Mom’s Classic Stuffed Peppers with Rice

Stuffed peppers are one of those dinners that sound easy… until your peppers come out too crunchy, the filling turns watery, or the whole thing just tastes a little bland. If you’ve ever had stuffed peppers that didn’t quite hit the mark, this recipe fixes all of that — starting with one simple but important step: par boiling the peppers before stuffing and baking them in the oven. That extra step makes all the difference and ensures the peppers are tender, flavorful, and easy to cut with a fork.

These are my mom’s version of classic stuffed peppers with rice and ground beef, baked in the oven just like she’s always made them. They’re hearty, comforting, and incredibly satisfying — honestly, my favorite meal she makes. I’m walking you through everything step-by-step so you can recreate this traditional family recipe at home with confidence.

Why I Love This Recipe

The only meal I ever remember being forced to eat was stuffed peppers.

My parents definitely were not food sticklers making my siblings or I sit at the table, crying, until we finished our food.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

My mom really just never made anything “too crazy” that us kids didn’t like! … except stuffed peppers.

I don’t know why, but one particular night, my mom forced me to eat my stuffed pepper, like the actual green pepper! GROSS!!!

I just remember whining as if my life depended on it.

Fast forward many years. What’s my most favorite dish that my mom makes?

You guessed it! Stuffed peppers! … and she hardly ever makes them! Funny how the tables have turned!

She probably hasn’t made them in 15 years for me! So over the years, I’ve asked her how to make them … and each time she tells me it’s different! HAHA! My mom doesn’t measure when she cooks, so recalling recipes or being able to tell someone how to make something is very difficult! (She actually hates cooking!)

I’ve attempted making stuffed peppers three times on this blog in the past:

• Super Spicy Stuffed Green Peppers (made in 2011)
• Stuffed Peppers Recipe (made in 2011)
• Risotto (kindof) Stuffed Peppers (made in 2012)

Now, in 2023, I was ready to tackle the recipe again, and this time, I can say that these stuffed peppers were the most like my mom’s! … she finally remembered a few more of the ingredients! HAHA!!!

Why You’ll Love These Stuffed Peppers

These stuffed peppers are a classic, old-fashioned recipe made with green bell peppers, seasoned ground beef, rice, tomato sauce, and cheese. They’re baked in the oven until tender and melty, making them a comforting family dinner that never goes out of style.

They are really easy to make and does not require a ton of prep or cooking time. You can have these stuffed peppers ready to go in an hour. That’s my kind of meal, especially on busy weeknights because my family has so many obligations that keep us busy.

How to Make Stuffed Peppers with Rice and Ground Beef

To fully explain how my mom makes her stuffed peppers, I snapped a photo of each step along the way. 1. So my mom and I can remember for next time (haha!) 2. There are a lot of steps…super easy steps…but it’s easier to see them in photos rather than describe what to do!

Make The Meat and Rice Mixture

Step 1: Brown 1 pound of ground beef. I use 90% lean ground beef. Season with about 1/4c chili powder and a couple dashes of crushed red pepper flakes (add more or less depending on your likeliness of heat)

Step 2: Add 1 whole can of stewed tomatoes

Step 3: Using kitchen scissors, cut up the stewed tomatoes into small pieces.
Note: this is what my mom said to do! She said that diced tomatoes don’t taste the same (and since I’ve made this recipe multiple times over the years using diced tomatoes…I agree with her! Stewed tomatoes taste different … and better!)

Step 4: Add 1/2 of a can of tomato sauce and stir

Step 5: Cook white rice according to the package instructions. I cooked 2 cups of uncooked rice…this was way too much, but I plan to use the leftover rice for another meal.

Step 6: Add about 1 cup of cooked rice to the meat mixture and stir (I added more than what is shown below)

Par Boil The Green Bell Peppers

Step 7: Cut off the stems of the green bell peppers and scoop out the insides

Step 8: Bring a large stock pot of water to boil. Place the bell peppers in the boiling water and cook for 2 minutes. Remove and drain out excess water. (I was lazy and didn’t want to get out my big stock pot, so I used a smaller sauce pan to par boil my peppers in).

I will say, I’ve skipped this step many times when making stuffed peppers, and I always regret it. Par boiling the peppers allows them to soften just a bit, making them more palatable with the meat mixture. It also brings out the amazing flavor of green peppers more!

