Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 large bell peppers, tops cut off and seeded; 1 lb ground beef (85/15); 1 cup cooked white rice; 1/2 onion, diced; 2 cloves garlic, minced; 1 cup canned diced tomatoes, drained; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella; 1/2 cup tomato sauce

4 servings20 min prep45 min cookEasy

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The Story Behind It

The Tale of Stuffed Bell Peppers

Story updated September 18, 2026

Stuffed vegetables have ancient roots across the Mediterranean and Middle East, where dolma-style dishes filled peppers, grape leaves, and squash with rice and meat. The American beef-and-rice stuffed pepper likely evolved from these immigrant traditions blended with mid-20th-century American casserole cooking.

Ingredients

Scale:· 4 servings

4 large bell peppers, tops cut off and seeded
1 lb ground beef (85/15)
1 cup cooked white rice
1/2 onion, diced
2 cloves garlic, minced
1 cup canned diced tomatoes, drained
1 tsp Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella
1/2 cup tomato sauce

Instructions

1Preheat the oven to 375°F and place the hollowed peppers upright in a baking dish.
2Brown the ground beef with the onion in a skillet over medium heat for 6-7 minutes, then add the garlic and cook 30 seconds more.
3Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper, and cook for 2-3 minutes until combined.
4Remove from heat and stir in half of the mozzarella.
5Spoon the filling into each pepper, pressing gently to pack.
6Pour the tomato sauce over and around the peppers, cover the dish with foil, and bake for 30 minutes.
7Uncover, top with remaining mozzarella, and bake 10-15 minutes more until the peppers are tender and the cheese is melted and golden.

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