By Beef and Rice Stuffed Peppers is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Beef and Rice Stuffed Peppers captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Beef and Rice Stuffed Peppers becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 Bell peppers
1 ½ pounds lean ground beef
2 ½ cups diced tomatoes, divided
1 medium onion, chopped well
2 cups cooked rice
½ cup Parmesan cheese, grated
¼ cup chopped parsley
1 cup beef broth
3 tsp garlic, freshly minced
Salt and pepper to taste
½ cup mozzarella cheese, shredded
How To Make Beef and Rice Stuffed Peppers
Preheat the oven to 375*
Cut the tops off the bell peppers, take out the seeds and spines
In a 9×13 baking pan, place the 1 cup of broth, 2 cups of the diced tomatoes and the chopped onion.
Stir well to combine
In a large mixing bowl combine the ground beef, parmesan cheese, cooked rice, ½ cup of diced tomatoes, parsley and salt and pepper. Combine well.
Spoon a good portion of meat mix into each of the peppers and place the top back on each pepper
Place the peppers in the 9×13 baking pan
Cover with aluminum foil and bake for one hour
Remove the foil, sprinkle with the mozzarella cheese and return to the oven for another 30 minutes.
Serve and enjoy!
PREPARATION STEPS
Preheat the oven to 375*
Stir well to combine
Serve and enjoy!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
