These colorful stuffed bell peppers are a comforting, protein-packed meal that’s both satisfying and nutritious.
Filled with lean ground meat, wholesome rice, and melty cheese, they offer a perfect balance of protein, fiber, and healthy fats.
Quick to prep and easy to bake, this recipe is ideal for busy weeknights, meal prep, or a cozy family dinner.
Classic Stuffed Peppers
Equipment
- 1 large pot (for blanching peppers)
- 1 large skillet or frying pan (for cooking filling)
- 1 baking dish (lightly oiled, for roasting)
- 1 cutting board
- 1 chef’s knife
- 1 spoon or spatula
Ingredients
- 4 –6 medium bell peppers any color
- 1 tablespoon olive oil
- 1 lb 450 g ground beef (or turkey, chicken, pork, sausage, or tofu)
- 1 medium onion chopped
- 1 jalapeño chopped (optional, for heat)
- 5 cloves garlic minced
- 14.5 oz 411 g fire-roasted tomatoes (or diced tomatoes/tomato sauce)
- 1 cup shredded cheese cheddar, mozzarella, pepper jack, or blend
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup cooked rice white, brown, or wild
- Fresh parsley chopped (for garnish)
- Red pepper flakes optional, for garnish
Instructions
- Prepare the Bell Peppers: Start by washing your bell peppers thoroughly under cold running water. Remove any dirt or residue, then slice off the tops, keeping them aside. Carefully scoop out the seeds and membranes from inside each pepper using a spoon. If the peppers do not stand upright, trim a thin slice from the bottom to stabilize them. Chop the reserved tops (discard stems) to use later in the filling.
- Soften the Peppers: Bring a large pot of water to a rolling boil. Gently place the prepared peppers into the boiling water and blanch them for about 5 minutes. This will slightly soften them, making them easier to bake later while retaining their shape. Alternatively, you can roast the peppers in a preheated oven at 400°F (200°C) for 20 minutes until just tender. Once softened, remove them from the water and set aside in a lightly oiled baking dish.
- Heat the Pan and Sauté Vegetables: Place a large skillet or frying pan over medium heat and add the olive oil. Once the oil is warm, add the chopped onions, chopped bell pepper tops, and optional jalapeño if using. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables become soft, fragrant, and slightly translucent. This step builds the flavor base for your filling.
- Add Garlic for Aroma: Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute, stirring constantly. Be careful not to burn the garlic—it should release a fragrant aroma and lightly sizzle, enhancing the flavor of the filling.
- Cook the Ground Meat: Add the ground beef (or your choice of meat/protein) to the pan. Break it apart with a spatula or wooden spoon and cook for 5–6 minutes until fully browned and no pink remains. Stir frequently to ensure even cooking and prevent clumps. The meat should be well-browned, slightly crispy on the edges, and flavorful.
- Combine Tomatoes and Seasonings: Pour in the fire-roasted tomatoes, including their juices. Add paprika, dried oregano, dried basil, salt, and black pepper to taste. Stir thoroughly to combine all ingredients evenly. Allow the mixture to simmer for 2–3 minutes so the flavors meld together beautifully. This step is essential for a rich, well-seasoned filling.
- Mix in Rice and Cheese: Gently fold in the cooked rice, ensuring each grain is coated with the tomato and meat mixture. Add half of the shredded cheese and stir until it is fully incorporated, creating a creamy, cohesive filling. Taste and adjust seasoning if necessary. This mixture will be the hearty stuffing for the bell peppers.
- Stuff the Peppers: Carefully spoon the filling into each prepared bell pepper, pressing gently to fill them completely but without overpacking. Leave a small space at the top for the cheese to melt. Evenly distribute the remaining shredded cheese over the tops of the stuffed peppers, creating a golden, bubbly crust once baked.
- Roast the Stuffed Peppers: Preheat your oven to 425°F (220°C) if you haven’t already. Place the baking dish with the stuffed peppers in the center of the oven. Bake for 15–20 minutes or until the peppers are tender but still slightly firm and the cheese on top is melted and bubbly. Rotate the pan halfway through for even cooking and browning.
- Garnish and Serve: Remove the peppers from the oven and allow them to cool slightly for 5 minutes. Garnish with freshly chopped parsley and optional red pepper flakes for added color and flavor. Serve warm as a hearty main course, paired with a side salad, roasted vegetables, or crusty bread. These stuffed peppers also store well for meal prep or leftovers.
Notes
- Bell pepper sizes vary widely, so you may need extra peppers if some are small. Leftover filling can be stored in the fridge or frozen for another meal.
- Ground meat options are flexible: turkey, chicken, pork, or even plant-based crumbles work perfectly. Adjust cooking times slightly if using leaner proteins.
- Blanching the peppers helps them retain structure and reduces baking time. Roasting them before stuffing adds extra depth of flavor.
- Use a mix of cheeses for the best melt and flavor—cheddar, mozzarella, or pepper jack are all excellent.
- Spice it up by adding a chopped jalapeño or a pinch of smoked paprika for subtle heat.
Chef’s Secrets: Insider Cooking Techniques
The secret to perfect stuffed peppers is balancing texture and flavor.
Blanching the peppers briefly ensures they stay firm but tender after baking.
Sautéing the onions and reserved pepper tops first builds a savory base, while browning the meat properly enhances richness.
Mixing half the cheese into the filling keeps it creamy inside, while sprinkling the remaining on top creates a golden, bubbly crust.
For extra flavor, a dash of Worcestershire sauce or a sprinkle of smoked paprika can elevate the dish without overpowering it.
Serving Suggestions: Pairing Ideas And Tips
Stuffed peppers are versatile enough to serve as a complete meal or alongside sides.
Pair them with a crisp green salad, roasted vegetables, or a light tomato soup for a well-rounded dinner.
For extra indulgence, drizzle a little olive oil or sprinkle fresh herbs over the baked peppers.
Leftover filling can be repurposed as a taco topping, stuffed into zucchini boats, or mixed into a grain bowl for a quick weekday lunch.
Storage Tips: Keeping Peppers Fresh Longer
Cooked stuffed peppers store well and make excellent meal prep options.
Allow them to cool completely before transferring to an airtight container.
Refrigerated, they stay fresh for up to 4 days.
To freeze, place individual peppers in a freezer-safe container or wrap them tightly in foil, and freeze for up to 3 months.
Reheat in a 350°F (175°C) oven until warmed through, or microwave individual servings for a faster option.
Avoid freezing raw peppers stuffed with raw meat; cook the filling first.
Frequently Asked Questions
1. Can I use a different protein?
Absolutely! Ground turkey, chicken, pork, sausage, or plant-based meat substitutes work beautifully. Adjust cooking times slightly for leaner proteins to avoid drying out the filling.
2. Do I have to blanch the peppers?
Blanching is optional but highly recommended. It softens the peppers slightly, reduces baking time, and prevents them from becoming mushy while retaining structure.
Roasting before stuffing is an alternative for more flavor.
3. Can I make this recipe vegetarian?
Yes! Replace the meat with lentils, quinoa, or plant-based crumbles. Add extra seasoning and vegetables to ensure a rich, flavorful filling. Cheese or vegan cheese can be added for creaminess.
4. How can I make the peppers spicier?
Add finely chopped jalapeños, a pinch of crushed red pepper flakes, or a dash of hot sauce to the filling. Smoked paprika also adds a subtle warmth without overwhelming the dish.
5. Can I prepare this ahead of time?
Definitely! You can prepare the filling and stuff the peppers a day in advance. Cover and refrigerate them until ready to bake. This makes it perfect for meal prep or dinner parties with minimal stress.
