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Classic Stuffed Peppers (oven version)

This stuffed bell peppers recipe is for 4 servings/peppers. You can easily double or triple it for large crowds OR for a quick freezer meal later.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Servings: 4 servings
Author: Gwen


  • 4 bell peppers your choice of color
  • 1- pound uncooked ground beef
  • 1 1/2 cups cooked rice white, brown or mixed
  • 1 15- ounce can petite diced tomato sauce divided (don't drain)
  • 1-2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1/2 cup onions diced (optional)
  • Salt & Pepper to taste


  • Preheat the oven to 350.
  • Wash the peppers and cut the tops off. Remove seeds and membranes.
  • Bring a pot of water to boil and boil the peppers for 3 to 5 minutes (possibly up to 8 minutes for very thick-walled peppers). Remove from water and drain upside down.
  • While peppers are draining, mix the following ingredients in a separate bowl: uncooked ground beef, cooked rice, 1/2 the tomatoes, 1 tablespoon Worcestershire sauce, both eggs, and the onions. Add salt and pepper to your preference and mix well.
  • Spoon the meat mixture into the peppers.
  • Place them upright in an oven-safe casserole dish.
  • Mix the remaining tomatoes with 1/4 cup water or broth and the remaining Worcestershire sauce. Pour over and around the peppers.
  • Add the tops back to the peppers (optional but cute and practical).
  • Cover casserole dish with a lid or foil and bake for 45 to 55 minutes.