Recipes Main Dishes Stuffed Stuffed Bell Pepper Recipes Stuffed Peppers 4.4 (2,055) 1,447 Reviews 470 Photos Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce. Submitted by BDEGER Updated on June 21, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 470 470 470 470 470 Prep Time: 5 mins Cook Time: 1 hr 25 mins Total Time: 1 hr 30 mins Servings: 6 Yield: 6 stuffed peppers Jump to Nutrition Facts 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. 8 Recipes You'll Want to Try if You Love Stuffed Peppers 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. Try one of these delicious ideas that pair perfectly with stuffed peppers: Classic Restaurant Caesar SaladCrusty Dutch Oven BreadButtery Garlic Green BeansBasic Mashed PotatoesRoasted Garlic Lemon BroccoliGarlic SpinachHomemade Crispy Seasoned French Fries 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 "Absolutely delicious," raves Shirin. "Used ground turkey instead of beef. A quick, easy, inexpensive meal." "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 1 cup cold water ½ cup uncooked long grain white rice 1 tablespoon vegetable oil 1 pound ground beef 6 medium green bell peppers 16 ounces tomato sauce, divided 1 tablespoon Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon onion powder salt and ground black pepper to taste 1 teaspoon Italian seasoning Directions Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes. Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios 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. Arrange peppers in a baking dish with the hollowed sides facing upward. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Dotdash Meredith Food Studios Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Dotdash Meredith Food Studios Serve hot and enjoy! Rita I Made It Print Nutrition Facts (per serving) 248 Calories 9g Fat 26g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved