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Stuffed Peppers with Ground Beef and Rice

Craving a comfort food classic? Make my Stuffed Bell Pepper Recipe using leftover rice, ground beef, spices mixed with tomato sauce and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 289kcal
Author Katie


  • Glass Baking Dish
  • Frying Pan


  • 6 Bell peppers
  • 1 lb Lean ground beef
  • ¼ cup Onion diced
  • 2 Garlic cloves
  • 1 teaspoon Kosher Salt
  • teaspoon Black Pepper
  • ½ teaspoon Garlic Powder
  • 2 cups Leftover white rice
  • 1 *Zucchini shredded
  • 4 cups Tomato sauce
  • 1 tablespoon Italian Seasoning
  • ½ cup Shredded mozzarella divided


  • Fill a large stock pot with water and bring to a boil.
  • While the water is heating begin cleaning and hollowing out the bell peppers. Once the water is to a boil carefully place each bell pepper in the boiling water and boil for 10 minutes. *You want your peppers to be firm not mushy. Remove the peppers from the boiling pot of water and rinse under cold water. Set aside.
  • Preheat the oven to 400 degrees.
  • In a large skillet begin browning the lean ground beef on medium heat (for about 5 minutes). Half way through the browning process as your breaking up the bits of ground beef add the diced onion, garlic, salt, pepper, and garlic powder.
  • Once the ground beef is cooked through turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.
  • Carefully begin spooning the rice/beef mixture into each of the bell peppers until the pepper is packed full. *You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.
  • Add 1 cup of water to the baking dish.
  • Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.
  • Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.
  • Remove from oven, garnish with fresh minced parsley and additional sauce if needed, and serve immediately.


  • *Zucchini - I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
  • Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don't want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.


Serving: 1g | Calories: 289kcal | Carbohydrates: 34g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 1361mg | Potassium: 1184mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4576IU | Vitamin C: 170mg | Calcium: 109mg | Iron: 5mg