Stuffed Peppers
This beef builds white rice, ground beef and tomato passata into a satisfying meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for oven and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 190 C and parboil the rice in salted water for about 8 minutes until half cooked, then drain and set aside.
- Slice the tops off the bell peppers and scoop out the seeds and membranes, keeping the shells whole so they can stand upright in a baking dish.
- Heat the olive oil in a pan and soften the onion and garlic for 4 to 5 minutes, then add the ground beef and brown it thoroughly for about 8 minutes until no pink remains and it reaches at least 71 C (160 F) internally.
- Stir half the passata, the oregano, salt and pepper into the meat, then remove from the heat and mix in the parboiled rice and the beaten egg to bind the filling.
- Spoon the filling generously into each pepper, arrange them upright in the baking dish, and pour the remaining passata around and over the tops.
- Cover the dish with foil and bake for 30 minutes, then uncover, scatter the grated cheese over the peppers and bake a further 10 to 15 minutes until the peppers are tender and the cheese is melted and golden.
You'll use: Oven Β· Pan Β· Saucepan Β· Baking dish
Tips & common questions
How long does Stuffed Peppers take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Stuffed Peppers is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Stuffed red peppers, dark rye bread, Rostov-on-Don, Russia.jpg by Vyacheslav Argenberg, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.