Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 large bell peppers, any color; 1 lb ground beef; 1 cup cooked rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 cup shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 2 tbsp olive oil; 1/4 cup water

Stuffed bell peppers are a hearty and wholesome dish made by filling vibrant bell peppers with a flavorful mixture of meat, rice, vegetables, and seasonings. Baked until the peppers are tender and the filling is cooked through, this dish is a complete and satisfying meal perfect for any day of the week.

Why You’ll Love This Recipe

Stuffed bell peppers are a classic comfort food that combines nutritious ingredients with bold, savory flavors. They are easy to prepare, versatile enough to suit different dietary needs, and can be made ahead of time for meal prep. Whether you are feeding a family or preparing a weeknight dinner for two, this dish offers a delicious, well-balanced option that never fails to please.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bell peppers (any color)
Ground beef or turkey
Cooked white or brown rice
Onion, finely chopped
Garlic, minced
Diced tomatoes
Tomato sauce
Italian seasoning
Salt
Black pepper
Olive oil
Shredded cheese (cheddar or mozzarella)
Fresh parsley (optional, for garnish)

Directions

Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the peppers with olive oil and place them in a baking dish.
In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until soft.
Add the ground meat to the skillet and cook until browned. Drain any excess fat.
Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
Spoon the meat and rice mixture into each hollowed-out pepper.
Top each pepper with shredded cheese.
Add a small amount of water to the bottom of the baking dish to help steam the peppers.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Garnish with chopped parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Vegetarian: Replace meat with black beans, lentils, or quinoa.
Low-carb: Use cauliflower rice instead of traditional rice.
Spicy: Add diced jalapeños or crushed red pepper flakes to the filling.
Different proteins: Substitute ground beef with ground chicken, pork, or a meatless alternative.
Cheese options: Use feta, pepper jack, or goat cheese for a different flavor profile.

storage/reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a baking dish and cover with foil. Warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also reheat individual servings in the microwave on medium power for 2–3 minutes. For freezing, wrap each pepper individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of bell peppers are best for this recipe?

Any color of bell pepper can be used, but red, yellow, and orange peppers tend to be sweeter and milder than green ones.

Do I need to cook the peppers before stuffing them?

No, pre-cooking is not necessary. Baking the peppers after stuffing will make them tender while preserving their shape.

Can I make stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers up to a day in advance. Store them in the refrigerator and bake when ready.

How do I prevent the peppers from becoming soggy?

Avoid overbaking and ensure there’s minimal liquid in the filling to keep the peppers from becoming too soft.

Is it possible to make this dish dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese substitute.

What can I serve with stuffed bell peppers?

They pair well with a side salad, roasted vegetables, or crusty bread.

Can I cook stuffed peppers in a slow cooker?

Yes, cook on low for 6–7 hours or on high for 3–4 hours until the peppers are tender.

How can I add more vegetables to the recipe?

Mix in chopped spinach, zucchini, or mushrooms with the filling for added nutrition.

Can I freeze stuffed bell peppers after baking?

Yes, baked peppers freeze well. Wrap them individually and store for up to 2 months.

How do I know when the stuffed peppers are done?

The peppers should be tender, and the filling should be heated through with the cheese melted and slightly golden on top.

Conclusion

Stuffed bell peppers are a nutritious and satisfying meal that brings together flavorful ingredients in a beautiful presentation. Whether you’re preparing them for a casual family dinner or making them ahead for a busy week, this recipe is adaptable, easy to follow, and guaranteed to become a favorite in your household.

Stuffed Bell Peppers