Name: Recipe "Stuffed Peppers"
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 bell peppers (halved lengthwise, seeds and membranes removed); 2 tbsp olive oil (divided); kosher salt and black pepper; 1 medium onion (diced); 3 cloves garlic (minced); 1 lb lean ground beef (can use ground turkey or sausage); 15 oz diced fire roasted tomatoes; 1 tbsp tomato paste; 1 tsp Italian seasoning; 0.5 tsp paprika; 1 dash crushed red pepper flakes; 1 cup rice (cooked, can use quinoa); 1.5 cup Monterey jack cheese (shredded, divided; can substitute cheddar or mozzarella); 3 tbsp Parmesan cheese; 2 tbsp fresh parsley or basil (for garnish)

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Why These Classic Stuffed Peppers Always Hit the Spot

I’ve been making this stuffed peppers recipe for years, and it never fails to get requests for seconds. The trick is roasting the bell peppers before stuffing them, it brings out a subtle smoky sweetness and cuts the final baking time so dinner’s on the table faster. A generous layer of melted Monterey Jack cheese on top adds that irresistible gooey finish. Pin this easy stuffed peppers recipe to your weeknight dinner board, you’ll want it handy.

Why You’ll Love These Stuffed Peppers

One-dish convenience: Bell peppers become the bowl for a hearty mix of beef, rice, and cheese, minimal cleanup.
Customizable filling: Swap ground beef for turkey or sausage, use brown rice, or add extra veggies.
Great for meal prep: Assemble a day ahead and bake when you’re ready.

Key Ingredients for Stuffed Peppers

Bell peppers: Choose large, firm peppers that stand up straight when halved. A mix of red, yellow, and orange adds color and sweetness. Green peppers work too but are slightly more bitter.
Ground beef: Lean ground beef (90/10) keeps the filling from being greasy. Ground turkey or Italian sausage are easy swaps.
Monterey Jack cheese: Melts into a creamy, stretchy topping. Cheddar or mozzarella also work great.

Kitchen Tools You’ll Need

9×13-inch baking dish
Large skillet
Wooden spoon or spatula
Chef’s knife and cutting board

Our Best Tips for Making Stuffed Peppers

Pick peppers that are similar in size so they cook evenly, firm, unblemished ones work best. Roasting the peppers at 425°F before stuffing is essential for tenderness and flavor; just pour out any liquid that collects inside after roasting. Brown the ground meat until crumbly and drain excess fat. Use fully cooked rice, white or brown both work. Stir some shredded cheese into the filling and top with more for that melty finish. Garnish with fresh parsley or basil before serving.

Pro Tips for the Best Stuffed Peppers

Roasting the peppers at 425°F before stuffing is key, it softens them and concentrates their flavor. After roasting, pour out any liquid that pools inside to prevent a watery filling. For the filling, use fully cooked rice (leftover rice is perfect) and let it cool slightly before mixing with the cheese so the cheese doesn’t clump. Brown the meat thoroughly and drain excess fat so the filling stays rich but not greasy. If you like a little extra sauce, spoon a thin layer of tomato sauce into the bottom of the dish before adding the peppers, it keeps them moist and adds flavor.

Stuffed Peppers Variations to Try

If you want to switch things up, try ground turkey or Italian sausage instead of beef, both bring their own seasoning and texture. For a vegetarian version, combine cooked quinoa or rice with black beans, corn, and diced tomatoes, then top with cheese. To make it lower in carbs, replace the rice with cauliflower rice and skip the Parmesan. You can also add a splash of Worcestershire sauce or a pinch of cayenne to the filling for extra depth. For a Southwestern twist, use pepper Jack cheese and add a can of diced green chiles.

What to Serve with Stuffed Peppers

These stuffed peppers are a complete meal on their own, but a simple side salad with lemon vinaigrette balances the richness. Dinner rolls or garlic bread are perfect for soaking up any juices. For a vegetable side, try roasted broccoli or quick skillet green beans with a squeeze of lemon.

How to Store Leftover Stuffed Peppers

Let the stuffed peppers cool completely, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 4 days. To reheat, pop them in a 350°F oven until warmed through, about 15 minutes, or use the microwave for a quicker option.

