Easy Kosher Beef and Rice Stuffed Peppers

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I’ve been making stuffed peppers since my kids were little, and this recipe has evolved into something really special over the years. The combination of ground beef, fluffy rice, and sweet bell peppers creates comfort food that works for busy weeknight dinners or when you want something that feels a bit more special.

Stuffed peppers have this wonderful history of being a way to stretch ingredients and make the most of what you have on hand. Every culture seems to have their version. In Jewish cooking, we’ve made them our own by keeping everything kosher and adding flavors that remind me of the dishes my grandmother used to make. The secret here isn’t complicated – it’s about getting the rice perfectly tender and seasoning the beef mixture so it tastes rich without being heavy.

Why Separate Rice Makes Perfect Stuffed Peppers

What makes this version work so well is cooking the rice separately before mixing it with the meat. I learned this the hard way after too many peppers where the rice came out crunchy or the peppers got mushy waiting for everything to cook through. Now I start with perfectly cooked rice, brown the beef with onions and garlic until it smells incredible, then bring everything together with a good amount of seasoning. The peppers steam in the oven with a little broth in the bottom of the pan, which keeps them tender and adds extra flavor.

These stuffed peppers are perfect for Friday night dinners when you want something hearty but not too fussy. I like to serve them with a simple salad and some crusty bread. They also reheat beautifully, so you can make them ahead or enjoy the leftovers for lunch the next day. The kids love them because they’re basically individual portions that feel special, and I love them because most of the work happens while they’re in the oven.

Making Beef and Rice Stuffed Peppers Work for Your Family

Easy Kosher Beef and Rice Stuffed Peppers - Jewish recipe
I've been making stuffed peppers since my kids were little, and this recipe has evolved into something really special over the years. The combination of ground beef, fluffy rice, and sweet bell peppers creates comfort food that works for busy weeknight dinners or when you want something that feels a bit more special. Stuffed peppers have this wonderful history of being a way to stretch ingredients and make the most of what you have on hand. Every culture seems to have their version. In Jewish cooking, we've made them our own by keeping everything kosher and adding flavors that remind me of the dishes my grandmother used to make. The secret here isn't complicated - it's about getting the rice perfectly tender and seasoning the beef mixture so it tastes rich without being heavy. What makes this version work so well is cooking the rice separately before mixing it with the meat. I learned this the hard way after too many peppers where the rice came out crunchy or the peppers got mushy waiting for everything to cook through. Now I start with perfectly cooked rice, brown the beef with onions and garlic until it smells incredible, then bring everything together with a good amount of seasoning. The peppers steam in the oven with a little broth in the bottom of the pan, which keeps them tender and adds extra flavor. These stuffed peppers are perfect for Friday night dinners when you want something hearty but not too fussy. I like to serve them with a simple salad and some crusty bread. They also reheat beautifully, so you can make them ahead or enjoy the leftovers for lunch the next day. The kids love them because they're basically individual portions that feel special, and I love them because most of the work happens while they're in the oven.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers (red, yellow, or orange) tops cut off and seeds removed
  • 1 cup long grain white rice
  • 1.5 cups beef broth divided
  • 1 pound ground beef 80/20 lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat your oven to 375°F. Cook the rice in 1.25 cups of beef broth according to package directions until tender and fluffy. Set aside to cool slightly.
  2. Cut the tops off the bell peppers and remove all seeds and white membranes. If needed, trim a small slice from the bottom so peppers stand upright, being careful not to create holes.
  3. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
  4. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned completely, about 6-8 minutes.
  5. Stir in the tomato paste, drained diced tomatoes, salt, pepper, oregano, and paprika. Cook for 3-4 minutes until the mixture is well combined and fragrant.
  6. Remove from heat and stir in the cooked rice and chopped parsley. Mix well and taste for seasoning, adjusting salt and pepper as needed.
  7. Stuff each pepper with the beef and rice mixture, packing it down gently but not too tightly. Place stuffed peppers in a baking dish.
  8. Pour the remaining 1/4 cup of beef broth into the bottom of the baking dish around the peppers. Cover tightly with foil.
  9. Bake for 35-40 minutes until the peppers are tender when pierced with a fork. Remove foil for the last 5 minutes if you want the tops to brown slightly.
  10. Let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Leftover stuffed peppers keep in the refrigerator for up to 3 days and reheat well in the microwave. You can also freeze them for up to 2 months - just thaw overnight before reheating. For a different flavor profile, try using ground turkey instead of beef and add a pinch of cumin and fresh dill to the rice mixture.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4.5g 23%
Trans Fat 0.2g
Cholesterol 65mg 22%
Sodium 485mg 21%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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