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Best Stuffed Peppers

Perfect Stuffed Peppers Recipe

Best Stuffed Peppers with the perfect beef to rice ratio, great texture and delicious flavor. Easy to make and can be frozen to enjoy later.
Course Main Course
Cuisine Italian
Keyword Stuffed Peppers
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 386kcal
Author Catalina Castravet


Cooking the Rice:

  • 1/2 cup uncooked basmati rice
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Stuffed Bell Peppers Filling:

  • 6 medium or 5 large bell peppers
  • 1 lb ground beef chicken or turkey
  • 1 cup cooked long grain rice white or brown rice can be used
  • 1 small sweet onion diced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or more based on preference
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon breadcrumbs
  • 2 (8 oz) each tomato sauce
  • 2 tablespoons fresh parsley chopped optional


  • 1 cup pasta sauce or marinara sauce
  • 8 tablespoons shredded mozzarella cheese
  • Fresh parsley chopped


Cooking the Rice:

  • Rinse and drain the rice.
  • Add the rice and water to a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes or check rice package for cooking time.

Stuffed Bell Peppers Filling:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds and clean the inside well by removing gently all the veins.
  • If needed, cut the bottom of the peppers just a little, in order to level it, so the peppers can stand straight in the baking dish.
  • In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.
  • If you have time, you can also brown the beef in a skillet before adding it to the mixture. This adds extra flavor, but dirties another pan. Both ways, the peppers will turn out delicious.
  • Spoon an equal amount of the mixture into each hollowed pepper, and arrange them in a very lightly oiled baking dish with the hollowed sides facing upward.
  • Top each pepper with a few tablespoons of marinara sauce.


  • Bake in the preheated oven, basting with the remaining sauce every 15 minutes, until the peppers are tender.
  • Top the peppers with shredded cheese and broil for just a few minutes right before serving.
  • Garnish with fresh chopped parsley.



Calories: 386kcal | Carbohydrates: 24g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 755mg | Potassium: 737mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4265IU | Vitamin C: 158.8mg | Calcium: 160mg | Iron: 3.3mg