Easy Stuffed Peppers with Ground Beef and Rice
Easy stuffed peppers with ground beef and rice are the kind of dinner that quietly rescues a busy evening. The oven does the work while you set the table and the kitchen smells like roasted peppers and tomato.
This version skips the fuss. The beef goes in raw, there is no broth, and everything bakes uncovered in one dish. A smooth sour cream and egg mixture keeps the filling juicy and bakes into a soft, golden topping. Even picky eaters tend to ask for seconds.
This incredibly versatile ground beef and rice combination is the perfect solution when you are hunting for creative things to cook with ground beef or looking for comforting food to cook with minced meat.
Stuffed peppers have deep roots in Eastern European, Balkan and Middle Eastern home cooking, where vegetables filled with rice and meat have been a family staple for generations. Immigrant families brought the tradition to America and it settled in as a classic comfort dish.
This was inspired by my Easy Creamy Ground Beef Meatballs with Broccoli and Carrots on this site.
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Why you will love this recipe
Simplify your dinner routine with the ultimate complete meal in one dish oven baked: these flavorful Easy Stuffed Peppers with Ground Beef and Rice. This classic ground beef and rice recipe is a savior for busy home cooks wondering about food to make with ground beef or searching for the best meals to make with minced meat.
- It is very easy, because there is no pre-browning and only one baking dish to wash.
- The filling stays creamy and juicy thanks to the egg and sour cream.
- A simple sauce of passata and water forms right in the dish, so you do not need broth.
- The flavors are mild and savory, which makes it family-friendly for kids and adults alike.
- It is also make-ahead friendly. Stuff the peppers hours ahead, then bake when dinner time comes.
- Perfect as a lazy night comfort food one pot dinner or a reliable weekday staple, this easy ground beef dinner keeps mealtime completely stress-free.
What you will need
Combining lean meat, tender grains and vibrant bell peppers, this stuffed peppers with ground beef and rice dish functions as a satisfying, family-approved easy weeknight dinner.
- Large red bell peppers, which turn sweet and tender in the oven.
- Raw ground beef, which cooks right inside the peppers and saves a step.
- Uncooked white rice, cooked first and slightly undercooked so it finishes in the oven.
- A small onion and a carrot, which add natural sweetness and texture.
- Egg and a little sour cream, which make the filling tender and creamy.
- Olive oil, for sautéing the vegetables.
- Paprika, dried oregano and dried basil, for warm, cozy flavor.
- Salt and black pepper, to season.
- Passata and water, for an easy tomato sauce.
- Fresh parsley, to finish.
See recipe card for quantities.
Instructions how to prepare it
These oven baked stuffed peppers are cooked to tender perfection, resulting in velvety, creamy stuffed peppers that hold their shape beautifully as stuffed peppers without broth. It stands out as an exceptional choice for one pan dinners with meat and vegetables, effortlessly transforming humble pantry staples like ground beef with rice into a gourmet experience.
Prepare the onion and carrot. Heat 1 tablespoon (15 ml) olive oil in a 10-inch (25 cm) skillet over medium heat. Add 1 small finely diced onion and 1 medium grated carrot, and cook 5–6 minutes, stirring occasionally, until softened. Take the pan off the heat and let the vegetables cool a little.
Make the creamy mixture. In a small bowl, whisk 1 large egg (about 50 g) and 3 tablespoons (45 g) sour cream until completely smooth, with no streaks of egg. Set aside about 2 tablespoons for the topping. The rest goes into the filling.
Mix the filling. In a large bowl, combine 7 oz (200 g) raw ground beef, the cooked rice, the sautéed vegetables, the egg and sour cream mixture, 1 teaspoon paprika (2 g), ½ teaspoon dried oregano (1 g), ½ teaspoon dried basil (1 g), ½ teaspoon salt (3 g) and ¼ teaspoon black pepper (0.5 g). Mix gently until just combined. The filling should be soft, moist and creamy.
Fill the peppers. Preheat the oven to 385°F (195°C) convection. Wash 3 large red bell peppers, cut them in half lengthwise and remove the seeds and white membranes. Arrange the six halves cut-side up in a 9x13-inch (23x33 cm) baking dish.
Divide the filling evenly among the six halves. Fill the peppers. Level the tops gently and do not pack the filling down.
Add the creamy topping. Spread or drizzle the reserved egg and sour cream mixture over the tops. A thin layer is plenty.
Make the sauce. Stir together ⅔ cup (150 ml) water, 1 cup (200 ml) passata, ¼ teaspoon dried oregano (0.5 g) and a pinch of salt. Pour it into the bottom of the dish around the peppers, not over the topping.
Bake uncovered. Bake for 45–50 minutes, until the peppers are tender and the topping is set with a few golden spots. Very large peppers may need another 5–10 minutes. Because the beef starts raw, check that the center of the filling reaches 160°F (71°C).
