Stuffed Bell Peppers

I am relatively new to stuffed bell peppers.

Stuffed peppers became really popular in the late-80’s. My mom never made them, though, she was too busy making tater tot casserole and spaghetti & meatballs. Anyway, I only recently started making them because they are the ultimate meal prep meal. I can make this stuffed peppers recipe on a Sunday and have dinner set for myself all week long. Let me just tell you — it’s just lovely to go to an evening yoga class, come home all sweaty, then pour myself a glass of wine, reheat a stuffed pepper from the fridge and watch Grey’s Anatomy on my laptop. ?

These colorful stuffed peppers make such a great family dinner too. They’re healthy, easy, and quick to make. The bell peppers get stuffed with rice, seasoned ground beef (or use ground turkey) and tomatoes, then they are topped with Monterey Jack cheese, and baked to perfection. Yes, please!

Why you’ll love this recipe

• Healthy. Filled with fiber, this recipe is a great combination of ingredients that are delicious and nutritious at the same time. It’s also naturally gluten free. 
• Delicious and filling. Robust tomato sauce is absorbed into the ground beef and soft rice to create delicious aromatic flavors that taste delicious with garlic and onions. The bell peppers provide just enough crunch to give these peppers texture and fresh flavors. 
• Comforting and family friendly. Kids love the melted cheese over the ground beef filling and the classic comforting flavors that are Italian inspired, due to the tomato paste and oregano. 
• Easy and Versatile. These are easy to make and can be served in a variety of ways. You can also customize them by switching out different types of proteins and grains for the filling.

Ingredients needed

This stuffed bell pepper recipe uses simple, easy-to-find ingredients that you may already have in your kitchen. Here’s the lineup:

• White rice. Long-grain white rice is pretty standard in stuffed peppers, but you could also use brown rice or any other cooked rice you’d like.
• Bell peppers. You can use any color of bell peppers that you prefer. Keep in mind that red peppers are the sweetest, yellow and orange peppers are mild, and green peppers can be somewhat bitter.
• Onion + garlic. These two are cooked together to add wonderful flavor to the ground beef.
• Ground beef. I like to use lean ground beef in this recipe, but feel free to use ground sausage, turkey or ground chicken instead.
• Spices. A simple mix of oregano, salt and pepper is the perfect blend to bring all the flavors together.
• Tomato paste. Used to thicken the filling and give it a wonderful Italian flavor.
• Tomatoes. This recipe calls for a 14.5 ounce can of diced tomatoes. You’ll add the tomatoes with the juices.
• Cheese. Monterey Jack cheese tastes so good melted over these bell peppers, but you can use any favorite cheese to top the peppers, such as cheddar cheese, pepper jack cheese or mozzarella cheese.

How to make this recipe

You may have tried other stuffed pepper recipes, but this one’s my favorite! It’s so flavorful and super easy! Here’s a quick rundown of how to make it:

The full, printable recipe is below (in the recipe card) with a video tutorial, but let’s walk through the process, so you understand each step before you get started.

1. Cook the rice. The rice used in this recipe will need to be already cooked and since this step takes the most time, get that cooking first.
2. Cook the bell peppers. The empty peppers will need to be softened before you add the filling. Cut off the stem end and remove the ribs and seeds. Then, lightly sprinkle the inside of the peppers with salt and place them cut side up in a microwave-safe pan with about 1/2-inch of water. Cover and cook in the microwave for 3-5 minutes or until they start to soften.
3. Make the filling. Sauté the onion and garlic in tomato paste. Then, add in the ground beef and cook until no longer pink. Finally, stir in the oregano, salt, pepper, diced tomatoes and the cooked rice. Simmer for about 5 minutes and until the mixture thickens.
4. Stuff the peppers. Spoon an even amount of the beef mixture into each bell pepper and sprinkle cheese over the top.
5. Bake. Cover the baking dish with foil and bake for 20 to 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes and until the peppers are soft and the cheese is melted and lightly browned.
6. Serve. Garnish with fresh parsley and enjoy!

Crockpot option

These stuffed peppers are great cooked in the slow cooker! You won’t need to worry about any pre-cooking, just fill them with the prepared (cooked) filling and slow cook them in a Crockpot on low heat for about 3 1/2 to 4 hours or until tender, add cheese during the last 10 minutes.

Expert tips

This recipe really is a breeze to make, but here are some tips to make sure you serve up perfect stuffed bell peppers every time!

• When grocery shopping for this recipe, choose bell peppers that are about the same size to make sure that each of them takes the same amount of time to cook.
• If a pepper is wobbly and won’t stand up on its own, cut a thin slice off the bottom to make the bottom level.
• In my opinion, these are best when the peppers are cooked some before they are stuffed. This ensures they are nice and tender. If you prefer a crispier pepper, you can omit the pre-cooking step.

Frequently asked questions

Customize this recipe

We love this recipe as written, but feel free to experiment and switch up some of the ingredients depending on what you have on hand and what flavors you’re craving. Here’s some options:

• Meat. You can use ground sausage, turkey, or chicken instead of ground beef. Italian seasoned sausage or turkey would be delicious! And for vegan stuffed peppers, use vegan cheese and a meat substitute.
• Grains. Any type of cooked rice works. You could even try another grain, like quinoa, couscous or orzo. For a low carb version try cauliflower rice.
• Veggies. Bulk up the filling with other vegetables, such as diced zucchini, corn, or roasted sweet potatoes.
• Cheese. Try topping the peppers with different cheeses. Varieties that melt well are mozzarella, provolone or mild cheddar.

Serving suggestions

When I serve this, I like to keep the sides simple because the peppers are pretty much a complete meal — they have plenty of protein, veggies, and carbs. I typically pair them with a fresh salad or veggies on the side. Here’s some side ideas:

• My favorite Italian salad – this irresistible Italian salad goes especially well with these.
• Fresh green salad – simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and croutons.
• Roasted broccoli – bakes up tender, crisp and golden brown. A healthy side dish that pairs great with any main dish!
• Seasoned roasted vegetables – use any vegetable medley with my favorite seasoning mix and you’ve got a flavorful side dish.
• Best Chewy Chocolate Chip Cookies – don’t forget a little something sweet to enjoy after dinner!

Make ahead options

These are a great make ahead meal! Simply follow all the steps in the recipe except topping them with cheese, then cover and refrigerate. When you are ready to cook and enjoy, top them with cheese and bake at 350ºF for 35 minutes. Remove the covering and bake them for an additional 10 minutes.

These are delicious right out of the oven, but even better on the second and third day. Don’t you love that?! Same goes with chili and spaghetti sauce — they just taste better the second time around, after the flavors have a little time to develop.

storing & reheating tips

• Storing leftovers. Place any leftovers in an airtight container in the refrigerator for up to about 5 days.
• To reheat. Pop individual servings in the microwave and cook for about 2 minutes and until hot. To reheat in the oven, bake in a covered dish at 350ºF for 15-20 minutes or until heated through.
• Freezing. Make sure that these are completely cooled. Place in a freezer-safe container, seal, label, and date. Use within about 3 months of freezing.