Stuffed bell peppers are dinner magic. The pepper gets tender and sweet, the filling is savory and hearty, and the cheese on top turns into a golden, bubbly crown.
This version uses basic pantry ingredients and bakes everything in one dish. No boiling peppers first. No complicated steps. Just dinner that actually works.
Serves 4.
Step-by-Step Instructions
Prep the Peppers
Preheat oven to 375°F (190°C).
Slice the tops off each pepper and remove seeds and membranes.
Arrange peppers standing up in a baking dish.
Cook the Filling
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add onion and garlic, cook for 2 minutes until soft.
Stir in cooked rice, drained tomatoes, salt, and pepper. Remove from heat.
Stuff and Top
Spoon the filling into each pepper, packing it gently.
Sprinkle cheese generously over the top of each pepper.
Bake Until Tender
Add ¼ cup of water to the bottom of the baking dish (steams the peppers).
Cover with foil and bake for 30 minutes.
Remove foil and bake for 10 more minutes until cheese is bubbly and browned.
Serve Hot
Garnish with parsley and serve immediately. Those peppers are juicy, so watch for drips.
Summary
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Leftovers:
Store in an airtight container in the fridge for up to 4 days. The peppers get softer but still taste great.
Freezing:
Freeze fully cooked and cooled peppers for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven for 20 minutes.
Meal Prep:
Assemble the stuffed peppers (without baking) up to 2 days ahead. Cover and refrigerate. Add water to the dish and bake when ready.
