Stuffed Peppers with Rice

Stuffed bell peppers with rice is a traditional comfort food consumed in various forms around the world. Savory meat and rice filling, stuffed into sweet bell peppers and baked, creates a delightfully rich and satisfying combination of flavors and textures.

The introduction of peppers from Mexico and Central America to the rest of the world has led to countless regional variations of this dish. The iconic American adaptation of stuffed peppers is made with ground beef, white rice and tomato sauce. This stuffed peppers recipe with rice is a unique spin on the classic, coating the baked vegetable in a creamy cheese sauce to make a richer and decadent dish. And, like most things covered in cheese sauce, the kid appeal for this recipe gets dialed up a level.

Ingredients for Stuffed Peppers with Rice

• Ground beef: Ground beef is responsible for the savory, bold, beefy flavor of the rice-stuffed peppers. Choosing a blend that contains 85% fat will allow the meat to retain its moisture without adding too much of an oily texture to the other ingredients.
• Onion: Chopped onion adds a warm and savory flavor that counterbalances the sweetness of the bell peppers. Yellow or white onions are both excellent choices for this recipe.
• Green pepper: Choose large, firm green peppers that are free of blemishes or soft spots. They’ll be easier to stuff with the beef and rice filling. Bell peppers have a naturally zesty flavor, and cooking them unlocks their sweetness.
• Garlic: Minced garlic cloves add an aromatic and pungent flavor to stuffed peppers. As a bonus, garlic is loaded with antioxidants and vitamins, and may help reduce blood pressure and cholesterol.
• Diced tomatoes: Three cans of diced tomatoes are used in this recipe, both in the filling and the cheese sauce. For maximum flavor, combine diced tomatoes and diced tomatoes with green chiles.
• Tomato sauce: Canned tomato sauce will bring a bright, tangy balance to the rice-stuffed peppers.
• Cumin: Nutty, smoky, earthy and aromatic, cumin is one of the essential ingredients in chili powder.
• Instant rice: Using instant rice in this recipe ensures that the rice will be cooked fully while it absorbs the flavors of the savory filling.
• Velveeta: The classic American melting cheese, Velveeta’s distinct, mild, creamy and slightly processed flavor is the ultimate flavor boost for these rice-stuffed peppers. Feel free to make your own cheese sauce from scratch if you prefer.

Directions

Step 1: Make the filling

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In a Dutch oven, add the ground beef, onion, chopped green pepper, garlic, salt and pepper. Cook the mixture over medium heat, stirring occasionally, until the meat is browned and the vegetables are tender. Drain the grease from the Dutch oven and place it back on the burner. Add the water, diced tomatoes, tomato sauce and cumin.

Step 2: Let it simmer

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Bring the mixture to a boil and reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, stirring occasionally. Add the rice to the simmering meat mixture and cook for five minutes. Remove the Dutch oven from the heat, cover, and let it sit for five minutes or until the rice is cooked and tender.

Step 3: Cook the peppers

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Preheat the oven to 350ºF. Using a sharp paring knife, remove the tops and seeds from the bell peppers. Cut the bell peppers in half lengthwise and place them into a large pot of boiling water. Boil the peppers for four minutes then remove them from the water and allow them to drain.

Step 4: Stuff and bake the bell peppers

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Carefully fill each pepper with the meat mixture, making sure to stuff them fully. After all the peppers are stuffed, spread the remaining meat and rice filling over the bottom of an ungreased 13×9-inch baking pan. Place each rice-stuffed pepper in the pan on top of the remaining filling. Cover the pan with foil and place it into the oven to bake for 30 minutes. Remove the pan from the oven and set aside.

Step 5: Make the cheese sauce

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While the peppers are baking, place the cubed Velveeta and diced tomatoes with green chiles in a saucepan on the stovetop over medium heat. Cook the cheese, stirring occasionally, until it is completely melted and thoroughly mixed with the tomatoes. Place a stuffed pepper with rice on a plate with some of the extra filling and spoon the cheese sauce over the pepper. Serve the stuffed peppers hot and enjoy the silence of the focused eaters at the diner table.

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Stuffed Peppers with Rice Recipe Variations

• Make them vegetarian: To make these stuffed peppers a vegetarian option, substitute the ground beef with a plant-based meat alternative, black beans or diced and sautéed mushrooms.
• Use white meat: Replace the beef with ground turkey or ground chicken for a lighter version of this recipe.
• Make them Tex-Mex: Give this recipe a Southwestern twist by replacing the bell peppers with another popular pepper like poblano, Anaheim or New Mexico chiles. Mix in some corn and chopped cilantro for an extra flavor boost.

How to Store Stuffed Peppers with Rice

Leftover stuffed peppers can be stored in an airtight container and placed in the refrigerator for up to three days. To reheat, place the peppers in the oven at 325º or microwave them until they’re heated through.

Can you make stuffed bell peppers with rice ahead of time? 

Yes, definitely. Make and stuff your peppers a day ahead of time, then bake them and make the sauce when you’re ready to serve them. This is a great way to get the prep out of the way if you’re serving this recipe to dinner party guests.

Can you freeze stuffed green peppers with rice? 

You can freeze the stuffed peppers either before or after they are baked. Wrap the peppers tightly in storage wrap and place them into a freezer-safe zip-top bag. They can stay safely frozen for up to three months.

Stuffed Peppers with Rice Recipe Tips

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Can I grill or roasted the peppers instead of boiling?

Absolutely. Roasting or grilling the peppers instead of boiling them will impart a smoky and more caramelized flavor, bringing a deeper, earthier flavor to the final dish.

Do I have to use instant rice?

If you prefer a longer-grain rice like basmati or jasmine, go for it. To substitute, parboil the rice until it is done or slightly firm before adding the meat mixture.

Can I make this recipe with zucchini instead of bell peppers?

Sure you can. To make stuffed zucchini, you’ll need to half the squash lengthwise and scoop out enough flesh to make a boat before filling. Follow the recipe accordingly to bake, sauce and serve.