These old fashioned stuffed bell peppers are a cornerstone of my childhood kitchen table. They’re the kind of meal that fills the house with a comforting aroma and brings everyone together, simmering in a rich tomato sauce until everything is perfectly tender and the cheese is golden.

This classic American comfort food has roots in frugal cooking, transforming simple pantry staples—ground meat, rice, and canned tomatoes—into a hearty, all-in-one meal. The magic lies in par-cooking the peppers to soften them before baking, which ensures they become tender without turning to mush. For a deeply rich sauce, I always reach for a quality tomato paste like Hunt’s to build that foundational umami.

Ingredients

• 4 large red or green bell peppers (about 1 lb / 450g total)
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 cup / 150g)
• 3 cloves garlic, minced
• 1 lb (450g) ground beef (80/20 blend)
• 3/4 cup long-grain white rice, uncooked (150g)
• 1 (6 oz / 170g) can tomato paste
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 1 cup beef broth or water (240ml)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mild cheddar cheese (170g)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds and membranes. Parboil the peppers in the boiling water for 5 minutes. Drain upside down on a clean kitchen towel.
2. While peppers drain, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
3. Add ground beef to the skillet. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 5-6 minutes. Drain excess grease if necessary.
4. Stir in the uncooked rice, tomato paste, diced tomatoes (with juice), beef broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the rice has absorbed most of the liquid and the mixture is thick.
5. Spoon about 3/4 cup of the beef and rice mixture into each par-cooked bell pepper, packing it gently. Place the stuffed peppers in a 9×13 inch baking dish. Pour 1/2 cup of water into the bottom of the dish to create steam and prevent burning.
6. Sprinkle shredded cheese evenly over the top of each pepper. Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
7. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender when pierced with a fork. Let stand for 5 minutes before serving. Garnish with fresh parsley.