Dutch Oven Stuffed Peppers With Smoky Rice and Meat

Quick Recipe Version (TL;DR)

• Yield: 6 stuffed peppers (serves 6)
• Prep Time: 25 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours

Quick Ingredients

• 6 large bell peppers
• 1 1/4 lb (567 g) ground beef (85/15 or 80/20)
• 1 cup (190 g) long-grain white rice, rinsed
• 2 cups (480 ml) low-sodium beef broth, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
• 3 tbsp tomato paste, divided
• 2 tsp smoked paprika, divided
• 1 tsp ground cumin
• 1/2 tsp chipotle powder (or 1/4 tsp for mild)
• 1 tsp dried oregano
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp liquid smoke (optional but recommended)
• 1 1/2 cups (150 g) shredded cheddar Jack (or sharp cheddar)
• 2 tbsp olive oil

Do This

• 1. Heat oven to 325°F (163°C). Prep peppers: cut tops, remove seeds.
• 2. Par-cook rice: simmer 1 cup rice with 1 1/2 cups broth for 10 minutes; cover and rest 5 minutes.
• 3. Brown beef in a Dutch oven with oil, onion, and garlic; season with smoked paprika, cumin, oregano, salt, and pepper.
• 4. Mix filling: beef mixture + par-cooked rice + 1 tbsp tomato paste + 1/2 cup cheese.
• 5. Stir smoky tomato braise in the Dutch oven (fire-roasted tomatoes, remaining broth, remaining paste, chipotle, brown sugar, vinegar, liquid smoke).
• 6. Stuff peppers, stand them in the Dutch oven, cover, and bake 75 minutes.
• 7. Uncover, top with remaining cheese, bake 10 minutes; broil 2–3 minutes to lightly blister for a smoky finish.

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Why You’ll Love This Recipe

• Dutch-oven cozy: One pot, slow bake, tender peppers, and a rich, spoonable sauce.
• Smoky without a smoker: Fire-roasted tomatoes, smoked paprika, and an optional touch of liquid smoke deliver that campfire-style depth.
• Hearty and balanced: Seasoned meat and rice make it filling, while the peppers add sweetness and freshness.
• Great leftovers: The flavors deepen overnight, and the peppers reheat beautifully.

Grocery List

• Produce: 6 large bell peppers, 1 medium yellow onion, 4 garlic cloves, optional garnish (parsley or cilantro)
• Dairy: 1 1/2 cups shredded cheddar Jack (or sharp cheddar)
• Meat: 1 1/4 lb ground beef
• Pantry: long-grain white rice, low-sodium beef broth, fire-roasted diced tomatoes (14.5 oz can), tomato paste, olive oil, smoked paprika, ground cumin, chipotle powder, dried oregano, kosher salt, black pepper, brown sugar, apple cider vinegar, optional liquid smoke

Full Ingredients

Peppers

• 6 large bell peppers (red/yellow/orange are sweetest; green are more savory)
• 1/2 tsp kosher salt (for lightly seasoning the pepper interiors)

Rice

• 1 cup (190 g) long-grain white rice, rinsed until the water runs mostly clear
• 1 1/2 cups (360 ml) low-sodium beef broth (from the 2 cups total)

Meat Filling

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 4 cloves garlic, minced
• 1 1/4 lb (567 g) ground beef
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1/2 cup (50 g) shredded cheddar Jack (taken from the 1 1/2 cups total)

Smoky Tomato Braising Sauce

• 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes (with juices)
• 1/2 cup (120 ml) low-sodium beef broth (remaining from the 2 cups total)
• 2 tbsp tomato paste (remaining)
• 1/2 tsp smoked paprika (remaining)
• 1/2 tsp chipotle powder (use 1/4 tsp for mild)
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp liquid smoke (optional but recommended for a smoky finish)

Topping and Optional Garnish

• 1 cup (100 g) shredded cheddar Jack (remaining)
• 2 tbsp chopped parsley or cilantro (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the peppers

Preheat your oven to 325°F (163°C). Set a rack in the middle of the oven.

Wash and dry the bell peppers. Slice off the tops (about 1/2 inch) and remove seeds and ribs. Lightly season the inside of each pepper with about 1/2 teaspoon kosher salt total (a small pinch per pepper).

Tip: If any peppers wobble, shave a very thin slice off the bottom to help them stand upright. Do not cut too much, or the filling can leak.

Step 2: Par-cook the rice for the perfect texture

In a small saucepan, combine the rinsed rice and 1 1/2 cups (360 ml) beef broth. Bring to a boil over high heat, then immediately reduce to low, cover, and simmer for exactly 10 minutes.

