Stuffed peppers are the ultimate comfort food—vibrant bell peppers filled with a savory, hearty stuffing that’s packed with flavor. They’re satisfying, customizable, and perfect for just about any meal, from a casual weeknight dinner to a family gathering. Whether you prefer them loaded with seasoned ground beef, rice, and cheese, or want a lighter, veggie-packed filling, stuffed peppers can be easily tailored to fit your taste.
I remember the first time I made stuffed peppers, I was looking for a way to use up leftover ingredients in my fridge. I had some bell peppers that were about to pass their prime, a little bit of ground beef, and some cooked rice. I decided to stuff everything into the peppers, pop them in the oven, and see how they turned out. They came out beautifully—the peppers were tender, the filling was flavorful, and the melted cheese on top added the perfect finishing touch. Since then, stuffed peppers have become a regular dish in my household because they’re so easy to make and so versatile.
The beauty of stuffed peppers is that you can get as creative as you want with the filling. You can go traditional with ground meat, rice, and tomato sauce, or mix things up with quinoa, beans, vegetables, or even a cheesy filling. Plus, they’re naturally gluten-free, and they can easily be made vegetarian or vegan depending on your preferences. Let’s dive into the recipe!
Why You’ll Love This Recipe
Hearty and Flavorful: Stuffed peppers are packed with a combination of savory flavors and textures. The tender bell pepper, seasoned ground meat, hearty rice or grains, and gooey cheese (if you’re using it) come together perfectly.
Easy to Customize: This recipe is so flexible. You can stuff your peppers with whatever you have on hand—ground beef, turkey, chicken, or make it vegetarian with quinoa, beans, and veggies.
Great for Meal Prep: Stuffed peppers can be prepared ahead of time and stored in the fridge or freezer. Just bake them when you’re ready to eat!
A Complete Meal in One: Each stuffed pepper is a balanced meal on its own. You’ve got protein, vegetables, and grains all in one tidy, delicious package.
Family-Friendly: These peppers are a hit with kids and adults alike. You can even customize each pepper to suit different tastes or dietary preferences.
Preparation Time and Servings
Total Time: 1 hour
Servings: Makes 4 stuffed peppers
Calories per serving: Approximately 350-400 calories (depending on ingredients)
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color—red, yellow, green, or orange)
- 1 pound ground beef, turkey, or chicken (or a meatless option like ground tofu or a plant-based alternative)
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (or 1 cup tomato sauce)
- 1 teaspoon Italian seasoning (or a combination of oregano, basil, and thyme)
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tablespoons olive oil
Optional Garnishes:
- Fresh parsley or cilantro, chopped
- Sour cream or Greek yogurt
- Extra shredded cheese for topping
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all the peppers upright.
2. Prepare the Bell Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Set aside the tops if you’d like to use them as “lids” for presentation. Rinse the peppers, then place them in a large pot of boiling water for 3-4 minutes to soften slightly. Drain and let them cool upside down on a paper towel.
3. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add the ground meat (or plant-based alternative) to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 6-7 minutes. If there’s excess grease, drain it off.
Stir in the cooked rice (or quinoa), diced tomatoes (or tomato sauce), Italian seasoning, paprika, salt, and pepper. Simmer the mixture for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
4. Stuff the Peppers:
Place the peppers in your prepared baking dish. Fill each pepper generously with the meat and rice mixture, pressing it down to pack the filling tightly. If you’re adding cheese, sprinkle some on top of each stuffed pepper.
5. Bake the Peppers:
Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 30 minutes. After 30 minutes, remove the foil, sprinkle more cheese on top of the peppers if desired, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
6. Serve:
Once the peppers are done baking, remove them from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley or cilantro, and serve with a dollop of sour cream or Greek yogurt if desired.
How to Serve
- For Dinner: Serve these stuffed peppers as a main course alongside a simple green salad or roasted vegetables.
- For Lunch: Leftover stuffed peppers make an easy, filling lunch that you can reheat in the microwave or oven.
- For Meal Prep: Make a batch of stuffed peppers and store them in the fridge for up to 4 days. They also freeze beautifully, so you can pull them out on a busy weeknight for a quick, homemade meal.
