Stuffed Bell Pepper Recipe
This Stuffed Bell Pepper Recipe is a vibrant, healthy dinner idea that brings together ground beef, rice and cheese in a colorful bell pepper boat—you’ll love how easy and satisfying it is!
Full Recipe Introduction
Stuffed bell peppers are a classic comfort-food favorite, and this Stuffed Bell Pepper Recipe adds a modern, healthy twist for busy weeknights. Instead of leaning on heavy sauces or deep-fried coatings, we focus on lean ground beef (or a vegetarian option), fiber-rich rice, melty cheese and bright red, yellow or orange bell peppers. You get an eye-catching plate loaded with protein, vitamin C (bell peppers pack nearly twice the daily vitamin C of an orange), B vitamins and satisfying carbs.
I first created this recipe one late summer when my garden was overflowing with homegrown peppers. My kids—now in their twenties—were still picky eaters back then, but the cheesy, savory filling won them over instantly. You can tweak it for fall dinners or even a holiday side, and it scales up beautifully for potlucks or meal prep. Here’s my step-by-step recipe tutorial for a healthy dinner that feels like a hug.
Why You’ll Love This Recipe
- Ready in under 45 minutes, perfect for busy evenings
- Colorful presentation—great for entertaining or picky eaters
- High in protein and fiber, a balanced healthy dinner
- One-pan baking means less cleanup (I usually use my trusty Lodge cast-iron)
- Easily adaptable: swap ground beef for turkey, lentils or a vegetarian option
- Leftover-friendly—fills you up without food boredom
- Gluten-free if you choose rice wisely or go for quinoa
- Crowd-pleaser: even bell pepper skeptics will ask for seconds
Ingredients
• 4 large bell peppers (red, yellow or orange), tops cut off and seeds removed (choose firm, evenly colored peppers)
• 1 lb lean ground beef (90/10 or 93/7) or 1 can (15 oz) black beans for a vegetarian option
• 1 cup cooked long-grain white rice (about ½ cup dry; Lundberg brand works great)
• 1 small yellow onion, finely chopped (sub shallots or green onions)
• 2 cloves garlic, minced (fresh yields best flavor)
• 1 cup tomato sauce (no-salt brands help control sodium)
• 1 tsp smoked paprika (adds a subtle warmth)
• 1 tsp dried oregano or Italian seasoning
• ½ tsp chili powder (optional, for a hint of spice)
• Salt and pepper to taste (start with ½ tsp salt)
• 1 cup shredded sharp cheddar cheese (Cabot extra-sharp recommended)
• 2 tbsp olive oil (extra virgin for flavor)
• Fresh parsley or cilantro for garnish
• Greek yogurt or sour cream for serving (whole milk Greek yogurt gives creaminess)
Directions
- Preheat your oven to 375°F. While it warms, drizzle 1 tablespoon of olive oil on a baking dish and rub it around—this keeps peppers from sticking and adds flavor right from the start.
- In a large skillet over medium heat, add the remaining olive oil and chopped onion. Sauté until translucent, about 3–4 minutes. You want the edges just turning golden—avoid browning too quickly.
- Stir in minced garlic, smoked paprika and oregano. Cook for another 30 seconds until fragrant, then add ground beef (or beans). Break up meat with a spatula; cook until no pink remains, about 5–7 minutes. If you see excess fat, drain it off—this prevents a soggy filling.
- Mix in cooked rice, tomato sauce and chili powder. Taste and season with salt and pepper. If the mixture seems dry, stir in a splash of water or broth. You’re aiming for a moist, cohesive filling.
- Stand each bell pepper upright in the prepared baking dish. Spoon the meat-and-rice mixture into each pepper until heaping—pack gently but don’t overfill. You can mound a bit on top.
- Cover the dish loosely with foil and bake for 25 minutes. At this point, peppers will be tender but still hold their shape—a key sensory cue for perfect texture.
- Remove foil, sprinkle cheese evenly over each stuffed pepper, and return to the oven uncovered for 5–7 more minutes, or until cheese is bubbly and just turning golden.
- Let peppers rest for 5 minutes outside the oven—this helps the filling set so it doesn’t spill out when you serve.
- Garnish with chopped parsley or cilantro, add a dollop of Greek yogurt on the side, and dig in!
Servings & Timing
• Yield: 4 servings (8 pepper halves)
• Prep Time: 15 minutes (chopping and rice cooking not included)
• Bake Time: 30–32 minutes (covered then uncovered)
• Rest Time: 5 minutes
• Total Time: Approximately 50 minutes from start to fragrant, melty perfection
Variations
• Swap ground beef for ground turkey or lean Italian sausage.
• Go vegetarian: use black beans or cooked lentils in place of meat.
