On busy evenings when I want something comforting but still nourishing, I turn to these stuffed peppers.
There’s something deeply satisfying about roasting the peppers until they’re tender, then filling them with a savory beef-and-rice mixture that slowly perfumes the kitchen.
When they come out of the oven, bubbly and lightly golden, dinner feels both wholesome and effortless.
It’s the kind of meal that works just as well for a cozy family dinner as it does for leftovers reheated the next day.
For the Stuffed Peppers
- Bell Peppers – These are the base of the recipe. Cutting them in half and pre-roasting helps soften them and brings out their natural sweetness.
- Extra-Virgin Olive Oil – Used for roasting the peppers and sautéing the filling, adding richness and helping everything cook evenly.
- Garlic and Yellow Onion – This combination builds the flavor foundation of the filling and adds depth to the beef.
- Ground Beef – The main protein that makes the peppers hearty and satisfying. Lean ground beef works best to avoid excess grease.
- Fire-Roasted Diced Tomatoes – These add moisture, a subtle smoky flavor, and help bind the filling together.
- Baby Spinach – A simple way to add greens and extra nutrients. It wilts quickly and blends right into the filling.
- Cooked Rice – Helps bulk up the filling and makes the peppers more filling. White or brown rice both work well.
- Italian Seasoning – Brings classic herb flavor without needing multiple spices.
- Kosher Salt and Black Pepper – Essential for seasoning and balancing the flavors.
- Monterey Jack or Cheddar Cheese – Melts over the top of the peppers, adding a creamy, savory finish.
- Fresh Parsley – Sprinkled on at the end for a pop of color and freshness.
To Die For Beef & Rice Stuffed Peppers Casserole
Notes
Ingredients
- 6 bell peppers, sliced lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ½ yellow onion, diced
- 1 pound ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 cups baby spinach, roughly chopped
- 1 ½ cups cooked rice
- ½ tablespoon Italian seasoning
- Kosher salt and ground black pepper, to taste
- ½ cup Monterey Jack or cheddar cheese
- Chopped parsley, for garnish
Instructions
- Roast the peppers first.
Heat the oven to 350°F (175°C). Brush the inside and outside of the pepper halves with 1 tablespoon of olive oil. Place them cut-side down in one large sheet pan or two baking dishes. Bake for 15 minutes, then remove from the oven. - Sauté the aromatics.
While the peppers roast, warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for about 2 minutes, just until softened. - Cook the beef.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. - Build the filling.
If needed, drain off excess liquid. Stir in the diced tomatoes, cooked rice, spinach, Italian seasoning, salt, and pepper. Cook for 1–2 minutes, stirring, until the spinach wilts. - Stuff and bake.
Turn the roasted peppers right-side up using tongs. Spoon the beef mixture evenly into each pepper half and sprinkle cheese over the top. Return to the oven and bake for 15–20 minutes, until the peppers are tender. - Finish and serve.
Garnish with chopped parsley just before serving.
- One serving equals two pepper halves.
- You can bake these in two casserole dishes or one large half-sheet pan.
- Lean ground beef minimizes the need to drain grease, but higher-fat beef may require draining.
- To get 1 ½ cups cooked rice, cook about ½ cup dry rice. Microwaveable rice also works well.
- Freezer-friendly: Freeze for up to 3 months. Separate layers with parchment paper if stacking.
- Reheating: Bake frozen peppers at 350°F for 10–15 minutes, or microwave for 3–4 minutes. Thawing overnight in the fridge shortens reheating time.
Calories: 328 kcal | Carbohydrates: 20 g | Protein: 20 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 58 mg | Sodium: 115 mg | Potassium: 590 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 4736 IU | Vitamin C: 156 mg | Calcium: 113 mg | Iron: 3 mg
1. Can I make these stuffed peppers ahead of time?
Absolutely. These are brilliant for prepping ahead. You can make the filling and roast the peppers earlier in the day, then just stuff and bake when you’re ready to eat. Dinner, sorted.
2. What’s the best rice to use?
Honestly? Whatever you’ve got. White rice, brown rice, even microwave rice works perfectly here. Just make sure it’s cooked before stirring it into the filling.
3. Do I really need to pre-roast the peppers?
You don’t have to—but it makes a difference. Pre-roasting softens the peppers and brings out their natural sweetness. Skip it if you’re short on time, just expect firmer peppers and a slightly longer bake.
4. Can I swap the ground beef for something else?
Definitely. Ground turkey or chicken are great lighter options, and plant-based mince works too. Cook it the same way as the beef and you’re good to go.
5. What’s the best way to store and reheat leftovers?
Pop leftovers into an airtight container and refrigerate for up to 4 days. These also freeze beautifully. Reheat in the oven or microwave until hot all the way through—perfect for easy lunches.
