Why You’ll Love This Recipe
Classic Stuffed Peppers are a timeless comfort food favorite—tender bell peppers filled with a savory mix of ground beef, rice, tomatoes, and herbs, then baked until bubbling and delicious. Perfect for family dinners or meal prep, these hearty and wholesome peppers are satisfying, customizable, and easy to make in one dish.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
bell peppers (any color)ground beef (or turkey)olive oiloniongarliccooked white or brown ricecanned diced tomatoes (with juice)tomato pasteWorcestershire sauceItalian seasoningsaltblack peppershredded cheese (optional)fresh parsley (for garnish)
directions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cut the tops off bell peppers and remove seeds and membranes. Set aside. Chop the tops to use in the filling, if desired.
In a skillet over medium heat, heat olive oil and sauté onion, garlic, and chopped pepper tops until softened.
Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Stir in cooked rice, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes to blend flavors.
Spoon the beef and rice mixture into each bell pepper, packing gently.
Place peppers upright in the prepared baking dish. Add a splash of water or broth to the bottom of the pan to help steam the peppers.
Cover with foil and bake for 30–35 minutes until peppers are tender.
Remove foil, top with shredded cheese if using, and bake uncovered for another 5–10 minutes until melted and bubbly.
Garnish with chopped fresh parsley before serving.
Servings and timing
This recipe serves 4–6.Preparation time: 15 minutesCooking time: 40–45 minutesTotal time: 55–60 minutes
Variations
Use ground turkey, chicken, or plant-based meat.
Add black beans or corn for a Southwestern twist.
Swap rice for quinoa or cauliflower rice for a low-carb version.
Use marinara or enchilada sauce instead of tomatoes.
Top with feta or goat cheese for a tangy flavor change.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes.Freeze fully cooked stuffed peppers for up to 2 months. Thaw overnight before reheating.
FAQs
Do I need to boil the peppers first?
No, baking them covered with a little liquid softens them perfectly.
Can I make this ahead of time?
Yes, assemble up to a day ahead and bake when ready.
Are these good for meal prep?
Absolutely—reheat well and store easily.
Can I make them vegetarian?
Yes, skip the meat and add beans, lentils, or extra veggies.
Can I freeze stuffed peppers?
Yes, wrap individually and freeze. Reheat from thawed or frozen.
What’s the best type of pepper?
Use large bell peppers—red are sweeter, green are more savory.
Conclusion
Classic Stuffed Peppers are a comforting, versatile meal that’s both hearty and healthy. With a delicious filling and tender pepper shell, they’re a crowd-pleaser that’s easy to make ahead or freeze for later. Whether you stick with the traditional beef and rice or mix it up, this recipe delivers satisfying flavor in every bite.
Print
Classic Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These classic stuffed peppers are filled with a hearty mix of ground beef, rice, tomatoes, and spices, then topped with melty cheese and baked until perfectly tender. It’s a family-friendly dinner that’s simple, satisfying, and full of flavor.
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb ground beef (or ground turkey)
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1 cup cooked white or brown rice
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1 small onion, diced
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2 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes, drained
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1 tablespoon tomato paste
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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1 cup shredded mozzarella or cheddar cheese
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1 tablespoon olive oil
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Fresh parsley, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Prepare peppers: Slice the tops off the peppers and remove the seeds and membranes. Lightly brush with olive oil and place cut-side up in the baking dish. Bake for 10 minutes to soften slightly while you prepare the filling.
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Cook the filling: In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess grease.
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Stir in garlic, diced tomatoes, tomato paste, rice, Italian seasoning, salt, and pepper. Let cook for 2–3 minutes until well combined and heated through.
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Stuff the peppers: Remove peppers from the oven. Fill each with the meat and rice mixture, pressing down gently to pack it in.
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Top with cheese and return to oven. Bake uncovered for 20–25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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Garnish with fresh parsley and serve warm.
Notes
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Use quinoa instead of rice for a protein boost.
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For a saucier version, pour a little marinara sauce into the baking dish before baking.
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Make it vegetarian by using black beans or lentils instead of meat.
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