Stuffed Peppers

Table of Contents

1. STUFFED PEPPERS INGREDIENTS
2. SUBSTITUTIONS AND ADDITIONS
3. HOW TO MAKE THIS STUFFED PEPPERS RECIPE
4. HOW TO SERVE
5. WHY STUFFED PEPPERS ARE THE BEST
6. STORAGE
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

These homemade stuffed peppers are hearty and delicious! With this simple recipe, you can fill your peppers with a mixture of ground beef, garlic, and spices, then top with cheese for tons of yummy flavor. Your whole family will love this dish that comes in its very own edible bowl.

STUFFED PEPPERS INGREDIENTS

You’ll need:

• 1 cup long-grain white rice, cooked
• 6 large bell peppers 
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 pound lean ground beef
• 1 tablespoon minced garlic
• 14.5-ounce can petite diced tomatoes 
• ½ teaspoon table salt 
• 1 teaspoon black pepper
• 2 teaspoons oregano
• ½ teaspoons red pepper flakes
• ¼ cup grated parmesan cheese
• 1 cup shredded mozzarella

SUBSTITUTIONS AND ADDITIONS

GROUND BEEF: You can easily swap this for another ground meat such as ground turkey, chicken, pork, or even Italian sausage to change the flavor a little. Most will cook at a similar time but watch them towards the end of the cooking period.

WHITE RICE: Instead of white rice, you could use brown rice, wild rice, or any other kind of rice you enjoy. Or you could swap it for something like couscous or quinoa instead.

Just make sure they are all cooked first to ensure the dish comes together properly.

BEANS: Add a can of black beans to the meat mixture — or substitute the meat for only beans to make this easy recipe vegetarian.

CORN: Add one small bag of frozen corn for even more color and flavor.

CHEESE: Switch up the cheese and try sharp cheddar, Monterey Jack, or Mexican blend.

HEAT: Want an extra kick? Add more crushed red pepper flakes or mix in some salsa!

TOMATO SAUCE: Substitute the diced tomatoes for our homemade tomato sauce.

HOW TO MAKE THIS STUFFED PEPPERS RECIPE

STEP ONE: Preheat the oven to 400°F. Spray a 9×9-inch baking dish with non-stick cooking spray.

STEP TWO: Start cooking your rice according to package directions and set aside once done while prepping the rest of the dish. Wash and dry the outside of the bell peppers.

Carefully cut the tops off each of the bell peppers. Discard the green stem, but keep the top pepper flesh around the green stem.

STEP THREE: Dice the pepper tops and remove the seeds and the membranes.

STEP FOUR: Place the empty bell peppers in the dish with the cut side up.

STEP FIVE: In a large skillet over medium to medium-high heat add the olive oil, diced yellow onion, and diced pepper tops. Using a wooden spoon stir often and cook uncovered for five to seven minutes, until softened and opaque.

STEP SIX: Add the one pound of lean ground beef and the tablespoon of minced garlic. Continue using the wooden spoon to stir often and break up the ground beef as it cooks.

Cook uncovered until ground beef is cooked completely. 

STEP SEVEN: Remove the ground beef mixture from the heat and drain. Return the ground beef mixture to the skillet and the stovetop.

STEP EIGHT: Reduce the heat to medium, add the can of petite diced tomatoes and a cup of cooked rice. Stir.

STEP NINE: Add the kosher salt, black pepper, oregano, and red pepper flakes. Stir to combine. Reduce the heat to low.

Allow the ground beef mixture to cook for another 5 minutes. Remove from the heat.

STEP TEN: Evenly fill the peppers with the ground beef and rice mixture. Sprinkle 2 teaspoons of the grated parmesan cheese over the top of the ground beef mixture.

Sprinkle one and a half tablespoon of the mozzarella cheese on top of the peppers. We want enough cheese to lightly cover the filling but we still want the filling to slightly pop through the gooey cheese.

STEP ELEVEN: Pour a half cup water into the bottom of the pan to help steam the stuffed peppers. Cover with foil and bake for 35 minutes.

STEP TWELVE: Remove the foil and bake for an additional ten minutes.

STEP THIRTEEN: Serve while hot.

HOW TO SERVE

Serve stuffed peppers either as a complete meal or with a side dish. This would be tasty with a side Caesar salad or pull-apart garlic bread.

WHY STUFFED PEPPERS ARE THE BEST

Stuffed peppers are so versatile with endless flavor combinations. The filling is warm, hearty, and wrapped up in a sweet and savory pepper. People love stuffed peppers because they’re a one-pan wonder, combining colorful veggies, savory fillings, and melty cheese for a satisfying and delicious meal.

STORAGE

IN THE FRIDGE: You can store any leftover stuffed peppers in the fridge for up to four days. Let them cool completely then pop them in an airtight container.

Return them to the oven to reheat them.

IN THE FREEZER: Freeze the stuffed bell peppers for up to three months in a freezer-safe container. Allow them to cool then freeze them as individual servings.

Allow them to defrost then either heat in the oven or microwave them until the filling is hot.

MAKE AHEAD: We love how easy stuffed peppers are to make ahead! You can use leftover ground meat and rice from another meal to assemble and bake these quickly for a fast dinner.

You could also prep from scratch ahead of time and then leave it in the fridge until you’re ready to bake and serve. They also freeze beautifully, following the directions above.

Looking to use up those leftover peppers? Then why not try adding them to a Stuffed Crust Pizza? Or if you are inspired to try stuffing other ingredients, another great idea is to make Stuffed Mushrooms.

These easy, homemade stuffed peppers are a colorful and delicious dinner option. Loaded with hearty ground beef, tender rice, spices, and topped with bubbling melty cheese, you’ll love how simple it is to make to and how yummy it is to eat!

MORE RECIPES YOU’LL LOVE

• Roasted Vegetables
• Sautéed Vegetables
• Stuffing
• Stuffed Pepper Casserole
• Air Fryer Whole Chicken
• Shake and Bake Chicken

• Mexican Beef and Rice Casserole
• Pineapple Salsa
• Mexican Layered Salad
• Sheet Pan Fajitas

Easy Dinner Ideas

• Oven Baked Chicken
• Stuffed Shells
• Crockpot Ranch Pork Chops
• Korean Beef
• Sausage and Peppers
• Beef Stroganoff
• Shrimp Fried Rice