These stuffed peppers filled with seasoned ground beef and rice are simple to prepare and full of flavor. The secret is using passata (strained tomato purée) to create a smooth, tangy sauce that cooks the peppers to tender perfection.
Stuffed Peppers With Rice and Ground Beef
When bell peppers are plentiful at the market I like to let them shine. Roasting is one favorite, but stuffed peppers are an easy way to highlight their color and flavor. This version uses a quick beef-and-rice filling and a passata-based sauce so most of the work is done on the stove while the oven finishes the dish.
Shorten the prep time
I prioritize short hands-on prep. Browning the ground beef and assembling the filling takes just minutes, and then the peppers bake while you do other things. To cut prep time further I use leftover cooked rice (I always keep some in the fridge), but you can use microwavable rice pouches or cook rice while browning the beef if you prefer.
For the cooking liquid I use passata combined with broth. Passata gives a silky texture and bright tomato tang that helps the peppers cook evenly. Use canned or boxed passata, or blitz fresh tomatoes and strain them if you want to experiment. For the broth you can use beef, chicken, or vegetable stock — each will change the flavor slightly, but the passata keeps the sauce lively and balanced.
Show Stopper
The finished dish is colorful and impressive on the table — perfect for family dinners or for serving guests. If you need to feed a crowd, simply double or triple the ingredients.
Layer it up!
To make the recipe more kid-friendly, add a layer of shredded cheese into the filling. The cheese melts into the rice and beef, creating pockets of gooey goodness that kids love. For extra flavor, spoon some of the sauce over each pepper when serving.
This recipe is versatile and forgiving — tasty any time of year when bell peppers are available. If you make it, I’d love to see your results.
More Dinner Recipes You’ll Enjoy
- Roasted Vegetable and Tomato Pasta Sauce
- Chicken Curry
Recipe
Stuffed Peppers with Rice & Ground Beef
Pin Recipe
Ingredients
- 1 tbsp olive oil
- 6 bell peppers (capsicum), tops cut off
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tsp paprika powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chili (cayenne) powder
- 1/4 cup passata (strained tomato purée)
- 1/2 cup beef broth
- 1.5 tsp salt, adjust to taste
- 1.5 cups shredded cheese (cheddar or mozzarella)
For the Sauce
- 1 cup passata
- 1 cup beef broth
- 1 tsp oregano
- 1 tsp salt, adjust to taste
Instructions
Rice & ground beef filling:
- Heat the oil in a large pot over medium-high heat. Add the ground beef and cook 10–12 minutes until browned.
- Stir in the salt, paprika, chili powder, coriander and cumin. Cook 1 minute so the spices bloom.
- Add the chopped onion and garlic and cook 3–4 minutes until the onion is translucent.
- Add the cooked rice and mix to combine.
- Stir in the 1/4 cup passata and 1/2 cup beef broth. Cook another 5 minutes, then remove from heat.
Sauce:
- In a bowl, whisk together 1 cup passata, 1 cup beef broth, oregano and 1 tsp salt.
Assemble:
- Preheat the oven to 220°C / 425°F.
- Pour the sauce into a 13×9-inch (or similar) baking dish. Trim a small piece from each pepper bottom so they stand upright. Fill each pepper halfway with the beef-and-rice mixture, add a layer of shredded cheese, then finish filling. Arrange peppers in the dish.
- Drizzle 1 tbsp olive oil around the peppers and sprinkle extra cheese on top. Cover the dish with aluminum foil.
- Bake covered for 45 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is golden.
Notes
- Add ground black pepper or red pepper flakes to the sauce if you want extra heat.
- Make-ahead: The filling can be prepared in advance. Assemble the peppers and keep refrigerated; pour the sauce over them just before baking.
- Storage: Baked peppers refrigerate well for up to 3 days. Leftovers are flavorful and reheat nicely.