If you're looking for a filling meal that will satisfy everyone at your table, you've come to the right place. The Allrecipes community loves this top-rated stuffed pepper recipe — reviewers say it's "delicious," "easy," and "full of flavor."
How to Make Stuffed Peppers
Making classic stuffed bell peppers is easier than you think. You'll find the full recipe below, but here's a brief overview of what you can expect:
1. Prepare the Rice and Beef
Cook rice until tender in a covered saucepan. Meanwhile, cook ground beef in a skillet until browned and crumbly.
2. Stuff the Peppers
Hollow the bell peppers by cutting off the tops and scooping out the seeds and membranes. Arrange the peppers in a single layer in a baking dish. Stuff the peppers with a prepared filling of rice, ground beef, tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Top each filled pepper with a mixture of tomato sauce and Italian seasoning.
3. Bake
Bake until the peppers are tender, basting with sauce every 15 minutes.
How Long to Cook Stuffed Peppers
These stuffed peppers use cooked ground beef, so they should be fully baked within an hour. You'll know they're done when the peppers are tender. The whole recipe, including prep time, should come together in about 90 minutes.
What to Serve With Stuffed Peppers
Wondering what goes with stuffed peppers? We've got you covered. Find more delicious inspiration in our collection of Best Side Dishes for Stuffed Peppers
How to Store Stuffed Peppers
Store leftover stuffed peppers in an airtight container in the fridge for three to five days. Make sure they're completely cooled before storing to slow bacteria growth.
Can You Freeze Stuffed Peppers?
Yes! You can freeze stuffed peppers — and you should if you don't plan to eat them within five days. Frozen stuffed peppers taste great when thawed and reheated, so this is a great way to meal prep. To freeze baked stuffed peppers: Wrap each completely-cooled stuffed pepper individually in storage wrap, then follow it with a layer of aluminum foil. Store the peppers in the freezer for up to three months.
Thaw frozen stuffed peppers in the fridge overnight. Reheat them in the oven at 350 degrees F for 15 to 20 minutes, or until heated through.
Allrecipes Community Tips and Praise
"This is my favorite stuffed pepper recipe," raves FunOldGuy. "I sprinkle grated Asiago cheese on top and I steam the peppers instead of baking them. The uncooked stuffed peppers freeze very well."
"This was really good and super easy to throw together," according to lilhizzle. "I used spaghetti sauce in place of the tomato sauce mixture. I also topped it with Cheddar cheese during the last 10 mins of cooking."
"A huge hit for dinner," says Lauren517. "Made with brown rice instead of white and topped with mozzarella cheese during the last few minutes of baking! I baked peppers in the oven raw and came out perfect!"
Editorial contributions by Corey Williams
Ingredients
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1 cup cold water
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½ cup uncooked long grain white rice
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1 tablespoon vegetable oil
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1 pound ground beef
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6 medium green bell peppers
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16 ounces tomato sauce, divided
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1 tablespoon Worcestershire sauce
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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salt and ground black pepper to taste
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1 teaspoon Italian seasoning
Directions
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Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
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Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
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Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
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Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
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Arrange peppers in a baking dish with the hollowed sides facing upward.
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Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
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Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
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Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
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Serve hot and enjoy!
Nutrition Facts (per serving)
248 | Calories |
9g | Fat |
26g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 248 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 46mg | 15% |
Sodium 564mg | 25% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 16g | 32% |
Vitamin C 96mg | 107% |
Calcium 40mg | 3% |
Iron 3mg | 19% |
Potassium 659mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.