Stuffed Bell Peppers Recipe
Today I’m sharing a hearty and flavorful stuffed bell peppers recipe that’s perfect for family dinners or meal prep. Each pepper is packed with a savory mix of seasoned beef, rice, and melty cheese, baked until tender and juicy. Easy to make, customizable, and full of comforting flavors, this recipe is sure to become a go to in your kitchen.
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Why You’ll Love This Recipe
Stuffed bell peppers are a classic comfort food that combines wholesome ingredients into a hearty, flavorful meal. The juicy peppers cradle a savory filling of seasoned beef, rice, and melty cheese, making every bite satisfying. Plus, this recipe is easy to customize, family-friendly, and perfect for weeknight dinners or meal prep.
Variations You Can Try
- Meatless option: Replace beef with cooked lentils or black beans for a vegetarian version.
- Spicy twist: Add chopped jalapeños or red pepper flakes for a mild heat.
- Cheese variety: Try pepper jack, feta, or gouda for different flavors.
- Extra veggies: Incorporate diced zucchini, mushrooms, or spinach for a nutrient boost.
Freezing and Storage Tips
- Make-ahead: Stuffed peppers can be assembled and frozen before baking. Just thaw overnight in the fridge and bake as directed.
- Refrigeration: Store cooked peppers in an airtight container for up to 3 days.
- Reheating: Microwave or bake in the oven until heated through. Avoid overcooking to keep peppers tender.
Stuffed Bell Peppers Recipe
Ingredients
- 6 large bell peppers any color
- 1 lb 450g lean ground beef
- 1 cup cooked rice white or brown
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 large tomato diced
- 1 cup shredded cheese cheddar, mozzarella, or pepper jack
- 2 tbsp olive oil
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt adjust to taste
- ¼ cup fresh parsley chopped (for garnish)
- ½ cup tomato sauce or marinara
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and slice the tops off the bell peppers. Remove seeds and membranes carefully. Set aside the tops for later.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
- Add ground beef to the skillet and cook until browned. Stir in diced tomato, paprika, oregano, salt, and black pepper. Cook for another 3–4 minutes.
- Mix in the cooked rice and ½ cup of shredded cheese until well combined. Remove from heat.
- Lightly stuff each bell pepper with the beef and rice mixture. Top with a spoonful of tomato sauce and remaining cheese. Place the reserved tops back onto the peppers.
- Arrange stuffed peppers in a baking dish. Cover loosely with foil and bake for 35–40 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and peppers are tender.
- Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Par-cook peppers: Slightly blanching or roasting the peppers before stuffing ensures they’re tender without overcooking.
- Cheese variety: Mix cheddar and mozzarella for a gooey, flavorful topping.
- Customize filling: Add diced zucchini, mushrooms, or cooked sausage for extra texture and flavor.
- Make-ahead: Prepare the filling a day before and bake when ready to serve.
