Jamie Oliver Rice Stuffed Peppers

If you’re craving a cozy, flavor-packed dinner that’s equal parts wholesome and indulgent, Jamie Oliver Rice Stuffed Peppers are your answer. Sweet bell peppers become delicious little boats loaded with savory rice, seasoned beef, and melty cheese—all baked until bubbly and golden. I made these on a Wednesday night when I needed something hearty yet hassle-free, and wow, they delivered. (inspired by Jamie Oliver)

Ingredients Needed

For the Peppers:

• 4 sweet bell peppers, any color
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste

For the Filling:

• 1 lb. (450g) ground beef
• ½ cup (75g) finely diced onion
• 1 cup (190g) cooked rice
• 1 (15-ounce / 425g) can tomato sauce
• ½ tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon sugar
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Kosher salt and ground black pepper, to taste

For the Cheese:

• 1 cup (115g) shredded sharp cheddar cheese, divided
• 1 cup (115g) shredded Monterey Jack or mozzarella cheese, divided

Optional Garnish:

• Chopped fresh parsley or basil

How To Make Jamie Oliver Rice Stuffed Peppers

Prep the Peppers:

Start by preheating your oven to 350°F (175°C). Cut the bell peppers in half lengthwise, scoop out the seeds and membranes, and place them cut side up in a microwave-safe 13×9-inch dish. Add a splash of water and cover with parchment paper. A quick 3-minute blast in the microwave gets them tender enough to bake beautifully later. Drain off any liquid.

Make the Filling:

In a large pan, heat a tablespoon of olive oil and sauté your finely chopped onions until they start to soften. Add in the ground beef and cook until browned, breaking it up with your spoon. Once cooked through, drain off the fat and stir in the rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, and onion powder. Season generously. Then, fold in half of the cheddar and Monterey Jack cheeses. You’ll know it’s ready when it smells amazing and looks like you could eat it straight from the pan.

Fill and Bake:

Lightly season the inside of your peppers with salt and pepper. Drizzle the remaining olive oil over them and spoon in the filling—pack it in generously! Cover the dish with foil and bake for 35 minutes. After that, uncover, top with the rest of the cheese, and bake another 10 minutes until gooey and golden. Add fresh herbs if you’re feeling fancy!

Why I Love This Recipe

These stuffed peppers hit every note: they’re cozy, cheesy, and surprisingly nutritious. I served them to my partner and even the picky eaters went back for seconds. Plus, it’s one of those meals that’s comforting without being heavy—and a great way to sneak veggies into dinner.

Recipe Tips

• Switch it up: Use ground turkey, lamb, or even lentils for a vegetarian spin.
• Don’t skip pre-cooking the peppers: It saves bake time and prevents them from staying too firm.
• Use leftover rice: This dish is perfect for transforming last night’s rice into something exciting.
• Spice it up: Add chili flakes or chopped jalapeño to the filling for a kick.
• Try different cheeses: Feta or goat cheese adds a tangy twist.

How To Store This Jamie Oliver Rice Stuffed Peppers

At Room Temperature:

Let them cool no more than 2 hours before refrigerating.

In the Fridge:

Store in an airtight container for up to 3 days.

In the Freezer:

Wrap each pepper tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months.

Reheating:

For best results, reheat in a 350°F oven covered with foil for 15–20 minutes. Microwave works too—about 2–3 minutes on high per pepper.

Nutrition Facts (per serving)

• Calories: 324 kcal
• Carbohydrates: 14g
• Protein: 19g
• Fat: 22g
• Sugar: 5g
• Fibre: 2g
• Sodium: 670mg

Let’s Answer a Few Questions! (FAQs)

Do I have to cook the rice first?
Totally! Pre-cooked rice helps everything blend better and ensures even cooking.

Can I use microwave rice?
Yes, go for it—just make sure it’s fully cooked before mixing in.

What’s the best cheese to use?
Sharp cheddar and mozzarella are great, but you can mix in pepper jack or feta for variety.

Can I make these ahead of time?
Absolutely. Prep and stuff the peppers, then store them covered in the fridge for up to a day before baking.

How do I keep the peppers from going soggy?
Drain the meat well and don’t over-microwave the peppers during pre-cooking.

Try More Recipes:

• Jamie Oliver Osso Buco Recipe
• Jamie Oliver Sausage And Squash Chilli
• Jamie Oliver Stuffed Chicken Thighs