Stuffed peppers with ground beef and rice are a hearty, old-fashioned comfort food dinner full of homestyle flavor. Green bell peppers are stuffed with a seasoned ground beef and rice mixture, topped with sauce and baked until perfectly tender.
This easy stuffed peppers recipe makes a cozy family dinner for busy weeknights and is a great way to turn simple ingredients into a satisfying homemade meal.
Jump to:
- Why You'll Love This Amish Recipe for Stuffed Peppers
- Ingredient Notes
- How to Make Stuffed Peppers (Step-by-Step)
- Tips for Success
- Storage and Freezing
- What to Serve With Ground Beef and Rice Stuffed Peppers
- Frequently Asked Questions
- A Memory From Our Amish Farm & This Recipe
- More Amish Dinner Recipes
- Final Thoughts
- 📖 Recipe Card
Why You'll Love This Amish Recipe for Stuffed Peppers
- Simple ingredients you probably already have on hand
- A full meal in one dish with protein, rice, and vegetables
- A frugal, budget-friendly way to feed your family (Find more frugal dinner recipes here.)
- Classic comfort food that's hearty and satisfying
- Easy to make ahead for busy weeknights
Ingredient Notes
- Green bell peppers - Large green bell peppers are the traditional choice for stuffed peppers, but red, yellow, or orange bell peppers can be used if you prefer a sweeter flavor.
- Ground beef - Lean ground beef is best (I use 80/20 or 85/15) since it produces less grease while baking. Ground turkey or venison may also be substituted.
- White rice - Regular long-grain white rice is recommended because it cooks well during baking. Brown rice is not recommended, since it requires a longer cooking time.
- Egg - Helps hold the filling together and keeps it from becoming crumbly.
- Worcestershire sauce - Adds savory flavor and depth to the beef mixture.
- Onion - Adds flavor and moisture to the filling. Finely chopped onion works best. (I prefer red onions, but you can use whatever you have on hand.)
- Oregano and basil - Simple seasonings that pair well with the tomato sauce and add classic homestyle flavor. (Feel free to use fresh herbs if you have them on hand.)
- Pizza or spaghetti sauce - Either works well. Use your favorite store-bought or homemade sauce.
- Shredded cheese - Mozzarella, cheddar, Monterey Jack, or an Italian cheese blend are all delicious options.
How to Make Stuffed Peppers (Step-by-Step)
- Step 1: Prep the Peppers - Cut the green bell peppers in half lengthwise and remove the seeds and membranes.
- Step 2: Boil and Drain Peppers - Bring a pot of salted water to a boil. Add the pepper halves and cook for about 1 minute to slightly soften them. Drain well in a colander and set aside.
- Step 3: Mix the Ground Beef Filling - In a mixing bowl, combine oregano, basil, salt, pepper, chopped onion, Worcestershire sauce, egg, uncooked rice, and a portion of the spaghetti sauce. Add the ground beef and mix until combined.
- Step 4: Stuff the Peppers - Spoon the meat and rice mixture into each pepper half, filling them loosely. Place the stuffed peppers in a baking dish.
- Step 5: Add Sauce - Spoon the remaining spaghetti sauce evenly over the stuffed peppers, covering the tops.
- Step 6: Bake - Cover the baking dish and bake at 350°F for about 50 minutes.
Step 7: Add Cheese and Finish Baking - Remove the cover and sprinkle shredded cheese evenly over the top of the stuffed peppers. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted, the peppers are tender, and the filling is cooked through.
Tips for Success
- Choose large peppers that are similar in size so they cook evenly.
- Spoon the filling in gently rather than packing it tightly. The rice needs a little room to expand as it cooks.
- Cover the baking dish during most of the baking time to help the peppers stay moist.
- Baste the peppers with sauce during baking for the best flavor and texture.
- Let the stuffed peppers rest for a few minutes before serving so the filling can set up.
Storage and Freezing
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave individual peppers until heated through or place them in a covered baking dish and warm in a 350°F oven.
- Stuffed peppers also freeze well. Allow them to cool completely, then place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Ground Beef and Rice Stuffed Peppers
Stuffed peppers are already a complete meal on their own, but they pair well with a few simple sides to round out dinner.
- A simple green salad or steamed vegetables
- Garlic bread or homemade rolls
- Roasted potatoes or a light pasta side
If you want to serve them the traditional Amish way, add applesauce and homemade bread on the side. That's how many meals were served when I was growing up - it's simple, filling, and stretches a meal to feed a family well.
Frequently Asked Questions
No, you do not have to boil the peppers before stuffing them. My mom did not always pre-cook hers either.