How to Freeze Stuffed Peppers

Freeze stuffed peppers for up to 3 months. Assemble the peppers completely but do not bake. Wrap each pepper individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to cook, thaw overnight in the refrigerator, then bake as directed, adding 5-10 minutes to the baking time since they start cold. You can also freeze baked leftovers, reheat straight from frozen in a 350°F oven for about 30 minutes.

Best Ways to Reheat Stuffed Peppers

The best way to reheat stuffed peppers is in a 350°F oven for about 15 minutes, or until the cheese is bubbly and the peppers are hot. This keeps the peppers from getting soggy. If you’re short on time, the microwave works too, just cover the peppers with a damp paper towel and heat in 30-second bursts until warm.

Stuffed Peppers FAQs

Can I use different types of peppers?

Absolutely. Red, yellow, orange, or green bell peppers all work. Just choose large, similarly sized peppers so they cook evenly. Green peppers have a slightly more bitter flavor, so if you prefer sweetness, stick with red or yellow.

Do I need to cook the rice before stuffing?

Yes, the rice must be fully cooked before mixing into the filling. Leftover rice is ideal. If you use raw rice, it won’t cook through in the short baking time and the filling will be crunchy.

Can I make this dairy-free?

You can skip the cheese or use a dairy-free shredded alternative. The filling will still be flavorful, but you’ll miss the melty topping. Nutritional yeast can add a cheesy flavor to the filling.

Why do I need to roast the peppers first?

Roasting the peppers at 425°F for 10-12 minutes softens them and adds a smoky, caramelized flavor. It also reduces the final baking time, so the peppers are tender without overcooking the filling.

Recipe

Stuffed Peppers

Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, cheese, and herbs. This classic dish is always a favorite dinner.

easyGluten-Free

15 min

Prep Time

40 min

Cook Time

55 min

Total Time

Servings

Dinner

Course

American

Cuisine

877 kcal

Calories

Ingredients

Servings

4 bell peppers, halved lengthwise, seeds and membranes removed
2 tbsp olive oil, divided
kosher salt and black pepper
1 medium onion, diced
3 cloves garlic, minced
1 lb lean ground beef, can use ground turkey or sausage
15 oz diced fire roasted tomatoes
1 tbsp tomato paste

1 tsp Italian seasoning
0.5 tsp paprika
1 dash crushed red pepper flakes
1 cup rice, cooked, can use quinoa
1.5 cup Monterey jack cheese, shredded, divided; can substitute cheddar or mozzarella
3 tbsp Parmesan cheese
2 tbsp fresh parsley or basil, for garnish

Instructions

1
Preheat the oven to 425 degrees F and grease a 9x13-inch pan with cooking spray.
2
Place the peppers, cut side up, in the prepared pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 10 to 12 minutes, or until tender. Remove from the oven and pour out any liquid that pools inside the peppers. Set the peppers back in the pan and set aside while you prepare the filling. Reduce the oven temperature to 375 degrees F.
3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
4
Add the ground beef (or turkey), breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Drain off any excess liquid.

5
Add the diced tomatoes and their juices, tomato paste, Italian seasoning, paprika, and crushed red pepper flakes. Season with salt and pepper and let simmer for 1 minute.
6
Remove the pan from the heat. Stir in the cooked rice and 3/4 cup of the shredded cheese.
7
Mound the filling inside of the peppers, then top with the remaining shredded cheese and Parmesan cheese.
8
Bake uncovered for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and browned. Remove from the

Nutrition (per serving)

877kcal

Calorie breakdown

Protein26%223 kcal

Fat47%411 kcal

Carbohydrates27%234 kcal

How this was calculated — 14 of 15 ingredients matched

bell peppersPepper, banana, raw1 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

medium onionOnions, raw0 kcal

garlicGarlic, raw22 kcal

lean ground beefBeef, brisket, whole, separable lean only, all grades, raw712 kcal

diced fire roasted tomatoesTomatoes, red, ripe, canned, packed in tomato juice68 kcal

tomato pasteTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)12 kcal

Italian seasoningSeasoning mix, dry, taco, original16 kcal

paprikaSpices, paprika7 kcal

riceRice, white, medium-grain, raw, enriched864 kcal

Monterey jack cheeseCheese, caraway1354 kcal

Parmesan cheeseCheese, parmesan, hard176 kcal

fresh parsley or basilBasil, fresh7 kcal

Serving size ≈ 407 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, high-protein, Oven Baked

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