This is the kind of recipe that makes your kitchen smell amazing and your table feel warm and welcoming. Stuffed peppers give you a full meal in one colorful package—tender peppers filled with savory rice, meat, and spices. It’s simple to pull together, flexible with what you have on hand, and satisfying without being heavy.
Whether you’re feeding a family or meal-prepping for the week, this one checks all the boxes. And yes, it’s just as good the next day.
Table of Contents
What Makes This Recipe So Good
- Balanced flavors: You get savory meat, bright tomato, aromatic herbs, and a hint of cheese—nothing overpowering, just clean, cozy flavors.
- Easy prep: The filling comes together in one pan, and the oven does the rest. No fancy techniques needed.
- Make-ahead friendly: Assemble ahead, refrigerate, and bake when you’re ready.
- Customizable: Swap the meat, use different grains, or make it vegetarian without sacrificing taste.
- Crowd-pleaser: It looks great on the table and suits a range of picky eaters.
Ingredients
- 6 large bell peppers (any colors you like), tops sliced off and seeds removed
- 1 pound (450 g) ground beef or ground turkey
- 1 tablespoon olive oil (if using lean meat)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (white, brown, or a blend)
- 1 cup canned crushed tomatoes (or tomato sauce)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella or Monterey Jack, plus extra for topping
- 2 tablespoons grated Parmesan (optional)
- 1/4 cup chopped fresh parsley or cilantro
- 1/3 cup water or broth (for the baking dish)
How to Make It
- Prep the peppers: Heat the oven to 375°F (190°C).
Slice the tops off the peppers and remove seeds and membranes. If they wobble, trim a thin sliver off the bottom so they stand upright.
- Soften the peppers (optional): For very tender peppers, blanch them in boiling water for 3 minutes, then drain. Or, cover the baking dish with foil during the first part of baking to help them steam.
- Cook the filling: In a large skillet over medium heat, warm the olive oil if needed.
Add the onion and cook 3–4 minutes until soft. Stir in the garlic and cook 30 seconds, just until fragrant.
- Brown the meat: Add the ground beef or turkey, breaking it up with a spoon. Cook until no longer pink, about 5–6 minutes.
Spoon off excess grease if necessary.
- Season and sauce: Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Simmer 3–4 minutes to thicken slightly.
- Add rice and cheese: Fold in the cooked rice, mozzarella, Parmesan if using, and half the parsley. Taste and adjust salt and pepper.
The filling should be savory and well-seasoned.
- Fill the peppers: Spoon the mixture into each pepper, packing it in gently and mounding the tops slightly.
- Set up the bake: Nestle the peppers into a baking dish. Pour the water or broth into the bottom of the dish (not over the peppers). This creates steam and keeps everything moist.
- Bake: Cover with foil and bake for 25 minutes.
Uncover, sprinkle a little extra cheese on top, and bake another 10–15 minutes until the peppers are tender and the cheese is melted and lightly golden.
- Finish and serve: Let them rest 5 minutes. Sprinkle with the remaining parsley and serve warm.
Keeping It Fresh
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through, or microwave in 60-second bursts.
- Freeze: Freeze baked or unbaked stuffed peppers, tightly wrapped, for up to 3 months.
Thaw overnight in the fridge. Bake covered until hot in the center.
- Meal prep tip: Make the filling up to 2 days ahead. Stuff and bake when you need a quick dinner.
Why This is Good for You
- Protein and fiber: The combination of lean meat and rice keeps you satisfied, while peppers add fiber for better digestion.
- Vitamins and antioxidants: Bell peppers are rich in vitamin C and carotenoids, which support immune health and eye health.
- Balanced meal: You get carbs, protein, and healthy fats in one dish.
Add a simple salad to round it out.
- Lower-sodium control: Cooking at home lets you manage salt without losing flavor.
Pitfalls to Watch Out For
- Under-seasoning: The filling should taste bold before it goes into the peppers. Add salt, pepper, and herbs until it pops.
- Dry filling: If the mixture looks dry, add a splash of tomato sauce or broth. It should be moist but not soupy.
