I made Stuffed Peppers With Sauce that turned a boring weeknight into leftovers I’m actually excited to reheat.

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I’m obsessed with these stuffed peppers. I love how the tomato sauce soaks into the filling and makes every bite sticky and tangy.

I crave the mix of ground beef, the savory heft that makes them feel like dinner and dessert at once. It’s the Best Stuffed Peppers Recipe Ground Beef in my book because it’s honest, messy, and seriously satisfying.

Stuffed Peppers With Sauce? Yes.

And I’ll eat them straight from the pan. No frills, just big flavors that hit hard.

Makes weeknights better. Leftovers are even better, trust me, I’ll fight you for them, no debate, seriously, ever.

Ingredients

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Crunchy pepper vessel, it’s mildly sweet and holds everything together.
Hearty protein, gives rich meaty comfort to the stuffing.
Stretches the filling, adds chewy texture and subtle starchiness.
Bright tomato tang, keeps filling saucy, warm and cozy.
Sweet, slightly sharp onion, adds real savory depth.
Garlicky kick, small but mighty flavor burst.
Olive oil adds slickness and helps flavors bloom.
Italian seasoning brings herby warmth and simple charm.
Kosher salt is the seasoning backbone, makes flavors pop.
Black pepper adds little heat, keeps it lively.
Parmesan gives salty, nutty finish, melts into filling.
Basically egg’s a binder, helps the filling hold.
Plus fresh parsley for a green pop and brightness.

Ingredient Quantities

4 large bell peppers, tops cut off and seeds removed (about 2 to 2 1/2 pounds)

1 pound (450 g) ground beef

1 cup cooked long grain white rice (about 1/3 cup uncooked)

1 1/2 cups tomato sauce, divided (1 cup for filling, 1/2 cup for topping)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 cup grated Parmesan cheese, plus extra for sprinkling

1 large egg, lightly beaten (optional, helps bind filling)

Fresh parsley, chopped, about 2 tablespoons (optional, for serving)

How to Make this

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1. Preheat oven to 375°F (190°C). Trim tops off the bell peppers, remove seeds and membranes, then set peppers upright in a baking dish big enough to hold them snugly.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and slightly golden, about 5 minutes. Add minced garlic and cook 30 seconds more until fragrant.

3. Add 1 pound ground beef to the skillet. Break it up and cook until browned and no pink remains. Drain any excess fat if needed.

4. Stir in 1 cup cooked rice, 1 cup tomato sauce, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 cup grated Parmesan. Mix well and let everything heat through. Taste and adjust seasoning.

5. If you want the filling to bind better, let it cool slightly then stir in 1 lightly beaten large egg. This is optional but helps keep the filling together.

6. Spoon the beef and rice mixture into each pepper, pressing down so they’re nicely packed. Fill them almost to the top.

7. Pour the remaining 1/2 cup tomato sauce over the tops of the stuffed peppers, and sprinkle extra Parmesan on top.

8. Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake another 10 to 15 minutes until peppers are tender and cheese is lightly browned.

9. Let peppers rest 5 minutes, sprinkle with chopped fresh parsley if using, and serve. They reheat well for meal prep and taste even better the next day.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. 9×13 inch baking dish or similar snug casserole dish
3. Large skillet or frying pan
4. Cutting board
5. Chef’s knife
6. Mixing bowl
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Foil and a cheese grater

FAQ

Can I make these ahead of time? Yes, you can stuff the peppers, cover and refrigerate for up to 24 hours before baking. If you want to freeze them, bake first for 20 minutes, cool, then freeze in an airtight container; thaw in fridge overnight before reheating and finishing in the oven.

What can I use instead of ground beef? Ground turkey, chicken, pork, or a plant based crumble all work well. If using leaner meats, add a splash of olive oil so the filling doesnt get too dry.

Do I have to use an egg to bind the filling? No. The egg helps hold the mixture together but you can skip it and the filling will still taste good. Another option is a couple tablespoons of ricotta or a bit more cooked rice to add moisture and help bind.

