Classic Stuffed Peppers

Stuffed Peppers are the ultimate comfort food—colorful, hearty, and absolutely bursting with savory flavor! Imagine tender bell peppers loaded with a perfectly seasoned beef and rice filling, all topped with gooey, melted cheese. This dish is not only eye-catching but also incredibly satisfying.

What makes this Stuffed Peppers recipe a must-try? It’s fantastically easy, family-friendly, and comes together in just one pan. Whether you need a cozy weeknight dinner or a crowd-pleasing meal for guests, these peppers deliver major flavor with minimal fuss.

Inspired by classic home-cooked meals I grew up with, this is a recipe I return to again and again. It’s comfort food at its finest—simple, reliable, and always delicious.

Why You'll Love This Recipe

• It’s a complete meal in every bite: Protein, veggies, and grains all in one beautiful package.
• Super customizable: Easy to adapt with different meats, grains, or make it vegetarian.
• Family and kid approved: Mild, familiar flavors everyone loves.
• Great for meal prep: Leftovers are just as tasty for lunch or dinner the next day.

Key Ingredients for Stuffed Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

Bell Peppers

The stars of the show! Bell peppers become sweet and tender as they bake, making the perfect edible vessel for the savory filling. For best results, choose firm, evenly-sized peppers so they cook at the same rate. Any color works—red, yellow, orange, or green. If you want a milder flavor, opt for red or yellow; green peppers have a slightly more pronounced bitterness. You can even use mini peppers for appetizer portions!

Ground Beef

Ground beef brings hearty flavor and satisfying protein to the filling. Choose 85 or 90 percent lean for the best balance of flavor and moisture. Feel free to substitute ground turkey or chicken for a lighter twist, or use a plant-based ground to make it vegetarian.

Cooked Rice

Rice adds bulk and soaks up all the delicious flavors. Use white or brown rice—just make sure it’s cooked and cooled before adding. Leftover rice works perfectly here! For a low-carb option, try cooked cauliflower rice.

Tomato Sauce

Tomato sauce ties everything together, keeping the filling moist and flavorful. Opt for plain tomato sauce or marinara for extra herbs and depth. If you want a little zest, use fire-roasted or add a pinch of red pepper flakes.

Shredded Cheese

A generous sprinkle of shredded cheese finishes the stuffed peppers with irresistible melty goodness. Mozzarella is classic, but cheddar, Monterey Jack, or a Mexican blend are all fantastic. Go dairy-free with your favorite vegan cheese to keep it plant-based.

Instructions for Stuffed Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Bell Peppers

Start by slicing the tops off your bell peppers and removing the seeds and membranes. If needed, trim a thin slice off the bottom so they stand upright in the baking dish. Arrange them snugly in a 9x13-inch baking dish.

Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Brown the Beef

Add ground beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat if needed.

Make the Filling

Stir in 1/2 cup of the tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix well and let it cook for 2-3 minutes so the flavors meld. Remove from the heat.

Stuff and Bake the Peppers

Generously fill each bell pepper with the beef and rice mixture. Spoon a little of the remaining tomato sauce over each stuffed pepper, then cover the baking dish with foil.

Bake in a preheated 375°F (190°C) oven for 30 minutes. Remove the foil, sprinkle mozzarella cheese over each pepper, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden.

Garnish and Serve

Let the peppers cool for a few minutes. Sprinkle chopped parsley on top and serve warm.

Recipe Variations

Make It Vegetarian

Swap the ground beef for cooked lentils, black beans, or a plant-based ground meat substitute. You’ll get the same hearty texture and plenty of protein, but with a veggie-forward twist.

Spice It Up

Love a little heat? Add a diced jalapeño to the filling or mix in red pepper flakes. You can also use pepper jack cheese for a spicy, creamy topping.

Try Different Grains

Not a fan of rice? Use cooked quinoa, farro, or even small pasta like orzo for a fun variation in texture and flavor.

Dairy-Free or Vegan

Simply use your favorite shredded vegan cheese and plant-based ground protein to make this classic totally dairy-free and vegan.

Mediterranean Style

Give your stuffed peppers a Mediterranean flair by adding chopped olives, crumbled feta, and fresh herbs like oregano and mint to the filling.

Serving Suggestions

Serve these Stuffed Peppers with a simple green salad, crusty bread, or roasted potatoes for a complete and satisfying meal. Garnish with extra parsley or a sprinkle of parmesan for added flavor. For something refreshing, a side of tzatziki or a cool cucumber salad pairs beautifully.

Storage and Reheating

Store leftover Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave them for 2-3 minutes per pepper. For longer storage, wrap cooled peppers individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Stuffed Peppers (FAQ)

Q: Can I make Stuffed Peppers ahead of time?
A: Absolutely! Assemble the peppers a day in advance, cover, and refrigerate. Bake just before serving for best results.

Q: What type of rice is best for Stuffed Peppers?
A: Any cooked rice works—white, brown, jasmine, or even cauliflower rice for a low-carb version. Leftover rice is especially convenient.

Q: Can I freeze Stuffed Peppers?
A: Yes! Freeze fully cooked and cooled peppers in an airtight container for up to 2 months. Reheat from frozen or thaw overnight before baking.

Stuffed Peppers are pure comfort in every bite—hearty, customizable, and guaranteed to please. Give this easy recipe a try, and don’t forget to leave a comment or rating to let me know how it turned out. I can’t wait to hear what you think!