Stuffed bell peppers are a comforting, satisfying meal that brings together fresh ingredients and bold flavors. Whether you’re hosting a family dinner or preparing a meal for the week, this dish is simple yet full of heart. The combination of tender bell peppers, seasoned ground meat, and melted cheese makes for a flavorful and filling meal. With this updated recipe, you’ll enjoy a savory stuffing of rice, beef (or turkey), and mozzarella that’s baked to perfection. Let’s jump right into making this recipe from scratch!

Why You’ll Love This Recipe

Stuffed bell peppers are a favorite for many reasons. Here’s why you’ll enjoy this updated version:

Flavorful: The combination of ground beef (or turkey), rice, tomatoes, and Italian seasoning creates a rich and savory filling.
Simple to Make: With just a few ingredients and simple steps, this recipe is perfect for beginner cooks.
Customizable: You can easily swap ingredients like the meat, rice, or cheese to match your preferences.
Hearty and Nutritious: Packed with vegetables and protein, this dish is both delicious and nutritious, making it a well-rounded meal.

A Peek Into Stuffed Bell Peppers’ History

Stuffed bell peppers have a rich story to tell. Here are a few fun facts:

American Roots: Popular in the U.S. since the mid-20th century, they’re a staple in home kitchens.
Global Twist: Variations exist worldwide, like Mexico’s chile relleno or Spain’s pimientos rellenos.
Versatile Origins: Bell peppers, native to Central America, were bred for sweetness in Europe by the 1920s.
Comfort Food Status: Their vibrant colors and hearty fillings make them a beloved dish across cultures.

Ingredients you’ll Need

4 large bell peppers, tops cut off and seeds removed
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 pound ground beef or turkey
1 cup cooked rice
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup shredded mozzarella or cheddar cheese, divided
2 tablespoons chopped fresh parsley (optional)
1/2 cup tomato sauce or marinara sauce

How to Make Stuffed Bell Peppers

Preheat Oven: Set your oven to 375°F (190°C).
Blanch Peppers: Bring a large pot of water to a boil. Add bell peppers and boil for 3–4 minutes to soften slightly. Remove and set aside to cool.
Cook Onion and Garlic: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Brown Meat: Add ground beef or turkey to the skillet and cook until browned, about 7 minutes. Drain excess fat if needed.
Mix Filling: Stir in cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and half of the cheese. Mix until well combined.
Stuff Peppers: Place peppers upright in a baking dish. Spoon the meat and rice mixture into each pepper, filling to the top.
Add Sauce and Bake: Pour tomato sauce over and around the stuffed peppers. Cover with foil and bake for 25 minutes.
Finish and Serve: Remove foil, top with remaining cheese, and bake for 10 more minutes until cheese is melted and bubbly. Garnish with parsley, if desired, and serve warm.

Stuffed Bell Peppers Tips and Twists

Want to nail your stuffed bell peppers? Use slightly undercooked rice to avoid mushiness. Choose firm, evenly sized peppers for even cooking. Drain tomatoes well to prevent a soggy filling. For a golden cheese top, broil for 1–2 minutes at the end. Taste the filling and adjust seasonings to your preference.

Variations:

Try a vegetarian version with lentils and mushrooms. Swap beef for spicy sausage for extra zing. Or, use quinoa instead of rice for a nutty twist. These tweaks keep your stuffed bell peppers exciting and adaptable!

Storage, Reheating, and Make-Ahead Tips

Storage: Store stuffed bell peppers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F for 15–20 minutes or microwave for 2–3 minutes, covered, until hot.
Make-Ahead: Prepare the filling and stuff peppers up to a day ahead. Refrigerate, then bake as directed, adding 5–10 minutes if cold. You can also freeze stuffed, unbaked peppers for up to 3 months; thaw overnight before baking.

Serving Suggestions

Stuffed bell peppers shine with the right sides. Pair them with a refreshing watermelon feta salad to balance their heartiness with sweet, tangy notes. A side of grilled corn on the cob adds smoky sweetness. For drinks, try iced tea or a light red wine like Pinot Noir. Present peppers on a platter with a sprinkle of parsley for a pop of color. For dessert, serve strawberry cheesecake cookies for a sweet finish.

FAQ About Stuffed Bell Peppers

Can I freeze it?
Yes, you can freeze them before baking. Wrap them tightly in plastic wrap or foil, and store in a freezer-safe container for up to 3 months.
Can I use a different type of rice?
Absolutely! Feel free to use any rice you prefer, such as brown rice, jasmine rice, or even cauliflower rice for a low-carb version.
Can I make these vegetarian?
Yes, just replace the meat with beans, lentils, or more vegetables to create a delicious vegetarian stuffed pepper.
How can I make stuffed bell peppers spicier?
Add chopped jalapeños or a dash of hot sauce to the filling for an extra kick.
How do I keep the peppers from getting soggy?
Be sure to blanch the peppers lightly, but don’t overcook them. This helps them maintain their structure during baking.

Enjoy Your Stuffed Bell Peppers

With their savory filling and gooey cheese topping, stuffed bell peppers are a meal that will satisfy everyone at the table. Whether you’re making them for dinner or meal prepping for the week, this recipe is sure to become a favorite in your household. Enjoy every bite it!

Stuffed Bell Peppers Recipe

Whip up delicious stuffed bell peppers with this beginner-friendly recipe! Packed with savory beef, rice, and melted cheese, these vibrant peppers are a hearty, colorful meal that’s simple to make. Perfect for weeknight dinners, they bring comfort and flavor to your table. Ready in under an hour, this dish will become a family favorite. Try it today!

Course Main Course

Cuisine American, Mexican

Keyword beginner recipe, Easy Dinner Recipes, family-friendly meals, healthy stuffed peppers, stuffed bell peppers

Prep Time 15

Cook Time 35

Total Time 50

Servings 4 servings

Calories 350kcal

Author Abby Marlow

Ingredients

For the Peppers:

4 large bell peppers, tops cut off and seeds removed
1/2 cup tomato sauce or marinara sauce
1 cup shredded mozzarella or cheddar cheese, divided

For the Filling:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 pound ground beef or turkey
1 cup cooked rice
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley optional

Instructions

Preheat your oven to 375°F (190°C).
Boil a pot of water, add bell peppers, and blanch for 3–4 minutes. Drain and set aside to cool.
Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes, then add garlic for 1 minute.
Add ground beef or turkey, cooking until browned, about 7 minutes. Drain excess fat.
Mix in rice, diced tomatoes, Italian seasoning, salt, pepper, and half the cheese.
Stuff the mixture into the bell peppers and place in a baking dish. Pour tomato sauce over and around them.
Cover with foil and bake stuffed bell peppers for 25 minutes. Uncover, top with remaining cheese, and bake 10 more minutes.
Garnish with parsley, if desired, and serve warm.

Notes

For perfect stuffed bell peppers, use firm peppers for even cooking. Try a vegetarian variation by swapping beef for lentils and mushrooms for a hearty twist.

Nutrition:

Calories: 350 kcal per serving
Protein: 20g
Fat: 18g
Carbohydrates: 25g
Fiber: 4g
Sodium: 600mg

Explore More Recipes

Looking for more ways to get creative in the kitchen? Pair your stuffed bell peppers with our Crispy Amish Onion Fritters for a fun side dish. For a lighter meal, try our Mediterranean Spinach and Feta Cheese Crisps! Or enjoy our Grilled Shrimp with Green Herb Puree Risotto for a complete meal.