Mediterranean Stuffed Peppers with Ground Beef and Rice

Growing up in Israel, we used a lot of veggies as wrappers for some kind of beef and rice filling: stuffed onions, stuffed cabbage rolls, and these simple stuffed peppers are just a few of my nostalgic favorites! This fantastically easy meal comes together with just 20 minutes of prep work, then the oven does the rest. Better yet, most of the ingredients are pantry staples, so you probably already have them on hand!

I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.

Ingredients & Substitutions

• Bell Peppers – You can make stuffed bell peppers using any color you want. Red, yellow, and orange peppers will be sweeter, while green peppers are less sweet and more earthy.
• Ground Beef – 80/20 or 85/15 offers the perfect amount of richness, but you can use leaner meat if you prefer. Just note that you may need to add extra oil to prevent the filling from feeling dry.
• Rice – Long-grain white rice (e.g. basmati or jasmine) is my preference, but you can use short or medium grain rice if you like a stickier consistency. Avoid instant or quick cooking rice, which can get gummy.
• Onion – Yellow onion is my first choice, though red onions or shallots would also work. You can also use white onion, but it’ll retain more al dente “bite” and have a slightly sharper flavor.
• Crushed Garlic – Feel free to use refrigerated garlic paste for a shortcut.
• Tomatoes – I recommend using a meatier variety like Roma.
• Dried Oregano – If you only have fresh, use 3x as much.
• Paprika – I recommend smoked paprika for a layer of complexity, but sweet or hot paprika will also work!
• Ground Cumin – For warmth. If you only have whole cumin seeds, briefly toast them in a dry skillet over medium heat until fragrant, then blitz in a spice grinder or mortar and pestle.
• Fresh Parsley & Cilantro – Fresh herbs add a pop of color and bright flavor at the end. If you’re not a fan of cilantro, stick to parsley or swap in dill. If you don’t have fresh herbs, swap in 1-2 tablespoons of dried.
• Olive Oil – Just your normal cooking oil is perfect.
• Tomato Sauce – Homemade tomato sauce will offer a more complex flavor profile, but you’re also welcome to use store-bought.
• Tomato Paste – If possible, start with double- or triple-concentrated tomato paste for the biggest umami punch.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Stuffed Peppers with Ground Beef and Rice

Watch the full video recipe to learn how to make the BEST Beef & Rice Stuffed Bell Peppers.

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How to Make Meat and Rice Filling for Stuffed Peppers

1. Start by soaking the rice in warm water while you prepare the remaining ingredients. This simple step helps the rice cook evenly and become perfectly tender inside the peppers.
2. Sauté the onion in olive oil until soft and translucent, then transfer it to a large bowl. Add the ground beef, soaked rice, garlic, chopped tomatoes, fresh herbs, and spices. Mix until everything is evenly combined.
3. Fill each prepared bell pepper generously with the mixture, leaving a little room at the top so the rice has space to expand during baking.

Baste the Peppers for Maximum Flavor

Every 15–20 minutes, carefully open the oven and spoon some of the hot tomato sauce over the tops of the peppers.

This simple step keeps the filling moist, helps the peppers cook evenly, and allows them to absorb more flavor as they bake.

The Final Step That Makes Stuffed Peppers Taste So Much Better

This final step is optional, but I highly recommend it. After the peppers are fully cooked, uncover the dish and bake for another 15–20 minutes.

The tops become lightly roasted and caramelized, the sauce thickens slightly, and the overall flavor becomes richer and more concentrated. This is how I always finish stuffed peppers at home.

Best Peppers For Stuffing

The best peppers for stuffing are sturdy enough to hold their shape during baking, large enough to fill generously, and mild enough to complement the filling without overpowering it.

Bell Peppers (Best Choice)

Bell peppers are the classic choice for stuffed peppers. Their thick walls hold up beautifully in the oven, and their naturally sweet, mild flavor pairs perfectly with ground beef and rice.

• Red, yellow, and orange bell peppers are sweeter and slightly more tender.
• Green bell peppers have a more earthy, slightly bitter flavor.

