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Stuffed Peppers

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  • Prep 15 min
  • Total 55 min
  • Servings 4
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Hundreds of satisfied home cooks agree: this Stuffed Peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
By Betty Crocker Kitchens
Updated Sep 27, 2023
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What Are Stuffed Peppers?

This is one dish that looks impressive but is deceptively easy to make. Colorful peppers are stuffed with a yummy combination of tomatoey beef and rice, then topped with melty mozzarella cheese for a picture-perfect presentation. Our easy recipe for Stuffed Peppers makes four servings, making it perfect for a family dinner.

Tomato sauce, meat, rice and cheese are the most common fillings for stuffed peppers, but you’ll see all sorts of different seasonings used and substitutions made. Switch up the flavor profile with the help of cheddar cheese and your slow cooker with our Slow-Cooker Stuffed Peppers recipe, or bake all of those tasty fillings into a Stuffed Pepper Casserole!

How to Serve Stuffed Peppers

These Stuffed Peppers with rice already give you a nice range of food groups, but you can round out a delicious meal with a simple side salad or side dish of seasonal veggies and dinner rolls or crusty bread. We love the thought of plating up stuffed bell peppers as a gorgeous buffet or potluck centerpiece. Get creative and use a range of pepper colors for an extra cheery spread, or keep things monochrome with stuffed green peppers or another favorite hue.

How to Store and Reheat Stuffed Peppers

Did you end up with an uneaten stuffed bell pepper or two? Save them for the next day by refrigerating them in an airtight container. When it’s time to heat them up again, we recommend placing them in an oven-safe container and covering with foil. Bake in a 350°F oven for about 15 minutes or until heated through and centers are 165°F.

Ingredients

  • 4 large bell peppers (any color)
  • 1 lb lean (at least 80%) ground beef
  • 2 tablespoons chopped onion
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
  • 3/4 cup shredded mozzarella cheese (3 oz)

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • 3
    In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • 4
    Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • 5
    Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.
  • tip 2
    Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.
  • tip 3
    Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.
  • tip 4
    Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.

Frequently Asked Questions

Should Peppers Be Boiled Before Stuffing?

In this easy recipe for Stuffed Peppers, you’ll boil your peppers for just two minutes before stuffing them. This softens them just a bit while allowing them to retain their sturdy shape. Once they’re stuffed, it’s bake time! They’ll become deliciously tender in the oven. Give it a try—we think you’ll find this is one of the best Stuffed Peppers recipes around.

How Do I Prevent My Peppers From Getting Soggy?

The last thing anyone wants to do is bite into a mushy stuffed pepper! To keep your peppers from getting soggy, be sure to follow our Stuffed Peppers recipe closely. Everything from the quick boiling step to the making of the filling will help you make peppers with the perfect texture.

Nutrition

390 Calories, 17g Total Fat, 29g Protein, 29g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
1470mg
61%
Potassium
540mg
16%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
19%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
120%
120%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This heirloom recipe for stuffed peppers with rice is terrific just as it is, but it also lends itself to creativity and customization. Does your family love the spices of Tex-Mex cooking? Try adding a small amount of cumin and chili powder to mixture. Ground chicken or turkey also works great here. If you’d like to learn more about how to make stuffed peppers, check out Betty’s guide to cooking with bell peppers to learn how to pick the best peppers, how to store them and how to cut them. If you’ve already grown to love Betty’s original stuffed bell peppers, try another of Betty's best dinner recipes.
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