Remove from the heat and keep covered for 5 minutes. Fluff with a fork. The rice should be partially cooked (still a little firm) so it finishes cooking inside the peppers without turning mushy.

Step 3: Brown the beef with onion, garlic, and spices

Place a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons olive oil.

Add the diced onion and cook for 3 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for 30 seconds, just until fragrant.

Add the ground beef. Cook for 6–8 minutes, breaking it up with a spoon, until no longer pink and some browned bits form.

Season with 1 1/2 teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Stir well so the spices coat the meat.

Step 4: Build the stuffing mixture

Stir 1 tablespoon tomato paste into the beef mixture and cook for 1 minute to take the raw edge off the paste.

Turn off the heat. Fold in the par-cooked rice and 1/2 cup shredded cheese until combined.

Taste a small spoonful and adjust seasoning if needed (keep in mind the sauce will add more flavor).

Step 5: Make the smoky tomato braise in the Dutch oven

Transfer the filling mixture to a large bowl (or a sheet pan) so you can use the Dutch oven for the sauce. Carefully wipe out excess fat if desired, leaving a thin coating behind for flavor.

In the Dutch oven, stir together the fire-roasted diced tomatoes (with juices), 1/2 cup beef broth, 2 tablespoons tomato paste, 1/2 teaspoon smoked paprika, chipotle powder, brown sugar, apple cider vinegar, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and liquid smoke (if using).

Bring the sauce to a gentle simmer over medium heat for 2 minutes, stirring to dissolve the tomato paste.

Step 6: Stuff the peppers and slow-bake until tender

Spoon the filling into the peppers, packing gently but firmly. Aim for level tops (or slightly mounded) so they bake evenly.

Stand the stuffed peppers upright in the Dutch oven, nestling them into the sauce. The sauce should come up around the lower third of the peppers; this braises the peppers and keeps the filling moist.

Cover the Dutch oven with its lid and bake at 325°F (163°C) for 75 minutes, or until the peppers are tender when pierced with a paring knife and the filling is hot throughout.

Step 7: Add cheese and finish with a smoky, blistered top

Remove the Dutch oven from the oven and carefully uncover (watch for steam). Sprinkle the remaining 1 cup shredded cheese over the tops of the peppers.

Return to the oven uncovered and bake for 10 minutes, until the cheese is fully melted.

For an extra smoky finish and a little char: switch the oven to broil on high. Broil the uncovered Dutch oven for 2–3 minutes, watching closely, until the cheese bubbles and gets a few browned spots. If your Dutch oven is not broiler-safe, transfer peppers to a broiler-safe baking dish for this step.

Let rest for 10 minutes before serving. Spoon some of the smoky tomato sauce from the pot over each pepper. Garnish with chopped parsley or cilantro if you like.

Pro Tips

• Choose your pepper color on purpose: Red/yellow/orange peppers turn silky and sweet after a long bake; green peppers stay more savory and slightly bitter (in a good way if you like that).
• Don’t fully cook the rice: The 10-minute simmer keeps the grains intact. Fully cooked rice can get soft and pasty after 75+ minutes in the oven.
• Use fire-roasted tomatoes: They add instant “grill” flavor without extra work. Regular diced tomatoes work, but the smoky note will be milder.
• Broil safely: Many enameled Dutch ovens are not recommended under a broiler. Check your manufacturer guidance and transfer to a broiler-safe dish if needed.
• Make it saucier: If you want extra sauce for serving, add an additional 1/2 cup (120 ml) broth to the braising liquid before baking.

Variations

• Southwest style: Add 1 cup (150 g) drained canned black beans and 1 cup (150 g) corn to the filling. Swap oregano for 1 teaspoon chili powder.
• Turkey and quinoa: Use 1 1/4 lb ground turkey. Replace rice with 1 1/2 cups cooked quinoa (about 1/2 cup dry). Reduce broth in the filling step since quinoa is already cooked.
• Extra smoky “BBQ” vibe: Replace the brown sugar with 2 tablespoons barbecue sauce, and use smoked cheddar for the topping.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a covered baking dish at 350°F (177°C) for 20–25 minutes, or microwave individual peppers in 60–90 second bursts until hot.

Make-ahead: You can fully assemble the stuffed peppers (including sauce in the Dutch oven), cover, and refrigerate for up to 24 hours before baking. Bake straight from the fridge at 325°F (163°C), adding 10–15 minutes to the covered bake time, then finish with cheese as written.

Freezing: Freeze fully cooked peppers and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (177°C) for 25–30 minutes.

Nutrition (per serving)

Approximate per 1 stuffed pepper with sauce (1/6 of recipe): 520 calories, 29 g protein, 45 g carbohydrates, 25 g fat, 5 g fiber, 980 mg sodium.