Stuffed Pepper Recipe
These colorful bell peppers bursting with savory ground beef, tender rice, and melty cheese make an easy, healthy, and festive dinner the whole family will adore.
A homemade stuffed pepper recipe truly shines when you’re craving comfort without spending hours in the kitchen. Picture vibrant red, yellow, and green bell peppers—hollowed and filled with a savory mix of lean ground beef (or vegetarian crumbles, if you prefer), fluffy rice, herbs, and just the right kick of spice—then baked until the cheese on top bubbles and browns. I love pulling this tray out of the oven on a cool autumn evening when the garden peppers are at their peak, or whipping it up midweek for a fuss-free, healthy meal that still feels special. Over the years I’ve tweaked my family’s favorite, balancing rich flavors with simple ingredients for that perfect blend of comfort and nutrition.
H2 Why You’ll Love This Recipe
• Ready in under 75 minutes, so you can feed hungry bell pepper fans fast
• Uses pantry staples—rice, canned tomato sauce, spices—saving you a grocery run
• Healthy spin with lean ground beef or vegetarian protein swap
• Easily adjustable spice level: add red pepper flakes for a spicy kick or skip them for mild comfort
• Vegetarian and vegan variations keep everyone happy at the table
• Baked in one dish for minimal cleanup (thank goodness!)
• Crowd-pleasing presentation—perfect for dinner parties or potlucks
• High in protein and fiber to keep you full and satisfied
• Great make-ahead option: assemble the night before, bake when you get home
• Leftovers reheat like a dream—lunch sorted for days
H2 Ingredients
• 4 large bell peppers (mix red, yellow, green)
• 1 lb lean ground beef (93% lean; substitute turkey, tempeh, or plant-based crumbles for a vegetarian twist)
• 1 cup cooked long-grain white rice (or brown rice for extra fiber; leftover rice works beautifully)
• 1 small yellow onion, finely chopped (Vidalia for sweetness)
• 2 cloves garlic, minced (fresh is best—avoid jarred)
• 1 15-oz can tomato sauce (I reach for Muir Glen organic)
• 1/2 cup crushed tomatoes (or fire-roasted for smoky depth)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp ground cumin (adds warmth; optional but delightful)
• 1/4 tsp red pepper flakes (skip or double up, depending on how spicy you like it)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese (sharp) or Mexican-blend cheese (for gooey melt)
• 1 tbsp olive oil (extra virgin, for sautéing)
• Fresh parsley or cilantro, chopped, for garnish
Tips:
- Choose firm peppers with glossy skin and flat bottoms so they stand upright.
- Cook rice al dente—the peppers steam in the oven and shouldn’t become mushy.
- Swap white rice for quinoa or cauliflower rice for a low-carb alternative.
H2 Directions
- Preheat and prep. Preheat your oven to 375°F. Slice off the tops of the bell peppers and scoop out seeds and membranes—use a small paring knife or a spoon. Reserve the tops for later garnish or chop into the filling.
- Sauté the base. In a large skillet over medium heat, warm olive oil. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant—watch that garlic or it’ll burn!
- Brown the beef. Crumble in the ground beef, stirring often until no pink remains (about 5–7 minutes). Drain excess fat if needed. This step keeps the filling juicy but not greasy.
- Flavorful fold-ins. To the beef mixture, add tomato sauce, crushed tomatoes, oregano, cumin, red pepper flakes, salt, and pepper. Stir in cooked rice and half of the shredded cheese. Taste and adjust seasoning—this is your chance to get the spice just right.
- Stuff the peppers. Stand each pepper upright in a 9×13-inch baking dish (a Pyrex pan works like a charm). Spoon the beef-rice filling into each pepper until it mounds slightly above the rim.
- Bake covered. Pour 1/4 cup water into the bottom of the dish to steam the peppers. Cover tightly with foil and bake 30 minutes—this steams the insides before the cheese goes on.
- Add cheese and finish. Remove foil, sprinkle remaining cheese on top of each pepper, and bake uncovered another 12–15 minutes until cheese is bubbly and golden. If you like a crispier top, switch to broil for the last 2 minutes—just keep an eye on it.
- Rest & garnish. Let the peppers rest 5 minutes before serving so the filling sets. Sprinkle with fresh parsley or cilantro for a pop of color and herby brightness.
H2 Servings & Timing
Yields: 4–6 stuffed peppers (serves 4 generously or 6 if sides are generous)
Prep Time: 20 minutes (including pepper trimming)
Cook Time: 45 minutes (30 minutes covered, 15 minutes uncovered)
Total Time: 1 hour 5 minutes
H2 Variations
• Vegetarian Mediterranean: swap beef for cooked lentils, add chopped spinach, feta cheese, and a squeeze of lemon.
• Mexican fiesta: stir in black beans, corn, taco seasoning, top with pepper jack cheese, and serve with avocado.
