Beef and Rice Stuffed Bell Peppers
Hollowed bell peppers filled with seasoned ground beef, cooked rice, and Parmesan, then braised in tomato-beef broth until tender. Savory, comforting, and naturally portion-controlled, this weeknight dinner suits families seeking satisfying one-dish meals. The peppers soften while the filling stays moist from the braising liquid below, creating contrast between tender skin and hearty filling.
Ingredients
- 1 ½ lbs ground beef
- 6 whole bell peppers, halved lengthwise, seeds removed
- 2 ½ C diced tomatoes, divided
- 1 whole onion, chopped
- 1 C beef brothvegetable broth1:1veganFull guide →
- 2 C cooked rice
- ½ C Parmesan cheese, grated
- ¼ C fresh parsley, chopped
- 3 tsp garlic, minced
- salt
- black pepper
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Cut tops off peppers and discard stems. Remove seeds and ribs from inside.
- 3
Combine diced tomatoes, beef broth, and chopped onion in bottom of 9x13 baking dish.
- 4
Mix ground beef, cooked rice, Parmesan, parsley, diced tomatoes, garlic, salt, and pepper in bowl until combined.
- 5
Fill each pepper with meat mixture and replace tops.
- 6
Cover baking dish with parchment paper, then seal tightly with aluminum foil.
- 7
Bake covered for 1 hour.
- 8
Remove foil and bake uncovered for 30 minutes more.
Tips
Prep peppers by blanching 3-4 minutes in boiling water first to soften slightly, reducing total bake time and ensuring tender skin.
Use leftover or day-old cooked rice; fresh rice can absorb too much moisture and become mushy during baking.
Good to Know
Refrigerate covered up to 4 days. Reheat covered at 350 F for 15-20 minutes until warmed through.
Assemble peppers through filling step, cover, and refrigerate up to 12 hours. Add 10-15 minutes to baking time if starting from cold.
Serve directly from baking dish, one pepper per plate with braising sauce spooned over.
Common Mistakes
Do not skip removing pepper ribs to avoid bitter, fibrous texture.
Do not pack filling too tightly to avoid dense, heavy texture.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use uncooked rice instead?
Yes, use 1 C uncooked rice and increase beef broth to 1.5 C. The rice will cook as peppers braise. Bake covered for full 1.5 hours, then uncovered 15 minutes.
Can I freeze these before baking?
Yes. Assemble completely, freeze unwrapped on tray until solid, then transfer to freezer container up to 3 months. Bake from frozen, adding 20-30 minutes to covered baking time.
What if my peppers keep tipping over?
Slice thin piece from bottom of each pepper to create flat base, or nestle peppers snugly into braising liquid. You can also cut peppers in half lengthwise and reduce baking time to 45 minutes covered.