• Mexican style: stir in ½ cup corn, use taco seasoning instead of paprika/oregano.
• Italian twist: fold in diced sun-dried tomatoes and basil, top with mozzarella.
• Spice it up: add diced jalapeño to the filling and a few dashes of hot sauce.
• Lighter carb: replace rice with cauliflower rice or quinoa for extra protein.
Storage & Reheating
Store stuffed peppers in an airtight container in the fridge for up to 4 days. To freeze, place in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. For reheating, thaw overnight in the refrigerator if frozen, then heat in a 350°F oven for 15–20 minutes until warmed through. Microwave-safe too—just cover loosely and zap in 1-minute intervals. Make-ahead tip: prep filling a day ahead, store separately, and assemble right before baking for fresher texture.
Notes
• I learned that parboiling the peppers for 3 minutes before stuffing can shrink bake time by 5–7 minutes—but I often skip it for extra crunch.
• To avoid a soggy bottom, drain any excess liquid from the filling before spooning it in.
• For creamier texture, stir a tablespoon of Greek yogurt into the meat-rice mix.
• If you prefer sharper flavor, swap cheddar for pepper jack or Gruyère.
• When testing bake times, use a small paring knife: it should pierce the pepper wall with slight resistance.
FAQs
Q: Can I make these gluten-free?
A: Absolutely—use rice, quinoa or cauliflower rice, and ensure your tomato sauce has no hidden wheat.
Q: What’s the best bell pepper color for stuffing?
A: Red peppers are sweetest, yellow/orange are milder, while green are earthier—pick based on your taste.
Q: How can I lighten up the recipe?
A: Use lean ground turkey, reduce cheese by ¼ cup, or try cauliflower rice instead of white rice.
Q: Can I use instant rice to save time?
A: Yes—just cook per package instructions, then fluff and add to the filling. It won’t affect flavor.
Q: Is there a way to speed up prep?
A: Chop veggies while rice cooks, or buy pre-chopped onion/garlic from the grocery store.
Q: What if my peppers collapse or leak juice?
A: Remove excess liquid from filling, and bake in a snug dish so they support each other.
Q: Can I freeze individual portions?
A: Definitely—wrap each stuffed pepper in foil or freezer-safe wrap and thaw/reheat as needed.
Q: How do I make them spicier?
A: Add diced jalapeños inside, mix in cayenne or use a spicy cheese like pepper jack.
Conclusion
This Stuffed Bell Pepper Recipe blends wholesome ingredients, simple prep and crowd-pleasing flavor for a healthy dinner any night of the week. Whether you stick with ground beef, swap in beans or try one of the variations, these pepper boats will brighten your table and your taste buds. Give it a try, leave a note with how you tweaked it, and be sure to explore my taco-spiced meatloaf or quinoa-stuffed mushrooms next!
Stuffed Bell Pepper Recipe
Ingredients
- 4 large bell peppers (red, yellow or orange) tops cut off and seeds removed
- 1 lb lean ground beef (90/10 or 93/7) or black beans
- 1 cup cooked long-grain white rice (about ½ cup dry; Lundberg brand works great)
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup tomato sauce (no-salt brands help control sodium)
- 1 tsp smoked paprika (adds a subtle warmth)
- 1 tsp dried oregano or Italian seasoning
- ½ tsp chili powder (optional, for a hint of spice)
- Salt and pepper to taste (start with ½ tsp salt)
- 1 cup shredded sharp cheddar cheese (Cabot extra-sharp recommended)
- 2 tbsp olive oil (extra virgin for flavor)
- Fresh parsley or cilantro for garnish
- Greek yogurt or sour cream (whole milk Greek yogurt gives creaminess)
Instructions
- Preheat your oven to 375°F. While it warms, drizzle 1 tablespoon of olive oil on a baking dish and rub it around—this keeps peppers from sticking and adds flavor right from the start.
- In a large skillet over medium heat, add the remaining olive oil and chopped onion. Sauté until translucent, about 3–4 minutes. Stir in minced garlic, smoked paprika and oregano. Cook for another 30 seconds until fragrant.
- Add ground beef to the skillet. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- Stir in cooked rice, tomato sauce, chili powder, salt and pepper. Adjust consistency with water or broth if needed.
- Stand each bell pepper upright in the prepared baking dish. Spoon the meat-and-rice mixture into each pepper until heaping—pack gently but don’t overfill.
- Cover the dish loosely with foil and bake for 25 minutes. Remove foil, sprinkle cheese over each pepper, and bake uncovered for 5–7 more minutes until cheese is bubbly.
- Allow peppers to rest for 5 minutes outside the oven. Garnish with parsley or cilantro, and serve with Greek yogurt or sour cream.
