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Stuffed Peppers

This classic Stuffed Peppers recipe is filled with a ground beef and rice mixture, topped with a seasoned tomato sauce and cheese!

Course Dinner, Main Course
Cuisine American
Keyword Stuffed Peppers
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 668 kcal
Author Amanda Rettke--iamhomesteader.com


  • 6 bell peppers, any color, top cut off, seeded and membranes removed
  • 1/2 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 tablespoon olive oil
  • 3/4 cup (1 small) onion, chopped
  • 1 pound ground beef
  • 2 teaspoons garlic, minced
  • 1 can (15 ounces) tomato sauce, divided
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 cup mozzarella cheese, shredded


  1. Preheat oven to 350°F.

  2. Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook 10 minutes (rice will be slightly firm).

  3. In a skillet over medium heat, add oil. When oil is hot, add onions, cook 2-3 minutes or until translucent. Add beef and cook until browned. Add garlic, cook 1 more minute or until fragrant.

  4. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  5. To the skillet, add the cooked rice, 1/2 can of the tomato sauce, Worcestershire sauce, salt, and pepper.

  6. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers.
  7. Top with mozzarella cheese.

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