Chef John’s Stuffed Peppers
Sweet bell peppers are filled with a savory ground beef and rice mixture.Tomato sauce keeps the filling moist and flavorful.Garlic, onion, herbs, and seasonings create a rich savory profile.The peppers bake until tender while the filling becomes beautifully cohesive.Melted cheese adds a creamy and satisfying finishing layer.Serve these stuffed peppers as a comforting family dinner any night of the week.
Ingredients
For the Peppers
- 6 large bell peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon Worcestershire sauce
- ½ cup shredded mozzarella cheese
For the Tomato Base
- 1 cup tomato sauce
- ½ cup crushed tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan
- Fresh parsley or basil
- Optional red pepper flakes
Instructions
Prepare the Bell Peppers
- Wash and dry the bell peppers thoroughly.Cut off the tops and carefully remove the seeds and white membranes from inside.If desired, reserve the pepper tops for chopping and adding to the filling.
Prepare the Baking Dish
- Preheat the oven to 375°F (190°C).Lightly grease a large baking dish with olive oil.Arrange the hollowed peppers upright in the dish.If the peppers are unstable, trim a very small amount from the bottom without creating a hole.
Prepare the Tomato Base
- Add the tomato sauce and crushed tomatoes to a bowl.Stir in olive oil, minced garlic, Italian seasoning, black pepper, and salt.Mix well.Spread the tomato mixture across the bottom of the baking dish around the peppers.
Cook the Ground Beef
- Heat a large skillet over medium heat.Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.Cook until no longer pink.Drain excess fat if necessary.
Add the Onion
- Add the chopped onion to the skillet.Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the Garlic
- Stir in the minced garlic.Cook for approximately 30–60 seconds, until fragrant.Avoid browning the garlic too heavily.
Add Tomato Paste
- Stir in the tomato paste.Cook for approximately 1 minute.Cooking the tomato paste briefly helps develop a deeper savory flavor.
Season the Filling
- Add the Italian seasoning, oregano, smoked paprika, black pepper, salt, onion powder, and optional red pepper flakes.Stir thoroughly so the seasonings are evenly distributed throughout the beef mixture.
Add the Rice
- Stir the cooked rice into the beef mixture.Mix until the rice is evenly incorporated.Remove the skillet from the heat.
Fill the Peppers
- Spoon the beef and rice mixture into each bell pepper.Fill them generously but avoid packing the filling too tightly.Leave a small amount of space near the top for the cheese topping.
Bake
- Place the covered baking dish in the preheated oven.Bake for approximately 35–40 minutes.
Add the Cheese
- Carefully remove the foil.Sprinkle the tops of the stuffed peppers evenly with shredded mozzarella and Parmesan cheese.
Finish Baking
- Return the uncovered dish to the oven.Bake for another 15–20 minutes, or until the peppers are tender and the cheese has melted.For a more golden topping, broil for approximately 1–2 minutes, watching carefully.
Garnish
- Sprinkle the stuffed peppers with fresh parsley or basil.Add a small pinch of red pepper flakes if you enjoy a little heat.
Serve
- Serve the stuffed peppers warm with some of the tomato sauce from the bottom of the baking dish spooned around them.Pair with a green salad, roasted vegetables, garlic bread, mashed potatoes, or crusty bread.
Notes
- Bell peppers: Red, yellow, orange, and green peppers can all be used.
- Ground beef: Lean ground beef works well, but ground turkey or chicken can also be substituted.
- Rice: White rice, brown rice, or cooked long-grain rice can be used.
- Cheese: Mozzarella provides excellent melting, while Parmesan adds savory depth.
- Pepper texture: Bake longer if you prefer very soft peppers.
- Filling: The filling should be moist but not soupy before it goes into the peppers.
- Spice: Red pepper flakes can be omitted for a mild family-friendly version.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.