Stuffed Peppers Recipe

Bright, beautiful, and completely irresistible, Stuffed Peppers are the kind of hearty meal that always feels extra special—even on busy weeknights. Picture colorful bell peppers overflowing with a savory, cheesy mixture of ground meat, rice, tomatoes, and classic Italian flavors, all baked until perfectly tender. Every bite is warm, comforting, and simply packed with flavor. This is truly one of those dishes you’ll want to keep on regular rotation—and share with everyone you know!

Ingredients You’ll Need

The best part about making Stuffed Peppers is how beautifully simple the ingredients are, yet each one plays a starring role in the final dish. These pantry and fridge staples combine for the perfect balance of flavors, textures, and color!

• Bell peppers (4 large, any color): The vibrant edible vessels that hold all the delicious filling—mix red, yellow, green, or orange for extra color!
• Olive oil (1 tablespoon): Adds richness and helps the flavors bloom as you sauté the aromatics and meat.
• Ground beef or turkey (1 pound): The protein-packed base of your filling; turkey lightens things up, but beef brings a classic touch.
• Small onion (diced): Offers subtle sweetness and depth to the filling.
• Garlic cloves (2, minced): Fragrant and essential for that delicious Italian kick.
• Cooked rice (1 cup): The satisfying, hearty backbone of the filling—use white, brown, or even swap for quinoa or cauliflower rice for a twist.
• Canned diced tomatoes (1 cup, drained): Lends tangy juiciness and bright bursts of flavor.
• Tomato sauce (1/2 cup): Binds the filling together and gives that luscious, saucy touch.
• Italian seasoning (1 teaspoon): Brings in the iconic Mediterranean flavor bouquet.
• Salt (1/2 teaspoon): Enhances every ingredient and ties the flavors together.
• Black pepper (1/4 teaspoon): Adds a touch of warmth and subtle spice.
• Shredded mozzarella or cheddar cheese (1 cup, optional): Melty, bubbly topping that makes everything better!
• Fresh parsley for garnish (optional): A pop of color and freshness to finish the dish.

How to Make Stuffed Peppers

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Slice the tops off the bell peppers and gently remove the seeds and membranes inside. This makes plenty of room for all that yummy filling. Place your hollowed peppers upright in a baking dish and set them aside, ready for stuffing. Don’t toss those pepper tops—chop them up and add to your filling or save for salads!

Step 2: Sauté the Filling Base

In a large skillet, heat the olive oil over medium heat. Add your ground beef or turkey, diced onion, and minced garlic. Cook, stirring frequently, until the meat is browned and cooked through and the onions are nice and soft. If there’s extra fat in the pan, go ahead and drain it off for a lighter filling.

Step 3: Build the Flavor

To the skillet, stir in the cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Mix everything thoroughly and let it simmer together for another 2–3 minutes. The flavors will start to blend and the filling will become thick, aromatic, and mouthwatering!

Step 4: Fill and Top the Peppers

It’s time to generously spoon that savory filling into each prepared bell pepper. Press the mixture down lightly with a spoon so every corner is filled. If you’re a cheese lover, generously sprinkle the top of each stuffed pepper with shredded mozzarella or cheddar for a golden, gooey crown.

Step 5: Bake Until Bubbly

Cover the baking dish tightly with foil (this helps the peppers steam and get tender) and bake for 30 minutes. Once the time’s up, carefully remove the foil and bake for another 10–15 minutes. You’ll know the Stuffed Peppers are done when the peppers are soft and the cheese is irresistibly melty and browned. Top with a sprinkle of fresh parsley and serve hot!

How to Serve Stuffed Peppers

Garnishes

The finishing touch matters! I love a generous scatter of fresh parsley or even some basil leaves for an herby lift. If you like things zippy, a quick drizzle of olive oil or a dusting of red pepper flakes brings out even more flavor in your Stuffed Peppers.

Side Dishes

Stuffed Peppers are hearty enough to shine on their own, but you can make them the highlight of a balanced plate by serving with a crisp garden salad, buttery garlic bread, or simple steamed vegetables. Even a scoop of creamy mashed potatoes or quinoa makes a cozy pairing!

