Stuffed Bell Peppers


Stuffed Bell Peppers are savory and scrumptious. This delectable dish isn’t as hard as it may seem at first.

Stuffed Bell Peppers in a casserole dish and on a plate with salad

If you’re trying to stretch your meat a bit more for budget reasons or any reason actually this is a fabulous recipe. It’s so flavorful and filling that you probably won’t notice if you use a little bit less ground beef.

This is also a recipe that can easily feed a crowd with little extra work. Also, if you have people who don’t like bell peppers the stuffing mixture is quite delicious on its own. In fact, that’s how I ate it for years.

Can I use Ground Turkey Instead of Beef for Stuffed Bell Peppers?

Absolutely! You could use ground turkey, chicken, or even venison if that’s what you and your family enjoy.

Can Stuffed Bell Peppers Be Made Ahead of Time?

Yes, you could absolutely make these ahead of time. Just be sure to quickly cool all the components before refrigerating. You could also use ground beef that has been cooked and frozen in the recipe. Just that and mix with the rice and tomato sauce and continue with the recipe as directed.

Are Stuffed Bell Peppers Gluten-Free?

Ground beef, rice, and bell peppers are all naturally gluten-free. The tomato sauce should be but sometimes seasoning used in canned goods may contain hidden gluten so check all labels.

How To Make Stuffed Bell Peppers:

Bring water to a boil in a large pot

Remove tops from bell peppers and then remove seeds and membranes

Cook peppers in boiling water until just tender

Carefully drain and set aside

Cook rice according to package directions

Brown meat, onions, and garlic in a large skillet and drain off extra fat

Add cooked rice and most of the tomato sauce

Place drained peppers in a baking or casserole dish and fill with meat and rice

Top with remaining tomato sauce and bake

Jalapeno Bacon Corn, salad with homemade buttermilk dressing

More Delicious Ground Beef Recipes:


More Casseroles:

Stuffed Bell Peppers

Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Micha M


  • 6 bell peppers
  • 3/4- 1 pound ground chuck
  • 1 onion chopped
  • 1 cup of dry long grain or parboiled white rice
  • 2 cups water
  • 28 ounce can of tomato sauce
  • salt and pepper to taste


  1. Fill a 4-quart saucepan or Dutch oven three-quarters full with water and bring to a boil. Seed your bell peppers. When water is boiling salt it and add the peppers and cook for around 5 minutes or until just tender. Drain and set aside.

  2. Preheat oven to 350 degrees.
  3. In a 2-quart saucepan with tight-fitting lid cook rice according to package.

  4. While rice is cooking brown the ground chuck with onions over medium heat. Season with salt and pepper to taste. Reserve 6 tablespoons of tomato sauce and add the rest to beef and onion mixture. Add cooked rice, stirring well to combine.
  5. Put cooked peppers in a 9 x 13 baking dish, fill with beef, rice and tomato mixture. Top each with 1 Tablespoon of reserved tomato sauce and bake in preheated oven for 15-20 minutes or heated through.




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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday


  1. I’m the same as you in that I’ve come to like peppers now that I’m an “adult”! I’ve been thinking about making stuffed peppers, but wasn’t sure what to put in them. I was happy to find your recipe on Good Tastes Tuesday!

  2. Heather G. @ Golden Reflections Blog says

    Thanks for linking up to Good Tastes Tuesday! Your recipe has been pinned to our GTT Pinterest board! Hope to see you again next week!

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