Easy & Homemade Stuffed Bell Peppers Recipe

This recipe for stuffed bell peppers brings back so many memories for me. I grew up eating a version of this dish, and it has always been a favorite comfort food in my family. When I make them now, the smell from the oven instantly takes me back to my childhood kitchen. 

This version is my take on that classic, packed with seasoned ground beef, rice, and plenty of melty cheese. It’s a hearty, colorful, and satisfying meal that I love to make for my own family, and it’s always a huge hit.

Ingredients

Here are the key ingredients you’ll need to create these classic stuffed peppers.

• 4-6 bell peppers: You can use any color you like—red, yellow, orange, or green. Red, yellow, and orange peppers are sweeter, while green peppers have a slightly more bitter taste.
• 1 tablespoon olive oil: Used for sautéing the vegetables.
• 1 lb ground beef: I use standard ground beef, but feel free to substitute. Leaner ground beef will result in less grease.
• 1 medium onion, chopped: Provides a savory, aromatic foundation for the filling.
• 1 jalapeño pepper, chopped: This is optional, but I love the subtle kick of heat it adds.
• 5 cloves garlic, chopped: Use fresh garlic for the best flavor; don’t be shy with the amount.
• 14.5 ounces fire-roasted tomatoes: Canned fire-roasted tomatoes add a wonderful smoky depth that regular diced tomatoes don’t have.
• 1 cup shredded cheese: Pepper jack is my personal favorite for a little spice, but cheddar, mozzarella, or a blend all work great. Grate it yourself for the best melt.
• 1 tablespoon paprika: Adds color and a mild, sweet flavor.
• 1 teaspoon dried oregano: For a touch of earthy, Italian-inspired flavor.
• 1 teaspoon dried basil: Complements the oregano and tomatoes perfectly.
• Salt and pepper to taste: Essential for seasoning the filling.
• 1 cup cooked rice: You can use white, brown, or wild rice. This is a great way to use up leftover rice.
• Fresh chopped parsley and red pepper flakes: For garnish, adding a fresh finish and a little extra heat.

Note: This recipe makes enough filling for about 4 to 6 peppers, depending on their size.

Variations

One of the best things about this recipe is how easy it is to customize.

• Meat Options: Swap the ground beef for ground turkey, chicken, pork, or even Italian sausage for a different flavor profile.
• Vegetarian: For a vegetarian version, you can use crumbled tofu, lentils, black beans, or a mix of finely chopped mushrooms and quinoa as the base of your filling.
• Grain-Free: To make this low-carb, simply omit the rice and add more vegetables like diced zucchini or cauliflower rice.
• Spice It Up: Add your favorite seasoning blends like Cajun spices or taco seasoning to the filling for a new twist. A dash of Worcestershire sauce also adds great depth.
• Cheesy Variations: Try different cheeses like smoked gouda, Monterey Jack, or a sharp provolone to change up the flavor.

Cooking Time

Here’s a quick breakdown of how long this dish takes from start to finish.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

A few simple tools will make this recipe easy and enjoyable.

• Large Pot: For blanching the bell peppers to soften them before baking.
• Large Pan or Skillet: To cook the ground beef and vegetable filling.
• Baking Dish: A 9×13-inch dish or similar size works perfectly to hold the peppers upright while they bake.
• Chef’s Knife and Cutting Board: Essential for chopping the peppers, onion, and garlic.
• Mixing Bowl: Useful for combining the filling ingredients before stuffing the peppers.

How to Make Stuffed Bell Peppers?

Creating these stuffed peppers is a straightforward and enjoyable process. It starts with preparing the peppers to make them perfect little edible bowls. 

Prepare the Bell Peppers

First, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. While the water is heating, wash the bell peppers. Slice the tops off and set them aside. Carefully scoop out the seeds and white membranes from the inside of each pepper.

If the peppers don’t stand up straight, you can slice a very thin piece off the bottom to create a flat base. Once the water is boiling, blanch the hollowed-out peppers for 5 minutes. This helps to soften them slightly so they cook faster in the oven.

