Classic Ovenbaked Stuffed Bell Peppers Beef Rice Tomato

Q: Can I make Stuffed Bell Peppers ahead of time and reheat them?

Yes — you can assemble the peppers, cover tightly, and refrigerate for up to 24 hours before baking; add a few extra minutes to the oven time if baking straight from the fridge. For reheating cooked peppers, warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions for 2–3 minutes until hot, checking the centre reaches about 165°F (74°C) for safe consumption.

Q: Any quick tips to speed up prep or boost the flavour of Stuffed Bell Peppers?

Use leftover or microwave-steamed rice to shave off 15–20 minutes, and brown the meat well for caramelised flavour — a splash of Worcestershire or a pinch of smoked paprika adds instant depth. For a finishing lift, stir fresh herbs like parsley or basil into the filling and finish with a squeeze of lemon or a sprinkle of Parmesan when serving; it turns a midweek supper into something a bit more Sunday-roast special.

Classic OvenBaked Stuffed Bell Peppers My Familys Favorite

By Fia MartinezSeptember 16, 2025

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4.00 (1 Ratings)

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Recipe Introduction

Oh my gosh, I still remember the first time I made Stuffed Bell Peppers . It was rainy and I wanted comfort food.

The mix of tomatoes, melty cheese, and beef hit every cozy note.

Quick Hook Why this works

Ever wondered How To Make Stuffed Peppers that don’t go soggy? This Oven Baked Stuffed Peppers Recipe keeps the filling moist. The bright tomato and oregano lift the rich beef and rice.

A quick stat to grab you. One red bell pepper has more vitamin C than an orange. Wild, right? That’s one reason these peppers are healthy and colorful.

Brief Overview Origins and timing

Stuffed peppers show up across the Mediterranean and Latin kitchens. This classic leans toward a Mediterranean Style Stuffed Peppers vibe with a little herb lift.

Difficulty is medium. You’ll sauté and stuff, then bake. Total time is about one hour fifteen. Yield is four servings.

Serve one half pepper per person or a whole pepper if you like.

Main Benefits What you get

Top nutrition? Protein and vitamin C. With ground beef and rice, this is filling and balanced. It’s great for families and meal prep nights.

Perfect occasion: an Easy Weeknight Stuffed Bell Peppers dinner. It’s also great for potlucks. You can make Ground Beef Stuffed Peppers ahead and reheat.

Why this recipe stands out. The tomato sauce keeps the filling juicy. The top melts into a Cheesy Beef and Rice Stuffed Peppers finish.

I learned to use leftover rice. It saved time and kept moisture perfect. Honestly, that little tip changed my weeknight game.

Want variations? Try Stuffed Peppers With Rice and peas, or make Stuffed Peppers Beef with smoked paprika for warmth. For a twist, go Mediterranean with lamb, olives, and feta.

Okay, I’ve rambled enough. I can’t wait to show you the ingredients and step-by-step. Now let’s move naturally to the ingredients and get cooking.

Ingredients & Equipment

Main Ingredients (By stage)

For the peppers

4 large bell peppers (about 1.5 lb / 700 g total). Choose firm, glossy peppers. No soft spots.

For the rice

1/2 cup (90 g) uncooked long grain white rice (yields ~1 1/4 cups cooked)
OR
1 1/4 cups (250 g) cooked rice. Leftover rice is a lifesaver.

For the filling

1 tbsp (15 ml) olive oil
1 medium yellow onion (about 1 cup / 150 g ), finely chopped
2 garlic cloves (about 6 g ), minced
1 lb (450 g) ground beef. Pick 80/20 for flavor.
1 can (14.5 oz / 411 g) diced tomatoes, drained
1 tsp (6 g) kosher salt, 1/2 tsp (1 g) black pepper
1 tsp (1 g) dried oregano, 1/2 tsp (1 g) smoked paprika (optional)
1/2 cup (75 g) frozen peas or corn (optional)
1 cup (115 g) shredded mozzarella or cheddar, divided
2 tbsp fresh parsley or basil, chopped (optional)

For the sauce & topping

1 cup (240 g) tomato sauce or marinara
2 tbsp (30 ml) water or low-sodium broth
2 tbsp (10 g) grated Parmesan (optional)

I grew up watching my mum make stuffed peppers. Oh my gosh, the smell! These are classic comfort food. If you search for How To Make Stuffed Peppers , this will feel familiar.

Seasoning Notes

Essential combo: oregano + garlic + onion . Simple. Honest.
Flavor boosters: a splash of Worcestershire or 1 tsp tomato paste . Adds depth.
Aromatics: bay leaf while simmering rice or a pinch of smoked paprika.
Quick subs: turkey or chicken for beef. Quinoa for rice. Feta for mozzarella.

I often throw in extra parsley. It brightens the dish.

