Costco Stuffed Peppers Easy Copycat Recipe
Costco stuffed peppers are one of those prepared foods that sell out fast for a reason: they’re filling, they reheat well, and they taste like someone actually cooked them. This copycat version gives you the same hearty result at home, with ground beef, rice, and a savory tomato sauce packed into tender bell peppers, all from ingredients you can grab at any grocery store.
The whole thing comes together in about an hour, and most of that is hands-off oven time.
Why I Love This Recipe
The filling stays moist because the beef and rice finish cooking inside the pepper, soaking up the tomato sauce as everything bakes together. You get a slightly caramelized top and a pepper that’s tender but still holds its shape.
It’s also genuinely flexible. Swap the protein, use a different grain, and the method still works.
This is the version I keep coming back to on nights when I want something that feels like a proper dinner without much fuss.
Recipe Ingredients
- 6 large bell peppers (red, yellow, or orange) – Red and orange are sweeter than green; use what you like
- 1 lb (450g) ground beef (80/20) – The fat content keeps the filling from drying out; lean beef works but the result is drier
- 1 cup long-grain white rice, uncooked – Adds bulk and absorbs the sauce; brown rice needs extra liquid and time
- 1 can (15 oz / 425g) crushed tomatoes – The base of the sauce; fire-roasted adds a little depth
- 1 can (15 oz / 425g) diced tomatoes, drained – Adds texture to the filling
- 1 cup beef broth – Helps cook the rice inside the peppers and keeps things saucy
- 1 medium yellow onion, finely diced – Builds the savory base in the filling
- 3 cloves garlic, minced – Fresh garlic gives noticeably more punch than garlic powder here
- 1 tsp dried oregano – Earthy note that ties the beef and tomato together
- 1 tsp smoked paprika – Adds a low, smoky warmth without any heat
- 1 tsp salt – Divided between the filling and the sauce
- ½ tsp black pepper – Freshly ground if you have it
- 1 cup shredded mozzarella cheese – Goes on top for the last few minutes; low-moisture melts the cleanest
- 2 tbsp olive oil – For cooking the onion and beef
- Fresh parsley, chopped – Garnish; a little brightness against the rich filling
Variations / Substitutions
- Ground turkey or chicken – Works well, though the filling will be a little lighter in flavor; add an extra pinch of smoked paprika to compensate.
- Brown rice – Add an extra ¼ cup broth and extend the covered baking time by 15 minutes so the grain cooks through.
- Cauliflower rice (low-carb) – Stir it into the cooked beef mixture raw; it softens fully in the oven and keeps the texture surprisingly similar.
- Green bell peppers – Slightly more bitter than red or orange, which actually balances the richness of the beef filling well.
- Vegan version – Replace the beef with cooked green lentils and use vegetable broth and vegan mozzarella; the lentils hold up well to the baking time.
- Extra heat – Add ½ tsp crushed red pepper flakes to the beef while it browns.
- Monterey Jack or sharp cheddar – Either melts well and gives a tangier finish than mozzarella.
If you enjoy baked dishes like this, you might also want to try a Costco Lasagna Copycat Recipe.
How To Make Stuffed Peppers
Step 1: Brown the Beef and Onion
Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook for 3 minutes, stirring occasionally, until it softens and goes translucent. Add the 1 lb ground beef, breaking it up with a spoon, and cook for another 5 to 6 minutes until no pink remains.
Add the 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, ½ tsp of the salt, and ½ tsp black pepper. Stir everything together and cook for 1 more minute until the garlic is fragrant. Drain any excess fat if needed, then take the pan off the heat.
The beef should look well-seasoned and slightly sticky, not soupy. If there’s more than a tablespoon of fat sitting in the pan, tip it out before the next step.
Step 2: Combine the Filling
Stir the 1 can of drained diced tomatoes and the 1 cup uncooked white rice directly into the beef mixture in the skillet. Mix until the rice is evenly distributed through the filling. The mixture will look quite dry at this stage, which is fine. The rice will absorb the liquid it needs during baking.
Step 3: Cut and Fill the Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the 6 bell peppers and pull out the seeds and membranes. Stand the peppers upright in a baking dish large enough to hold them snugly side by side. Divide the beef and rice filling evenly among the 6 peppers, pressing it down gently so it fills each one without air pockets.
Pack the filling firmly but don’t crush the pepper walls. A snug fit in the baking dish keeps the peppers from tipping as they soften.
