Quick Summary
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.
Stuffed peppers always make a satisfying and delicious meal. There are several versions of stuffed bell peppers out there, but we are keeping things classic here! You can’t go wrong with a classic.
Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, herbs, and cheese.
I roast the peppers before stuffing them because it gives them a slightly smoky, caramelized flavor and it cuts down on the final baking time.
After the roasted peppers are filled with the beef and rice mixture, the peppers are covered in shredded cheese. The cheese adds a creamy, melty richness that really makes the peppers special.
Serve with a simple salad, dinner rolls or garlic bread for a hearty, homemade dinner.
And if you like this stuffed pepper recipe, make sure you try my Stuffed Pepper Soup too! You get all of the same flavors in ONE pot!
Ingredients
- Bell peppers– you can use red, yellow, orange, or green bell peppers. I like to do a mix of colors. Pick large peppers that are similar in size. Cut the peppers in half lengthwise and remove the seeds and membranes.
- Olive oil
- Onion
- Garlic
- Ground beef- you can use lean ground beef or ground turkey. Sausage will also work.
- Diced tomatoes– I like to use fire roasted tomatoes for extra flavor.
- Tomato paste– you only need 1 tablespoon. Pro tip, freeze the leftover tomato paste so you always have it on hand.
- Italian seasoning
- Paprika
- Crushed red pepper flakes– for a little heat!
- Rice– use COOKED rice! This is a great recipe for when you have leftover rice. You can use brown rice or white rice.
- Cheese– shredded Monterey jack, cheddar cheese, or mozzarella. Use your favorite!
- Parmesan cheese– I like to add freshly grated Parmesan cheese right before the peppers go in the oven.
- Herbs– garnish with fresh parsley or basil.
How to Make Stuffed Peppers
- Preheat the oven to 425 degrees F and grease a 9×13-inch pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat. Stir in the cooked rice and ¾ cup of the shredded cheese.
- Mound the filling inside of the peppers, then top with the remaining shredded cheese and Parmesan cheese.
- Bake uncovered for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and browned. Remove from the oven and garnish with herbs. Serve warm.
Recipe Tips
- Choose the right peppers. Pick peppers that are similar in size so they cook evenly. You want the peppers to be firm and not wrinkly. I like to use a mix of red, yellow, and orange bell peppers.
- Roast the Peppers. For extra tenderness and flavor, roast the peppers before stuffing them.
- Brown the Meat: Sauté the ground meat until it’s fully cooked and crumbly. Drain off any excess fat.
- Use cooked rice. Stir in cooked rice to the filling mixture. You can use white or brown rice.
- Bring on the cheese! Add shredded cheese to the filling mixture AND top the peppers with cheese. I also like to top the peppers with freshly grated Parmesan cheese for extra flavor.
- Garnish: Top the baked peppers with fresh parsley or basil to make them look more appetizing.
What to Serve with Stuffed Peppers
Storing Tips
- Prepare in Advance: You can assemble the peppers a day ahead and store them in the refrigerator until you’re ready to bake.
- Storing Leftovers: Allow the stuffed peppers to cool to room temperature before storing them. Place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Keep them in the refrigerator for up to 4 days.
- Freezing: Make sure the stuffed peppers are completely cooled before freezing. Individually wrap each pepper tightly in plastic wrap or aluminum foil. Place the wrapped peppers in a freezer-safe zip-top bag or an airtight freezer container. Label with the date for reference. Store in the freezer for up to 3 months.
How to Reheat Stuffed Peppers
You can reheat stuffed peppers in the oven, air fryer, or microwave. If the stuffed peppers are frozen, make sure you thaw them overnight in the refrigerator.
- Oven: Preheat your oven to 375°F. Place the peppers in a baking dish and cover with foil. Bake for 20-25 minutes or until heated through.
- Air Fryer: Preheat the air fryer to 325°F and heat for 4 to 6 minutes or until heated through.
- Microwave: Place the pepper in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, or until hot.
More Dinner Recipes
Main Dishes
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.
Prevent your screen from going dark
- 4 bell peppers, any color, halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef, can use ground turkey or sausage
- 15 oz can diced fire roasted tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Dash of crushed red pepper flakes
- 1 cup cooked rice, can use quinoa
- 1 1/2 cups shredded Monterey jack, cheddar cheese, or mozzarella, divided
- 3 tablespoons Parmesan cheese
- 2 tablespoons fresh parsley or basil, for garnish
- Preheat the oven to 425 degrees F and grease a 9×13-inch pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat. Stir in the cooked rice and ¾ cup of the shredded cheese.
- Mound the filling inside of the peppers, then top with the remaining shredded cheese and Parmesan cheese.
- Bake uncovered for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and browned. Remove from the oven and garnish with herbs. Serve warm.
Calories: 523kcal, Carbohydrates: 51g, Protein: 44g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 585mg, Potassium: 850mg, Fiber: 6g, Sugar: 10g, Vitamin A: 4686IU, Vitamin C: 158mg, Calcium: 336mg, Iron: 4mg
