There’s something wonderfully satisfying about a meal that’s a complete package in itself. For me, this stuffed peppers with rice recipe is exactly that. It’s a dish that fills the kitchen with an incredible aroma as it bakes – the sweet scent of roasting peppers mingling with savoury beef, herbs, and rich tomato. I used to struggle with this dish, often ending up with either crunchy, undercooked peppers or a dry, uninspired filling. But after a lot of tweaking in my own kitchen, I’ve landed on a method that guarantees tender peppers and a flavourful, perfectly cooked rice filling every single time.

This isn’t just a recipe; it’s a technique that turns a simple concept into a truly special dinner. The magic lies in how we build the flavours for the filling and the crucial step of pre-baking the peppers. This small adjustment ensures they become soft and sweet, providing the perfect edible vessel for the delicious rice and mince mixture. It’s the kind of wholesome, colourful meal that works beautifully for a midweek family dinner but is also impressive enough to serve when you have friends over. It’s a staple in our house, a dish that feels both comforting and a little bit elegant.

Recipe Overview

This Stuffed Peppers With Rice Recipe delivers six vibrant pepper halves, each generously filled with a savoury mixture of seasoned beef mince, fluffy rice, and a rich tomato sauce. Once baked, the peppers are beautifully tender, the rice filling is moist and aromatic, and the whole dish is topped with a layer of gloriously melty cheddar cheese. After testing this recipe five times, I finally got the liquid-to-rice ratio just right, ensuring the filling steams perfectly inside the pepper without ever becoming dry.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 3-4 people (6 halves)
• Difficulty: Medium

Why You’ll Love This Stuffed Peppers With Rice Recipe

• Substantial Flavour: The taste is a wonderful balance of savoury and sweet. The smoked paprika and oregano give the beef and rice a deep, earthy warmth, which is beautifully complemented by the natural sweetness of the peppers as they caramelise in the oven.
• Ready in about an hour: From chopping the onion to pulling the golden, bubbly dish from the oven, the entire process takes just over an hour, making it a manageable and rewarding meal.
• Flexible Recipe: This recipe is incredibly adaptable. You can easily swap the beef mince for ground turkey, chicken, or even a plant-based alternative like cooked lentils. Different cheeses like mozzarella or a spicy Monterey Jack also work brilliantly.
• Great for Meal Prep: These stuffed vegetables are ideal for making ahead. You can prepare the filling or even assemble the entire dish a day in advance, which is a lifesaver on busy weeknights.
• Family Tested: This is one of those meals that everyone in my family enjoys. My husband loves the hearty filling, and even the kids are happy to eat their vegetables when they come served this way. It always gets compliments.

Stuffed Peppers With Rice Recipe

⏱️ 15 min prep  •  🍳 65 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, wholesome ingredients that come together to create something truly delicious. I prefer using a mix of pepper colours – red, yellow, and orange – as they tend to be sweeter than green peppers, though any will work. For the chopped tomatoes, I often reach for the Mutti brand as their polpa (finely chopped tomatoes) has a fresh, vibrant flavour that really elevates the sauce.

• 3 large bell peppers (a mix of colours looks lovely)
• 1 tbsp olive oil
• 1 large white onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (5% fat is ideal)
• 100g long-grain white rice, uncooked
• 400g tin of finely chopped tomatoes
• 1 tbsp tomato purée
• 300ml hot vegetable or beef stock
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 100g mature cheddar cheese, grated
• A small handful of fresh flat-leaf parsley, finely chopped

Ashley’s Tip: Don’t rinse your rice before adding it to the pan. The starches on the grains will help to thicken the filling slightly, giving it a better texture once baked.

How to Make Stuffed Peppers With Rice

The process is straightforward and involves creating a flavourful filling on the stovetop before stuffing the peppers and baking them to perfection. The key is to let the filling simmer for a short while to give the rice a head start on cooking.

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish and bake for 10-15 minutes. This pre-baking step is my secret to ensuring they are perfectly tender.
2. Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Mince: Add the lean beef mince to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat if necessary.
4. Create the Filling: Stir the tomato purée, dried oregano, and smoked paprika into the mince. Cook for one minute, then add the uncooked rice, chopped tomatoes, and hot stock. Season with salt and pepper.
5. Simmer the Filling: Bring the mixture to a gentle simmer. Reduce the heat, cover the pan with a lid, and let it cook for 10 minutes. This allows the rice to partially cook and absorb the flavours. What works best for me is giving it a good stir halfway through to prevent sticking.
6. Finish and Stuff: Remove the pan from the heat and stir in the chopped fresh parsley. Carefully remove the pre-baked peppers from the oven. Spoon the rice and mince mixture evenly into the six pepper halves, packing it in gently.
7. Bake the Stuffed Peppers: Pour about 100ml of water or leftover stock into the bottom of the baking dish (this creates steam to keep the peppers moist). Cover the dish tightly with foil and bake for 25 minutes.
8. Add Cheese and Final Bake: Remove the foil, sprinkle the grated cheddar cheese over the top of each pepper, and return the dish to the oven. Bake uncovered for a final 10-15 minutes, or until the cheese is melted, golden brown and bubbling. Let them rest for 5 minutes before serving.

