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What Does It Mean When They Ring the Bell at Trader Joe's?
1988 Ratings 5 star values: 1065 4 star values: 693 3 star values: 179 2 star values: 34 1 star values: 17
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a close up view of an orange, yellow, and red stuffed bell peppers on a single plate.
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248 calories; protein 16g; carbohydrates 25.6g; fat 9.4g; cholesterol 45.9mg; sodium 563.6mg. Full Nutrition
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1988 Ratings 5 star values: 1065 4 star values: 693 3 star values: 179 2 star values: 34 1 star values: 17
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Servings Per Recipe: 6 Calories: 247.7
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.
If you're looking for a filling meal that will satisfy everyone at your table, you've come to the right place. The Allrecipes community loves this top-rated stuffed pepper recipe — reviewers say it's "delicious," "easy," and "full of flavor."
Making classic stuffed bell peppers is easier than you think. You'll find the full recipe below, but here's a brief overview of what you can expect:
Cook rice until tender in a covered saucepan. Meanwhile, cook ground beef in a skillet until browned and crumbly. 
Hollow the bell peppers by cutting off the tops and scooping out the seeds and membranes. Arrange the peppers in a single layer in a baking dish. Stuff the peppers with a prepared filling of rice, ground beef, tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Top each filled pepper with a mixture of tomato sauce and Italian seasoning. 
Bake until the peppers are tender, basting with sauce every 15 minutes. 
These stuffed peppers use cooked ground beef, so they should be fully baked within an hour. You'll know they're done when the peppers are tender. The whole recipe, including prep time, should come together in about 90 minutes. 
Wondering what goes with stuffed peppers? We've got you covered. Try one of these delicious ideas that pair perfectly with stuffed peppers: 
Find more delicious inspiration in our collection of Best Side Dishes for Stuffed Peppers .
Store leftover stuffed peppers in an airtight container in the fridge for three to five days. Make sure they're completely cooled before storing to slow bacteria growth. 
Yes! You can freeze stuffed peppers — and you should if you don't plan to eat them within five days. Frozen stuffed peppers taste great when thawed and reheated, so this is a great way to meal prep. To freeze baked stuffed peppers: Wrap each completely-cooled stuffed pepper individually in storage wrap, then follow it with a layer of aluminum foil. Store the peppers in the freezer for up to three months. 
Thaw frozen stuffed peppers in the fridge overnight. Reheat them in the oven at 350 degrees F for 15 to 20 minutes, or until heated through. 
"Absolutely delicious," raves Shirin . "Used ground turkey instead of beef. A quick, easy, inexpensive meal."
"This was really good and super easy to throw together," according to lilhizzle . "I used spaghetti sauce in place of the tomato sauce mixture. I also topped it with Cheddar cheese during the last 10 mins of cooking."
"A huge hit for dinner," says Lauren517 . "Made with brown rice instead of white and topped with mozzarella cheese during the last few minutes of baking! I baked peppers in the oven raw and came out PERFECT!"
Editorial contributions by Corey Williams
Preheat the oven to 350 degrees F (175 degrees C).
Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
Arrange peppers in a baking dish with the hollowed sides facing upward.
Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable.
This recipe needed alot of doctoring up! I added in the diced up discarded tops of the bell peppers and real onions to the browned meat, a clove of minced garlic, a can of rotel tomatoes to the sauce, and mozarella and parm cheese in the mixture. stuff the peppers, then poor the rest of the sauce on top of each one and then top with a little sprinkle of cheese! oh yeah, and some fresh basil in with the stuffing
I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable.
These turned out DELICIOUS and flavorful! Even with a few substitutions: Used ground turkey vs. ground beef, added a can of diced tomatoes with roasted garlic (omitted garlic powder) to ground turkey before stuffing, used 2 tsp. of italian dressing (fat-free) vs. 1 tsp., omitted the worchestershire sauce, covered it with foil so no basting needed. This recipe did yield enough filling for only 4 large bell peppers like the other reviewers stated, which made 1 bell pepper too much for one person. Next time, I'll try and make it for 6 small bell peppers (so there will be enough room for side dishes!). Thanks for the great recipe!
I actually used this recipe with the fresh garlic and onion(I also used one cup of minute rice...all that I had). I stuffed the peppers with an uncooked meat and rice mixture and put it all in my crockpot. I also put more tomato sauce over everything. Let it cook on low for 8-10 hours. Easy and it kept the house cooler on a hot summer day!
Very good, I added onion & garlic as well, YUM! I "microwave steam" the pepper (in my Pampered Chef micro steamer...I love it) for mine, but my hubby likes them cooked per the recipe (a little crisp) he loves them! Sometimes I mix 1/2 beef & 1/2 pork. Thanks Bonnie!!
Very easy to prepare. I think one can of tomato sause isn't enough though, to be able to add to the mixture and baste the peppers. Also, I only get about 3 peppers stuffed. Maybe the ones I use are larger or I fill them more. Anyway, they taste good!
Because I dislike it when someone alters a recipe then rates it, I made this recipe exactly as directed. It was great! Even my kids enjoyed it. Next time I will make more sauce for the topping, but other than that, it was great as is.
I made this as written the first time. The taste is excellent and everyone enjoyed them. I gave it 4 stars because the peppers came out too "tough" to be easily cut and eaten. The second time I made them, I did not change anything except I parboiled the peppers for 2 minutes, then dunked them in ice water to stop the cooking. I also cut them in half length-wise. They are easier to stuff this way and allow serving 1/2 pepper for smaller appetites. Also, if you use different colored peppers, you can mix the colors on each plate for a more interesting presentation.
This is the perfect time of year for this recipe. Peppers are still plentiful and affordable locally and meanwhile the temps are cool enough to have the oven on. This is very nice, basic stuffed peppers recipe. I didn't stick to the preparation method as I don't precook the beef or the rice. It requires much longer baking that way but I believe the flavor is so much better. The rice cooks fine with the longer cooking time and I think has a better texture then using precooked rice (which can fall apart and disintegrate after being cooked again in the mix). I bake for an hour and a half covered and then remove the cover for another half hour. Meat, rice and peppers are all done just right for me. Yes, it can be more greasy not precooking and draining the meat but it depends on the ground beef you choose, and I would pick that any day over dry meat. The Worcestershire is a great addition! Used fresh garlic and onion instead of powders. Added a can of diced tomatoes to the 2nd can of tomato sauce before pouring over the filled peppers. Happy tummy and lots of leftovers for the fridge and freezer.
Great recipe !! I also used arborio rice as another reviewer did. Works very well for this recipe. Instead of par boiling the peppers, I gave them a light coat of EVOO and roasted them under the broiler, turning them every so often so as not to burn them, just until they began to soften. Then added the rice and beef mixture and baked for about 15 min. Then topped them with fresh grated Parm. cheese. Very good ! My husband and I both agreed the roasted peppers were a great added flavor. This is a keeper for sure !
I have tried other stuffed peppers recipes but I like having the rice and meat cooked first - otherwise the rice can be undercooked and crunchy. Reducing the recipe for 3 people made enough for 4 peppers. I did blanch the peppers first and drained off liquid after browning the meat. Replace the pepper tops because it helps steam the insides and you'll know when its done because the tops will brown. Instead of measuring out the Italian seasoning, I just put the tomato sauce on and then topped each with the dressing - no need to measure it. I've even used spaghetti sauce once. Four peppers fit in my 8x8 glass pan. I put some water on the bottom of the pan without basting and covered all with foil. Remove the foil after 1/2 an hour. Mine only took 45 minutes. Using green, yellow and red peppers makes a nice presentation. I've made this numerous times, great for company.
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