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Easy weeknight stuffed peppers baked with ground beef, rice, tomato sauce, and melted mozzarella in a casserole dish
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Easy Weeknight Stuffed Peppers

These easy weeknight stuffed peppers are a classic comfort dish made simple for busy nights. Bell peppers are filled with a savory mixture of ground beef or turkey, rice, herbs, tomato sauce, and parmesan, then baked until tender and topped with melted mozzarella. Hearty, satisfying, and easy to prep ahead, this recipe is perfect for a cozy homemade dinner without a lot of fuss.
Course Main Course
Cuisine American
Keyword bell pepers, stuffed pepers
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • ½ lb ground beef/turkey
  • ½ cup uncooked long grain white rice
  • 1 cup water
  • 2 bell peppers
  • ½ small onion
  • 1 garlic glove
  • 1 egg
  • 1 8 ounce cans tomato sauce
  • 1 tablespoon Worcestershire
  • ¼ cup chopped parsley
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • 2 tablespoons grated parmesan
  • salt and pepper to taste
  • Shredded mozzarella

Instructions

  • Preheat oven to 350 degrees F° .
  • Place the rice and water in a saucepan and and cook according to package instructions.
  • Cut the peppers in half and discard the seeds and membranes. Arrange peppers in a baking dish with the hollowed sides facing up.
  • In a bowl, combine the uncooked ground meat, cooked rice, ½ of the tomato sauce, and remaining ingredients. Mix well!
  • Spoon an equal amount of the mixture into each hollowed pepper.
  • Pour remaining tomato sauce over the top of the peppers and sprinkle with a small amount of mozzarella cheese.
  • Bake 45 – 60 min in the preheated oven.

Notes

Make-Ahead & Storage Notes

These stuffed peppers are a great make-ahead meal. You can prepare the filling and assemble the peppers up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
When baking from cold, add 5–10 extra minutes to the cook time and bake until the peppers are tender and the filling is hot throughout.
Leftovers keep well in the refrigerator for up to 4 days and reheat nicely in the oven or microwave. The peppers can also be frozen after baking, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.