Colorful bell peppers stuffed with seasoned beef and rice, topped with melted cheese and fresh herbs, served hot from a baking dish.
Stuffed peppers are a weeknight classic for a reason. You get tender bell peppers filled with a flavorful beef-and-rice mixture, baked until juicy and cozy, then topped with melty cheese. This stuffed peppers recipe is meal prep friendly, freezer friendly, and always a crowd favorite.
Introduction
Stuffed peppers feel like a full dinner built right into one neat little package. You’ve got protein, grains, and veggies all together, and it’s easy to customize for your family.
The standout trick is par-baking the peppers first. That short bake softens them so they finish tender (not crunchy) and the filling stays juicy. Trust me, don’t skip it—this one step makes stuffed peppers taste so much better.
These stuffed peppers are also a fan-favorite because they reheat well. Make them on Sunday and you’ve got easy lunches for days.
Why You’ll Love These Stuffed Peppers
- Easy weeknight dinner: Simple steps with big payoff.
- Family-friendly: Classic flavors and melty cheese on top.
- High-protein & satisfying: Beef and rice make it filling.
- Meal prep friendly: Reheats perfectly for lunches.
- Freezer friendly: Great for make-ahead dinners.
Ingredients for the Best Stuffed Peppers
- Bell peppers (6 large) – any colors; choose sturdy peppers that stand up.
- Olive oil (1 tablespoon) – for sautéing.
- Yellow onion, diced (1 medium) – savory base.
- Garlic, minced (3 cloves) – flavor boost.
- Ground beef (1 1/2 pounds) – hearty filling; ground turkey works too.
- Cooked white rice (2 cups) – stretches the filling; cooked quinoa also works.
- Tomato sauce (1 cup) – keeps filling juicy; marinara works too.
- Canned diced tomatoes, drained (1 can, 14.5 ounces) – adds texture; crushed tomatoes also work.
- Italian seasoning (2 teaspoons) – easy seasoning blend.
- Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – adjust at the end.
- Shredded mozzarella or cheddar cheese (1 1/2 cups) – melty topping; shred your own for best melt.
- Optional: chopped parsley (2 tablespoons) – fresh finish.
Helpful note: If your rice is cold and clumpy, break it up before mixing so the filling blends evenly.
Stuffed Peppers Recipe Step-by-Step
- 1. Preheat: Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- 2. Soften: Cut tops off peppers and remove seeds. Place peppers cut-side up in the dish, add 1/4 cup water to the bottom, cover with foil, and bake 15 minutes.
- 3. Brown: Meanwhile, heat olive oil in a skillet over medium heat. Cook onion 4–5 minutes until soft. Add garlic for 30 seconds. Add ground beef and cook 6–8 minutes until browned. Drain excess grease if needed.
- 4. Mix: Stir in cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer 2–3 minutes until everything is hot and well combined.
- 5. Stuff: Spoon filling into peppers, packing gently. Cover with foil and bake 20 minutes.
- 6. Melt: Remove foil, sprinkle cheese on top, and bake 8–10 minutes more until melted and bubbly. If you want more color, broil 1–2 minutes (watch closely).
- 7. Rest: Rest 5 minutes before serving so the filling sets. Sprinkle with parsley.
Tips for Perfect Stuffed Peppers
- Par-bake peppers first so they finish tender and not crunchy.
- Use cooked rice so the filling bakes evenly and stays juicy.
- Don’t over-pack; press gently so peppers don’t split.
- If filling seems dry, stir in a few tablespoons extra tomato sauce.
- Let peppers rest a few minutes for cleaner serving.
Variations & Substitutions
- Turkey version: Swap ground beef for ground turkey.
- Extra veggies: Add diced zucchini or chopped spinach to the filling.
- Low-carb: Swap rice for cauliflower rice (stir in at the end and bake as usual).
- Spicy: Add crushed red pepper or diced jalapeño to the filling.
- Leftover idea: Chop stuffed peppers and serve over rice bowls.
Make-Ahead & Freezing
Fridge: Store in an airtight container 3–4 days.
Reheat: Warm in the oven at 350°F until hot, or microwave in short bursts.
Freezer: Freeze baked stuffed peppers up to 2 months. Wrap each pepper tightly and store in a freezer bag. Thaw overnight and reheat.
Serving Suggestions & Pairings
- Side salad with tangy dressing
- Roasted vegetables
- Garlic bread or dinner rolls
- Fresh fruit for a lighter side
Recipe Card
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 stuffed peppers
Category: Main Course
Method: Bake
Cuisine: American
Diet: Nut-free
Reader Review: Par-baking the peppers is the game-changer. They turned out tender and the filling was so juicy and flavorful.
If you make these stuffed peppers, please leave a rating and comment. What cheese are you topping yours with?