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Classic stuffed bell peppers filled with seasoned ground beef, rice, tomatoes, Parmesan, and melted mozzarella.

Classic Stuffed Bell Peppers

Tender bell peppers filled with seasoned ground beef, rice, tomatoes, Parmesan, and melted mozzarella for an easy family dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 1 pound lean ground beef
  • 1 1/2 cups cooked rice
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 cup tomato sauce
  • 1 cup diced tomatoes slightly drained
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Wash and dry the bell peppers.
  3. Slice off the tops and remove the seeds and white membranes.
  4. Arrange the peppers upright in a baking dish.
  5. Add a small splash of water to the bottom of the baking dish.
  6. Cover loosely with foil and pre-bake for 15 minutes.
  7. Meanwhile, heat olive oil in a large skillet over medium heat.
  8. Add the ground beef and cook for 5–7 minutes, breaking it into irregular crumbles.
  9. Drain excess grease if necessary.
  10. Add the diced onion and cook for 3–4 minutes.
  11. Add the minced garlic and cook for 30–60 seconds.
  12. Stir in the tomato paste and cook for 1 minute.
  13. Add the tomato sauce and diced tomatoes.
  14. Stir in the Italian seasoning, smoked paprika, salt, and black pepper.
  15. Fold in the cooked rice.
  16. Stir in the Parmesan cheese.
  17. Cook the filling for another 2–3 minutes until thick and evenly combined.
  18. Remove the partially baked peppers from the oven.
  19. Spoon the beef and rice filling generously into each pepper.
  20. Top each pepper with shredded mozzarella.
  21. Cover loosely with foil and bake for 20 minutes.
  22. Remove the foil and bake for another 10–15 minutes until the peppers are tender and the cheese is melted.
  23. Broil for 1–2 minutes if desired for extra browning.
  24. Remove from the oven and let rest for 5 minutes.
  25. Garnish with chopped parsley and serve warm.

Notes

Use fully cooked rice in the filling.
Pre-baking the peppers helps them become tender without overcooking the filling.
Use a thick tomato sauce rather than a very watery sauce.
Drain excess liquid from the diced tomatoes if needed.
Ground turkey, chicken, or Italian sausage can replace the ground beef.
Low-moisture mozzarella works best for the topping.
Do not overfill the baking dish with water during the pre-bake; only a small splash is needed.
Let the peppers rest for 5 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooled stuffed peppers for up to 2 months.