Equipment Needed

Large skillet or sauté pan. A frying pan works too.
Medium saucepan for rice or microwave safe bowl for leftover rice.
9x13-inch (23x33 cm) baking dish or similar casserole. A deep sheet pan with sides is okay.
Mixing bowl, wooden spoon, sharp knife, cutting board.
Measuring cups and spoons. Foil to cover while baking.
Optional: instant read thermometer to check 165° F ( 74° C) internal temp for safety.
Preheat oven to 375° F ( 190° C) before baking.

These tools are all basic. You probably have them already. This setup makes perfect Ground Beef Stuffed Peppers or Cheesy Beef and Rice Stuffed Peppers every time.

Honestly, weeknight dinners don't get much better than this.

Cooking Method

Did you know one bell pepper has more vitamin C than an orange? Fun, right. This matters when you make Stuffed Bell Peppers . They taste great and keep you healthy.

Prep Steps

Get your mise en place ready. Chop onion, mince garlic, and measure rice. Have drained tomatoes and cheese at hand.

Save time by cooking rice ahead. Use leftover rice to speed things. I always dice peppers first. It saves frantic chopping later.

Safety first. Handle raw beef carefully. Cook to 165° F ( 74° C) internal temperature. Wash hands and surfaces after contact.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Cut tops and remove seeds.
Cook rice until tender. Simmer 15– 18 minutes then fluff.
Sauté onion in oil over medium heat. Add garlic, then brown beef 6– 8 minutes .
Stir in drained tomatoes, cooked rice, spices, and peas. Mix in 3/4 cup cheese.
Stuff peppers and place in dish. Pour 1 cup tomato sauce around peppers.
Cover with foil and bake 25– 30 minutes . Uncover and bake 10 12 minutes more. Filling should hit 165° F ( 74° C) . Peppers will be soft and slightly wrinkled. Cheese should be golden and bubbly.

Those steps make an easy weeknight meal. This Oven Baked Stuffed Peppers Recipe cooks well every time. Oh my gosh, I once forgot the foil. The tops burned. Learn from me.

Pro Tips

Use leftover rice for faster assembly. That tip turns this into Easy Weeknight Stuffed Bell Peppers. Parboil peppers for 3– 4 minutes if you want super soft shells.

Avoid soggy filling. Drain diced tomatoes well. Don’t overpack peppers. Leave a little room at the top.

make-ahead option. Assemble the peppers and refrigerate overnight. Bake covered at 375° F ( 190° C) for 35– 40 minutes when ready.

Want variations? Try Mediterranean Style Stuffed Peppers with lamb and feta. For Ground Beef Stuffed Peppers, stick to the classic mix.

This Cheesy Beef and Rice Stuffed Peppers version is pure comfort. Honestly, it reminds me of Sunday dinners with my mum.

Try it. You’ll love it.

Recipe Notes

Oh my gosh! This dish is forgiving and cozy. I make it when I crave comfort.

Fun fact: Stuffed peppers show up across cuisines. Mediterranean, Eastern Europe, and Latin America all love them. That explains the variations.

Serving Suggestions

Classic Ovenbaked Stuffed Bell Peppers Beef Rice Tomato presentation

Serve one stuffed half per person. Plate it with extra sauce around the base. Try simple mixed greens for balance.

For drinks, pour a medium bodied red wine. Or grab iced tea for kids. Crusty bread is a must for mopping sauce.

If you want theme nights, go Mediterranean. Swap feta and olives for a Mediterranean Style Stuffed Peppers twist. For Tex-Mex, serve salsa and cilantro.

Storage Tips

Cool leftovers within two hours. Store in airtight containers in the fridge. Eat within four days for best taste.

You can freeze stuffed peppers. Wrap each in foil and place in a freezer bag. Freeze up to three months for convenience.

Reheat covered in a 350° F oven until hot. Or microwave on medium for two to three minutes. Ensure filling reaches 165° F ( 74° C) before serving.

Variations

Try a lighter swap with ground turkey. Ground turkey works like Ground Beef Stuffed Peppers. I do this when I want leaner meals.

Make vegetarian peppers with lentils and quinoa. That keeps protein and flavor. It also makes Cheesy Beef and Rice Stuffed Peppers vibes without meat.

Seasonal swaps are fun. Use summer tomatoes in place of canned. In winter, add roasted squash or mushrooms.

Nutrition Basics

This recipe balances carbs, protein, and fat. Expect about 480 calories per serving. Protein sits near 32 to 38 grams.

Peppers add vitamin C and fiber. Tomatoes bring lycopene and antioxidants. It’s hearty, yet fairly nutritious.

Quick Closing Thought

I love how Stuffed Bell Peppers feed a crowd. They reheat beautifully and taste even better day two. Try the Oven Baked Stuffed Peppers Recipe tonight. You’ll smile when you hear forks clink.

