Name: Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 large bell peppers, tops cut off and seeds removed; 1 lb ground beef; 1 cup cooked rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 1 cup tomato sauce

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If you’re looking for a cozy, crowd-pleasing dinner with gorgeous pops of color and irresistible cheesy flavor, look no further than these Stuffed Peppers. Each pepper is brimming with savory ground beef, hearty rice, and a deliciously seasoned tomato mixture, all tucked under a layer of bubbly, golden cheese. Whether you’re feeding the whole family or just want an easy meal prep solution, this classic dish is as satisfying as it is simple. The combination of textures and flavors makes every bite memorable, and it’s a wonderful way to sneak more veggies onto everyone’s plate. Let’s dive in!

Ingredients You’ll Need

Stuffed Peppers are wonderfully straightforward to pull together, yet each ingredient serves an important purpose—delivering color, richness, and comfort. Here’s exactly what you’ll need and why you shouldn’t skip a single one.

Bell peppers: Choose large, firm peppers for the perfect vessel—they get tender but hold their shape when baked.
Ground beef: Brings heartiness and savory flavor, but you can swap in turkey or chicken for a lighter twist.
Cooked rice: Gives body to the filling and soaks up all those wonderful juices.
Onion: Adds subtle sweetness and complexity to the filling.
Garlic: Brings an irresistible aromatic kick—don’t skimp!
Diced tomatoes: Brighten the stuffing and keep everything juicy, adding bursts of flavor in every bite.
Shredded mozzarella cheese: Melts to gooey, golden perfection over the top (and inside the peppers, too!).
Grated Parmesan cheese: Infuses a nutty, salty depth to the filling mix.
Tomato paste: Intensifies the tomato flavor, making the filling rich and full-bodied.
Dried oregano: Lends an herby fragrance that feels a little Italian and a lot delicious.
Dried basil: Adds freshness and rounds out the flavors in the filling.
Salt: Essential for seasoning and bringing out all the other flavors.
Black pepper: A little warmth and a classic finishing touch.
Olive oil: Prevents sticking and adds a gentle richness both inside and out.
Tomato sauce: Creates a lovely saucy base to keep the peppers moist while baking.

How to Make Stuffed Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 375°F (190°C). Slice the tops off your bell peppers and gently remove the seeds and membranes. Lightly brush the exteriors with a little olive oil, then arrange them upright in a baking dish. This small step helps the peppers soften beautifully during baking and gives them a glossy finish.

Step 2: Make the Filling

Heat the remaining olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until just fragrant—about two minutes. Next, crumble in your ground beef, cooking until browned and no longer pink. Use a wooden spoon to break it up so there’s plenty of surface area to soak up flavor. Stir in the cooked rice, drained diced tomatoes, 1/2 cup of the mozzarella, Parmesan cheese, tomato paste, oregano, basil, salt, and pepper. Mix well to bring everything together into a hearty, perfectly seasoned filling.

Step 3: Fill the Peppers

Generously spoon the savory mixture into each of your prepared peppers. Press down gently as you fill so the peppers are packed to the brim and hold their shape as they bake. It’s the perfect opportunity to sneak a little extra filling into the corners—you don’t want to waste a single bite.

Step 4: Bake in Tomato Sauce

Pour tomato sauce around the base of the peppers in your baking dish, allowing the peppers to gently simmer and absorb moisture as they bake. Cover the pan snugly with foil and bake for 30 minutes. This helps steam the peppers, ensuring they’re cooked through and perfectly tender.

Step 5: Add Cheesy Finish & Bake Again

Remove the foil, then sprinkle the tops of the peppers with the remaining shredded mozzarella. Slide the dish back in the oven, uncovered, for 10 to 15 minutes more—just until the cheese is melted, golden, and irresistibly bubbly. The aroma at this stage is pure comfort food magic!

How to Serve Stuffed Peppers

Garnishes

A sprinkle of fresh herbs like parsley or basil adds a pop of color and freshness to Stuffed Peppers. A quick dusting of extra Parmesan never hurts, either! If you love a little spice, try a pinch of red pepper flakes for extra kick.

Side Dishes

Stuffed Peppers are lovely served alongside a crisp green salad, garlic bread, or roasted vegetables. If you’d like a heartier spread, pair with buttery mashed potatoes or a simple cucumber-tomato salad for brightness.

Creative Ways to Present

For something fun and unexpected, serve Stuffed Peppers on a platter lined with extra tomato sauce and fresh greens. You could also slice the peppers in half before serving for a colorful, “open-face” twist that’s easy for sharing at potlucks or parties.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Peppers keep beautifully in the refrigerator for up to 4 days. Simply cool completely, then store in an airtight container. The flavors deepen as they sit, making leftovers especially satisfying for lunch or dinner the next day.

Freezing

To freeze, allow Stuffed Peppers to cool, then wrap individually or arrange in a freezer-safe dish. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For best flavor and texture, reheat Stuffed Peppers in a covered baking dish at 350°F (175°C) until hot through—about 20 minutes. You can also microwave one or two peppers at a time, covered, for 2-3 minutes per pepper.

FAQs

Can I use a different meat or make these vegetarian?

Absolutely! You can swap the ground beef for ground turkey, chicken, or even plant-based crumbles. For a vegetarian Stuffed Peppers option, try a mix of black beans, corn, or chopped mushrooms for a filling that’s just as hearty and flavorful.

What kind of rice works best?

Any cooked long-grain rice will work, but white rice, brown rice, or even leftover rice from takeout is ideal. For a healthier touch, you can use quinoa or cauliflower rice instead for a great texture and added nutrition.

Do I have to precook the rice?

Yes—using cooked rice ensures that the filling blends evenly and that the grains don’t stay crunchy. If you only have uncooked rice, quickly cook it before mixing into the filling.

How do I keep the peppers from getting soggy?

The key is not to overbake and to avoid extra liquid in your filling. Draining the diced tomatoes well and following the baking times will help your Stuffed Peppers come out tender but not mushy.

Can I prep Stuffed Peppers ahead of time?

Definitely! You can assemble the Stuffed Peppers up to a day in advance and store them covered in the fridge. When you’re ready to eat, just bake as directed. This makes dinner extra easy on a busy night!

Final Thoughts

If you’ve never tried making Stuffed Peppers at home, now’s the perfect time! With just a handful of simple ingredients and a few easy steps, you’ll have a colorful, comforting dish ready to share. Don’t be surprised if these become your new go-to for a weeknight favorite or family get-together. Give them a try—you’ll be hooked!

Stuffed Peppers Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These stuffed peppers are a hearty and flavorful dish that is sure to become a family favorite. Bell peppers filled with a savory mixture of ground beef, rice, cheese, and seasonings, then baked to perfection. A comforting and satisfying meal!

Ingredients

Scale

For the Stuffed Peppers:

6 large bell peppers, tops cut off and seeds removed
1 lb ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 cup tomato sauce

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Instructions

Preheat the Oven: Preheat oven to 375°F (190°C). Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
Sauté Onion and Garlic: In a large skillet, heat the remaining olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
Cook Beef and Prepare Filling: Add ground beef to the skillet and cook until browned. Stir in cooked rice, diced tomatoes, 1/2 cup mozzarella, Parmesan, tomato paste, oregano, basil, salt, and pepper.
Fill the Peppers: Spoon the filling into each pepper until full. Pour tomato sauce around the peppers in the baking dish.
Bake: Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining mozzarella over the tops, and bake uncovered for 10 to 15 minutes until cheese is melted and bubbly. Serve hot.