Stuffed Bell Peppers – A Classic, Flavorful Family Favorite

Bylina

There’s something timeless and comforting about a tray of stuffed bell peppers fresh out of the oven. These colorful veggie “bowls” are packed with a hearty filling of seasoned meat, rice, vegetables, and cheese—making them a complete, delicious meal all on their own.

Whether you grew up with this dish on your dinner table or you’re looking for a new way to use ground beef or leftover rice, stuffed bell peppers are a budget-friendly classic that never goes out of style.

Why You’ll Love Stuffed Bell Peppers

These beauties are more than just visually appealing. Here’s why stuffed peppers have earned their spot as a weeknight favorite:

  • 🌈 Colorful and vibrant presentation
  • 🍽️ A full meal in one dish – protein, grains, and veggies
  • 🍅 Customizable fillings – great for using up what you have
  • 🧀 Cheesy and comforting with a perfectly baked texture
  • 🧊 Make-ahead and freezer-friendly for meal prep wins

Ingredients You’ll Need

This classic version keeps things simple and satisfying, but there’s plenty of room to get creative.

For the Peppers:

  • 4–6 large bell peppers, any color (red and yellow are sweetest)
  • Olive oil for brushing
  • Salt and pepper

For the Filling:

  • 1 lb ground beef (or turkey, chicken, or plant-based alternative)
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1/2 cup tomato sauce or marinara
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella or cheddar cheese, plus extra for topping
  • Optional: chopped fresh parsley for garnish

How to Make Stuffed Bell Peppers

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cut the tops off your bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and season with a bit of salt and pepper. Set them upright in the baking dish.

Step 2: Prepare the Filling

In a large skillet over medium heat, cook the ground beef until browned. Add onions and garlic, and cook until softened (about 3–4 minutes). Drain any excess fat.

Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to let the flavors blend. Remove from heat and stir in the shredded cheese.

Step 3: Stuff the Peppers

Spoon the filling generously into each pepper, packing it down slightly. Top with a little extra cheese if desired.

Add a splash of water or broth to the bottom of the baking dish (about 1/4 cup) to keep the peppers moist as they bake.

Step 4: Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Let cool slightly before serving.

Tips for Perfect Stuffed Bell Peppers

  • Parboil the peppers if you like them extra soft. Boil for 3–5 minutes before stuffing.
  • Use leftover rice or grains like quinoa or farro.
  • Add heat with a pinch of red pepper flakes or a few chopped jalapeños.
  • Don’t overcook or the peppers may collapse and lose shape.

Flavor Variations

🌮 Taco-Style

Use taco seasoning, black beans, corn, and salsa. Top with cheddar and serve with sour cream and avocado.

🥬 Vegetarian

Replace meat with a mix of sautéed mushrooms, spinach, lentils, or beans.

🍝 Italian-Inspired

Use ground sausage and extra marinara sauce. Top with Parmesan and basil.

🍗 Chicken and Rice

Use shredded rotisserie chicken and cooked rice with a creamy cheese sauce.

What to Serve With Stuffed Bell Peppers

While they’re filling enough to stand alone, here are some great side options:

  • 🥗 Simple green salad with vinaigrette
  • 🥖 Garlic bread or dinner rolls
  • 🥔 Mashed or roasted potatoes
  • 🍲 Soup – like tomato basil or Italian wedding soup

Make-Ahead and Freezing Instructions

🧊 Make-Ahead

Prepare the filling and stuff the peppers a day in advance. Cover and refrigerate until ready to bake. Add 5–10 minutes to the baking time if cold.

❄️ To Freeze

Assemble, but don’t bake. Wrap individually or place in a freezer-safe container. Freeze for up to 3 months.

When ready to eat, bake from frozen at 375°F for 45–50 minutes, or thaw overnight and bake as usual.

Frequently Asked Questions

Q: Can I use brown rice or cauliflower rice?
A: Absolutely! Both work well. Cauliflower rice makes it low-carb.

Q: My peppers are still crunchy. How can I make them softer?
A: Try parboiling before baking, or cover tightly with foil to help them steam.

Q: Can I cook them in a slow cooker?
A: Yes! Cook on low for 4–6 hours or high for 2–3 hours until the peppers are tender.

Q: Can I use pre-cooked ground beef or leftovers?
A: Definitely. Just mix into the filling and heat through in the oven.

Final Thoughts

Stuffed bell peppers are one of those comforting, no-fuss meals that bring both flavor and nostalgia to the table. They’re colorful, satisfying, and endlessly adaptable to whatever you have in the fridge or pantry. Once you try making them from scratch, you’ll see why they’re a staple in so many households.

Whether you’re feeding a hungry family or prepping meals for the week, these baked beauties check every box. Give them a try tonight—and don’t forget to top them off with a little extra cheese and a sprinkle of fresh herbs!