• Italian-style: mix in Italian sausage, use arborio rice, add a spoonful of pesto, and finish with mozzarella.
• Low-carb: use cauliflower rice, skip the tomato sauce, and blend in ricotta; top with Parmesan.
• Spicy Sriracha kick: drizzle Sriracha into the filling and on top of cheese before baking.
• Breakfast twist: fill with scrambled eggs, sausage, and cheese, then bake for a savory brunch.
H2 Storage & Reheating
Refrigerator: Store leftover peppers in an airtight container for up to 3 days—great for quick lunches.
Freezer: Freeze individual peppers on a baking sheet until solid, then transfer to freezer bags for up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat in a 350°F oven for 15–20 minutes (covered), then uncover for 5 minutes to refresh the cheese. Microwave on medium power for 2–3 minutes, rotating halfway through.
Make-Ahead: Assemble peppers up to 24 hours ahead, cover tightly, refrigerate, and bake straight from the fridge (add 5–10 extra minutes to baking time).
H2 Notes
- I learned that scooping out the pepper bottoms just enough to hold the filling (but not too thin) keeps them sturdy.
- For extra flavor, stir a teaspoon of Worcestershire sauce or soy sauce into the meat mixture.
- If you prefer a saucier dish, pour 1/2 cup marinara around the peppers before baking.
- To deepen color, brush pepper exteriors with a little olive oil before baking.
- Fresh herbs at the end add brightness—don’t skip them!
H2 FAQs
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey or chicken works fine—just brown it well and season a bit more since lean meats can taste mild.
Q: How do I keep peppers from becoming soggy?
A: Par-bake peppers for 5 minutes alone, then drain any moisture; this helps them stay crisp when filled.
Q: Can I make this vegan?
A: Yes—use plant-based crumbles, swap cheese for vegan shreds, and adjust seasonings (nutritional yeast adds a cheesy note).
Q: What rice is best—white or brown?
A: White rice gives a softer texture, brown rice adds chew and fiber—both work wonderfully.
Q: Is this recipe freezer-friendly?
A: It is! Freeze after baking or even before; just thaw and bake until heated through (adds about 10 minutes).
Q: Can I add veggies to the filling?
A: Definitely—zucchini, carrots, mushrooms, or corn sneak in extra nutrition and flavor.
Q: How spicy is it?
A: Mild by default; adjust red pepper flakes or add chili powder to suit your taste—control is in your hands!
Q: What’s a good side dish?
A: A crisp garden salad, roasted sweet potatoes, or crusty garlic bread complement these peppers perfectly.
H2 Conclusion
This stuffed pepper recipe brings together healthy ingredients—bell pepper, ground beef or vegetarian protein, rice, and cheese—in one colorful, oven-baked package that’s both easy and crowd-pleasing. Give it a try on busy weeknights or for your next potluck; I’d love to hear how it turned out! Share your tweaks, post a photo, or explore my other cozy recipes like creamy spinach artichoke dip or baked zucchini fries for more family favorites.
Stuffed Pepper Recipe
Ingredients
- 4 large bell peppers (mix red, yellow, green)
- 1 lb lean ground beef (or vegetarian crumbles)
- 1 cup cooked long-grain white rice (or brown rice)
- 1 small yellow onion, finely chopped Vidalia for sweetness
- 2 cloves garlic, minced fresh is best—avoid jarred
- 1 15-oz can tomato sauce (Muir Glen organic)
- 1/2 cup crushed tomatoes (or fire-roasted) for smoky depth
- 1 tsp dried oregano (or 1 tbsp fresh) chopped
- 1 tsp ground cumin adds warmth; optional but delightful
- 1/4 tsp red pepper flakes skip or double up, depending on spice preference
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (sharp) or Mexican-blend cheese for gooey melt
- 1 tbsp olive oil (extra virgin) for sautéing
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Preheat the oven to 375°F. Slice off the tops of the bell peppers and scoop out seeds and membranes. Reserve the tops for later garnish or chop into the filling.
- In a large skillet over medium heat, warm olive oil. Add onion and cook until soft, then stir in garlic and cook until fragrant.
- Crumble in the ground beef and cook until no pink remains. Drain excess fat if needed.
- Add tomato sauce, crushed tomatoes, oregano, cumin, red pepper flakes, salt, pepper, cooked rice, and half of the shredded cheese to the beef mixture. Adjust seasoning to taste.
- Stand each pepper upright in a baking dish. Spoon the beef-rice filling into each pepper until it mounds slightly above the rim.
- Pour water into the bottom of the dish, cover with foil, and bake to steam the peppers.
- Sprinkle remaining cheese on top of each pepper and bake until bubbly. For a crispier top, broil for the last 2 minutes.
- Let the peppers rest before serving. Garnish with fresh parsley or cilantro.