Boiling them for about a minute simply helps soften the peppers so they bake up more tender in a shorter amount of time.
If you prefer to skip this step, you can bake the stuffed peppers a little longer instead. The peppers will still soften in the oven, they just may have a slightly firmer texture.
Yes. Red, yellow, and orange bell peppers can be substituted for green peppers if you prefer a sweeter flavor.
Yes. Assemble the peppers, cover, and refrigerate for up to 24 hours before baking.
Yes, stuffed peppers freeze very well, and you can freeze them either before or after baking.
To freeze before baking, assemble the stuffed peppers as directed but do not bake them. Place them in a freezer-safe dish or container, cover tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
To freeze after baking, allow the peppers to cool completely. Store them in an airtight, freezer-safe container and freeze for up to 2 or 3 months. Thaw and reheat in the oven or microwave until heated through.
Many stuffed pepper recipes call for cooked beef and cooked rice, but this old-fashioned version starts with both ingredients uncooked. As the peppers bake, the rice absorbs flavor from the beef, seasonings, and sauce, creating a flavorful filling while saving extra cooking steps.
Stuffed peppers are done when the peppers are fork-tender and the filling is fully cooked through with no pink remaining in the ground beef. The cheese on top should be melted and bubbly.
For food safety, ground beef should reach an internal temperature of 160°F. You can reference the USDA safe minimum internal temperature chart here.
A Memory From Our Amish Farm & This Recipe
Growing up on an Amish farm, we had a couple of "English" neighbor boys who loved coming over to help with farm work. They would help with things like picking up potatoes after they were dug, working in the fields, and pitching in wherever an extra hand was needed. They enjoyed being on the farm, and they were always welcome at our place.
One of the boys often stayed for lunch. These stuffed peppers quickly became his favorite meal, and he was always excited when my Mom made them.
To this day, stuffed peppers brings back memories of busy summer days with neighbor kids joining us around our kitchen table for lunch (what we called dinner).
More Amish Dinner Recipes
If you love old-fashioned comfort food dinners like these stuffed peppers, you might also enjoy some of my other easy Amish-style meals ↓ .
Final Thoughts
These green peppers stuffed with ground beef and rice are a simple, old-fashioned comfort food that never goes out of style. They turn basic ingredients into a hearty, satisfying meal the whole family can enjoy.
Whether you're making them for a busy weeknight dinner or a cozy weekend meal, this stuffed peppers recipe is an easy way to bring a little homemade comfort to the table. The combination of tender peppers, savory beef, rice, and sauce makes this a classic dish that feels both simple and special.
If you try this recipe, I hope it becomes one your family looks forward to as much as ours always did. I'd also love it if you left a comment and star rating below. Thank you!
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/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 the seeds and membranes.3 large green bell peppers
- Bring a pot of salted water to a boil. (Approx. 3 ½ quart water with about a teaspoon of salt.) Add the pepper halves and cook for 1 minute. Drain well.
- In a mixing bowl, combine the oregano, basil, salt, pepper, onion, worcestershire sauce, egg, rice, and ¼ cup of the spaghetti sauce. Add the ground beef and mix to combine. (Feel free to add a bit of shredded cheese to this meat mixture as well.)1 teaspoon dried oregano, ¼ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon chopped onion, 1 teaspoon worcestershire sauce, 1 large egg, ¼ cup uncooked white rice, ½ pound ground beef, 2 cups pizza/spaghetti sauce, divided
- Divide the meat mixture between the 6 pepper halves (loosely filling) and place them in a 9x13" baking dish. Spoon the remaining sauce over the stuffed peppers.2 cups pizza/spaghetti sauce, divided
- Cover and bake for about 50 minutes.
- Remove the cover, baste with the sauce, and sprinkle the shredded cheese over the tops. Continue baking for another 10 minutes or until the cheese is melted and the peppers are tender.½ cup shredded cheese
- Let them rest a few minutes before serving.
- Refrigerate and reheat leftovers.
Notes
- Boiling the peppers is optional but recommended - It helps soften them so they bake up tender and not crunchy.
- Use uncooked rice as written - The rice cooks in the oven as the peppers bake. If you use cooked rice, the texture will be softer and you may need to slightly reduce baking time.
- Do not overpack the filling - Pack it loosely so the rice has room to expand while baking.
- Lean ground beef works best - Since the beef cooks inside the peppers, lean beef helps prevent excess grease in the dish.
- How to know when stuffed peppers are done - The peppers should be fork-tender and the filling should be fully cooked through with no pink remaining in the beef.
Anna
An easy, nostalgic, and delicious stuffed peppers recipe!