Rick Stein Stuffed Peppers

Alright, confession time: I used to absolutely dread stuffed peppers. You know the type — bland, watery, awkwardly upright things that collapse halfway through dinner. The kind you politely chew at a friend’s house and secretly wish you’d gone for beans on toast instead. But then I stumbled upon Rick Stein’s version, gave it a bit of my own spin, and suddenly — I got it. Proper filling. Comforting. Cheesy. Rich with tomato, but still fresh. These are stuffed peppers you actually want to eat.

The real joy here is the contrast. The sweetness of the peppers softens in the oven and gets all jammy at the edges. That filling though — savoury beef, sharp cheese, soft rice — it’s the kind of thing you eat straight out of the mixing bowl if you’re not careful. (Guilty. Once. Maybe twice.)

Let me show you how to make them properly — no soggy bottoms, no undercooked rice, no disappointment.

Why You’ll Love It

• Rich and comforting — the beef and tomato filling is a hug in a pepper.
• Actually easy — once you’ve got your chopping done, it’s basically a one-pan affair.
• Great for leftovers — these reheat like a dream. Even better the next day.
• Customisable — want spice? Add chili. Veggie? Swap in lentils. Go wild.
• Looks impressive — but secretly, it’s very forgiving. Even if they slump, they’ll taste good.
• Freezer-friendly — perfect for batch cooking on a Sunday.

Ingredients

• ½ cup uncooked white or brown rice — whatever you’ve got on hand
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1 lb (450g) ground beef
• 1 (14.5 oz) can diced tomatoes
• 1½ tsp dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 bell peppers — tops and cores removed (mixed colours make it pretty)
• 1 cup shredded Monterey Jack cheese
• Fresh parsley, chopped — for serving

How to Make It

Start with the rice:

Cook your rice first. Follow the packet instructions, but pull it off the heat a minute or two early — just before it’s totally done. It’ll finish cooking inside the peppers. Don’t overthink this. Slightly firm is fine.

Soften your aromatics:

Heat up your olive oil in a big pan (the wider the better). Add your chopped onion and stir it gently for about 7 minutes, until soft and smelling lovely. Don’t rush this — it sets the base.

Build that flavour:

Toss in the garlic and tomato paste. Stir constantly for a minute until it smells sweet and sharp. This is where the magic starts.

Brown the beef:

Crumble in your ground beef. Stir it with a wooden spoon to break it up. Cook until there’s no pink left — about 6 minutes. Drain off any extra fat if it looks greasy. I sometimes forget this part and end up with oily filling — don’t be me.

Mix it all together:

Add your cooked rice and diced tomatoes (drained a bit if they’re overly wet). Sprinkle in the oregano, salt, and pepper. Let it all simmer together for 5 minutes, until the mixture thickens slightly. Taste and adjust seasoning. You might want more salt.

Stuff those peppers:

Drizzle a little oil into a large baking dish. Place the hollowed-out peppers cut side up. Spoon the beef mixture into each — really pack it in. Then top with shredded cheese like it’s Christmas.

Bake to perfection:

Cover the dish tightly with foil and bake at 400°F (200°C) for about 35 minutes. Then uncover and bake for another 10, until the cheese is bubbly and golden. If the tops don’t colour, stick them under the grill for a minute.

Finish and serve:

Sprinkle chopped parsley over the top. Let them rest for 5 minutes before serving — they’ll hold together better and not scald your tongue (which I have definitely done).

Common Mistakes and How to Dodge Them

Why is my rice mushy?
You probably overcooked it before stuffing. Slightly underdone rice is ideal since it finishes in the oven.

My peppers collapsed — what happened?
They were likely overbaked or too thin-walled. Red and yellow peppers are usually thicker and hold their shape better than green.

The filling’s too wet — how do I fix it?
Drain the tomatoes a bit before adding, or simmer longer to reduce. I’ve had the sad soggy version — no thanks.

The cheese didn’t melt properly.
You might’ve added it too late or not uncovered it at the end. Always bake uncovered for the last 10 minutes for golden edges.

Storage and Reheating

• Fridge: Pop leftovers in a sealed container. They’ll keep 3–4 days, easy.
• Freezer: Let them cool fully, then freeze on a tray before moving to a bag or container. Keeps well for 2–3 months.
• Reheat (Oven): 350°F (175°C) for 20–25 minutes, covered with foil.
• Reheat (Microwave): 2–3 minutes per pepper, with a damp paper towel on top.

Frequently Asked Questions

Can I use a different cheese?
Absolutely — cheddar, mozzarella, or even crumbled feta works. Go with your gut.

Are these gluten-free?
Yep — no breadcrumbs here. Just rice, meat, veg, and cheese.

Can I make them vegetarian?
Totally. Swap the beef for cooked lentils, mushrooms, or a meat substitute. Just keep the seasonings bold.

Do I need to par-cook the peppers?
Only if you like them extra soft. I skip it, but if you want very tender results, bake them empty for 10 minutes first.

Nutrition Facts (Per Serving):

• Calories: 336 kcal
• Fat: 12g
• Carbs: 17g
• Protein: 16g
• Sodium: 234mg
• Sugar: 3.3g

Try More Rick Stein Recipes:

• Rick Stein Hake Butter Beans
• Rick Stein Prawn Curry
• Rick Stein Cassoulet