Stuffed Bell Peppers

Have you ever wondered if one single dish could be colorful, delicious, healthy, and easy to make—all at once?
Stuffed bell peppers are exactly that. They’re one of those meals that look like you’ve put in a lot of effort, but in reality, they’re super simple and fun to make. Whether you’re cooking for family dinner, meal prepping for the week, or just trying to sneak more vegetables into your day, this recipe checks all the boxes. Let’s dive into the world of stuffed bell peppers and see just how simple and tasty they can be.

What Makes This Recipe Special?

Print

Stuffed bell peppers are a hearty, one-pan meal filled with protein, grains, and vegetables all in one tidy little pepper “bowl.”
Here’s why you’ll love this recipe:

• Quick Prep: Just 20 minutes to get everything ready.
• Cook Time: About 30-40 minutes in the oven.
• Skill Level: Beginner-friendly—perfect for any home cook.
• Healthy: Loaded with nutrients from veggies, lean protein, and fiber-rich rice.
• Versatile: You can change up the filling to match your tastes, diet, or pantry.

Plus, stuffed peppers make great leftovers and are easy to store and reheat. They’re also naturally gluten-free and can be adapted for vegetarian or low-carb diets.

Essential Ingredients (and Substitutes)

To make 4 large stuffed bell peppers, you’ll need:

For the peppers:

• 4 large bell peppers (any color—red, yellow, orange, or green)
• 1 tablespoon olive oil

For the filling:

• 1 lb ground beef (or use ground turkey, chicken, or plant-based meat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked white or brown rice (or quinoa, cauliflower rice for low-carb)
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup tomato sauce (plus more for topping)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella or cheddar cheese

Optional add-ins:

• 1/2 cup black beans or corn
• 1/4 cup chopped spinach or kale
• 1 tablespoon chopped fresh parsley or basil

Substitutions and Variations:

• No rice? Use cooked couscous, orzo, or lentils.
• No meat? Try mushrooms, lentils, or a veggie burger crumble.
• No cheese? Use a dairy-free cheese alternative or skip it entirely.
• Spicy? Add red pepper flakes or chopped jalapeños.

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).

Step 2: Prepare the Bell Peppers

• Cut the tops off the bell peppers and remove the seeds and membranes.
• Lightly brush the outside and inside with olive oil.
• Place them in a baking dish standing upright. If they don’t stand straight, trim the bottoms slightly (but don’t cut holes).

Step 3: Cook the Filling

• In a skillet over medium heat, cook the ground beef and onions until the meat is browned and the onions are soft.
• Drain any excess fat.
• Stir in garlic and cook for 1 minute.
• Add the diced tomatoes, cooked rice, tomato sauce, and seasonings. Stir well.
• Let simmer for 5–7 minutes until thickened slightly.
• Turn off heat and stir in half of the shredded cheese.

Pro Tip: Taste the filling before stuffing. This is your chance to adjust the salt, pepper, or spice.

Assembling the Stuffed Bell Peppers

Time to stuff those peppers!

• Spoon the beef and rice mixture into each pepper, packing it gently but fully.
• Top with a spoonful of tomato sauce and a sprinkle of shredded cheese.

Presentation Tips:

• Choose a mix of pepper colors for a vibrant plate.
• Sprinkle fresh herbs like parsley or basil on top after baking for a pop of green.
• Serve on a white dish to really show off the colors.

Baking Instructions

• Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish. This keeps the peppers moist.
• Cover the dish loosely with foil and bake for 30 minutes.
• Remove the foil and bake another 10 minutes, or until the cheese is melted and bubbly.

Storage and Make-Ahead Tips

Leftovers:

• Store cooked stuffed peppers in an airtight container in the refrigerator for up to 4 days.

Reheating:

• Microwave individual peppers for 1-2 minutes.
• Or reheat in a 350°F oven for 15-20 minutes, covered.

Make-Ahead:

• You can prep the filling up to 2 days ahead and store in the fridge.
• Or assemble the full peppers (uncooked) and refrigerate until ready to bake.

Freezer Tip:

• Wrap individual stuffed peppers in foil, then freeze for up to 3 months.
• Thaw overnight in the fridge and bake as normal.

Recipe Variations

Want to get creative? Try these fun twists:

• Taco-Stuffed Peppers: Use taco-seasoned ground beef, black beans, corn, and top with salsa and cheese.
• Italian-Style: Add Italian sausage, marinara sauce, and top with mozzarella and Parmesan.
• Vegetarian: Use a combo of quinoa, chickpeas, diced veggies, and cheese (or leave cheese out for vegan).
• Breakfast Peppers: Fill with scrambled eggs, cooked sausage or bacon, and top with shredded cheese.
• Low-Carb: Use riced cauliflower instead of rice and skip the beans.

Conclusion

Stuffed bell peppers are more than just a pretty dish—they’re packed with flavor, fun to make, and easy to customize. You can keep it classic with beef and rice or branch out into spicy, cheesy, or veggie-packed versions.
This is one of those go-to meals you can rely on when you want something cozy, filling, and homemade. So grab some peppers and get stuffing. You might just find your new favorite dinner!

FAQs

Q: Can I make stuffed bell peppers without cooking the meat first?
A: It’s safer and tastier to cook the meat before stuffing. This ensures it’s fully cooked and well-seasoned.

Q: How do I keep the peppers from falling over in the dish?
A: Trim a small bit off the bottom to make them sit flat—but don’t cut all the way through. Or nestle them closely together in the baking dish.

Q: Are stuffed bell peppers healthy?
A: Yes! They’re full of vitamins (especially vitamin C), protein, and fiber. You can also make them low-carb, vegetarian, or dairy-free.

Q: What’s the best way to freeze stuffed peppers?
A: Cool them completely, wrap tightly in foil or place in a freezer-safe container, and freeze up to 3 months. Thaw before baking or microwave from frozen.

Q: Can I use raw rice in the filling?
A: It’s best to use cooked rice. Raw rice won’t cook properly inside the peppers and could stay crunchy.

Whether you’re cooking for family, meal-prepping lunches, or just trying something new, stuffed bell peppers are a colorful, customizable, and tasty solution. Enjoy the process, try new variations, and make it your own.