Stuffed Pepper Recipe

Why You’ll Love This Recipe

Stuffed Peppers are a classic comfort dish featuring tender bell peppers filled with a savory mixture of ground meat, rice, herbs, and cheese. Baked until bubbling and golden, they’re hearty, flavorful, and easy to customize. Great for weeknight dinners or meal prepping, this all-in-one meal is satisfying and wholesome.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color)ground beef or turkeycooked white or brown riceoniongarlicdiced tomatoestomato sauceItalian seasoningsalt and peppershredded mozzarella or cheddar cheeseolive oilparsley (optional for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Cut the tops off the bell peppers and remove seeds and membranes. Set aside.

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.

Add ground meat, season with salt, pepper, and Italian herbs. Cook until browned.

Stir in cooked rice, diced tomatoes, and half the tomato sauce. Simmer for 5 minutes.

Stuff the peppers with the meat and rice mixture, packing them tightly.

Place the stuffed peppers upright in the baking dish and pour the remaining tomato sauce over the tops.

Cover with foil and bake for 30 minutes.

Remove foil, sprinkle cheese on top, and bake uncovered for another 10-15 minutes, until cheese is melted and bubbly.

Garnish with chopped parsley before serving if desired.

Servings and timing

This recipe yields approximately 6 stuffed peppers.Preparation time: 20 minutesCooking time: 40-45 minutesTotal time: 1 hour – 1 hour 5 minutes

Variations

Use quinoa or cauliflower rice for a low-carb or gluten-free option.

Add black beans or corn for a Tex-Mex twist.

Use marinara or enchilada sauce for a flavor change.

Top with sour cream or avocado for serving.

Swap meat for lentils or mushrooms for a vegetarian version.

storage/reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or in a 350°F (175°C) oven until warmed through.Freeze individually wrapped peppers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to cook the peppers first?

No, baking them stuffed will soften them perfectly, but pre-blanching makes them extra tender.

Can I use raw rice?

It’s best to use pre-cooked rice to ensure it’s fully tender in the filling.

Can I prepare them ahead of time?

Yes, assemble them a day in advance and bake when ready.

What’s the best type of pepper to use?

Red, yellow, and orange peppers are sweeter and great for this recipe.

Can I make these spicy?

Yes, add chili flakes, hot sauce, or use spicy sausage instead of ground beef.

Do I need to cover them while baking?

Yes, covering them helps cook the peppers evenly. Remove the cover to melt the cheese.

What’s the best cheese to use?

Mozzarella, cheddar, or Monterey Jack melt well and taste great.

Can I use tomato soup instead of sauce?

Yes, it creates a slightly sweeter, creamier finish.

How do I keep them from tipping over?

Use a baking dish that holds them snugly, or trim the pepper bottoms slightly to level.

Can I double the recipe?

Absolutely—use a larger baking dish or two pans to accommodate more peppers.

Conclusion

Stuffed Peppers are a delicious and versatile meal that combines vibrant vegetables with a savory filling in every bite. With endless ways to customize and a comforting flavor that pleases any crowd, they’re a dependable dinner staple. Make a batch today and enjoy a wholesome dish that’s both hearty and homey.

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