Creative Ways to Present

For fun gatherings, try slicing the Stuffed Peppers in half for colorful, shareable portions. You can also nestle them into individual ramekins for a personal touch, or serve alongside a rustic tomato sauce for dipping. Kids especially love when each pepper is a different color!

Make Ahead and Storage

Storing Leftovers

If you have extra Stuffed Peppers, lucky you! Once they’ve cooled, cover them tightly in an airtight container and store in the fridge for up to 3 days. They make the best quick lunch or next-day dinner—just as flavorful as when first baked.

Freezing

Stuffed Peppers are wonderfully freezer-friendly. Arrange completely cooled peppers in a single layer in a freezer-safe dish, cover well, and freeze for up to 3 months. For easy grab-and-go portions, wrap each pepper individually. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Stuffed Peppers in the oven at 350°F (175°C) until thoroughly heated—about 20 minutes. You can also microwave them, but covering them with a damp paper towel helps keep them moist. If they look a bit dry, a spoonful of extra tomato sauce works wonders.

FAQs

Can I make Stuffed Peppers vegetarian or vegan?

Absolutely! Swap the ground meat for plant-based crumbles, cooked lentils, or chopped mushrooms for a satisfying vegetarian or vegan option. Be sure to use your favorite dairy-free cheese or simply skip the cheese topping for an entirely plant-based meal.

What’s the best type Main Course

Any color works for Stuffed Peppers, but red, yellow, and orange are sweeter and look especially inviting. Green peppers tend to be a bit more savory and earthy—feel free to use a mix for a vibrant dinner plate!

Can I use a different grain instead of rice?

Definitely! Quinoa, barley, or cauliflower rice are all delicious substitutions that work beautifully. Each brings a slightly different texture and nutritional profile, so pick the one that suits your diet and mood.

Should I precook the peppers before stuffing?

It’s not necessary for this recipe, as baking them covered lets the peppers steam gently and become just the right level of tender. If you like them especially soft, you can blanch them for a couple minutes before stuffing, but it’s not required.

Can I double the recipe for a crowd?

Yes, this recipe scales up easily! Arrange the peppers snugly in your largest baking dish and consider making extra filling if you’re using extra-large or more than four peppers. It’s a go-to for meal trains or weeknight family dinners alike.

Final Thoughts

I truly hope you dive in and try these classic Stuffed Peppers soon. There’s something so joyous about making and sharing such a colorful, satisfying meal that appeals to kids and grown-ups alike. Give it a go—and get creative with your favorite twists!

Stuffed Peppers Recipe

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4.8 from 10 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

These Stuffed Peppers are a delicious and satisfying meal that combines tender bell peppers filled with a flavorful mixture of ground beef, rice, and tomatoes, baked to perfection with gooey cheese on top.

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Ingredients

Bell Peppers:

4 large bell peppers (any color)

Olive Oil:

1 tablespoon

Ground Meat:

1 pound ground beef or turkey

Onion:

1 small onion, diced

Garlic:

2 cloves, minced

Rice:

1 cup cooked rice

Diced Tomatoes:

1 cup canned diced tomatoes, drained

Tomato Sauce:

1/2 cup

Italian Seasoning:

1 teaspoon

Salt:

1/2 teaspoon

Black Pepper:

1/4 teaspoon

Cheese:

1 cup shredded mozzarella or cheddar (optional)

Parsley:

Fresh parsley for garnish (optional)

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Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare Peppers: Cut tops off bell peppers, remove seeds and membranes, place upright in a baking dish.
3. Cook Filling: Brown meat, onion, and garlic in a skillet. Add rice, tomatoes, sauce, seasoning, salt, and pepper.
4. Fill Peppers: Spoon mixture into each pepper. Add cheese if desired.
5. Bake: Cover with foil, bake for 30 minutes. Uncover, bake for 10–15 more minutes.
6. Serve: Garnish with parsley before serving.

Notes

• Quinoa or cauliflower rice can be used for a low-carb option.
• Ground turkey or plant-based meat can be used for a lighter or vegetarian version.
• Peppers can be prepared ahead and refrigerated for up to 3 days before baking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 370
• Sugar: 6g
• Sodium: 590mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 75mg