Stuffed peppers are a timeless comfort food, and this version simplifies the process without sacrificing flavor. By using pepper halves instead of whole peppers, you get more surface area for filling, easier prep, and faster, more even cooking.
The filling is a hearty, savory blend of ground beef, cooked rice, onions, garlic, tomatoes, and spices, all bound together with melty cheese. Baked until the peppers are tender-crisp and the cheese is bubbly, it’s a satisfying, all-in-one meal that’s perfect for busy weeknights and sure to please the whole family.
The Strategy of Halves & The Perfect Filling Consistency
Using pepper halves instead of whole peppers offers several advantages: they are easier to stuff, bake more evenly, and create a better filling-to-pepper ratio in every bite. To ensure the peppers cook perfectly, we par-boil the halves for just a few minutes before stuffing. This softens them slightly, reducing oven time and preventing the filling from drying out before the pepper is tender.
The filling’s moisture balance is crucial. Using cooked rice (leftover rice works perfectly) and a combination of tomato sauce and diced tomatoes provides enough moisture to keep the filling succulent without making it soggy. Pre-cooking the beef and vegetables allows their flavors to develop and ensures excess fat is drained, resulting in a cohesive, flavorful stuffing that holds its shape.
Ingredients
For the Peppers & Filling:
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
- 1 tablespoon olive oil
- 1 lb (450g) lean ground beef (or ground turkey)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 ½ cups cooked white or brown rice (about ½ cup uncooked)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- 1 ½ cups (6 oz) shredded cheese (Italian blend, cheddar, or mozzarella)
- Fresh parsley or basil, chopped (for garnish)
Instructions
1. The Par-Boiled Pepper Halves: Bring a large pot of salted water to a boil. Add the prepared bell pepper halves and cook for 4-5 minutes, just until they begin to soften and turn bright. Using tongs, carefully remove them and place them cut-side down on a paper-towel-lined tray to drain excess water. Arrange them cut-side up in a 9×13-inch baking dish lightly greased with oil.
2. The Cooked & Drained Filling Mixture: In a large skillet over medium-high heat, heat olive oil. Add ground beef and onion. Cook, breaking up the beef, until the meat is browned and the onion is soft, about 8-10 minutes. Drain any excess grease.
Add garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes (with juices), tomato sauce, cooked rice, oregano, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and some liquid to absorb. Remove from heat.
3. The Stuffed, Unbaked Pepper Halves: Spoon the warm beef and rice filling generously into each par-boiled pepper half, mounding it slightly. Pack it in lightly. The filling should be flush with the top edges of the peppers.
4. The Topped & Ready-to-Bake Dish: Sprinkle the shredded cheese evenly over the top of each stuffed pepper half, covering the filling completely.
5. The Baked, Bubbling Stuffed Peppers: Preheat oven to 375°F (190°C). Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and starting to brown, and the peppers are tender when pierced with a fork.
6. The Finished, Resting Meal: Remove from the oven and let the stuffed peppers rest in the dish for 5-10 minutes. This allows the filling to set slightly for easier serving. Garnish with fresh herbs. Serve hot, one to two halves per person.
Pro-Tips for a Foolproof Dish
- Choose Sturdy Peppers: Look for large, firm peppers with flat bottoms so they sit steadily in the dish.
- Par-Boil Efficiently: Don’t skip this step—it ensures the peppers and filling finish cooking at the same time.
- Use Leftover Rice: This recipe is perfect for using up leftover rice. If cooking rice fresh, let it cool slightly before adding.
- Customize the Filling: Add ½ cup of frozen corn or black beans to the skillet with the tomatoes. For a spicy kick, add a diced jalapeño with the onions.
- Drain the Beef Well: Draining excess fat prevents a greasy filling. Don’t Overfill: Mound the filling, but keep it within the pepper “boat” to prevent messy spillover.
- Cheese Choices: A blend of mozzarella (for melt) and sharp cheddar (for flavor) works wonderfully.
- Make Ahead: Assemble the stuffed peppers (through step 4), cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5-10 minutes to the covered baking time.
- Storage: Leftovers keep well in the fridge for 3-4 days and reheat beautifully in the microwave or a 350°F (175°C) oven.
