There’s something truly comforting about a meal that fills your kitchen with inviting aromas and promises a warm, satisfying bite. These stuffed bell peppers are exactly that—a colorful, hearty dish that feels like home on a plate.

One chilly evening, I baked these peppers as a simple dinner, and the house quickly filled with the rich scent of tomato sauce, garlic, and oregano. Seeing those vibrant peppers standing tall, topped with gooey mozzarella, made me smile. It’s the kind of meal that invites you to slow down and savor every bite.

Why You’ll Love It
– Bright, fresh bell peppers in red, yellow, and green bring beautiful color and natural sweetness
– Soft, tender peppers filled with a flavorful blend of ground beef, rice, and aromatic onion and garlic
– The rich tomato sauce and melted mozzarella cheese add a comforting, gooey finish
– Easy to prepare and bake, making it perfect for a cozy weeknight dinner
– A balanced dish combining protein, veggies, and carbs in one wholesome package

Ready in about an hour, this recipe is straightforward and rewarding. The baking method lets the flavors meld beautifully while keeping prep simple and clean.

Stuffed Bell Peppers

Print Recipe

Bell peppers filled with a savory mixture of ground beef, white rice, onion, garlic, and tomato sauce, baked and topped with melted mozzarella cheese.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 3

Ingredients

Scale

3 bell peppers (red, yellow, green)
1/2 pound ground beef
1/2 cup white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
3/4 cup shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano

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Instructions

Preheat oven to 375°F (190°C).
Cook white rice according to package instructions; set aside.
Cut tops off bell peppers and remove seeds and membranes. Set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
Add ground beef to the skillet. Cook until browned and cooked through, breaking it up with a spoon.
Stir in cooked rice, tomato sauce, salt, black pepper, and dried oregano. Cook for another 2 minutes to combine flavors.
Stuff each bell pepper with the beef and rice mixture, filling them completely.
Place the stuffed peppers upright in a baking dish. Cover loosely with foil.
Bake for 30 minutes. Remove foil, sprinkle mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 minutes until cheese melts and peppers are tender.
Remove from oven and let cool slightly before serving.

FAQ
Q: Can I prepare these stuffed peppers ahead of time?
A: Absolutely! You can assemble the peppers in advance and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Don’t forget to save or print this recipe before you start cooking. These stuffed bell peppers are waiting to become your new favorite dinner!