- Hard peppers: Cover with foil to steam or blanch briefly before stuffing.
This ensures tender results.
- Watery baking dish: A little liquid helps, but don’t drown the peppers. About 1/3 cup is enough for steam.
- Overcooking the rice: Use cooked rice that’s not mushy. Leftover rice is perfect.
Variations You Can Try
- Mexican-inspired: Use ground turkey, cumin, chili powder, black beans, corn, and pepper jack.
Top with cilantro and a squeeze of lime.
- Mediterranean: Swap rice for cooked quinoa or couscous. Add chopped olives, sun-dried tomatoes, and crumble feta over the top.
- Vegetarian: Replace meat with lentils, mushrooms, or a chickpea-and-quinoa mix. Add extra herbs and a little more tomato sauce.
- Italian-style: Use mild Italian sausage, extra basil, and mozzarella.
Spoon a bit of marinara over each pepper before baking.
- Low-carb: Use cauliflower rice instead of regular rice. Add a splash more tomato sauce so it doesn’t dry out.
- Spicy kick: Add diced jalapeño or double the red pepper flakes. A drizzle of hot honey on top is surprisingly good.
FAQ
Do I need to cook the rice first?
Yes.
Cooked rice helps the filling come together and ensures even texture. Using uncooked rice can leave the filling underdone or overly wet.
Can I make stuffed peppers without cheese?
Absolutely. Skip the cheese or use a dairy-free alternative.
To keep the filling creamy, add a spoonful of hummus or a drizzle of olive oil.
How do I keep the peppers from tipping over?
Choose peppers with flat bottoms or trim a thin slice off the base to level them. Packing them snugly in the baking dish also helps them stand upright.
What’s the best way to reheat leftovers?
Reheat in the oven at 325°F (165°C), covered, for 15–20 minutes, or microwave in short intervals. Add a spoonful of water or sauce if they seem dry.
Can I use a different grain?
Yes.
Quinoa, farro, or barley work well. Just cook them first and adjust the moisture with a bit more tomato sauce if needed.
Should I peel the peppers?
No need. The skin softens nicely in the oven, and keeping it on helps the pepper hold its shape.
What color bell pepper is best?
Red, yellow, and orange are sweeter and milder, while green is more savory and slightly bitter.
Mix and match for color and flavor variety.
In Conclusion
Stuffed peppers are simple, versatile, and deeply comforting. With a hearty filling and bright, tender peppers, you get a complete meal that’s easy to prep and easy to love. Keep the seasoning bold, the filling moist, and the bake gentle, and you’ll have a reliable dinner you’ll come back to often.
Serve with a crisp salad or garlic bread and call it a great night in.
Ingredients
Instructions
- Prep the peppers: Heat the oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes. If they wobble, trim a thin sliver off the bottom so they stand upright.
- Soften the peppers (optional): For very tender peppers, blanch them in boiling water for 3 minutes, then drain. Or, cover the baking dish with foil during the first part of baking to help them steam.
- Cook the filling: In a large skillet over medium heat, warm the olive oil if needed. Add the onion and cook 3–4 minutes until soft. Stir in the garlic and cook 30 seconds, just until fragrant.
- Brown the meat: Add the ground beef or turkey, breaking it up with a spoon. Cook until no longer pink, about 5–6 minutes. Spoon off excess grease if necessary.
- Season and sauce: Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Simmer 3–4 minutes to thicken slightly.
- Add rice and cheese: Fold in the cooked rice, mozzarella, Parmesan if using, and half the parsley. Taste and adjust salt and pepper. The filling should be savory and well-seasoned.
- Fill the peppers: Spoon the mixture into each pepper, packing it in gently and mounding the tops slightly.
- Set up the bake: Nestle the peppers into a baking dish. Pour the water or broth into the bottom of the dish (not over the peppers). This creates steam and keeps everything moist.
- Bake: Cover with foil and bake for 25 minutes. Uncover, sprinkle a little extra cheese on top, and bake another 10–15 minutes until the peppers are tender and the cheese is melted and lightly golden.
- Finish and serve: Let them rest 5 minutes. Sprinkle with the remaining parsley and serve warm.
