Perfect Stuffed Pepper Recipe with Rice: Easy & Delicious

This classic stuffed pepper recipe with rice combines bell peppers filled with seasoned ground beef, fluffy rice, tomatoes, and melted cheese. Ready in 60 minutes, serves 6, and perfect for weeknight dinners. Includes make-ahead tips and vegetarian options.

Stuffed peppers have been a beloved comfort food for generations, and adding rice creates the perfect texture contrast to the tender bell pepper shells. This recipe delivers the ideal balance of savory meat, fluffy rice, and melted cheese that makes stuffed peppers a family favorite. Unlike many versions that use only meat or skip the rice entirely, our approach creates a more substantial filling that holds together beautifully while providing complex flavors.

Why This Stuffed Pepper Recipe Works

The secret to exceptional stuffed peppers with rice lies in proper rice preparation and layering flavors. Many recipes make the mistake of using uncooked rice directly in the filling, which leads to uneven cooking and texture issues. Our method starts with fully cooked rice that's been cooled, ensuring each bite has perfect texture. The addition of tomato paste and Worcestershire sauce creates umami depth that transforms this from a simple weeknight meal to something special.

Ingredients for Perfect Stuffed Peppers

Makes 6 stuffed peppers with enough filling for generous portions:

Ingredient	Amount	Notes
Large bell peppers	6	Any color, tops cut off and seeds removed
Ground beef (or plant-based alternative)	1 pound	85% lean for best flavor
Cooked white rice	2 cups	Cool completely before using
Tomato sauce	1 cup	Plus 2 tbsp tomato paste
Yellow onion, diced	1 medium	Freshly chopped
Garlic, minced	3 cloves	Fresh is best
Shredded cheddar cheese	1 cup	Divided for topping
Worcestershire sauce	1 tbsp	Or soy sauce for vegetarian version
Dried oregano	1 tsp	Fresh works too
Salt and pepper	To taste	Freshly ground preferred

Step-by-Step Cooking Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of salted water to boil. Add prepared bell peppers and boil for 3-4 minutes until slightly softened but still firm. Remove and drain upside down.
3. In a large skillet over medium heat, brown ground beef with onion and garlic until no pink remains. Drain excess fat.
4. Add cooked rice, 1 cup tomato sauce, tomato paste, Worcestershire sauce, oregano, salt and pepper. Mix thoroughly and cook for 2 minutes to blend flavors.
5. Place par-boiled peppers upright in prepared baking dish. Spoon filling mixture into each pepper, mounding slightly at the top.
6. Pour remaining ½ cup tomato sauce around the base of the peppers (not over the tops).
7. Cover dish with foil and bake for 30 minutes. Remove foil, top with cheese, and bake uncovered for 10-15 minutes until cheese is melted and bubbly.
8. Let rest for 5 minutes before serving to allow filling to set.

Pro Tips for the Best Stuffed Peppers

Mastering stuffed peppers with rice requires attention to a few key details. First, always par-boil your peppers before filling—they need that initial softening to become tender during baking without becoming mushy. Second, use cooled rice; warm rice makes the filling too moist and can cause texture problems. Third, don't overfill the peppers—leave about ½ inch at the top as the filling expands during cooking.

For meal prep stuffed peppers with rice, prepare the filling and par-boiled peppers up to two days ahead. Store components separately in airtight containers, then assemble and bake when ready. You can also freeze fully assembled but unbaked stuffed peppers for up to three months—just add 15-20 minutes to the covered baking time if cooking from frozen.

Variations to Try

This traditional stuffed pepper recipe with rice adapts beautifully to different dietary needs and flavor preferences:

• Vegetarian stuffed pepper recipe with rice: Substitute ground beef with cooked lentils or plant-based ground meat alternative
• Spicy version: Add ½ tsp cayenne pepper and diced jalapeños to the filling
• Tex-Mex style: Use brown rice, black beans, corn, and top with Monterey Jack cheese
• Healthier option: Replace half the meat with finely chopped mushrooms to reduce calories

Serving Suggestions

These baked stuffed peppers with rice pair perfectly with a simple green salad and crusty bread. For a complete meal, serve alongside roasted vegetables or a light soup. Leftovers store well in the refrigerator for up to four days—reheat covered with a splash of water to maintain moisture. The flavors actually improve overnight as the ingredients meld together.

Frequently Asked Questions

Can I use instant rice in stuffed peppers?

Yes, but you must fully cook and cool instant rice before adding to the filling. Uncooked instant rice will absorb too much liquid during baking, resulting in dry filling. For best texture, use regular cooked rice that's been cooled completely.

How do I prevent stuffed peppers from getting watery?

To avoid watery stuffed peppers, always par-boil the peppers first and drain well. Use cooled rice (warm rice releases moisture), and don't overfill with tomato sauce. Pour sauce around peppers rather than over the top, and let peppers rest 5 minutes after baking to allow filling to set.

What's the best rice for stuffed peppers?

Long-grain white rice works best for traditional stuffed peppers with rice as it holds its shape well. Jasmine or basmati rice adds nice fragrance. For healthier options, brown rice works but requires longer cooking time and more liquid in the filling mixture.

Can stuffed peppers be made ahead and frozen?

Absolutely. Assemble stuffed peppers but don't bake. Wrap tightly and freeze for up to 3 months. When ready to cook, bake from frozen, adding 15-20 minutes to the covered baking time. This make-ahead stuffed peppers with rice technique is perfect for meal prep.