Rice & Ground Beef-Stuffed Multi-Colored Peppers

By Angelika Hanna

This dish has not only been delicious but also fun to prepare. I find stuffing fresh veggies is an enjoyable part of cooking during the summer season.


Prep Time: 15 min

Cook Time: 1 hr 15 min

Total Time: 1 hr 30 min

Yield: 4 servings

Cuisine: North American/Canadian/Italian

Author: Angelika Hanna / Zest4Food


  • 1 large green Bell pepper
  • 1 large red Bell pepper
  • 1 large orange Bell pepper
  • 1 large yellow Bell pepper
  • 1 pound ground beef
  • Extra virgin olive oil
  • 1 cup cooked rice
  • 2 cloves garlic, minced – optional
  • 1 large cooking onion, minced
  • 1 tsp Italian seasoning
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Worcestershire sauce, to taste
  • Fresh parsley, minced
  • Shredded cheese mix
  • 3 cups Marinara sauce: See my recipe in the separate post


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large frying pan, heat olive oil over medium-high heat.
  3. Add the ground beef, breaking it apart. Fry until all the meat is browned, stirring frequently.
  4. Season with Italian seasoning, Worcestershire sauce, salt and pepper.
  5. Stir in the cooked rice, parsley and half of the Marinara sauce.
  6. Slice a 1/2 inch ‘lid’ off each Bell pepper. Cut out the stem and seeds.
  7. In an oven-proof pan, pour the other half of the Marinara sauce.
  8. Place the 4 Bell peppers on the Marinara sauce.
  9. Scoop the rice-ground beef mixture into the peppers.
  10. Bake for 45 min covered with aluminum foil.
  11. Uncover, top with cheese.
  12. Bake for another 5 min until the cheese is melted.



2 thoughts on “Rice & Ground Beef-Stuffed Multi-Colored Peppers

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