Cook the Filling

While the peppers are blanching, heat the olive oil in a large skillet over medium heat. Chop the reserved pepper tops (discarding the stems) and add them to the skillet along with the chopped onion and jalapeño, if using.

Cook for about 5 minutes until the vegetables soften. Add the minced garlic and cook for one more minute until fragrant. Next, add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Cook for 5-6 minutes until it’s browned all the way through, then drain any excess fat.

Combine and Stuff

Remove the skillet from the heat. Add the can of fire-roasted tomatoes, cooked rice, paprika, oregano, basil, salt, and pepper to the ground beef mixture. Stir everything together until well combined. Next, stir in about half of your shredded cheese.

Remove the blanched peppers from the boiling water and arrange them in a lightly oiled baking dish. Carefully spoon the meat and rice filling into each hollowed-out pepper, packing it in gently.

Bake and Serve

Top each stuffed pepper generously with the remaining shredded cheese. Place the baking dish in the preheated oven and bake for 15-20 minutes. You’ll know they’re done when the peppers are tender and the cheese on top is melted, bubbly, and slightly golden.

Let the peppers cool for a few minutes before serving. Garnish with fresh parsley and red pepper flakes for a final touch of color and flavor.

Additional Tips for Making this Recipe Better

Over the years, I’ve learned a few things that really elevate these stuffed peppers.

• I always say don’t throw away the tops of the peppers! I just chop them up and add them to the filling with the onions. It adds more pepper flavor and ensures nothing goes to waste.
• Blanching the peppers is a step I never skip. It makes them more tender and less crunchy in the final dish. Alternatively, you can roast them for about 20 minutes before stuffing if you prefer that method.
• When it comes to the filling, I like to use fire-roasted tomatoes. The smoky flavor adds a depth that you just don’t get from regular canned tomatoes. It’s a small change that makes a big difference.
• Tasting the filling before you stuff the peppers is key. I always take a small spoonful to check the seasoning. Sometimes it needs a bit more salt or an extra dash of paprika.

How to Serve Stuffed Bell Peppers?

These stuffed peppers are a complete meal on their own, but they also pair nicely with a few simple sides. A light green salad with a vinaigrette dressing is a great way to add some freshness to the plate. 

You could also serve them with a side of roasted vegetables, like broccoli or asparagus. For a truly comforting meal, a dollop of sour cream or plain yogurt on top of each pepper adds a cool, creamy contrast to the rich filling.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: 534kcal
• Protein: 30g
• Carbohydrates: 29g
• Fat: 33g

Make Ahead and Storage

These stuffed peppers are fantastic for making ahead, which is perfect for busy schedules.

To Make Ahead: You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply stuff the peppers and bake as directed. You can also assemble the peppers completely, cover the baking dish, and refrigerate for up to 24 hours before baking.

Store: Store any leftover stuffed peppers in a sealed container in the refrigerator for up to 5 days. They reheat wonderfully in the microwave or in the oven at 350°F until warmed through.

To freeze, allow the cooked peppers to cool completely. You can freeze them individually on a baking sheet before transferring them to a freezer-safe bag or container. They will last for 2-3 months. Thaw them in the refrigerator overnight before reheating.

Why You’ll Love This Recipe?

This classic dish has stood the test of time for many reasons, and I think you’ll love it too.

• It’s a Complete Meal: With protein, grains, and vegetables all packed into one delicious pepper, this recipe is a balanced and satisfying all-in-one dinner. It simplifies mealtime without sacrificing nutrition or flavor.
• Crowd-Pleasing Comfort Food: There’s something inherently comforting about stuffed peppers. The combination of savory meat, rice, and melted cheese is a classic that appeals to both kids and adults.
• Perfect for Meal Prep: This recipe is ideal for making ahead. You can prepare a large batch over the weekend and enjoy easy, delicious meals throughout the week. The leftovers are just as tasty as the first day.
• Endlessly Adaptable: You can easily adjust the ingredients to fit your dietary preferences or use up what you have in your fridge. From swapping the meat to adding different spices, it’s easy to make this recipe your own.