Easy Stuffed Bell Peppers

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Why You’ll Love This Recipe

This easy stuffed bell pepper recipe is a favorite for many reasons:

  • Wholesome: Packed with fiber, vitamins, and protein, this dish is both nutritious and satisfying.

  • Delicious and Filling: The flavors of garlic, onions, and homemade tomato sauce create a rich filling that’s complemented by the slight crunch of the bell peppers.

  • Family-Friendly: Most kids love the cheesy ground beef and rice filling, and you can even serve it deconstructed for picky eaters.

  • Comforting: The melted cheddar cheese adds a creamy, comforting finish to each stuffed pepper.

  • Versatile: You can customize the filling with different proteins or omit the rice for a low-carb version.

Ingredients

  • 7 bell peppers (any color)

  • 1 cup shredded cheddar cheese (or cheese of choice)

  • Fresh parsley for garnish

For the ground beef filling:

  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 lb ground beef (or substitute with turkey, chicken, or sausage)

  • 1 cup cooked brown rice

  • 1 can (14.5 oz) diced tomatoes

  • 1 tablespoon tomato paste

  • 1 teaspoon oregano

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste

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

Directions

  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and cores, and place them open side up in a baking dish.

  2. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened.

  3. Add the ground beef to the skillet and cook until browned. Stir in the diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let the mixture simmer for about 5 minutes.

  4. Stir in the cooked rice and mix until well combined.

  5. Stuff the bell peppers with the ground beef and rice mixture.

  6. Bake the stuffed peppers in the preheated oven for 10–12 minutes.

  7. Remove the peppers from the oven, sprinkle with shredded cheese, and return to the oven for an additional 5–7 minutes, until the cheese is melted and bubbly.

  8. Garnish with fresh parsley and serve.

Servings and Timing

  • Servings: 7 stuffed peppers

  • Prep time: 15 minutes

  • Cook time: 25–30 minutes

  • Total time: 45 minutes

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Reheating: Reheat in the oven at 350°F (175°C) for about 10–15 minutes, or in the microwave for 1–2 minutes.

FAQs

Should peppers be precooked before stuffing?

No, you do not need to precook the peppers. However, if you prefer softer peppers, you can bake them for about 10 minutes before stuffing.

Do you have to cook meat before stuffing peppers?

Yes, it’s important to cook the meat before stuffing it into the peppers to ensure it’s fully cooked and properly seasoned.

How long does it take to soften peppers in the oven?

It usually takes about 20–25 minutes for bell peppers to soften in the oven.

How to keep stuffed peppers from getting soggy?

Avoid overcooking the peppers and add cheese near the end of the baking process to prevent sogginess.

Should you boil green bell peppers before stuffing them?

Boiling is optional. Some prefer to skip this step for a firmer texture, but boiling can help achieve a more tender result.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great substitute for ground beef in this recipe.

Can I make these stuffed peppers without rice?

Yes, you can omit the rice and even replace it with cauliflower rice for a low-carb option.

Can I freeze stuffed peppers?

Yes, you can freeze them in an airtight container for up to two months. Thaw them in the refrigerator before reheating.

Can I use different types of cheese?

Absolutely! You can use mozzarella, Colby jack, or any cheese you prefer.

How do I make this recipe vegetarian?

Omit the meat and use extra vegetables or a plant-based meat substitute to make this recipe vegetarian.

Conclusion

These stuffed bell peppers are a comforting, easy-to-make meal that the whole family will love. With their customizable filling and delicious flavors, they are perfect for any occasion. Whether you stick to the classic beef and rice version or experiment with different ingredients, this dish is a surefire winner. Enjoy!

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Easy Stuffed Bell Peppers

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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 7 stuffed peppers
  • Diet: Gluten Free
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Description

This easy stuffed bell peppers recipe combines tender peppers with a savory ground beef and rice filling, topped with melted cheese. It’s a wholesome, comforting, and customizable dish perfect for family dinners or entertaining guests. Packed with flavor and nutrients, these stuffed peppers are sure to become a favorite.

Ingredients

7 bell peppers (any color)

1 cup shredded cheddar cheese (or cheese of choice)

Fresh parsley for garnish

For the Ground Beef Filling:

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 lb ground beef (or substitute with turkey, chicken, or sausage)

1 cup cooked brown rice

1 can (14.5 oz) diced tomatoes

1 tablespoon tomato paste

1 teaspoon oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and cores, and place them open side up in a baking dish.

  • Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened.

  • Add the ground beef and cook until browned. Stir in diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let simmer for about 5 minutes.

  • Stir in cooked rice and mix until well combined.

  • Stuff the bell peppers with the ground beef and rice mixture.

  • Bake the peppers for 10–12 minutes.

  • Remove from the oven, sprinkle with shredded cheese, and bake for an additional 5–7 minutes, until cheese is melted and bubbly.

  • Garnish with fresh parsley and serve.

Notes

  • You can substitute ground turkey or chicken for ground beef.

  • For a low-carb version, omit the rice or use cauliflower rice.

  • Customize the cheese by using mozzarella, Colby jack, or any favorite variety.

  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to two months.

  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

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