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Ground beef and rice stuffed bell peppers baked and served with rich tomato sauce and fresh herbs

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Saucy Ground Beef & Rice Stuffed Peppers

Tender bell peppers packed with garlicky beef, rice, tomatoes, and herbs, then baked in a bright tomato sauce until bubbling.

Developed for DishGal · Updated 2026-08-23

Family FavoritesEasy Beef RecipesEasy Ground Beef Recipes
Prep25 min
Cook45 min
Total70 min
Cost$4.08

Directions

  1. Soften the pepper shells

    Heat the oven to 400°F. Halve the peppers lengthwise through the stem and remove seeds and membranes. Arrange cut-side up in a 9-by-13-inch baking dish, add 1/4 cup water, cover tightly with foil, and bake for 15 minutes.

  2. Brown the beef

    Meanwhile, heat olive oil in a large skillet over medium-high. Add ground beef and onion; cook for 7 to 9 minutes, breaking up the beef, until browned and 160°F. Drain excess grease.

  3. Build the filling

    Add garlic, tomato paste, Italian seasoning, salt, and pepper. Cook for 1 minute. Remove from heat and fold in cooked rice, drained tomatoes, 1/2 cup marinara, and half the mozzarella.

  4. Stuff and sauce

    Carefully pour the water out of the baking dish. Spread 3/4 cup marinara in the bottom. Divide filling among the pepper halves, spoon the remaining sauce around them, and top with the remaining mozzarella.

  5. Bake until bubbling

    Cover and bake for 20 minutes. Uncover and bake for 10 minutes more, until the peppers are tender and the filling reaches 165°F. Rest 5 minutes and finish with parsley.

Why this works

Why it worksPrebaking the peppers guarantees tender shells without overcooking the filling.
Why it worksDraining the tomatoes prevents waterlogged rice.
Why it worksSauce beneath and around the peppers keeps the exposed edges moist while they bake.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on AmazonHalf-sheet pansHeavy-gauge, rimmed pans give food room to roast.See current options → Compare on AmazonDigital probe thermometerCheck food safely without cutting into every piece.See current options → Compare on AmazonHeat-safe oven mittsGrip and forearm coverage matter when moving a loaded pan.See current options →

Swaps & notes

Easy swaps

  • Use ground turkey and cook it to 165°F before filling the peppers.
  • Brown rice or cooked quinoa can replace white rice one-for-one.
  • Use provolone or Monterey Jack instead of mozzarella.

Cook notes

  • Choose peppers that feel heavy and sit steadily when halved.
  • Cook and cool the rice ahead to cut active prep time.
  • Pack the filling lightly so it heats evenly instead of becoming dense.

Storage

Refrigerate cooled stuffed peppers with their sauce for up to 4 days. Reheat covered at 350°F until the center reaches 165°F, about 20 minutes, or microwave individual portions covered. Freeze baked peppers for up to 2 months; thaw overnight before reheating.

Questions

Do I have to cook the rice first?

Yes for this recipe. Uncooked rice needs more liquid and time than the peppers, so it can stay crunchy or dry out the filling.

Can I assemble stuffed peppers ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time and verify the center reaches 165°F.

Which color pepper is best?

Red, orange, and yellow peppers are sweeter; green peppers have a sharper flavor and stay slightly firmer. A mix works well.

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Saucy Ground Beef & Rice Stuffed Peppers
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1. Soften the pepper shellsHeat the oven to 400°F. Halve the peppers lengthwise through the stem and remove seeds and membranes. Arrange cut-side up in a 9-by-13-inch baking dish, add 1/4 cup water, cover tightly with foil, and bake for 15 minutes.
2. Brown the beefMeanwhile, heat olive oil in a large skillet over medium-high. Add ground beef and onion; cook for 7 to 9 minutes, breaking up the beef, until browned and 160°F. Drain excess grease.
3. Build the fillingAdd garlic, tomato paste, Italian seasoning, salt, and pepper. Cook for 1 minute. Remove from heat and fold in cooked rice, drained tomatoes, 1/2 cup marinara, and half the mozzarella.
4. Stuff and sauceCarefully pour the water out of the baking dish. Spread 3/4 cup marinara in the bottom. Divide filling among the pepper halves, spoon the remaining sauce around them, and top with the remaining mozzarella.
5. Bake until bubblingCover and bake for 20 minutes. Uncover and bake for 10 minutes more, until the peppers are tender and the filling reaches 165°F. Rest 5 minutes and finish with parsley.