Tips From My Kitchen

• Pepper Stability: If your pepper halves are wobbling in the dish, you can slice a very thin sliver off the bottom to create a flat, stable base. Be careful not to cut a hole through it!
• The Secret Step: I learned that the initial 10-minute pre-bake for the empty peppers is non-negotiable for the best texture. It gives them a head start on softening, so they become meltingly tender rather than staying firm. It makes all the difference.
• Make-Ahead Magic: You can prepare the entire rice and mince filling up to two days in advance and store it in the fridge. When you’re ready to eat, just pre-bake the peppers, stuff, and bake as directed. You can also fully assemble the dish, cover, and refrigerate for up to 24 hours before baking (you may need to add 5-10 minutes to the covered baking time).
• Storage and Reheating: Leftover stuffed peppers will keep in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (160°C fan) for 15-20 minutes, or until heated through.

Equipment You’ll Need

You don’t need any highly specialised equipment for this dish, just some standard kitchen essentials.

• Large, deep frying pan or skillet
• Sharp knife and cutting board
• Large baking dish (approx. 23x33cm or 9×13 inch)
• Mixing bowl
• Wooden spoon or spatula
• Cheese grater

Common Mistakes to Avoid

• Using Raw Rice Directly: Don’t be tempted to mix uncooked rice directly with the raw mince and stuff the peppers. It simply won’t have enough time or liquid to cook properly in the oven, resulting in a crunchy, unpleasant filling. The 10-minute simmer on the stovetop is essential.
• Skipping the Liquid in the Dish: Forgetting to add that small amount of water or stock to the bottom of the baking dish is a common error. This liquid creates steam as the peppers bake, which is crucial for making them soft and tender. Without it, they can end up dry and tough.
• Overstuffing the Peppers: While you want a generous amount of filling, don’t pack it in too tightly. The rice will expand a little more as it finishes cooking in the oven, and overstuffing can lead to a dense, heavy texture.

Delicious Variations to Try

One of the best things about this Stuffed Peppers With Rice Recipe is how easily it can be adapted to your tastes or what you have in the fridge.

• Spicy Version: For those who like a bit of heat, add 1 teaspoon of chilli flakes or one finely chopped fresh red chilli along with the garlic. A pinch of cayenne pepper in the filling also works well.
• Vegetarian/Vegan Option: To make this a fantastic stuffed vegetable dinner, simply replace the beef mince with a 400g tin of cooked green or brown lentils (drained) or 500g of crumbled firm tofu. Use vegetable stock and swap the cheddar for a dairy-free alternative to make it fully vegan. It’s a great alternative to my Lentil Soup Recipe Hearty Comfort for a filling plant-based meal.
• Different Grains and Herbs: Feel free to experiment with other grains like quinoa or couscous (adjusting cooking liquid and time accordingly). Adding other fresh herbs like basil or dill to the filling at the end can bring a completely different character to the dish.

What to Serve With Stuffed Peppers With Rice

These baked peppers are a hearty meal on their own, so they don’t need much accompaniment. However, a few simple sides can round out the meal beautifully.

• A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette provides a fresh, acidic contrast to the rich, savoury peppers.
• Garlic Bread: A few slices of warm, crusty garlic bread are perfect for mopping up any of the delicious tomatoey juices at the bottom of the dish.
• A Dollop of Yogurt or Sour Cream: A spoonful of plain Greek yogurt, sour cream, or even my Authentic Tzatziki Sauce Recipe on the side adds a lovely, cooling creaminess.

Frequently Asked Questions

Stuffed Peppers With Rice Recipe

Tender bell peppers filled with a savory mixture of lean beef mince, rice, and tomatoes, baked to perfection and topped with melted cheddar cheese for a hearty and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

  

• 3 large bell peppers a mix of colours looks lovely
• 1 tbsp olive oil
• 1 large white onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 5% fat is ideal
• 100 g long-grain white rice uncooked
• 400 g tin of finely chopped tomatoes
• 1 tbsp tomato purée
• 300 ml hot vegetable or beef stock
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• 100 g mature cheddar cheese grated
• A small handful of fresh flat-leaf parsley finely chopped

Method

 

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish and bake for 10-15 minutes. This pre-baking step is my secret to ensuring they are perfectly tender.
2. Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Mince: Add the lean beef mince to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat if necessary.
4. Create the Filling: Stir the tomato purée, dried oregano, and smoked paprika into the mince. Cook for one minute, then add the uncooked rice, chopped tomatoes, and hot stock. Season with salt and pepper.
5. Simmer the Filling: Bring the mixture to a gentle simmer. Reduce the heat, cover the pan with a lid, and let it cook for 10 minutes. This allows the rice to partially cook and absorb the flavours. What works best for me is giving it a good stir halfway through to prevent sticking.
6. Finish and Stuff: Remove the pan from the heat and stir in the chopped fresh parsley. Carefully remove the pre-baked peppers from the oven. Spoon the rice and mince mixture evenly into the six pepper halves, packing it in gently.
7. Bake the Stuffed Peppers: Pour about 100ml of water or leftover stock into the bottom of the baking dish (this creates steam to keep the peppers moist). Cover the dish tightly with foil and bake for 25 minutes.
8. Add Cheese and Final Bake: Remove the foil, sprinkle the grated cheddar cheese over the top of each pepper, and return the dish to the oven. Bake uncovered for a final 10-15 minutes, or until the cheese is melted, golden brown and bubbling. Let them rest for 5 minutes before serving.

Notes

Serve with a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this stuffed peppers with rice recipe as much as my family and I do. It’s a colourful, generous, and deeply satisfying dish that proves a healthy dinner can also be incredibly delicious. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Ashley Rivera