Filling The Peppers

Step 9: Pour 1/4 of the remaining can of tomato sauce on the bottom of a baking dish. (I used my 9×9 dish because I only was cooking 4 peppers). Use a spoon and spread the sauce evenly over the bottom of the dish

Step 10: Grate about 1 cup of cheddar cheese. Now this is where I differed from how my mom always made stuffed peppers. She ALWAYS used Velveeta cheese in the block form, but I didn’t have any on hand. Velveeta has amazing melting capabilities (think of the macaroni and cheese box with the liquid cheese!) Because I didn’t have Velveeta, I used cheddar. Use whatever kind of cheese you prefer!

Step 11: Add about 1/2 cup of the shredded cheese to the meat mixture and stir to incorporate

Step 12: Place the par boiled green bell peppers into the baking dish and fill with the meat mixture. Spoon the remaining meat mixture (if any) around the base of bell peppers in the tomato sauce

Step 13: Top each pepper with a generous amount of cheese

Step 14: Time for the secret ingredient! Don’t skip this step!

Besides using Velveeta cheese, my mom’s most signature ingredient on her stuffed peppers were Bac’n Pieces (we call then bacon bits). While my husband has qualms about using these (I literally only use them for stuffed peppers!), they truly elevate these stuffed peppers to the next level. I don’t know how, but they do! Don’t skip this step!!! I promise, if you do, you will regret it!

Top each cheesy pepper with a couple of shakes of the bacon bits.

Step 15: Drizzle the remaining 1/4 can of tomato sauce all over the top of the peppers. Again, this is another step you do not want to skip! If you accidentally used too much of the sauce in the meat mixture or on the bottom of the baking dish and don’t have enough now, get another can. Really. This little bit of tomato sauce seals the most amazing flavor into these peppers, so you don’t want to skip this step!

How Long to Bake Stuffed Peppers in the Oven

Step 16: Bake at 350°F for about 20 minutes … or until the cheese is gooey and melty! Because the peppers are par boiled (already slightly softened) and the meat mixture is hot, these peppers don’t need a ton of time baking

Then the very next step is to DIG IN!

My family doesn’t OVERLY love stuffed peppers the way I do…so…sad for them and great for me! I honestly can eat 2 full stuffed peppers in one meal and have zero regret! …and this is one of the only meals that I will eat reheated! (I have an aversion to leftovers, lol!)

Cook With Me Video!

Pro Tips

The most surefire way to tell if your peppers are cooked to perfection is when they start to wrinkle. This means that the pepper is tender but still firm enough to need a fork and knife to cut it. These pictures below are exactly how you want them to look!

Frequently Asked Questions

Can stuffed peppers with rice be made ahead of time?

Yes! Stuffed peppers with rice are a great make-ahead meal. I often prepare them earlier in the day, refrigerate them, and then reheat them at dinnertime. To reheat in the oven, cover the peppers with foil and warm them at 325°F until heated all the way through.

If you’re short on time, you can also reheat them in the microwave. Just place a damp paper towel over the top to help keep the peppers and filling from drying out.

Do you have to parboil peppers before stuffing them?

Yes — parboiling the peppers is an important step and one I don’t recommend skipping. Letting the bell peppers cook in boiling water for a few minutes before stuffing them helps soften them just enough so they bake up tender in the oven. If you skip this step, the peppers tend to stay too crunchy, which can throw off the texture and overall flavor of the dish.

If you’re looking for another cozy dinner using bell peppers, my Sweet Bell Pepper Orzo Soup is an easy, meatless option that pairs beautifully with a simple salad or crusty bread. And if you love the idea of stuffed vegetables but want to switch things up, these Italian Stuffed Zucchini Boats use a similar filling and are a great summer alternative.

Oh man. I am literally drooling over these photos! These were the best stuffed peppers I have ever made and they tasted just like my mom’s! I am so proud to finally have mastered her recipe!

Stuffed Pepper Filling Variations

While you are not limited to only filling your peppers with what I’ve explained above, you can use:

• ground turkey or venison instead of beef
• orzo noodles instead of rice
• pepper jack cheese instead of cheddar

I hope you give this recipe a try and then come back and give it a 5 star rating!

You Will Also Love…

• One Pot Lasagna Soup
• 3 Ingredient Jalapeño Poppers Recipe
• Enchilada Pasta Casserole Bake
• Meatballs & Rice Recipe
• Mini Meatball Subs with Frozen Meatballs and Dinner Rolls