How long and at what temperature do I bake them? Bake at 375 F (190 C) for about 35 to 45 minutes, or until peppers are tender and filling is hot. If tops brown too fast, loosely tent with foil.

Can I make these vegetarian? Yes, swap the beef for cooked lentils, chopped mushrooms, or a mix of quinoa and beans. Add extra tomato sauce or a splash of broth so the filling stays juicy.

How should I store and reheat leftovers? Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 F (175 C) oven for 15 to 20 minutes, or microwave single servings for 2 to 3 minutes until warmed through.

Stuffed Peppers Recipe Substitutions and Variations

Ground beef: swap with ground turkey, ground chicken, or a plant based crumble like Beyond/Impossible for a lighter or vegetarian version — cooks the same and soaks up the sauce well.
Cooked white rice: use cooked quinoa, cooked brown rice, or cauliflower rice (for low carb); quinoa adds a nice nutty bite and keeps the filling from getting mushy.
Tomato sauce: replace with crushed tomatoes, marinara, or a chunky salsa; crushed tomatoes give a fresher texture while salsa adds a little kick.
Parmesan cheese: sub Pecorino Romano, grated cheddar, or nutritional yeast for a dairy free cheesy note; Pecorino is saltier so use a bit less salt.

Pro Tips

– Don’t overcook the peppers in the oven. If you like them a bit firmer, microwave them for 2 minutes or blanch in boiling water for 1 minute before stuffing, then bake just long enough to heat through. If you want them super soft, roast them first until the skins start to collapse.

– Use day old rice or spread freshly cooked rice on a tray to cool fast. Warm, sticky rice makes the filling gummy. Chill or use firmer rice so the filling keeps some bite and the texture stays pleasant.

– Taste and adjust the filling before stuffing. The mixture will taste blander once inside a pepper, so be slightly saltier and more seasoned than you think. A splash of Worcestershire or a pinch of smoked paprika can add depth if it seems flat.

– If you worry about the filling falling apart, use the egg, or add a handful of breadcrumbs or extra grated cheese. Let the filling cool a bit before mixing the egg in so it doesn’t scramble. And pack the peppers firmly but don’t smash them or they’ll split while baking.

Stuffed Peppers Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Stuffed Peppers With Sauce that turned a boring weeknight into leftovers I’m actually excited to reheat.

Servings

servings

Calories

556

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. 9×13 inch baking dish or similar snug casserole dish
3. Large skillet or frying pan
4. Cutting board
5. Chef’s knife
6. Mixing bowl
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Foil and a cheese grater

Ingredients

4 large bell peppers, tops cut off and seeds removed (about 2 to 2 1/2 pounds)
1 pound (450 g) ground beef
1 cup cooked long grain white rice (about 1/3 cup uncooked)
1 1/2 cups tomato sauce, divided (1 cup for filling, 1/2 cup for topping)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup grated Parmesan cheese, plus extra for sprinkling
1 large egg, lightly beaten (optional, helps bind filling)
Fresh parsley, chopped, about 2 tablespoons (optional, for serving)

Directions

Preheat oven to 375°F (190°C). Trim tops off the bell peppers, remove seeds and membranes, then set peppers upright in a baking dish big enough to hold them snugly.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and slightly golden, about 5 minutes. Add minced garlic and cook 30 seconds more until fragrant.
Add 1 pound ground beef to the skillet. Break it up and cook until browned and no pink remains. Drain any excess fat if needed.
Stir in 1 cup cooked rice, 1 cup tomato sauce, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 cup grated Parmesan. Mix well and let everything heat through. Taste and adjust seasoning.
If you want the filling to bind better, let it cool slightly then stir in 1 lightly beaten large egg. This is optional but helps keep the filling together.
Spoon the beef and rice mixture into each pepper, pressing down so they're nicely packed. Fill them almost to the top.
Pour the remaining 1/2 cup tomato sauce over the tops of the stuffed peppers, and sprinkle extra Parmesan on top.
Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake another 10 to 15 minutes until peppers are tender and cheese is lightly browned.
Let peppers rest 5 minutes, sprinkle with chopped fresh parsley if using, and serve. They reheat well for meal prep and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.