Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Stuffed Green Bell Peppers
Tender green bell peppers stuffed with seasoned beef and rice in a savory tomato sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Cut each green pepper in half lengthwise and remove the core and seeds. Arrange the pepper halves hollow-side-up in a shallow heat-resistant, non-metallic baking dish.
- 2
In a medium bowl, crumble the ground beef. Add the rice, salt, pepper, oregano, garlic powder, milk, egg, and 1/2 cup of the tomato sauce. Mix until thoroughly combined.
- 3
Spoon the meat mixture evenly into the pepper halves, then spoon the remaining tomato sauce over the tops.
- 4
Cover loosely with wax paper and microwave for about 14 minutes, until the meat is cooked through and the peppers are as tender as desired.
- 5
Let stand, covered, for 4 minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving435
Calories
35 g
Protein
27 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stuffed peppers appear across many cuisines, but the North American version of a green bell pepper filled with seasoned ground meat, rice, and tomato traces to mid-century home cooking that prized one-dish, stretch-the-meat meals. The hollow pepper acts as an edible vessel that bakes its own filling. It endures because it is endlessly adaptable, looks impressive for almost no effort, and turns a pound of beef into a full dinner.
Listahan note
This version pre-cooks the filling so the bake time is really just about softening the pepper and melting the cheese, which keeps the rice tender and the meat fully cooked.
Technique cues
- Parboil or microwave the hollowed peppers for a few minutes first, since raw peppers often stay too firm in the oven before the filling is hot.
- Cook the rice fully before stuffing, because rice that finishes inside the pepper rarely gets enough moisture and stays crunchy.
- Season the filling assertively on its own, as the mild pepper adds bulk but little seasoning of its own.
Kitchen flow
- Parallel prep
- Cook the rice and brown the meat while the hollowed peppers parboil so all three come together at once.
- Make-ahead
- Stuff the peppers a day ahead, refrigerate covered, and add fifteen minutes to the bake from cold.
- Leftover move
- Chop a leftover pepper and filling into a skillet with extra sauce for a quick stuffed-pepper bowl.
- Cleanup rhythm
- Line the baking dish with foil so cheese drips wipe away instead of baking on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Green bell peppers
edible vessel
Purpose: Their sturdy walls hold the filling and their slight bitterness balances the rich meat.
Handling: Slice off the tops and remove the seeds and ribs, trimming the base flat so they stand upright.
Adaptation: Red or yellow peppers are sweeter and work the same way if you prefer less bitterness.
Ground beef
savory filling
Purpose: It gives the stuffing its richness and protein.
Handling: Brown and drain the excess fat before mixing with the rice.
Adaptation: Ground turkey, pork, or a plant-based crumble all fill the same role.
Cooked rice
binder and bulk
Purpose: It stretches the filling and soaks up the tomato and meat juices.
Handling: Use day-old or fully cooled rice so it stays distinct rather than mushy.
Adaptation: Cooked quinoa or cauliflower rice work for a lighter or grain-free version.
Tomato sauce
moisture and acidity
Purpose: It keeps the filling juicy and ties the flavors together with a bright tang.
Handling: Mix some into the filling and spoon the rest over the tops before baking.
Adaptation: Crushed tomatoes or marinara give a similar effect with more texture.
Shredded cheese
melty topping
Purpose: It browns into a savory cap that signals the dish is done.
Handling: Add it in the last ten minutes of baking so it melts without overbrowning.
Adaptation: Mozzarella, cheddar, or a dairy-free shred all melt acceptably.
Technique notes
- Pour a thin layer of water or sauce into the baking dish so the peppers steam slightly and cook evenly.
- Toast a pinch of cumin or smoked paprika into the meat for a deeper, more rounded filling.
- Cover with foil for most of the bake and uncover at the end so the peppers soften before the cheese sets.
Ingredient swaps
- Lower-carb direction
- Swap the rice for cauliflower rice or finely chopped mushrooms to cut the starch.
- Dairy-free option
- Use a plant-based shredded cheese or simply skip the cheese and finish with breadcrumbs.
- Vegetarian direction
- Replace the beef with cooked lentils or a bean-and-corn mix seasoned the same way.
Serve alongside
- Garlic bread or crusty rolls
- A simple green salad with vinaigrette
- Roasted zucchini or summer squash
- A medium-bodied red like Sangiovese
- Sparkling water with lemon
- Unsweetened iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate baked peppers in a covered container for up to four days.
- Reheat covered in a 350F oven or microwave individual peppers until heated through.
- Freeze cooked, cooled peppers wrapped individually for up to three months and thaw overnight before reheating.
Equipment
- A baking dish that holds the peppers snugly upright
- A small paring knife for hollowing the peppers
- A skillet for browning the meat and rice
Make this household-aware
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Plan it in Listahan
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