Looking for the ultimate comfort food that’s both satisfying and nutritious? Stuffed bell peppers are the perfect combination of hearty ground beef, fluffy rice, and melted cheese, all nestled inside a tender bell pepper. Whether you’re making them for a cozy weeknight dinner or a gathering with family and friends, this classic dish is guaranteed to impress. Plus, it’s easy to customize, so you can make it your own!
Why You’ll Love This Stuffed Bell Peppers Recipe
Perfectly seasoned filling – A flavorful blend of ground beef, rice, tomatoes, and aromatic spices.
Melted cheesy topping – A golden layer of mozzarella or cheddar takes these to the next level.
Nutritious & filling – Packed with protein, fiber, and essential vitamins.
Great for meal prep – Make ahead and store for easy, stress-free meals!
These stuffed bell peppers are a well-balanced meal in one dish, making them a go-to favorite for busy households.
Ingredients for the Best Stuffed Bell Peppers
Here’s what you’ll need to create this classic dish:
Main Ingredients
- 4 large bell peppers (any color – red, yellow, green, or orange)
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 cup cooked rice (white, brown, or quinoa for a healthier twist)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings & Flavor Boosters
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- Salt & pepper to taste
For the Cheesy Topping
- 1 cup shredded mozzarella cheese (or cheddar for a sharper flavor)
Other Essentials
- 1 tbsp olive oil (for sautéing)
- Fresh parsley (optional garnish)
How to Make Classic Stuffed Bell Peppers
1: Prepare the Bell Peppers
- Slice the tops off the bell peppers and remove the seeds and membranes.
- For a softer texture, blanch the peppers in boiling water for 5 minutes, then set aside.
2: Cook the Filling
- In a skillet, heat olive oil over medium heat.
- Sauté onion and garlic for 3-4 minutes until fragrant.
- Add ground beef and cook until browned.
- Stir in cooked rice, diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 2-3 minutes to blend flavors.
3: Stuff the Peppers & Bake
- Preheat oven to 375°F (190°C).
- Spoon the filling into each bell pepper, pressing down lightly.
- Place the stuffed peppers upright in a baking dish.
4: Bake & Melt the Cheese
- Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake for another 10 minutes, until bubbly and golden.
5: Serve & Enjoy
- Let the peppers cool slightly before serving.
- Garnish with fresh parsley and serve hot!
Tips for the Best Stuffed Bell Peppers
Want a spicy kick? Add red pepper flakes or diced jalapeños to the filling.
Going vegetarian? Swap the beef for black beans, lentils, or quinoa.
Low-carb option? Use cauliflower rice instead of regular rice.
Extra flavor boost? Mix in chopped mushrooms, zucchini, or spinach.
Why This Recipe is Great for Families
- Kid-friendly – Mild flavors that the whole family will love.
- Easy to prep ahead – Assemble in advance and refrigerate until ready to bake.
- One-dish meal – No need for extra side dishes, but pairs well with a salad or crusty bread.
Serving & Storage Tips
What to Serve with Stuffed Bell Peppers
- A fresh green salad for a crisp contrast.
- Mashed or roasted potatoes for a hearty side.
- A dollop of sour cream or Greek yogurt for extra creaminess.
How to Store & Reheat
- Refrigerate: Store in an airtight container for 3-4 days. Reheat in the oven at 350°F or in the microwave.
- Freeze: Wrap each pepper individually in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a splash of water or broth before reheating in the oven to keep them juicy.
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Best Classic Stuffed Bell Peppers Recipe
Ingredients
- 6 large bell peppers any color
- 1 lb ground beef or ground turkey
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked rice white or brown
- 1 14.5 oz can diced tomatoes, drained
- 1 cup tomato sauce divided
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Blanch the peppers (optional for softer texture): Place them in a large pot of boiling water for 3 minutes, then transfer to an ice bath to cool. Drain and set aside.
- Arrange the peppers upright in a 9×13-inch baking dish.
Cook the Filling:
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the cooked rice, diced tomatoes, 1/2 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, then remove from heat.
Stuff the Peppers:
- Fill each bell pepper with the beef and rice mixture, packing it in gently.
- Spoon the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese on top of the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Assemble the peppers up to a day in advance and refrigerate. Add 5-10 minutes to the baking time if baking directly from the fridge.
- Variations: Add chopped zucchini, mushrooms, or corn to the filling for extra veggies.
- Cheese Options: Use Parmesan, Monterey Jack, or pepper jack cheese for different flavor profiles.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