Rest and serve. Let the peppers rest for 5 minutes. Sprinkle with 2–3 tablespoons (8–12 g) finely chopped fresh parsley and serve warm, with some of the sauce spooned around them.
Expert tips
Whisk the egg and sour cream until perfectly smooth.
This is what keeps the filling tender and helps the topping set evenly.
More tips to consider:
- Do not overmix the beef, because overmixing makes the filling dense.
- Do not overcook the rice, because it keeps cooking inside the peppers. Cook ¼ cup + 1 tablespoon (50 g) white rice according to the package directions, until tender (3 min undercooked) but not mushy. Drain well and let it cool slightly. You should have about ¾ cup (150 g) cooked rice.
- Cool the vegetables before mixing. Hot vegetables can start to cook the egg.
- Choose peppers that sit flat. Trim a thin slice off the bottom of any wobbly half, taking care not to cut through.
- Pour the sauce around the peppers, not on top. That keeps the creamy topping intact.
- Use an instant-read thermometer. It is the surest way to know the beef is done.
- If you do not have a convection oven, bake at 400°F (200°C) and check a few minutes later.
- Rest before serving. Five minutes lets the filling settle so it holds together.
Recipe substitutions
- Vegetarian: replace the beef with 1 cup (about 200 g) cooked brown or green lentils, or finely chopped sautéed mushrooms and walnuts. Keep the egg and sour cream as they are. Reduce the bake time by about 10 minutes, since there is no raw meat to cook through.
- Gluten-free: the recipe contains no flour, so it is naturally gluten-free. Just check that your passata and seasonings are labeled gluten-free.
- Dairy-free: swap the sour cream for the same amount of plain unsweetened dairy-free yogurt or a dairy-free sour cream alternative.
- Vegan: use the lentil and mushroom filling, replace the egg with 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) water, and use dairy-free sour cream. The filling will be slightly softer, so let the peppers rest a little longer before serving.
- Similar products: use ground turkey or chicken instead of beef. Add 1 extra tablespoon (15 g) sour cream for the leaner meat, and cook to 165°F (74°C). Brown rice works too if you cook it completely first. Canned crushed tomatoes can stand in for passata, and yellow or orange peppers can replace red.
Recipe Variations
- Italian-style: use Italian seasoning, stir in a little grated Parmesan and finish with mozzarella.
- Mediterranean: add a pinch of cinnamon and fresh dill, and serve with garlic yogurt sauce.
- Cheesy: sprinkle shredded cheddar over the peppers for the last 10 minutes of baking.
How to Serve
Serve the peppers warm with some of the tomato sauce from the dish spooned around them. A green salad, a cucumber and tomato salad, steamed broccoli, roasted vegetables or crusty bread all go well. A simple garlic yogurt sauce adds a cool, tangy contrast. For a holiday or fall gathering, set the peppers on a platter with extra parsley and warm bread.
To warm leftovers in a pan, place the peppers in a skillet with a splash of water or leftover sauce. Cover and heat over medium-low for 8–10 minutes, until hot throughout. To warm them in the oven, cover with foil and heat at 350°F (175°C) for about 20 minutes.
What Equipment to Use
- 10-inch (25 cm) skillet for the vegetables.
- small bowl for the egg and sour cream mixture.
- large mixing bowl for the filling.
- 9x13-inch (23x33 cm) baking dish, where the six pepper halves fit snugly.
- box grater for the carrot.
- instant-read thermometer to check the beef.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered until hot throughout so the filling stays creamy.
- To freeze, let the baked peppers cool completely. Wrap each half tightly or place them in a freezer-safe container with a little sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered until the center reaches 165°F (74°C).
Frequently Asked Questions (FAQ)
Yes. The raw beef is mixed with the cooked rice, sautéed vegetables, egg and sour cream, and it cooks fully in the oven. That saves time and means you do not cook the meat twice. Always check that the center reaches 160°F (71°C).
No. They bake uncovered so the creamy topping can set and lightly brown. The passata and water in the dish keep everything moist. If your peppers are large and the tops brown too fast, loosely cover with foil for the last stretch.
Bake at 385°F (195°C) convection for 45–50 minutes, or at 400°F (200°C) in a conventional oven.
It adds moisture and richness, and together with the egg it gives the filling a tender texture.
Do stuffed peppers need broth?u003cbru003eNo. Water and passata are enough to keep them juicy.
Yes. Add 1 extra tablespoon (15 g) sour cream because turkey is leaner, and cook it to 165°F (74°C).
Cook ¼ cup (50 g) white rice according to the package directions, until tender (3 min undercooked) but not mushy. Drain well and let it cool slightly. You should have about ¾ cup (150 g) cooked rice.
Yes, but cook it completely first. White rice gives a softer, more tender filling.
