Stuffed Bell Peppers

I made these stuffed bell peppers on a night when I wanted something colorful satisfying and a little bit nostalgic and I had some leftover rice and ground beef in the fridge along with a few bell peppers that were just begging to be used and once I filled them and topped them with melty cheese the house smelled like pure comfort. My family dove in without hesitation and they were gone before I knew it.

What I love about stuffed peppers is how customizable and complete they are in one neat little package and they’re hearty enough to stand alone yet easy to pair with sides if you want to stretch the meal. It’s a perfect balance of fresh sweet pepper savory beef fluffy rice and golden cheese in every bite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Bell peppers – The colorful and sweet vessels for holding all the goodness.
• Ground beef – Savory and hearty for a protein-rich filling.
• Cooked rice – Adds texture and helps bulk up the filling.
• Onion – Brings sweetness and aroma to the meat mixture.
• Garlic – Adds depth and savory flavor to the filling.
• Tomato sauce – Binds the filling and adds moisture and richness.
• Italian seasoning – Enhances the overall flavor with classic herbs.
• Salt and pepper – Essential to bring out all the flavors.
• Cheddar and mozzarella cheese – Melts beautifully on top for that gooey finish.
• Fresh parsley – Adds color and a burst of freshness at the end.

Tools You’ll Need

• Skillet – To brown the beef and sauté the aromatics.
• Mixing spoon – For stirring the filling together evenly.
• Saucepan – If you’re cooking rice from scratch.
• Baking dish – Holds the peppers upright while they bake.
• Knife and cutting board – To slice the tops off the peppers and dice the vegetables.
• Spoon – Helps fill each pepper neatly with the meat and rice mixture.
• Oven mitts – For safely handling the hot baking dish.

Instructions

Step 1: Prep the Peppers

I start by cutting the tops off the bell peppers and removing the seeds and membranes and then I boil them for 5 minutes to soften slightly before baking and then I set them aside.

Step 2: Cook the Beef Filling

In a skillet I heat oil and sauté diced onion and garlic until fragrant and soft and then I add the ground beef and cook until browned seasoning with salt pepper and Italian herbs.

Step 3: Mix in the Rice and Sauce

Once the beef is cooked I stir in cooked rice and tomato sauce mixing until everything is combined and warm and I adjust the seasoning if needed.

Step 4: Stuff the Peppers

I place the softened peppers upright in a baking dish and fill each one generously with the beef and rice mixture and I top them with a blend of cheddar and mozzarella cheese.

Step 5: Bake Until Bubbly

I bake the stuffed peppers at 375°F for 25 to 30 minutes until the cheese is melted and lightly browned and the peppers are tender but still hold their shape.

Step 6: Garnish and Serve

Right before serving I sprinkle chopped fresh parsley over the top and let the peppers cool slightly before plating them up.

Tips

You can swap ground turkey or chicken for a lighter version or use quinoa instead of rice for extra protein. To save time I sometimes use leftover meat sauce from spaghetti night. If you like heat try adding red pepper flakes or a dash of hot sauce to the filling. These also reheat really well and make great leftovers for lunch the next day.

Ways to Serve

Stuffed bell peppers are a full meal on their own but they pair wonderfully with a green salad garlic bread or roasted veggies. I also like to serve them with sour cream or a drizzle of hot sauce for a little extra flair. They’re great for meal prep and can be individually packed for easy grab-and-go lunches.

Frequently Asked Questions

Can I make stuffed bell peppers ahead of time?

Yes, you can assemble them up to a day in advance and bake when ready to serve.

Can I freeze stuffed bell peppers?

Absolutely. Freeze individually after baking and reheat in the oven or microwave.

What’s the best pepper color to use?

Red yellow and orange are sweeter while green is more bitter – all work well!

How do I keep them from tipping over?

Use a snug baking dish to hold them upright or trim the bottoms slightly to help them sit flat.

See You in the Kitchen

I hope you give these stuffed bell peppers a try! They’re wholesome filling and so easy to customize to your taste and I’d love to hear what kind of fillings or cheeses you add to make them your own. Whether it’s dinner tonight or a make-ahead meal you’ll want this recipe on repeat.

Happy Cooking!

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