Classic Stuffed Bell Peppers with Beef and Rice
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Halved peppers, blanched until just soft, packed with beef, rice and tomato, and baked in a pan of tomato sauce that bubbles around them. The cheese goes on last, and everyone claims the one with the most.
The short version
Blanch halved bell peppers for 4 minutes, brown beef with onion and garlic, mix with cooked rice, tomato and cheese, and fill the peppers. Bake over tomato sauce, covered, at 375°F for 30 minutes, then uncovered with cheese for 15. About an hour.
What makes ours better
why ours wins the argument at dinner
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Blanch the peppers first. A few minutes in boiling water softens the walls so they're tender when the filling is hot, instead of crunchy and raw-tasting.
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Bake them in tomato sauce. The sauce keeps the peppers from drying out and doubles as a sauce for serving, with no extra pan.
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Cover first, cheese last. Foil traps steam so the peppers cook through; the cheese goes on for the last 15 minutes so it melts and browns without burning.
What you need
the stars of the show
- Bell peppers4 large
- Tomato sauce1 can
- Dried oregano1 teaspoon
- Olive oil1 tablespoon
- Ground beef1 pound
- Yellow onion1 medium
- Garlic3 cloves
- Shredded mozzarella or Monterey Jack1 cup
Peppers and sauce
Filling
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Heat the oven, blanch the peppers
Set a rack in the center of the oven and heat it to 375°F. Bring a large pot of salted water to a boil. Boil the pepper halves for 4 minutes until just starting to soften, then drain upside down on a towel.
About 4 min. Cook mode has a timer for this step.
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Make the tomato base
Stir the tomato sauce and oregano together and spread it in the bottom of a 9×13-inch baking dish.
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Brown the beef
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, 8 to 10 minutes until no pink remains and the onion is soft. Add the garlic, salt, pepper and oregano and cook 1 minute. Drain off excess fat.
About 10 min. Cook mode has a timer for this step.
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Mix the filling
Take the skillet off the heat. Stir in the rice, diced tomatoes, Worcestershire and half the cheese. Taste and adjust the salt.
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Fill the peppers
Set the pepper halves cut side up in the sauce and pack them with filling, mounding it slightly.
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Bake covered
Cover the dish tightly with foil and bake 30 minutes, until the peppers are tender when pierced with a knife.
About 30 min. Cook mode has a timer for this step.
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Add the cheese and finish
Remove the foil, sprinkle the remaining cheese over the peppers and bake uncovered 12 to 15 minutes more, until the cheese is melted and bubbling and the filling reaches 160°F.
About 15 min. Cook mode has a timer for this step.
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Rest and serve
Let the peppers sit 5 minutes, then serve with sauce from the dish spooned over.
About 5 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- To cook rice from scratch, use ⅓ cup uncooked rice in ⅔ cup water; leftover rice works great here.
- For standing whole peppers, cut off the tops, blanch 5 minutes, and bake upright in a snug dish, adding 10 minutes covered.
- Swap the beef for ground turkey, Italian sausage or chorizo. Season turkey more generously.
- Storage. Fridge, 4 days. Freezer, assembled and unbaked or baked, 3 months. Reheat covered at 350°F for 20 to 25 minutes.
Questions, answered
asked and answered at the kitchen counter
Do I have to cook the peppers before stuffing?
It's worth it. Peppers need longer than the filling to soften, so blanching for 4 minutes means the peppers and filling finish at the same time.
Can I use uncooked rice?
Not in this version. Uncooked rice needs more liquid and time. Use cooked rice, which is also a good way to use leftovers.
How do I keep stuffed peppers from getting watery?
Drain the blanched peppers upside down, drain the canned tomatoes and the beef fat, and leave the cheese for the end. The sauce in the dish catches the liquid.
What temperature are stuffed peppers done?
The filling should reach 160°F because it contains ground beef. The peppers should be tender when pierced with a knife.
Can I make stuffed peppers ahead?
Yes. Assemble them up to a day ahead, cover and refrigerate, then bake covered 40 minutes (a bit longer if cold) before uncovering and adding cheese.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 28, 2026.