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Stuffed Bell Pepper Recipe

  • Prep Time: 20 Min
  • Cook Time: 60 Min
  • Servings: 6
  • Recipe Views: 185 Views

Stuffed bell peppers have been a family favorite for many different cultures, from Mediterranean to European and American. It is a great way to make a balanced dinner with vegetables and proteins baked in. While my recipe calls for ground beef, this can be switched with ground turkey or even a plant-based protein if you prefer vegetarian. For a more colorful different tasting option you can use red, yellow, or orange bell peppers. Each add their own unique flavor to the recipe.



Preheat your oven to 350 degrees.

Step 1

Rice: Cook the ½ cup white rice in a pot with 1 ½ cups of water. You can also use chicken broth.

Step 2

Onion: Cook the diced onion in a skillet with a drizzle of olive oil on medium heat. Once cooked, add into the meat and rice mixture.

Step 3

Ground beef: Place the ground beef in a mixing bowl. Add in the rice when it has cooked and cooled slightly.

Step 4

Garlic powder, onion powder, salt and pepper: Add a small amount of each seasoning to the meat mixture. You can substitute the salt with ½ teaspoon of soy sauce.

Step 5

Bell peppers: Wash the bell pepper and cut off the tops. Remove all of the seeds and rinse out. You can choose to stuff the bell peppers sitting upright, or you can cut the bell pepper in half, filling them lying down in the dish. Divvy up the meat into small portions, stuffing each section of the bell pepper.

Step 6

Tomato Sauce: Pour the canned tomato sauce over each pepper so everything is completely coated.

Step 7

Place the baking dish into the oven at 350 degrees, for approximately 60 minutes. Take the peppers out periodically and baste them with the tomato sauce to keep everything moist as it cooks. If you chose to halve the peppers, you will want to reduce the amount of time. Check the inside of the meat and remove once cooked through.

Serving Suggestions

Remove from the oven and serve your stuffed bell peppers while they are hot.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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