Rating: 4.5 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Spiced beef and rice fill these bright and flavorful peppers. This stuffed bell pepper recipe makes it easy to eat your veggies, and it's a great way to get as much flavor out of them as possible. Choose large peppers in order to have the most room to stuff them. Also, a great way to save time in this recipe is to bring the sauce to a boil before adding it to the dish, which cuts down the overall cook time on this 45-minute recipe. These are the perfect make-ahead meal for any busy week ahead. 

Recipe by Cooking Light January 2003


Read the full recipe after the video.

Recipe Summary

4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Cook rice according to package directions, omitting salt and fat. Set aside.

  • While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

  • Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

  • While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

  • Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

  • Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

Chef's Notes

Here are some potential ingredient swaps/add-ins for someone looking to switch it up: Swap rice for quinoa. Swap beef for ground turkey. Add corn, black beans, cilantro, and avocado toppings for more of a Mexican twist. These are the perfect make-ahead meal for any busy weeknight. Make these on a Sunday and enjoy for the rest of the week. 

Nutrition Facts

347 calories; calories from fat 20%; fat 7.9g; saturated fat 3.9g; mono fat 2.6g; poly fat 0.7g; protein 26.6g; carbohydrates 39.9g; fiber 4.6g; cholesterol 55mg; iron 4.1mg; sodium 747mg; calcium 284mg.