Step 4: Pour the Sauce and Bake
Mix the 1 can (15 oz) crushed tomatoes with the 1 cup beef broth and the remaining ½ tsp salt in a bowl or measuring jug, then pour this sauce over and around the stuffed peppers in the dish. Spoon a little sauce over each pepper top so none of the filling is sitting dry.
Cover the dish tightly with foil and bake at 375°F (190°C) for 45 minutes. The rice should be cooked through and the peppers tender. If you press the side of a pepper with a spoon, it should give easily with no crunch.
Covering the dish is what cooks the rice properly. If the foil comes loose, the liquid will evaporate too fast and the rice on top will stay hard.
Step 5: Glaze with Cheese and Serve
Remove the foil and spoon any sauce from the bottom of the dish over the tops of the peppers. Scatter the 1 cup shredded mozzarella evenly over the 6 peppers and return the dish to the oven, uncovered, for 10 to 12 minutes until the cheese is melted and spotted with brown.
Pull the dish from the oven, scatter a small handful of fresh chopped parsley over the top, and bring it straight to the table while the cheese is still bubbling at the edges.
Recipe Tips
- Choose peppers that stand up on their own. Look for ones with a flat bottom or 4 lobes rather than 3; they’re far more stable in the baking dish and won’t tip and spill the filling.
- Rinse the rice before adding it. A quick rinse under cold water removes surface starch and keeps the filling from turning gluey as the rice cooks inside the pepper.
- Make the filling a day ahead. The beef and rice mixture keeps in the fridge overnight, and the flavors actually deepen. Just fill the peppers cold and add 5 minutes to the covered baking time.
- Check for doneness with a skewer. Slide a thin skewer or knife tip into the side of a pepper at the 45-minute mark. It should meet almost no resistance if the pepper is done.
Bake times vary slightly by pepper size and dish material:
| Pepper Size | Covered Bake Time | Uncovered (cheese) |
|---|---|---|
| Small | 35 mins | 8 to 10 mins |
| Medium | 40 mins | 10 mins |
| Large | 45 mins | 10 to 12 mins |
How To Store
- Refrigerate – Store leftover stuffed peppers in an airtight container for up to 4 days. Keep them upright if possible so the filling doesn’t fall out.
- Reheating – Reheat in a 350°F (175°C) oven, covered with foil, for 20 minutes, or microwave a single pepper on medium power for 2 to 3 minutes. Add a splash of water to the dish before reheating in the oven to keep the sauce from drying out.
What To Serve With Stuffed Peppers
A simple green salad with a sharp vinaigrette works well here because the acid cuts through the richness of the beef and cheese. Crusty bread alongside is worth it for mopping up the tomato sauce left in the baking dish. If you want something more substantial, a side of roasted zucchini or sautéed spinach adds a vegetable element without competing with the flavors in the pepper.
Frequently Asked Questions
Can I freeze stuffed peppers before baking?
Yes. Assemble the filled peppers in their baking dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, then follow the recipe as written.
My rice was still hard after 45 minutes. What went wrong?
Most likely the foil wasn’t sealed tightly enough and steam escaped, or the peppers were very large. Re-cover and bake for another 10 to 15 minutes before adding the cheese.
Can I use instant rice instead of long-grain white rice?
You can, but reduce the beef broth to ½ cup since instant rice absorbs liquid much faster. The texture will be slightly softer throughout the filling.
Do the pepper tops get used at all?
Traditionally, no, but you can dice them and stir them into the beef filling at the onion stage to cut down on waste. They soften completely during baking.
Costco Stuffed Peppers Recipe
Ingredients
Method
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the diced onion for 3 minutes, then add 1 lb ground beef and cook 5 to 6 minutes until no pink remains. Add 3 cloves minced garlic, 1 tsp oregano, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper; cook 1 more minute, then drain excess fat.
- Stir 1 can drained diced tomatoes and 1 cup uncooked white rice into the beef mixture off the heat until evenly combined.
- Preheat oven to 375°F (190°C). Slice the tops off 6 bell peppers, remove seeds and membranes, and stand them in a snug baking dish. Divide the filling evenly among the peppers, pressing it down gently.
- Mix 1 can crushed tomatoes, 1 cup beef broth, and remaining ½ tsp salt; pour around and over the peppers. Cover the dish tightly with foil and bake at 375°F (190°C) for 45 minutes.
- Remove the foil, spoon sauce over the pepper tops, scatter 1 cup shredded mozzarella over the peppers, and bake uncovered for 10 to 12 minutes until the cheese is melted and browned. Garnish with fresh chopped parsley and serve straight from the dish.
