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Stuffed bell peppers are a wholesome, all-in-one meal — colorful peppers filled with a savory mix of seasoned meat, rice, veggies, and melty cheese. Baked to perfection, they’re satisfying, easy to make, and endlessly adaptable to what you have on hand. A perfect way to use leftovers or stretch ingredients.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Ingredients | 15 minutes |
| Cook Filling | 10 minutes |
| Bake Time | 30–40 minutes |
| Total Time | 55–65 minutes |
🔧 Equipment Needed
- Large skillet or sauté pan
- Baking dish (9×13 or similar)
- Knife & cutting board
- Spoon or ladle
- Aluminum foil
🛒 Ingredients
For the Peppers:
- 6 large bell peppers (any color), tops cut off and seeds removed
For the Filling:
- 1 lb ground beef (or turkey, chicken, sausage, or plant-based alternative)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning (or use oregano & basil)
- Salt & pepper, to taste
- 1 cup shredded cheese, divided (cheddar, mozzarella, or Monterey Jack)
- 2 tbsp tomato paste (optional – adds richness)
- 1 tbsp olive oil
🧾 Ingredient Notes
- Peppers: Use a mix of red, yellow, and green for color and flavor variety.
- Meat: Ground turkey or beef are classic; lentils or quinoa for vegetarian option.
- Rice: Pre-cooked rice saves time; sub with cauliflower rice for low carb.
- Cheese: Mix in some and sprinkle the rest on top for a cheesy finish.
👩🍳 Instructions
1. Preheat Oven
Set oven to 375°F (190°C).
2. Prepare Peppers
Cut off tops of bell peppers, remove seeds and membranes.
Optional: Parboil in boiling water for 3–5 minutes to soften. Drain upside down.
3. Cook the Filling
In a large skillet:
- Heat olive oil over medium heat.
- Sauté onion and garlic until soft (2–3 min).
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in diced tomatoes, tomato paste, cooked rice, seasoning, salt, and pepper.
- Simmer for 5 minutes.
- Stir in half the shredded cheese and remove from heat.
4. Stuff the Peppers
- Place hollowed peppers upright in a baking dish.
- Spoon filling into each pepper, packing tightly.
- Top each with remaining cheese.
5. Bake
- Add ¼ cup water to the bottom of the dish to help steam.
- Cover with foil and bake for 25–30 minutes.
- Uncover and bake another 10 minutes, until cheese is melted and bubbly.
6. Serve
Garnish with parsley or chopped green onions, if desired.
🥗 Nutrition Facts (Per stuffed pepper, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 22g |
| Carbohydrates | 18g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 600mg |
(Varies based on ingredients and portion size)
💡 Tips
- Use leftover rice or quinoa for faster prep.
- Pre-cook peppers if you like a softer texture.
- Add veggies to the mix: chopped spinach, mushrooms, or corn.
- Make ahead: Stuff and refrigerate a day in advance, then bake.
🔄 Variations
- 🌱 Vegetarian: Use black beans, lentils, quinoa, or tofu instead of meat.
- 🌾 Low-Carb: Use cauliflower rice and lean protein.
- 🧀 Cheesy Upgrade: Mix in cream cheese or feta for extra richness.
- 🌶️ Spicy Version: Add jalapeños, hot sauce, or pepper jack cheese.
- 🍅 Saucy Style: Top with tomato sauce or marinara before baking for extra moisture.
