A skillet with five colorful stuffed bell peppers topped with melted cheese and cilantro.

Beef and Rice Stuffed Bell Peppers

March 3, 2025

Stuffed bell peppers are a versatile dish perfect for using leftover rice. This recipe offers flexibility—swap herbs, meats, or cheeses to suit your taste. Ground beef and pork sausage create a rich flavor, but feel free to experiment with turkey, lamb, or plant-based alternatives.

Follow these detailed steps with Pizzello for tender peppers and a flavorful filling every time.

Stuffed yellow, green, and red bell peppers with small tomatoes on a wooden surface.

Ingredients

For the Peppers:

6 medium bell peppers (choose sturdy, flat-bottomed varieties like red, green, or yellow)

A red, orange, and yellow bell pepper are placed on a white background.

3 cups chunky tomato sauce
½ medium onion, thinly sliced
1 cup low-sodium beef broth (or vegetable broth for a lighter option)
¼ tsp red pepper flakes

For the Filling:

1 lb lean ground beef (85/15 works well)
½ lb ground pork sausage (or substitute with Italian sausage for extra flavor)
1½ cups cooked white or brown rice (day-old rice is ideal)
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley (plus 1½ tsp for garnish)
4 garlic cloves, minced
2 tsp salt
½ tsp freshly ground black pepper

Step-by-Step Instructions

Stuffed peppers with veggies, meat, and herbs, topped with parsley in a white oval dish.

1. Prep the Oven and Peppers

Preheat the oven to 375°F (190°C).
Prepare the peppers: Slice off the tops ½ inch from the stem. Remove stems, seeds, and membranes. Trim a thin slice from the bottoms so they stand upright. Poke 3–4 small holes in each base to allow juices to drain.

2. Create the Base Sauce

In baking dish, combine 2½ cups tomato sauce, sliced onions, beef broth, and red pepper flakes. Stir to blend.

3. Mix the Filling

Raw ground meat on a dark round tray on a wooden surface.

In a large bowl, combine ground beef, sausage, cooked rice, Parmesan, 2 tbsp tomato sauce, ¼ cup parsley, garlic, salt, and pepper. Use your hands or a spoon to mix until evenly combined.

4. Stuff the Peppers

A red bowl of cooked white rice, seen from above.

Stand peppers upright in the sauce-filled dish. Divide the meat mixture evenly among them, pressing gently to eliminate air pockets.
Top each pepper with 1 tbsp tomato sauce. Place reserved pepper tops over the filling.

5. Bake to Delicious

First bake (covered): Loosely cover the dish with parchment paper (to prevent acidic sauce from reacting with foil), then seal tightly with foil. Bake on the middle rack for 1 hour.
Second bake (uncovered): Remove foil and parchment. Bake 20–30 minutes longer, until peppers are tender and the internal temperature of the filling reaches 160°F (71°C).

Tips for Success

Meat Variations: Substitute beef with ground turkey, chicken, or lentils (for vegetarian). For smokiness, add ½ tsp paprika or cumin.
Rice Tips: Use slightly undercooked rice to avoid mushiness. Quinoa or couscous work well as substitutes.
Sauce Options: Stir 1 tsp balsamic vinegar into the tomato sauce for depth, or top peppers with marinara after baking.
Make Ahead: Assemble peppers up to 24 hours ahead; cover and refrigerate. Add 10 minutes to baking time if chilled.

Serving Suggestions
Pair with garlic bread, a crisp green salad, or roasted vegetables. Leftovers keep refrigerated for 3 days or frozen for 1 month. Reheat in a 350°F (175°C) oven until warmed through.

This hearty dish balances savory meat, tender peppers, and aromatic herbs—ideal for weeknights or entertaining.

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