Irresistible Ground Beef Stuffed Peppers OvenBaked Cheesy Bell Peppers

Frequently Asked Questions

How can I stop my Stuffed Bell Peppers from becoming soggy?

Use cooked (and slightly cooled) rice so it doesn’t absorb all the oven juices, and drain canned tomatoes well before adding them to the filling. If your filling looks wet, simmer it briefly to reduce moisture before stuffing; also cover the dish while most of the bake time to steam gently, then uncover at the end to let the cheese and tops brown without turning the peppers mushy.

Can I make Stuffed Bell Peppers ahead of time and reheat them?

Yes you can assemble the peppers, cover tightly, and refrigerate for up to 24 hours before baking; add a few extra minutes to the oven time if baking straight from the fridge.

For reheating cooked peppers, warm in a 350°F (175°C) oven for 15 20 minutes or microwave individual portions for 2 3 minutes until hot, checking the centre reaches about 165°F (74°C) for safe consumption.

What are good meat swaps or vegetarian options for this stuffed pepper recipe?

Ground turkey or chicken are leaner, but add a tablespoon of olive oil if the filling seems dry; you can keep the same seasoning with those swaps. For a vegetarian version, replace the meat with cooked lentils plus quinoa or chopped mushrooms for umami, and boost tomato paste or a splash of soy sauce for depth the recipe’s herbs and cheese (or vegan cheese) still work beautifully.

How do I know when stuffed bell peppers are properly cooked?

Visually, peppers should be tender with slightly wrinkled skins and the cheese bubbling and golden on top; the filling should be hot and set, not watery. For meat based fillings use an instant read thermometer to check the centre reaches 165°F (74°C) to ensure food safety; if using vegetarian fillings look for steaming hot filling and softened peppers.

How long will leftovers keep, and can I freeze Stuffed Bell Peppers?

Store cooked peppers in an airtight container in the fridge for 3 4 days; reheat thoroughly before serving. You can freeze individual peppers for up to 3 months wrap tightly in foil and place in a freezer bag, then thaw overnight in the fridge and reheat in the oven to retain texture.

Any quick tips to speed up prep or boost the flavour of Stuffed Bell Peppers?

Use leftover or microwave steamed rice to shave off 15 20 minutes, and brown the meat well for caramelised flavour a splash of Worcestershire or a pinch of smoked paprika adds instant depth.

For a finishing lift, stir fresh herbs like parsley or basil into the filling and finish with a squeeze of lemon or a sprinkle of Parmesan when serving; it turns a midweek supper into something a bit more Sunday roast special.

Classic Ovenbaked Stuffed Bell Peppers Beef Rice

Classic OvenBaked Stuffed Bell Peppers My Familys Favorite Recipe Card

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Preparation time:38 Mins

Cooking time:40 Mins

Servings:4 servings

Instructions:

Preheat oven to 375°F (190°C). Prepare bell peppers by cutting tops off and removing seeds and membranes. If peppers won’t stand upright, trim a thin slice from the bottom without creating a hole.
Cook rice if needed: bring 1 cup water to a boil for 1/2 cup uncooked long grain white rice, add rice, reduce heat to low, cover and simmer 15 18 minutes until tender; fluff with a fork. Alternatively use 1 1/4 cups cooked rice.
Heat olive oil in a large skillet over medium heat. Sauté chopped onion 4 5 minutes until translucent, add minced garlic and cook 30 seconds. Add ground beef, break up with a spoon and cook 6 8 minutes until no longer pink and nicely browned; drain excess fat if needed.
Make the filling: stir in drained diced tomatoes (or 1 cup tomato sauce), cooked rice, kosher salt, black pepper, dried oregano, smoked paprika (if using) and frozen peas or corn (if using). Cook 2 3 minutes to meld flavors, then remove from heat and stir in 3/4 cup (about 85 g) shredded cheese and chopped parsley or basil if using. Filling should be moist but not soupy; simmer briefly to reduce if too wet.
Stuff the peppers: spoon the filling into each prepared pepper, pressing lightly to pack but leaving a small gap below the rim. Top each pepper with the remaining 1/4 cup shredded cheese and a sprinkle of grated Parmesan if desired. Place stuffed peppers upright in a baking dish and pour tomato sauce or marinara around the peppers (not over the tops). Add 2 tablespoons water or low-sodium broth if the sauce is very thick.
Bake covered: loosely cover the baking dish with foil and bake at 375°F (190°C) for 25 30 minutes. Remove foil and bake an additional 10 12 minutes until peppers are tender, cheese is golden and bubbling, and pepper skins are slightly wrinkled. For safety, the internal temperature at the center of the filling should reach 165°F (74°C) when using ground meat.
Rest and serve: let stuffed peppers rest 5 minutes before serving. Garnish with fresh basil or parsley and serve with extra marinara, salad, roasted potatoes or crusty bread as desired.