Additional Tips
1. Pre-Cook the Peppers for Softer Texture:
Boiling the peppers for a few minutes before stuffing them helps soften them and ensures they’ll be perfectly tender after baking.
2. Use Leftovers:
Stuffed peppers are a great way to use up leftovers! Leftover rice, quinoa, or vegetables can be mixed into the filling, and you can use any cooked meat you have on hand.
3. Make It Spicy:
For a kick of heat, add some diced jalapeños or a pinch of cayenne pepper to the filling. You can also drizzle a little hot sauce over the finished peppers.
4. Meal Prep and Freeze:
To freeze stuffed peppers, prepare them up to the baking stage, but don’t bake them. Instead, wrap each stuffed pepper in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw the peppers in the fridge overnight and bake as directed.
5. Customize the Filling:
Feel free to get creative with the filling! Add black beans and corn for a southwestern twist, or mix in spinach and feta for a Mediterranean-inspired version.
Recipe Variations
Vegetarian Stuffed Peppers:
Replace the ground meat with a hearty vegetarian filling, such as a mixture of black beans, quinoa, corn, and diced vegetables. Add some extra spices like cumin and chili powder for flavor.
Mexican-Inspired Stuffed Peppers:
Use ground beef or chicken seasoned with taco spices, and mix in black beans, corn, and salsa. Top with cheddar cheese and serve with guacamole and sour cream for a delicious twist on taco night.
Italian Stuffed Peppers:
Use Italian sausage instead of ground beef, mix in marinara sauce, and top with mozzarella and Parmesan. Serve with a side of garlic bread for an Italian-inspired feast.
Cheesy Stuffed Peppers:
For extra cheesy goodness, stir shredded cheese directly into the filling before stuffing the peppers. You can also mix in cream cheese or ricotta for a creamier texture.
Low-Carb Stuffed Peppers:
Replace the rice or quinoa with cauliflower rice for a low-carb, keto-friendly version. You’ll still get all the flavor and texture but without the carbs.
Freezing and Storage
Storage:
Store any leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or oven before serving.
Freezing:
Stuffed peppers freeze beautifully! To freeze them, let the peppers cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They’ll last for up to 3 months. When you’re ready to eat them, thaw the peppers in the fridge overnight and bake until heated through.
Reheating:
To reheat stuffed peppers, you can microwave them for 2-3 minutes per pepper or bake them in the oven at 350°F for 20-25 minutes until heated through.
Special Equipment
Baking Dish:
A 9×13-inch baking dish works perfectly for holding the peppers upright while they bake. You can also use individual ramekins for a fun presentation.
Sharp Knife:
A sharp knife makes it easier to cut off the tops of the peppers and remove the seeds and membranes.
FAQ
Can I use ground turkey instead of ground beef?
Yes! Ground turkey, chicken, or even plant-based meat substitutes all work well in stuffed peppers.
**Do I need to cook the
rice before adding it to the filling?**
Yes, the rice (or quinoa) should be pre-cooked before adding it to the filling. You can use leftover rice or cook it fresh while you prepare the other ingredients.
Can I make stuffed peppers ahead of time?
Absolutely! You can prepare the peppers and filling ahead of time, then refrigerate them until you’re ready to bake. If you’re prepping them a day in advance, assemble the stuffed peppers, cover them tightly with foil or plastic wrap, and store in the fridge until ready to bake.
What’s the best way to reheat stuffed peppers?
Reheating in the oven is the best way to maintain the texture of the peppers. Bake them at 350°F for 20-25 minutes, or until heated through. You can also microwave them for a quicker option, but the peppers may soften more.
Conclusion
Stuffed peppers are the perfect balance of hearty, nutritious, and flavorful. Whether you’re serving them for a family dinner, meal prepping for the week, or looking for a freezer-friendly dish, stuffed peppers are a great choice. With so many ways to customize the filling, you’ll never get bored of this recipe, and it’s an easy way to sneak in extra veggies! Give them a try, and don’t forget to share your favorite stuffed pepper creations with me—I’d love to see how you make this recipe your own!
