Costco Stuffed Peppers Recipe: Cheesy Rice-Filled Crowd Pleaser

These cheesy rice-stuffed peppers deliver restaurant-quality results with minimal effort. I developed this recipe after sampling Costco’s version, determined to recreate that perfect balance of tender peppers and creamy filling at home.

The beauty lies in its simplicity: bell peppers filled with a savory blend of rice, ground beef, and melted cheese, baked until perfectly tender. The filling stays moist while the peppers soften just enough to hold their shape.

This dish comes together in 45 minutes, making it ideal for weeknight dinners or feeding a crowd. The aroma alone will have everyone gathering in the kitchen before it’s even out of the oven.

Serve with a side salad or crusty bread to soak up every last bite. The results are consistently impressive.

Ingredients for Costco Stuffed Peppers

Gather these ingredients for restaurant-quality stuffed peppers at home with minimal effort.

The peppers are the foundation—choose large, firm bell peppers that can stand upright. For the ground beef, 80/20 lean-to-fat ratio delivers the best flavor and moisture. Costco offers excellent pre-packaged ground beef in bulk, perfect for this dish. The rice should be long-grain white for the right texture, though jasmine or basmati work well too (just avoid instant rice).

No ground beef? Ground turkey or Italian sausage make great substitutes. For a vegetarian version, lentils or crumbled tofu work well—just drain them thoroughly. Short on cheese? Any melty cheese (Pepper Jack, Colby, or even mozzarella) can replace the cheddar or Monterey Jack. The tomato sauce can be swapped for diced tomatoes if you prefer a chunkier filling.

Assemble the peppers up to a day ahead and refrigerate (unbaked) until ready to cook. Leftovers keep for 4-5 days in the fridge or freeze for 3 months. Reheat in the microwave or oven until warmed through (the cheese gets gooey again).

Step-by-Step Instructions for Stuffed Peppers

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Bell Peppers and Cook the Rice

Preheat your oven to 375°F. While it heats, cut the 4 whole Bell Peppers in half lengthwise and remove the seeds and membranes. I always check each half for any remaining white pith, as it can be bitter. Lightly coat a baking dish with oil and arrange the pepper halves cut-side up.

Cook the 1.5 cups Long-Grain White Rice according to package instructions until tender. You’ll need about 4.5 cups cooked rice for the filling. Spread it on a tray to cool slightly—this prevents it from turning mushy when mixed with the other ingredients.

Step 2: Sauté the Filling Ingredients

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink, about 5-7 minutes. Drain any excess fat, but leave about 1 tbsp for flavor.

Add the finely diced 1 whole Onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds a solid flavor base for the filling.

Step 3: Combine Filling and Season

In a large bowl, mix the cooked ground beef and onion mixture with the cooked rice. Pour in the 1 can Tomato Sauce and 0.5 cup Beef Broth, stirring until everything is evenly coated. Season with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Dried Oregano, and 0.5 tsp Paprika.

Fold in 1 cup Shredded Cheddar Cheese, reserving the remaining 1 cup Shredded Cheddar Cheese and all of the 1 cup Shredded Monterey Jack Cheese for topping. The filling should be moist but not soupy—if it seems dry, add a splash more broth.

Step 4: Stuff the Peppers and Bake

Divide the filling evenly among the 4 whole Bell Peppers, pressing down gently to pack it in. Top each with the remaining 1 cup Shredded Cheddar Cheese and the 1 cup Shredded Monterey Jack Cheese. Cover the baking dish loosely with foil to prevent the cheese from browning too quickly.

Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the peppers are tender and the cheese is bubbly and golden brown. You’ll know they’re done when a knife slides easily into the pepper flesh.

Step 5: Rest and Serve

Let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to set slightly, making them easier to handle. Garnish with fresh herbs if desired, though the dish is rich and flavorful as is.

Serve warm, with any extra cheese melted on top. The peppers should hold their shape, with a tender-crisp texture and a hearty, cheesy filling that’s packed with savory depth from the beef and rice.

Common Mistakes When Making Perfect Results

Overcooking the Peppers

Baking too long turns peppers mushy. I pull them at 45 minutes total—30 minutes covered, then 15 uncovered. Test with a knife: it should slide in easily but the pepper still holds shape. 🌡️

Skipping the Rice Cool

Hot rice makes the filling soggy. Spread cooked rice on a tray for 5-10 minutes before mixing. This small step keeps the texture perfect, just like Costco’s version.

Underseasoning the Filling

The filling needs bold flavor to match the cheese. I use the full 1 tsp Salt and 1 tsp Dried Oregano—taste before stuffing and adjust. Bland filling ruins the dish.

Overpacking the Peppers

Stuffing too tightly causes spillage. Leave ¼ inch at the top for cheese expansion. Press gently but don’t force it—you’ll have 8 halves to fill evenly.

Skipping the Rest

Cutting too soon makes a messy plate. Rest 5-10 minutes after baking. This lets the filling set and the cheese thicken slightly for cleaner serving.

Wrong Cheese Ratio

All cheddar can be dry. I use 1 cup Shredded Cheddar in the filling and 1 cup Shredded Monterey Jack on top. The combo melts beautifully and adds richness. 🧀

Frequently Asked Questions