These Stuffed Bell Peppers are a classic family dinner favorite! Tender peppers filled with seasoned meat, rice, and melted cheese, baked to perfection. Easy to make, budget-friendly, and perfect for busy weeknights. Save this recipe for later.
Stuffed Bell Peppers
These Stuffed Bell Peppers are a classic comfort food that’s hearty, flavorful, and perfect for busy weeknights or relaxed family dinners. Tender bell peppers are filled with a savory mixture of seasoned meat, rice, and cheese, then baked until perfectly soft and delicious. This recipe is simple, satisfying, and always a crowd-pleaser.
Why You’ll Love This Recipe
- Quick & easy – simple prep and oven-baked
- Family-friendly – mild, comforting flavors
- Budget-friendly – made with everyday ingredients
- Customizable – easy to swap fillings and cheeses
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Place peppers cut-side up in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in onion and garlic; cook for 2–3 minutes until softened.
- Add cooked rice, tomato sauce, Italian seasoning, salt, and pepper; mix well.
- Spoon the filling evenly into each bell pepper.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese on top, and bake for another 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Equipment
- Baking dish
- Large skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Tips & Variations
- Cheese swap: Use Monterey Jack, provolone, or a Mexican cheese blend.
- Vegetarian option: Replace meat with beans or lentils.
- Low-carb: Use cauliflower rice instead of regular rice.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven or microwave until heated through.
- Avoid soggy peppers: Don’t overbake during the first covered stage.
Serving Suggestions
- Serve with a fresh green salad or garlic bread
- Pair with roasted vegetables or mashed potatoes
- Add a spoon of sour cream or extra sauce on top for presentation
Nutrition Facts (Approximate)
- Calories: 450
- Protein: 28g
- Fat: 22g
- Carbohydrates: 32g
Conclusion
These Stuffed Bell Peppers are an easy, comforting meal that works perfectly for weeknight dinners, meal prep, or casual gatherings. Flavorful, filling, and endlessly adaptable save this recipe, print it for later, and share it with family and friends!
FAQ Section
Can I freeze stuffed bell peppers?
Yes, freeze them fully cooked and cooled for up to 2 months.
How can I make this recipe ahead of time?
Assemble the peppers up to 24 hours in advance and refrigerate until ready to bake.
Can I use a different cheese?
Absolutely. Mozzarella, cheddar, or any melting cheese works well.
Can I make these vegetarian?
Yes, use beans, lentils, or plant-based ground meat.
Do I need to pre-cook the peppers?
No, baking them covered first softens them perfectly.