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Stuffed Peppers

Stuffed peppers came to the United States from many diverse ethnic backgrounds and culinary traditions. The most common variation fuses Spanish and Eastern European influences, filling red, green, or yellow bell peppers with rice, meat, eggs, herbs and spices, and cheese. In Spanish and other Hispanic cuisines, stuffed fried peppers are popular, often filled with meat or cheese; in Eastern European cookery, larger bell peppers are filled with ground meat and spiced rice stuffing. In Ukraine, eggs and cheese are often used for filling. Tomato-based sauces, either in tomato-paste or salsa styles, are commonly used in American recipes.

Recipe Servings: 6

Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 35 minutes
Gluten Free
Dairy Free



  1. Preheat the oven to 400°F.
  2. Pour the water into a small saucepan, bring it to a boil, and then stir in the rice and salt.
  3. Return to a boil over medium-high heat before reducing the heat to a simmer and cooking, covered, for 16–18 minutes, until the rice is tender and has absorbed all the liquid.
  4. Pour the oil into a large skillet set over medium heat.
  5. Add the onion to the hot oil and cook for about 5 minutes, until softened.
  6. Add the tomato paste and garlic and cook for 1 minute, until fragrant.
  7. Add the ground beef and cook, breaking up meat, for 6 minutes, until the meat is completely browned.
  8. Drain the fat and return the beef mixture to the skillet.
  9. Add the cooked rice and diced tomatoes.
  10. Season with oregano, salt, and pepper. Simmer for about 5 minutes to allow the liquid to reduce slightly.
  11. Place the peppers cut side up in a 9 x 13-inch baking dish. Drizzle with oil.
  12. Spoon the beef mixture into each pepper and top with cheese.
  13. Cover the baking dish with foil and bake for 35 minutes, until the peppers are tender.
  14. Uncover and bake 10 minutes, until the cheese is bubbling.
  15. Garnish with parsley and serve.

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