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Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.

Recipe Summary

5 mins
1 hr 25 mins
1 hr 30 mins
6 stuffed peppers

If you're looking for a filling meal that will satisfy everyone at your table, you've come to the right place. The Allrecipes community loves this top-rated stuffed pepper recipe — reviewers say it's "delicious," "easy," and "full of flavor."

How to Make Stuffed Peppers

Making classic stuffed bell peppers is easier than you think. You'll find the full recipe below, but here's a brief overview of what you can expect:

1. Prepare the Rice and Beef

Cook rice until tender in a covered saucepan. Meanwhile, cook ground beef in a skillet until browned and crumbly. 

2. Stuff the Peppers

Hollow the bell peppers by cutting off the tops and scooping out the seeds and membranes. Arrange the peppers in a single layer in a baking dish. Stuff the peppers with a prepared filling of rice, ground beef, tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Top each filled pepper with a mixture of tomato sauce and Italian seasoning. 

3. Bake

Bake until the peppers are tender, basting with sauce every 15 minutes. 

How Long to Cook Stuffed Peppers

These stuffed peppers use cooked ground beef, so they should be fully baked within an hour. You'll know they're done when the peppers are tender. The whole recipe, including prep time, should come together in about 90 minutes. 

What to Serve With Stuffed Peppers

Wondering what goes with stuffed peppers? We've got you covered. Try one of these delicious ideas that pair perfectly with stuffed peppers: 

Find more delicious inspiration in our collection of Best Side Dishes for Stuffed Peppers.

How to Store Stuffed Peppers

Store leftover stuffed peppers in an airtight container in the fridge for three to five days. Make sure they're completely cooled before storing to slow bacteria growth. 

Can You Freeze Stuffed Peppers?

Yes! You can freeze stuffed peppers — and you should if you don't plan to eat them within five days. Frozen stuffed peppers taste great when thawed and reheated, so this is a great way to meal prep. To freeze baked stuffed peppers: Wrap each completely-cooled stuffed pepper individually in storage wrap, then follow it with a layer of aluminum foil. Store the peppers in the freezer for up to three months. 

Thaw frozen stuffed peppers in the fridge overnight. Reheat them in the oven at 350 degrees F for 15 to 20 minutes, or until heated through. 

Allrecipes Community Tips and Praise

"Absolutely delicious," raves Shirin. "Used ground turkey instead of beef. A quick, easy, inexpensive meal."

"This was really good and super easy to throw together," according to lilhizzle. "I used spaghetti sauce in place of the tomato sauce mixture. I also topped it with Cheddar cheese during the last 10 mins of cooking."

"A huge hit for dinner," says Lauren517. "Made with brown rice instead of white and topped with mozzarella cheese during the last few minutes of baking! I baked peppers in the oven raw and came out PERFECT!"

Editorial contributions by Corey Williams


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.

  • Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

  • Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.

  • Arrange peppers in a baking dish with the hollowed sides facing upward.

  • Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.

  • Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

  • Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Nutrition Facts

248 calories; protein 16g; carbohydrates 25.6g; fat 9.4g; cholesterol 45.9mg; sodium 563.6mg. Full Nutrition