Beef and Rice Stuffed Peppers
This is a classic combination baked right into the pepper, so it looks more put-together than it actually is to make. Tomato and mozzarella on top give it an Italian lean instead of the Tex-Mex flavor I usually reach for.
Baking the peppers softens them just enough that they're easy to eat alongside the filling, without turning completely mushy. Beef and rice together make a filling that's hearty enough to stand on its own.
Mozzarella melted on top gives these a different finish than my Southwest stuffed peppers, leaning into Italian flavors instead. Baking them all on one sheet pan keeps this a fairly low-effort recipe despite how it looks.
The recipe card has the full ingredient breakdown and bake time for all ten portions. Let the peppers cool before dividing them into containers, then refrigerate what you'll eat within four days and freeze the rest. These stuffed peppers are an easy way to dress up a basic beef and rice filling.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef and Rice Stuffed Peppers
YIELD
10 portions
ESTIMATED NUTRITION
505 calories • 42g protein • 34g carbs • 20g fat per portion
What I really like about this recipe is how different the Italian flavors make it from my other stuffed pepper recipe.
Ingredients
• 3 3/4 lb ground beef
• 10 bell peppers, halved and seeded
• 5 cups cooked rice
• 1 1/2 cans diced tomatoes
• 1 1/2 cups shredded mozzarella
• 5 tsp Italian seasoning
• salt and pepper
• 2 tbsp olive oil
Directions
1. Brown the ground beef with Italian seasoning, salt and pepper.
2. Mix the beef with rice and half the tomatoes.
3. Stuff the pepper halves with the mixture, top with remaining tomatoes and mozzarella.
4. Bake at 375°F for 25 minutes. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
