Why You’ll Love This Recipe

Classic Stuffed Peppers are a comforting and hearty dish made with bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and seasonings, then baked until tender and flavorful. This all-in-one meal is satisfying, easy to make, and perfect for weeknight dinners or meal prep. The vibrant peppers add color and nutrition, making this dish both delicious and wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color)ground beefcooked white riceoniongarlicdiced tomatoes (canned or fresh)tomato saucesaltblack pepperItalian seasoningolive oilshredded cheese (optional, for topping)

directions

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until softened.

Add the ground beef and cook until browned. Drain any excess fat.

Stir in cooked rice, diced tomatoes, tomato sauce, salt, pepper, and Italian seasoning. Simmer the mixture for 5-7 minutes to blend flavors.

Spoon the beef and rice mixture into each bell pepper, packing it in firmly.

Top with shredded cheese if desired.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

Let cool slightly before serving.

Servings and timing

This recipe yields 6 stuffed peppers.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Use ground turkey or chicken instead of beef for a lighter version.
Add black beans or corn for extra texture and flavor.
Try quinoa or cauliflower rice as a low-carb alternative to white rice.
Swap the tomato sauce for enchilada sauce for a Mexican-inspired twist.
Top with sour cream, chopped herbs, or avocado slices for extra flair.

storage/reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individually for 2-3 minutes.
They can also be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make these ahead of time?
Yes, you can prepare the peppers and filling ahead and refrigerate until ready to bake.

Do I need to cook the peppers before stuffing?
No, baking them stuffed will soften them perfectly, but pre-cooking is optional for a softer texture.

Can I use brown rice instead of white?
Absolutely, brown rice adds a nutty flavor and more fiber.

Can I make it vegetarian?
Yes, substitute the meat with beans, lentils, or a plant-based crumble.

Do they freeze well?
Yes, wrap individually and freeze for easy meal prep.

Can I use different types of cheese?
Yes, mozzarella, cheddar, or even pepper jack work great.

Are stuffed peppers spicy?
Not unless you add heat—feel free to mix in chili flakes or spicy sausage if you prefer.

How do I keep the peppers from tipping over?
Trim the bottoms slightly to level them or nestle them closely in a baking dish.

Can I use leftover meat and rice?
Yes, this recipe is perfect for repurposing leftovers.

Can I make it dairy-free?
Skip the cheese or use a dairy-free alternative.

Conclusion

Classic Stuffed Peppers are a flavorful, customizable, and balanced meal that brings together protein, veggies, and grains in every bite. Whether you’re feeding a family or prepping for the week, this versatile recipe is sure to become a staple in your kitchen.