Classic Stuffed Peppers Recipe

Classic Stuffed Peppers are the kind of comfort food that feels like a warm hug. They’re simple to make, satisfying, and pack in so much flavor with minimal effort. You get tender bell peppers loaded with a hearty mixture of ground meat, rice, tomatoes, and spices—all baked to perfection under a blanket of melty cheese. Whether you’re feeding the family on a weeknight or just craving something cozy and delicious, these stuffed peppers deliver big time.

Why You’ll Love This Recipe

• Perfect Weeknight Dinner: Everything goes into the oven in under 20 minutes, and the rest is hands-off baking time.
• Flavor-Packed: Juicy peppers, savory meat, aromatic spices, and gooey cheese—it’s a dream team of flavors and textures.
• Customizable: From the protein to the grains, you can tweak it to your heart’s content.
• Great for Leftovers: These reheat beautifully and taste even better the next day.

Ingredients You’ll Need

These ingredients are pantry-friendly, and most of them you probably already have on hand:

• Bell Peppers: Choose firm, large peppers—any color works, but red and yellow are sweeter and more flavorful.
• Ground Beef: Traditional and rich in flavor, but ground turkey or chicken works well too.
• Cooked Rice: Acts as a filler and adds texture—white or brown rice both do the trick.
• Onion: Adds depth and sweetness to the filling.
• Garlic: Essential for that warm, savory undertone.
• Tomato Sauce: Brings moisture and tanginess to the filling—don’t skip it.
• Diced Tomatoes: Adds a chunky texture and bright tomato flavor.
• Italian Seasoning: A blend of herbs that enhances every bite.
• Salt and Pepper: Basic seasoning to elevate everything else.
• Shredded Cheese: Melted on top—cheddar, mozzarella, or a mix all work beautifully.
• Olive Oil: For sautéing the onion and garlic before mixing the filling.

Variations

There are so many ways to make these stuffed peppers your own:

• Low-Carb: Swap rice for cauliflower rice.
• Spicy: Add chopped jalapeños to the filling or use pepper jack cheese.
• Mexican-Inspired: Mix in black beans, corn, cumin, and chili powder, and top with salsa.
• Vegetarian: Replace meat with lentils or a mixture of mushrooms and beans.
• Cheesy Surprise: Stir some cheese into the filling, not just on top.

How to Make Classic Stuffed Peppers

Step 1: Prep the Peppers

Cut the tops off the bell peppers and remove the seeds and membranes. If they don’t stand flat, trim the bottoms just a bit (without making holes). Set them in a baking dish upright.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft. Stir in garlic and cook until fragrant.

Step 3: Cook the Meat

Add the ground beef to the skillet. Break it up and cook until browned. Drain any excess fat if needed.

Step 4: Mix the Filling

Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for a few minutes to blend the flavors.

Step 5: Stuff the Peppers

Spoon the mixture evenly into each bell pepper. Don’t pack it too tight—leave room for the flavors to mingle.

Step 6: Bake

Cover the baking dish with foil and bake at 375°F (190°C) for about 35 minutes. Uncover, sprinkle cheese on top of each pepper, and bake another 10 minutes, or until the cheese is melted and bubbly.

Step 7: Rest and Serve

Let the peppers rest for 5 minutes before serving. This helps everything settle and makes them easier to eat.

Pro Tips for Making the Recipe

• Parboil the Peppers: If you prefer softer peppers, blanch them for 5 minutes before stuffing.
• Use Leftover Rice: This is a great way to use up extra cooked rice from another meal.
• Drain Excess Liquid: After cooking the filling, let it rest so the peppers don’t end up soggy.
• Add Fresh Herbs: A sprinkle of chopped parsley or basil just before serving adds a burst of color and freshness.

How to Serve

Stuffed peppers are hearty enough to stand alone, but here are a few delicious pairing ideas:

On the Side:

• A crisp green salad with a zesty vinaigrette balances the richness.
• Garlic bread or crusty rolls are perfect for soaking up any extra sauce.

On Top:

• A dollop of sour cream or Greek yogurt adds a creamy, tangy contrast.
• Fresh herbs like parsley or cilantro make everything pop.

As Leftovers:

• Slice them up and serve over pasta, or stuff them into a sandwich roll for a pepper-stuffed sub.

Make Ahead and Storage

Storing Leftovers

Place leftover stuffed peppers in an airtight container and refrigerate for up to 4 days. They reheat well and are perfect for lunch the next day.

Freezing

These freeze beautifully! Wrap individual peppers in foil and place in a freezer-safe bag. Freeze for up to 3 months.

Reheating

Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium heat. Add a splash of water or sauce to keep them moist.

FAQs

Can I make these stuffed peppers ahead of time?
Absolutely. You can prepare the filling and stuff the peppers up to a day ahead. Keep them covered in the fridge and just bake when ready.

What kind of cheese works best on top?
Mozzarella melts beautifully and gives that stretchy goodness, but sharp cheddar adds a nice bite. A mix of both is even better.

Do I need to cook the rice before mixing it in?
Yes, precooked rice is a must. Raw rice won’t cook properly inside the peppers and will leave you with a crunchy filling.

How do I keep the peppers from tipping over in the pan?
Use a baking dish that holds them snugly. If they still wobble, slice a thin layer off the bottom to flatten them slightly (without making holes).

Final Thoughts

These Classic Stuffed Peppers are the ultimate combination of cozy, tasty, and easy. Whether you’re feeding picky eaters, meal prepping for the week, or just want a satisfying dinner with minimal fuss, this recipe will hit the spot every time. Give it a try—you’ll be amazed how something so simple can be so incredibly delicious.

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