Other Pepper Varieties

If you’d like to try something different, these peppers also work well:

• Poblano peppers – Slightly smoky with a mild to moderate heat.
• Cubanelle peppers (Italian frying peppers) – Longer, thinner, and delicately sweet with a softer texture.
• Anaheim peppers – Mild and slightly spicy.
• Large jalapeños – Great for a spicier, smaller appetizer-style version.

No matter which type you choose, look for peppers that are firm, evenly sized, and able to sit upright (or be easily halved and filled) for the best results. (or be easily halved and filled) to ensure even cooking.

Optional Variations & Dietary Adaptations

• Protein Swap: Not feeling ground beef? Lighten things up with ground turkey, ground chicken, or ground bison. You could also go in a different direction and use ground lamb to make it a little gamier, Italian sausage for extra flavor, chorizo for a spicy Mexican twist, or ground pork.
• Stuffing Shake-Up: Instead of stuffing peppers with ground beef and rice, try using other grains and proteins. My one-pot bulgur chicken and one-pot quinoa chicken would be great alternatives. 
• Make It Spicy: Add some red pepper flakes to the filling alongside the other spices. You can also swap in a spicier pepper, like poblanos, for even more kick.

Expert Tips & Tricks 

• Soak the rice first. This helps the rice cook evenly along with the meat filling so you don’t end up with any crunchy or undercooked bits.
• Get the sauce level just right. You want the sauce to come up about halfway on the peppers as they bake. If you prefer your stuffed peppers extra saucy, let the sauce go up to about three-quarters of the way. Add a splash of water if needed to maintain enough liquid.
• Don’t skip the final roasting step. It caramelizes the tops and deepens the flavor. Highly recommend it!
• Prep the peppers properly. Cut the tops off the peppers and scoop out all the seeds and membranes inside. This gives you a nice, neat cavity to stuff. Note that bell peppers with 4 nodes are easier to stand up than ones with 3 nodes.
• Season the filling well. Don’t be shy with the spices, herbs, and other flavorful ingredients you mix into the filling. This is your chance to make those peppers really pop.

What to Serve with Stuffed Peppers

Stuffed peppers make for a hearty and satisfying main dish, so be sure to pair them with some lighter, complementary sides. A fresh, crisp salad is the perfect accompaniment, balancing out the richness of the peppers. Try my creamy cucumber salad or Greek salad to pair with the Mediterranean flavors. 

Get creative with your toppings too! A dollop of cool sour cream, a handful of garlicky breadcrumbs, a sprinkle of chopped fresh herbs, or a crown of melty cheese can all take your stuffed peppers to the next level. If you’re hosting, set up a “stuffed pepper bar” with an array of tasty garnishes so everyone can customize their meal. 

Garlic parmesan dinner rolls are always welcome, particularly for sopping up the extra sauce. Of course, beef and rice stuffed peppers can also hold their own as the star of the plate since they have veggies, grains and meat in every bite!

How to Store Stuffed Peppers with Ground Beef and Rice

• Make-Ahead: You can prepare the stuffed peppers up to 24 hours in advance. Store the uncooked, stuffed peppers covered in the refrigerator, then bake the next day as directed, adding a few minutes as needed. Let the peppers come to room temp while you preheat the oven for more even cooking. 
• Refrigeration: Cooked stuffed peppers will keep in the fridge for 3-4 days. Store them in an airtight container or covered tightly with foil or plastic wrap
• Freezing: Cooked stuffed peppers freeze very well for 2-3 months. Allow them to cool completely, then transfer to a freezer-safe container or bag.
• Reheating: To reheat from the fridge, bake at 350°F for 15-20 minutes until heated through. For frozen peppers, thaw overnight in the fridge before reheating in the oven.  You can also reheat individual portions in the microwave, checking every 1-2 minutes.

More Ground Beef Recipes

• Nigerian Meat Pie
• Ground Beef Burrito
• Classic Cottage Pie
• Best Chili Con Carne
• Spaghetti with Meat Sauce 

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