Yes. The recipe contains no flour, so it is naturally gluten-free as long as your passata and seasonings are gluten-free. For dairy-free, swap the sour cream for a plain unsweetened dairy-free yogurt or a dairy-free sour cream alternative, using the same amount.
Yes. Prepare and stuff the peppers several hours ahead, cover and refrigerate. Bake within 24 hours, adding a few extra minutes since they go into the oven cold.
Yes. Freeze them baked and cooled, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before reheating.
Heat them in a covered skillet over medium-low with a splash of water or sauce for 8–10 minutes. You can also warm them covered in a 350°F (175°C) oven for about 20 minutes, or in the microwave in short bursts until hot throughout.
Final Thoughts
Easy stuffed peppers with ground beef and rice prove that a comforting dinner does not need many steps. Make them for a busy weeknight, a family meal or a game day spread and keep a few in the freezer for later.
As one of the most reliable easy cleanup dinner recipes for a crowd, this recipe requires minimal prep and keeps dishwashing to a minimum, securing its spot among favorite minimalist cooking recipes with few dishes and essential one pan meals for busy weeknights. Whether you need an easy stuffed bell peppers option for tonight or a batch of freezer-friendly dinner portions for later, these ground beef stuffed peppers deliver pure comfort with zero hassle. Next time you are browsing for hearty meals to make with ground beef, assemble these easy stuffed peppers and enjoy a well-balanced, nutritious dinner that the entire family will look forward to eating.
If you try it, leave a comment and a star rating below and I would love to hear how it turned out. Pin this recipe so you can find it again.
Enjoy easy cooking!
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Pairing
These are great salads to serve with this Easy Stuffed Peppers with Ground Beef and Rice:
Stuffed Peppers with Ground Beef and Rice
Ingredients
- 3 large red bell peppers
- 7 oz 200 g raw ground beef
- 5.5 oz cooked rice or ¼ cup 50 g uncooked white rice
- 1 small onion finely diced
- 1 medium carrot grated
- 1 garlic clove minced
- 1 large egg about 50 g
- 3 tablespoons sour cream 45 g
- 1 tablespoon olive oil 15 ml
- 1 teaspoon paprika 2 g
- ½ teaspoon dried oregano 1 g
- ½ teaspoon dried basil 1 g
- ½ teaspoon salt 3 g
- ¼ teaspoon black pepper 0.5 g
Forthe sauce:
- ⅔ cup water 150 ml,
- 1 cup passata 200 ml,
- ¼ teaspoon dried oregano 0.5 g,
- pinch of salt
Instructions
- Prepare the onion and carrot. Heat 1 tablespoon (15 ml) olive oil in a 10-inch (25 cm) skillet over medium heat. Add 1 small finely diced onion and 1 medium grated carrot, and cook 5–6 minutes, stirring occasionally, until softened. Take the pan off the heat and let the vegetables cool a little.
- Make the creamy mixture. In a small bowl, whisk 1 large egg (about 50 g) and 3 tablespoons (45 g) sour cream until completely smooth, with no streaks of egg. Set aside about 2 tablespoons for the topping. The rest goes into the filling.
- Mix the filling. In a large bowl, combine 7 oz (200 g) raw ground beef, the cooked rice, the sautéed vegetables, the egg and sour cream mixture, 1 teaspoon paprika (2 g), ½ teaspoon dried oregano (1 g), ½ teaspoon dried basil (1 g), ½ teaspoon salt (3 g) and ¼ teaspoon black pepper (0.5 g). Mix gently until just combined. The filling should be soft, moist and creamy.
- Fill the peppers. Preheat the oven to 385°F (195°C) convection. Wash 3 large red bell peppers, cut them in half lengthwise and remove the seeds and white membranes. Arrange the six halves cut-side up in a 9x13-inch (23x33 cm) baking dish.
- Divide the filling evenly among the six halves. Fill the peppers. Level the tops gently and do not pack the filling down.
- Add the creamy topping. Spread or drizzle the reserved egg and sour cream mixture over the tops. A thin layer is plenty.
- Make the sauce. Stir together ⅔ cup (150 ml) water, 1 cup (200 ml) passata, ¼ teaspoon dried oregano (0.5 g) and a pinch of salt. Pour it into the bottom of the dish around the peppers, not over the topping.
- Bake uncovered. Bake for 45–50 minutes, until the peppers are tender and the topping is set with a few golden spots. Very large peppers may need another 5–10 minutes. Because the beef starts raw, check that the center of the filling reaches 160°F (71°C).
- Alt text: Golden baked stuffed peppers with ground beef and rice, bubbling in tomato sauce
- Rest and serve. Let the peppers rest for 5 minutes. Sprinkle with 2–3 tablespoons (8–12 g) finely chopped fresh parsley and serve warm, with some of the sauce spooned around them.
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