Grandma’s easy stuffed peppers are bell peppers halved and filled with a savory mixture of ground beef and rice, then baked in a rich tomato sauce. This comforting, family-friendly dinner is simple to prepare and always a crowd-pleaser.
When I was a kid, my grandma made old-fashioned stuffed peppers almost every winter. Her version used whole green peppers stuffed with a beef-and-rice mixture and simmered in tomato soup on the stove. I’ve adjusted that classic to make it more kid-friendly and easier to serve. Instead of whole peppers, I halve them and bake until just tender, and I add a little cheese for extra appeal. The result is still classic comfort food—warm, flavorful, and satisfying.
If you prefer an even quicker option, try making unstuffed peppers (the filling served over rice or pasta). You can also experiment with Italian-style or taco-seasoned variations using the same basic method.
Ingredient Notes
Below are the main ingredients and helpful notes. Exact amounts appear in the recipe card.
- Bell peppers — Choose large peppers of similar size for even cooking. I like orange, yellow, or red peppers for their sweetness, but any color works.
- Ground beef — Use lean ground beef. Ground turkey, chicken, or sausage are fine substitutes.
- Yellow onion — Adds depth of flavor when sautéed.
- Seasonings — Sea salt, black pepper, garlic powder, and paprika provide a balanced savory profile.
- Diced tomatoes — Petite diced tomatoes work well because they’re smaller, but regular diced tomatoes are fine too.
- Rice — Instant rice (Minute Rice) cooks quickly and follows the original approach, but leftover cooked rice also works. If you use regular long-grain or brown rice, allow extra cooking time.
- Tomato soup — Condensed tomato soup gives a nostalgic flavor similar to the original recipe; tomato sauce can be used as an alternative.
- Beef broth or water — Broth adds extra flavor, but water is fine in a pinch.
- Oil or butter — For sautéing the onions.
- Cheese (optional) — Monterey Jack melts nicely; use your favorite melting cheese if you prefer.
How to Make Stuffed Peppers
Start by cooking the filling in a large skillet. Sauté onion in oil until soft, add the ground beef and cook until no longer pink, then season. Stir in diced tomatoes, rice, and some broth and simmer until the rice is cooked. In a large baking dish, mix the tomato soup with the remaining broth. Slice and seed the peppers, place them cut-side up in the dish, season with a little salt, and pack the filling into each pepper. Cover loosely with foil and bake until the peppers are tender and the sauce is bubbling. Top with shredded cheese if desired and bake uncovered briefly until the cheese melts. Spoon extra sauce over the peppers when serving for added flavor.
Spoon some of the tomato sauce over the finished peppers before serving—that extra sauce acts like a delicious gravy. Serve immediately for the best texture.
Serving Suggestions
This dish pairs beautifully with mashed potatoes—the tomato sauce makes a great gravy. Garlic bread or a crusty loaf served with butter also complements the meal. A simple green salad rounds out the plate if you want a lighter accompaniment.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze portions for up to 3 months. Reheat in the microwave, oven, or air fryer. These stuffed peppers also work well prepared ahead of time and baked when you’re ready to eat.
Recipe Tips
Gently scrape the pepper membranes with a spoon rather than cutting into the walls to preserve more pepper for stuffing.
Parboiling or microwaving the pepper halves for about 2 minutes will soften them if you prefer a softer texture, but it’s not necessary; baking will soften them sufficiently.
Choose peppers of similar size so they cook evenly and fill uniformly.
Grandma’s Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 pound lean ground beef
- 1½ teaspoons sea salt divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 15-oz can diced tomatoes undrained
- 1 cup instant rice Minute Rice or another brand
- 2 cups beef broth or water (divided)
- 1 10-oz can condensed tomato soup
- 3 large bell peppers
- 1 cup shredded Monterey Jack cheese optional
Instructions
- Preheat oven to 375°F.
- In a large skillet, sauté the onion in olive oil until soft.
- Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain excess grease if needed.
- Season the meat with 1 teaspoon salt, garlic powder, paprika, and black pepper.
- Stir in the diced tomatoes, rice, and 1 cup of beef broth. Simmer on low until the rice is cooked, about 5 minutes. Remove from heat and set aside.
- Slice the peppers from the stem to the bottom, remove membranes and seeds, and rinse.
- In a large baking dish, stir together the condensed tomato soup and the remaining 1 cup of beef broth until combined.
- Place the peppers in the dish, cut side up, and season the insides with the remaining ½ teaspoon salt.
- Spoon the filling into the peppers, packing it firmly.
- Cover loosely with aluminum foil and bake for 30 minutes, or until the peppers are tender and the sauce is bubbling.
- Spoon some sauce over each pepper, sprinkle with cheese if using, and return to the oven uncovered until the cheese melts. Serve with additional sauce if desired.
Notes
Choose large peppers about the same size so they cook evenly.
If you prefer softer peppers, parboil or microwave the halves for about 2 minutes before stuffing, or allow them to bake briefly before filling.
Minute Rice is convenient here, but leftover rice or other quick-cooking rice varieties can be used; longer-cooking rices will require more time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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