining tomato sauce evenly over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove the foil and sprinkle the remaining shredded cheese and optional breadcrumbs over the tops of the peppers. Bake uncovered for 10 to 15 minutes more until the cheese is melted and golden, and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is forgiving and adaptable, so you can swap proteins or add vegetables without worrying you'll ruin anything.
  • Everything happens in one baking dish, which means fewer plates to wash and less kitchen chaos.
  • It looks impressive enough to serve to guests but honest enough to feel like home cooking.
02 -
  • Don't skip removing the seeds and white membranes completely—they taste bitter and can ruin the balance of the dish.
  • Make sure your rice is already cooked before you start; trying to finish cooking it inside the pepper won't work and you'll end up with crunchy filling.
  • The foil covering is essential for the first part of baking so the peppers soften without the tops burning.
03 -
  • Room temperature peppers bake more evenly than cold ones straight from the fridge, so take them out ten minutes before you start cooking.
  • If your peppers are slightly wobbly in the dish, prop them with small balls of foil so they stand straight and cook evenly on all sides.
Go Back