Beef and Rice Stuffed Bell Peppers in Garlicky Tomato Sauce

Steps

1. Step 1

   Cook the rice: bring the rice, water, and 1/2 tsp of the salt to a boil in a small saucepan. Cover, lower the heat, and simmer 15 minutes, then take off the heat and leave covered for 5 minutes. Fluff with a fork and let it cool while you do the rest.

   20 min

   • 3/4 cup long-grain white rice
   • 1 1/2 cups water
   • 1/2 tsp kosher salt
2. Step 2

   Make the sauce: heat the olive oil in a large skillet or saucepan over medium heat. Add the sliced garlic and cook, stirring, just until fragrant and barely golden, about 1 minute — don't let it brown. Add the crushed tomatoes, water, oregano, sugar, and salt. Simmer gently, uncovered, for 10 minutes, stirring now and then. Set aside.

   13 min

   • 2 tbsp olive oil
   • 4 cloves garlic
   • 1 can crushed tomatoes (28 oz)
   • 1/2 cup water
   • 1 tsp dried oregano
   • 1 tsp sugar
   • 3/4 tsp kosher salt
3. Step 3

   Prep the peppers: slice the top off each bell pepper (keep the tops if you like, to perch back on) and pull out the seeds and white ribs. Trim a thin slice off the bottom only if a pepper won't stand up.

   5 min

   • 4 large bell peppers
4. Step 4

   Make the filling: heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and oregano and cook 1 minute more. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, 6 to 8 minutes. Stir in the remaining 1 tsp salt and the black pepper. Drain off excess fat.

   15 min

   • 1 lb ground beef
   • 1 tbsp olive oil
   • 1 yellow onion
   • 2 cloves garlic
   • 1 1/2 tsp dried oregano
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
5. Step 5

   Stir the cooked rice and 1/2 cup of the sauce into the beef mixture, then stir in 1/2 cup of the cheese. Taste and add salt if it needs it.

   3 min

   • 1/2 cup shredded mozzarella or cheddar cheese
6. Step 6

   Spread the remaining sauce in a baking dish just big enough to hold the peppers upright (an 8-inch square or 9-inch round works). Pack the filling into the peppers, mounding it slightly, and nestle them in the sauce.

   10 min

7. Step 7

   To freeze: let everything cool completely first, then cover the dish tightly with plastic wrap and foil, or wrap the stuffed peppers individually and freeze them with the sauce in a container. Keep the remaining 1 cup cheese separate and add it at the end of baking. Freeze up to 3 months.

8. Step 8

   To bake fresh: heat the oven to 375°F. Cover the dish tightly with foil and bake 45 minutes, until the peppers are tender when pierced with a knife.

   45 min, hands-off · 375°F

9. Step 9

   To bake from frozen: heat the oven to 375°F. Keep the dish covered with foil (swap plastic wrap for foil) and bake 1 hour 30 minutes, until the peppers are tender and the sauce is bubbling at the edges.

   1 hr 30 min, hands-off · 375°F

10. Step 10

    Uncover, scatter the remaining 1 cup cheese over the peppers, and bake 10 to 15 minutes more until melted and lightly browned. Let rest 5 minutes, then serve with the sauce spooned over.

    15 min · 375°F

    • 1 cup shredded mozzarella or cheddar cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026