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Stuffed bell peppers on a white platter.

Stuffed Bell Peppers

A classic Stuffed Bell Pepper recipe with beef, rice, and tomatoes. Assemble them a day or two ahead for a quick 30-minute meal during the week!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 649kcal


  • 4 large bell peppers 1/2 inch trimmed off the top, stemmed, and seeded (see note 1)
  • 1/2 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 pound ground beef
  • 3 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes undrained (see note 2)
  • 1/4 cup ketchup
  • 2 tablespoons fresh parsley minced, or 2 teaspoons dried, plus more for garnish
  • 1 1/4 cups Monterey Jack cheese shredded
  • Salt and freshly ground black pepper


  • Adjust an oven rack to the middle position and preheat oven to 350 degrees. In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add the bell peppers and cook until they begin to soften, about 3 minutes.
  • Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side down, on a paper-towel lined plate.
  • Return the water to a boil. Add the rice and cook uncovered until tender, about 13-15 minutes. Drain thoroughly and transfer to a large bowl.
  • Meanwhile, in a 12-inch skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.
  • Stir in beef and cook until no longer pink, about 5 minutes, breaking up clumps with a wooden spoon. Stir in the garlic until fragrant, about 30 seconds.
  • Transfer beef mixture to the bowl with rice. Add the tomatoes and their juice, ketchup, parsley, and 1 cup of the cheese and stir to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Place the peppers, cut-side up, in a 9 by 9-inch baking dish. Divide the filling evenly among the peppers. Sprinkle them with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about 30 minutes.



  1. When shopping for bell peppers to stuff, choose those with broad bases that will allow the peppers to stand upright in the pan on their own. 
  2. Tomatoes can also be drained, reserving 1/4 cup of the juice and adding it with the tomatoes in step 6.


Serving: 1pepper | Calories: 649kcal | Carbohydrates: 36g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 412mg | Potassium: 815mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5652IU | Vitamin C: 215mg | Calcium: 315mg | Iron: 4mg