Stuffed peppers with ground beef and rice are a comforting, old-fashioned dinner full of homestyle flavor. Large green bell peppers are halved and filled with a seasoned mixture of ground beef and rice, topped with tomato sauce and shredded cheese, then baked until tender and bubbling.
This easy stuffed peppers recipe is ideal for busy weeknights. It uses simple ingredients to create a satisfying homemade meal the family will enjoy.
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Why You’ll Love This Amish Recipe for Stuffed Peppers
- Simple pantry ingredients you likely already have
- A complete one-dish meal with protein, rice, and vegetables
- Budget-friendly and filling for families
- Classic comfort food that’s satisfying and hearty
- Can be assembled ahead for convenient weeknight dinners
Ingredient Notes
- Green bell peppers – Large green peppers are traditional, but red, yellow or orange peppers work if you prefer a sweeter flavor.
- Ground beef – Lean ground beef (about 80/20 or 85/15) reduces excess grease while baking. Ground turkey or venison can substitute.
- White rice – Long-grain white rice cooks well during baking. Brown rice is not recommended unless pre-cooked, because it needs a longer cooking time.
- Egg – Binds the filling so it holds together when served.
- Worcestershire sauce – Adds savory depth to the beef mixture.
- Onion – Finely chopped onion adds moisture and flavor. Use what you have available.
- Oregano and basil – Classic dried herbs that complement tomato sauce; fresh herbs can be used when available.
- Pizza or spaghetti sauce – Either works; use your favorite jarred or homemade tomato sauce.
- Shredded cheese – Mozzarella, cheddar, Monterey Jack, or an Italian blend are all excellent choices.
How to Make Stuffed Peppers (Step-by-Step)
- Step 1: Prep the peppers – Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Step 2: Briefly boil and drain – Bring a pot of salted water to a boil. Add the pepper halves for about 1 minute to slightly soften them, then drain well.
- Step 3: Mix the filling – In a large bowl combine dried oregano, dried basil, salt, pepper, chopped onion, Worcestershire sauce, egg, uncooked white rice, and about 1/4 cup of the tomato sauce. Add the ground beef and mix until evenly combined.
- Step 4: Stuff the peppers – Spoon the beef and rice mixture into each pepper half, filling them loosely. Arrange the stuffed peppers in a baking dish.
- Step 5: Add sauce – Spoon the remaining tomato sauce over the stuffed peppers so they stay moist while baking.
- Step 6: Bake – Cover the dish and bake at 350°F for about 50 minutes, until the peppers are mostly tender and the filling is cooked through.
Step 7: Add cheese and finish baking – Uncover the dish, baste the peppers with sauce if desired, sprinkle shredded cheese over the tops, and return to the oven for another 10 minutes or until the cheese is melted and golden and the peppers are tender.
Tips for Success
- Choose large peppers of similar size so they cook evenly.
- Fill the peppers loosely; the rice expands while baking.
- Keep the baking dish covered for most of the cook time to retain moisture.
- Baste with sauce partway through baking for extra flavor and moistness.
- Let the peppers rest a few minutes before serving so the filling firms up.
Storage and Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or in a covered baking dish at 350°F until hot throughout.
- To freeze: cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Ground Beef and Rice Stuffed Peppers
Stuffed peppers are a complete meal, but you can round out the plate with simple sides:
- A green salad or steamed vegetables
- Garlic bread or soft rolls
- Roasted potatoes or a light pasta side
For a traditional home-style meal, serve with applesauce and fresh bread. Simple accompaniments help stretch the meal and make it even more satisfying.
Frequently Asked Questions
No. Boiling for about a minute is optional; it softens the peppers and shortens bake time. If you skip this step, bake the stuffed peppers a bit longer so they reach the desired tenderness.
Yes. Red, yellow, and orange peppers can be used for a sweeter flavor.
Yes. Assemble, cover, and refrigerate for up to 24 hours before baking.
Yes. Freeze before or after baking. To freeze before baking, assemble and store in a freezer-safe container for up to 2 months; thaw overnight and bake as directed. To freeze after baking, cool completely and store in an airtight container for up to 2–3 months.
This traditional method lets the rice cook in the oven and absorb flavors from the meat, seasonings and sauce, simplifying preparation and consolidating steps.
They are done when the peppers are fork-tender, the filling is fully cooked with no pink remaining, and the cheese is melted and bubbly. Ground beef should reach 160°F for food safety.
A Memory From Our Amish Farm & This Recipe
Growing up on an Amish farm, we often had neighborhood boys help with chores and then join us for a simple midday meal. Stuffed peppers became a favorite for one boy in particular; he always looked forward to them. The dish brings back memories of busy summer days, children gathered around the kitchen table, and comforting, home-cooked food shared with friends and family.
More Amish Dinner Recipes
If you enjoy old-fashioned comfort meals, try other easy Amish-style recipes such as chicken and noodles, baked potato meals, pot roast, or simple casseroles. These same principles — basic ingredients, straightforward preparation, and hearty results — apply across many classic family dishes.
Final Thoughts
Green peppers stuffed with ground beef and rice are a timeless, simple comfort food. With tender peppers, savory beef, flavorful rice, and a rich tomato sauce finished with melted cheese, this dish transforms everyday ingredients into a warm, satisfying meal.
Whether you serve them on a weeknight or make them for a weekend family dinner, this stuffed peppers recipe is an easy and dependable way to bring homemade comfort to the table. I hope your family enjoys it as much as mine has.
If you try the recipe, consider leaving a comment and rating to share your experience.
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Recipe for Green Peppers Stuffed With Rice and Ground Beef
Ingredients
- 1 teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 large green bell peppers
- 1 tablespoon chopped onion
- 1 teaspoon Worcestershire sauce
- 1 large egg
- ¼ cup uncooked white rice
- 2 cups pizza or spaghetti sauce, divided
- ½ pound ground beef
- ½ cup shredded cheese
Instructions
- Preheat the oven to 350°F.
- Cut the peppers in half lengthwise and remove seeds and membranes. (3 large green bell peppers)
- Bring a pot of salted water to a boil (about 3½ quarts with 1 teaspoon salt). Add the pepper halves and cook 1 minute. Drain well.
- In a bowl combine oregano, basil, salt, pepper, onion, Worcestershire sauce, egg, rice and ¼ cup of the tomato sauce. Add the ground beef and mix to combine. Optionally stir in a bit of shredded cheese into the mixture.
- Divide the meat mixture between the 6 pepper halves, filling loosely. Place in a 9×13″ baking dish and spoon remaining sauce over the peppers.
- Cover and bake about 50 minutes.
- Remove cover, baste with sauce, sprinkle shredded cheese over the tops, and bake another 10 minutes until cheese melts and peppers are tender. (½ cup shredded cheese)
- Let rest a few minutes before serving.
- Refrigerate and reheat leftovers as needed.
Notes
- Boiling peppers is optional but helpful — it softens them so they bake tender without a long oven time.
- Use uncooked rice as written — it will cook while the peppers bake. If you prefer to use cooked rice, reduce oven time slightly and expect a softer texture.
- Do not overpack the filling — leave space for the rice to expand.
- Lean ground beef is best — it reduces excess grease inside the peppers.
- Doneness — peppers should be fork-tender and the filling fully cooked with no pink from the beef.
*Nutrition values are approximate.
Nutrition
Calories: 203 kcal
Carbohydrates: 15 g
Protein: 12 g
Fat: 11 g
Sodium: 693 mg
Fiber: 3 g