Yield: 4 servings (8 pepper halves)
Prep time: 20 minutes
Cook time: 40–45 minutes
Total: about 1 hour
Oven: 400°F / 200°C
Ingredients
Peppers
4 large bell peppers — red, yellow, orange, or green
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
Filling
1 lb (450 g) ground beef, preferably 85–90% lean
2 cups cooked white or brown rice — about 1⅓ cups uncooked rice
1 small onion, finely diced — about ¾ cup
3 cloves garlic, minced
1 cup diced tomatoes
2 tbsp tomato paste
½ cup beef or chicken broth
1 tsp Italian seasoning
1 tsp paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
½ cup finely chopped parsley
Cheese topping
1 cup shredded mozzarella
½ cup shredded cheddar
¼ cup Parmesan, finely grated
1 tbsp chopped fresh parsley
Optional: a few halved cherry tomatoes for the top
Detailed Instructions
1. Prepare the peppers
Heat oven to 400°F / 200°C.
Wash and dry the peppers.
Cut each pepper in half lengthwise.
Remove the seeds and white membranes.
Arrange the halves cut-side up in a lightly oiled baking dish.
Brush with about 1½ tbsp olive oil.
Sprinkle lightly with salt and pepper.
2. Cook the rice
If starting with uncooked rice:
Use about 1â…“ cups uncooked rice.
Cook according to the package directions.
You need approximately 2 cups cooked rice.
Let it cool slightly before mixing it into the filling.
3. Make the meat filling
Heat a large skillet over medium-high heat.
Add the ground beef.
Cook for 5–7 minutes, breaking it apart with a wooden spoon.
Once browned, drain excess grease if necessary.
Add the diced onion.
Cook for another 3–4 minutes.
Add the minced garlic and cook for 30–60 seconds.
4. Add seasoning and tomatoes
Add:
2 tbsp tomato paste
1 cup diced tomatoes
½ cup broth
1 tsp Italian seasoning
1 tsp paprika
½ tsp oregano
½ tsp salt
¼ tsp black pepper
Red pepper flakes, if desired
Stir well.
Simmer for approximately 5 minutes, until the mixture becomes thick rather than watery.
5. Add the rice
Turn off the heat.
Stir in:
2 cups cooked rice
½ cup chopped parsley
Taste the filling.
Adjust seasoning now—this is your best opportunity to add more salt, pepper, paprika, or chili.
6. Stuff the peppers
Spoon the filling into each pepper half.
Pack it in gently but don’t compress it too tightly.
You should have enough filling for approximately 8 generously stuffed halves.
7. First bake
Cover the baking dish tightly with aluminum foil.
Bake at:
400°F / 200°C for 20 minutes.
This allows the peppers to soften while keeping the filling moist.
8. Add the cheese
Remove the foil.
Mix the:
1 cup mozzarella
½ cup cheddar
¼ cup Parmesan
Sprinkle generously over the peppers.
For the appearance in your photo, add a little extra mozzarella on top and a few pieces of chopped cherry tomato.
9. Final bake
Return to the oven uncovered for 10–15 minutes.
The cheese should be:
melted
bubbling
golden brown
slightly blistered around the edges
For an especially browned top, switch to broil/grill for 1–2 minutes at the end.
Watch continuously during broiling because cheese can burn very quickly.
10. Finish
Remove from the oven and rest for 5 minutes.
Sprinkle with fresh parsley.
Serve hot.
Nutrition Information
Approximate nutrition per serving (2 stuffed pepper halves):
Nutrient Approx. amount
Calories 600–650 kcal
Protein 35–40 g
Carbohydrates 45–50 g
Fat 30–35 g
Saturated fat 12–15 g
Fiber 5–7 g
Sugar 8–10 g
Sodium 800–1,000 mg
Calcium 300–400 mg
Iron 4–5 mg
Nutrition will vary substantially depending on the beef’s fat percentage, cheese amounts, rice type, and how much salt/broth you use.
To make it lighter
Use:
90–95% lean beef
Reduced-fat mozzarella
Less cheddar
Brown rice
Extra vegetables
Low-sodium broth
That can bring the serving closer to 450–500 calories.
Easy Substitutions
Meat
Instead of beef, use:
Ground chicken
Ground turkey
Italian sausage
Shredded cooked chicken
Vegetarian
Replace the meat with:
1½ cups black beans
1 cup corn
1 cup mushrooms
½ cup additional diced tomatoes
Rice
You can use:
White rice
Brown rice
Basmati rice
Jasmine rice
Quinoa
Cauliflower rice
Cheese
For the photo-style browned topping, mozzarella works best.
You can combine it with:
Cheddar
Monterey Jack
Provolone
Parmesan
Colby Jack
FAQs
Q: Do I have to boil the peppers first?
No. Baking them covered for about 20 minutes softens them nicely.
Q: Can I use uncooked rice in the filling?
I recommend cooked rice. Uncooked rice requires additional liquid and cooking time and can leave the peppers dry or undercooked.
Q: Can I prepare these ahead of time?
Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours. Add the cheese just before baking if possible.
Q: Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to about 2–3 months for best quality.
Q: How do I reheat them?
Bake at 350°F / 175°C for 20–25 minutes, or until heated through. Cover with foil so the cheese doesn’t dry out.
Q: How do I get the cheese as brown as the picture?
Use mozzarella + cheddar + Parmesan, bake uncovered, then broil for 1–2 minutes at the end.
Q: Can I make them spicy?
Yes. Add ½–1 tsp red pepper flakes, diced jalapeño, or a little hot sauce to the filling.
Q: What temperature should the meat reach?
If using ground beef, cook it thoroughly; for ground poultry, the filling should reach 165°F / 74°C in the center.
Q: What should I serve with them?
A simple green salad, roasted vegetables, garlic bread, or a spoonful of sour cream/Greek yogurt works very well.
Q: Are the peppers in the photo definitely made with these exact ingredients?
Not necessarily. The photo can show the appearance, but it cannot reveal the exact original recipe. This recipe is designed to reproduce the look, cheesy topping, roasted peppers, rice filling, herbs, and flavor profile shown in the image.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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