Stuffed Peppers (Classic Beef & Rice, Baked Tender)

What Makes This Recipe Work

A quick blanch softens the pepper walls just enough that they turn tender in the oven without collapsing, and binding the filling with egg and sauce keeps it juicy instead of crumbly. Spooning sauce over the tops before baking steams the filling gently while the cheese browns.

Ingredients for Stuffed Peppers (Classic Beef & Rice, Baked Tender)

• 6 large bell peppers (any color)
• 1 lb (450 g) ground beef (85% lean)
• 3 cups cooked rice, cooled
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 large egg, beaten
• 1 cup (240 ml) tomato sauce, divided
• 1/2 cup (50 g) grated Parmesan, divided
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups (150 g) shredded mozzarella

How to Make Stuffed Peppers (Classic Beef & Rice, Baked Tender)

1. Heat the oven to 375°F (190°C) and lightly oil a 9x13 baking dish.
2. Cut the tops off the peppers, scoop out the seeds and white ribs, and trim a thin slice from the bottom if they will not stand upright.
3. Bring a large pot of salted water to a boil and blanch the peppers for 4 to 5 minutes, just until they flex easily; drain upside down on a towel.
4. Cook the beef and onion in a skillet over medium-high heat until the beef is browned with no pink left, 7 to 8 minutes; add the garlic and cook 30 seconds, then drain the fat.
5. Mix the beef with the rice, egg, 1/2 cup tomato sauce, 1/4 cup Parmesan, Italian seasoning, salt, and pepper in a large bowl until evenly combined.
6. Stand the peppers in the baking dish and pack the filling in firmly to the top, mounding it slightly.
7. Spoon the remaining tomato sauce over the filled peppers, cover the dish with foil, and bake 30 minutes.
8. Uncover, top each pepper with mozzarella and the remaining Parmesan, and bake 12 to 15 minutes more until the peppers are tender when pierced with a knife and the cheese is bubbly and spotted brown.

Tips for the Best Stuffed Peppers (Classic Beef & Rice, Baked Tender)

• Cool the cooked rice before mixing it in; hot rice can start cooking the egg and make the filling pasty.
• Any color pepper works. Red and yellow peppers turn sweeter as they bake, while green peppers keep a more savory bite.
• Stand sturdy peppers upright and use a jam jar or bunched foil between wobbly ones so they do not tip while baking.
• Taste the filling for salt before stuffing, since the peppers dilute the seasoning as they cook.

Variations and Substitutions

• Use ground turkey or a beef-pork mix in place of the all-beef filling for a lighter version.
• Shredded leftover slow cooker pot roast mixed with rice and sauce makes an excellent quick filling base.
• Skip the rice and pack in cauliflower rice for a lower-carb pepper, adding 5 minutes to the covered bake so the vegetables steam through.
• For a meatless dinner, swap in mushroom-lentil filling, then serve alongside chicken spaghetti or chicken parmesan for the meat eaters at the table.

How to Store and Reheat

• Leftover stuffed peppers keep covered in the fridge for up to 4 days; reheat in a 325°F (160°C) oven until the center reaches 165°F (74°C), about 20 minutes.
• Freeze unbaked stuffed peppers tightly wrapped for up to 3 months; bake from frozen, covered, at 375°F for about 70 minutes, then uncover and add the cheese for the last 15 minutes.

Stuffed Peppers (Classic Beef & Rice, Baked Tender) FAQ