Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Stuffed Peppers

close up shot of Stuffed Peppers topped with melted cheese in a baking dish
These hearty stuffed peppers are so easy to make from scratch. Loaded with ground beef, rice, seasoning, and cheese, you'll love the delicious taste and bright colors of this classic dinner.
Jump to Recipe
Table of Contents
  1. STUFFED PEPPERS INGREDIENTS
  2. HOW TO MAKE THIS STUFFED PEPPERS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. 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.

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.

close up shot of stuffed peppers

STUFFED PEPPERS INGREDIENTS

Stuffed Peppers raw ingredients that are labeled

You’ll need:

  • 6 large bell peppers 
  • 1 small yellow onion, diced
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 tablespoon minced garlic
  • 14.5-ounce can petite diced tomatoes 
  • 1 cup long-grain white rice, cooked
  • 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 colors 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.

kitchen tools you actually need

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.

stuffed peppers process shot

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

PRO TIP:

If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.

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 5 to 7 minutes, until softened and opaque.

stuffed peppers process shot

STEP SIX: Add the 1 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. 

PRO TIP:

Ground beef can be cooked ahead of time and stored in the fridge or freezer. This would make prep even quicker. Just add the ground beef to your skillet with the garlic to heat it up and continue with the recipe.

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 1½ 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.

stuffed peppers process shot

STEP ELEVEN: Pour ½ cup water into the bottom of the pan to help steam the stuffed peppers. Cover with foil and bake for 35 minutes.

PRO TIP:

Spray the foil with cooking spray prior to covering the peppers to keep the cheese from sticking to it as it bakes.

stuffed peppers process shot

STEP TWELVE: Remove the foil and bake for an additional 10 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.

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: I 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.

close up shot of stuffed peppers on a white plate

This easy, homemade stuffed pepper recipe is 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!

FREQUENTLY ASKED QUESTIONS

Does it matter what color of peppers I use?

You can pick any color of pepper you wish. Orange, yellow, green, or red bell peppers all work fine in this easy stuffed peppers recipe.

How do I turn this into vegetarian stuffed peppers?

You could replace the ground beef with black beans to turn this recipe into a vegetarian recipe.

Can I freeze stuffed peppers?

You can store stuffed peppers in an airtight container for up to three months.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of Stuffed Peppers topped with melted cheese in a baking dish

Stuffed Peppers

5 from 1 vote
These hearty stuffed peppers are so easy to make from scratch. Loaded with ground beef, rice, seasoning, and cheese, you'll love the delicious taste and bright colors of this classic dinner.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

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

Instructions
 

  • Preheat oven to 400°F. Spray a 9×9-inch baking dish with cooking spray.
  • 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.
  • Dice the pepper tops and remove the seeds and the membranes from the peppers.
  • Place the empty bell peppers in the baking dish. If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.
  • 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 5 to 7 minutes, until softened and opaque.
  • Add the 1 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.
  • Remove the ground beef mixture from the heat and drain. Return the ground beef mixture to the skillet and the stovetop.
  • Reduce the heat to medium, add the can of petite diced tomatoes and the cup of cooked rice. Stir.
  • 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.
  • Evenly fill the peppers with the ground beef mixture.
  • Sprinkle 2 teaspoons of the grated parmesan cheese over the top of the ground beef mixture.
  • Sprinkle 1½ tablespoons 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.
  • Pour ½ cup of water into the bottom of the pan to help steam the stuffed peppers.
  • Cover with foil and bake for 35 minutes.
  • Remove the foil and bake for an additional 10 minutes.
  • Serve while hot.

Notes

TIP: If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.
 
TIP: Ground beef can be cooked ahead of time and stored in the fridge or freezer. This would make prep even quicker. Just add the ground beef to your skillet with the garlic to heat it up and continue with the recipe.
 
TIP: Spray the foil with cooking spray prior to covering the peppers to keep the cheese from sticking to it as it bakes.

Nutrition

Calories: 400kcal | Carbohydrates: 40g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 525mg | Potassium: 807mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4098IU | Vitamin C: 160mg | Calcium: 205mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Gloria says

    5 stars
    My mom always made these growing up. I love how versatile they are – lots of meat and veggie options and you can’t go wrong with cheese!

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