Costco Stuffed Peppers Recipe: Cheesy Rice-Filled Crowd Pleaser

This stuffed pepper recipe delivers the hearty, crowd-pleasing flavors you’d expect from a Costco-inspired dish. The combination of cheesy rice filling and tender bell peppers creates a meal that’s both satisfying and impressive.

What makes this version special is its simplicity. The filling comes together quickly with everyday ingredients, while the peppers bake to perfect tenderness without losing their shape. It’s a foolproof method that works every time.

You’ll end up with vibrant peppers stuffed with a rich, savory mixture that’s creamy from the cheese and subtly seasoned. The tops brown beautifully, adding a touch of texture to each bite.

Serve as a main course or hearty side dish. This recipe scales easily for gatherings.

Ingredients for Costco Stuffed Peppers

Everyday ingredients transform into a cheesy, crowd-pleasing masterpiece with minimal effort.

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The bell peppers are the foundation—choose ones that sit flat when halved (look for four distinct lobes at the base). Costco carries excellent pre-washed peppers in bulk. For the ground beef, 80/20 blend from Whole Foods or your local butcher ensures rich flavor without excessive grease. The rice should be standard long-grain; avoid instant varieties as they turn mushy. Shred your own cheese from blocks—pre-shredded contains anti-caking agents that affect melt quality.

Vegetarian swap? Replace ground beef with 1 lb cooked lentils or crumbled tempeh. No tomato sauce? Crushed tomatoes blended smooth works equally well. For a bolder flavor, add 1 tbsp tomato paste to the filling. The cheese blend can be all cheddar if you prefer, or swap in Pepper Jack for heat. If using brown rice, increase broth to 2 cups to account for longer cooking time.

Assemble peppers up to 24 hours ahead and refrigerate before baking. Leftovers keep for 4-5 days refrigerated or freeze for 3 months. Reheat in microwave or oven until filling reaches 165°F. The filling actually improves overnight as flavors meld.

Step-by-Step Instructions for Stuffed Peppers

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare the Peppers and Cook the Rice

Cut the tops off the 4 whole Bell Peppers and remove the seeds and membranes, creating a clean cavity for the filling. I find that using a small paring knife helps with precision. Place the hollowed peppers upright in a baking dish that fits them snugly—this prevents tipping during baking.

Rinse the 1.5 cups Long-Grain White Rice under cold water to remove excess starch, which can make the filling gummy. Cook the rice according to package instructions, but replace water with the 1.5 cups Beef Broth for added depth of flavor. You want the rice to be just tender, not mushy, as it will continue cooking in the oven.

Step 2: Brown the Beef and Aromatics

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 lb Ground Beef and break it up with a wooden spoon. Cook until it is no longer pink, about 5-7 minutes, and the fat has rendered out.

Add the finely diced 1 whole Onion and minced 3 cloves Garlic Cloves to the skillet. Sauté for 3-4 minutes until the onion softens and becomes translucent. Stir in the 1 can Tomato Sauce, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Salt, and 0.5 tsp Black Pepper, then simmer for 2 minutes to meld the flavors.

Step 3: Combine the Filling and Stuff the Peppers

In a large bowl, combine the cooked rice, beef mixture, 1 cup Shredded Monterey Jack Cheese, and half of the 2 cups Shredded Cheddar Cheese. Mix thoroughly to ensure even distribution of ingredients. The filling should hold together slightly when pressed but remain moist.

Pack the filling into the prepared Bell Peppers, pressing down gently to eliminate air pockets. Mound the filling slightly above the rim of each pepper—it will settle during baking. Top each stuffed pepper with the remaining Shredded Cheddar Cheese, dividing it evenly.

Step 4: Bake Until Tender and Golden

Preheat the oven to 375°F. Cover the baking dish loosely with aluminum foil, which traps steam to cook the peppers evenly without drying out the filling. Bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the peppers are tender when pierced with a knife and the cheese on top is bubbly and golden brown. If the cheese starts to brown too quickly, tent the dish with foil again. Let the peppers rest for 5 minutes before serving to allow the filling to set slightly.

Pro Cooking Tips for Great costco stuffed peppers

Prep Peppers Right

Cut the tops off peppers with a sharp paring knife, removing all seeds and white membranes. I use a melon baller for quick seed removal. Stand them in a baking dish just snug enough to prevent tipping during baking.

Rice Cooking Tip

Rinse the rice under cold water to remove excess starch, which prevents a gummy filling. Cook it in beef broth instead of water for extra flavor. The rice should be just tender, not mushy, since it will continue cooking in the oven. 💡

Beef Browning

Heat your skillet to medium-high heat before adding the beef. Break it up with a wooden spoon and cook until no pink remains, about 5-7 minutes. Drain excess fat if needed, but leave about 1 tbsp for flavor.

Filling Consistency

Mix the filling thoroughly so every bite has even flavor. It should hold together when pressed but stay moist. Press gently into peppers to eliminate air pockets, and mound slightly above the rim—it will settle during baking.

Baking Perfection

Cover the dish loosely with foil for the first 30 minutes at 375°F. Then uncover and bake 15-20 minutes until peppers are tender and cheese is golden. Rest 5 minutes before serving to let the filling set. 🔥

Frequently Asked Questions