Stuffed Peppers Recipe

I’ve been perfecting this stuffed peppers recipe for years, and I can confidently say it’s become my go-to comfort meal when I need something both satisfying and nutritious. The combination of tender bell peppers filled with seasoned ground beef, rice, and melted cheese creates layers of flavor that’ll have your family asking for seconds. What makes this version special isn’t just the classic ingredients—it’s the technique that guarantees perfect results every time.

Recipe

I can vouch for these stuffed peppers and tell you with 100% certainty that they’ll become your new weeknight dinner obsession! What makes them absolutely irresistible is the way the tender, sweet bell peppers cradle a savory filling of perfectly seasoned ground beef, fluffy rice, and melted cheese that bubbles and browns on top.

I’ve been perfecting this recipe for years, testing different pepper varieties and tweaking the spice blend until I found the magic combination that has my family racing to the dinner table. The secret is using fire-roasted tomatoes in the filling and a generous sprinkle of smoked paprika—trust me, you can taste the difference in every single bite!

When you cut into these beauties, you’ll discover layers of rich, comforting flavors with just the right amount of herbs and spices, while the peppers themselves become incredibly tender yet still hold their shape beautifully.

The aroma alone will have your kitchen smelling like pure comfort food heaven, and the best part? They’re surprisingly simple to make and look absolutely gorgeous on the plate.

Whether you’re feeding picky eaters or impressing dinner guests, these stuffed peppers deliver that perfect combination of hearty satisfaction and fresh vegetable goodness that makes everyone ask for seconds.

Ingredients

The magic of stuffed peppers lies in balancing hearty fillings with fresh, vibrant flavors—and trust me, the right ingredient choices will make or break this dish. I’m about to share the insider secrets that turn ordinary stuffed peppers into restaurant-worthy masterpieces.

The beauty here is flexibility; while some ingredients are absolute must-haves, plenty of smart substitutions can work with whatever’s in your pantry.

The Pepper Foundation:

• Large bell peppers (6 peppers) – Red, yellow, or orange are my top picks for their natural sweetness, but green works if you prefer a slightly bitter bite
• Olive oil for brushing – This creates that gorgeous, slightly caramelized exterior that screams professional

The Protein Powerhouse:

• 1 lb ground beef (80/20 blend) – The fat content is vital for flavor and moisture; don’t go leaner or you’ll regret it
• Ground turkey or Italian sausage – Perfect swaps if beef isn’t your thing, but choose something with personality

The Flavor Base (Non-Negotiables):

• 1 large yellow onion, diced – White onion works, but yellow gives that perfect sweet-savory balance
• 3 cloves fresh garlic, minced – Garlic powder is NOT the same here; fresh is absolutely essential
• 1 can (14.5 oz) diced tomatoes – San Marzano if you’re feeling fancy, but any quality canned tomatoes work

The Binding & Texture Heroes:

• 1 cup cooked rice – Day-old rice is actually better because it’s less mushy; quinoa or cauliflower rice work for low-carb versions
• 1 cup shredded cheese blend – Sharp cheddar mixed with mozzarella is my secret weapon for maximum meltability

The Flavor Enhancers:

• 2 tsp Italian seasoning – Dried herbs are fine here, but fresh basil and oregano will elevate everything
• 1 tsp smoked paprika – This is the secret ingredient most people skip, but it adds incredible depth
• Salt and black pepper to taste – Kosher salt only, please
• 1/4 cup fresh parsley, chopped – The fresh pop of color and flavor that makes it look bakery-level gorgeous

How to Make the Best Classic Bell Pepper Boats

Preheat your oven to 375°F and prepare a baking dish by lightly greasing it with cooking spray or oil.

Get your oven warming while you prep—this guarantees even cooking from the moment your peppers go in.

Choose a dish that fits your peppers snugly but doesn’t crowd them; they should stand upright without touching each other.

Cut the tops off your bell peppers about ½ inch from the top and remove all seeds and white membranes.

Use a sharp knife to create clean, even cuts—this keeps your pepper boats stable.

Scrape out every bit of the white pith inside; it’s bitter and takes away from the sweet pepper flavor.

Pro tip: Save those tops if they’re in good shape—you can dice them up for your filling!

If your peppers won’t stand upright, trim a tiny slice off the bottom to create a flat base.

Just a whisper-thin cut is all you need—too much and you’ll create a hole for your filling to leak out.

Test each pepper by setting it on your counter; it should stand steady without wobbling.

Bring a large pot of salted water to boil and blanch the peppers for 3-4 minutes.

This partial cooking softens the peppers just enough so they’ll be perfectly tender when your filling is done, not mushy or still crunchy.

The salt in the water seasons the peppers from the inside out.

Watch out: Don’t skip this step or you’ll end up with tough, undercooked peppers!

While peppers blanch, brown 1 pound ground beef (or turkey) in a large skillet over medium-high heat, breaking it into small crumbles.

Smaller pieces mean better distribution throughout each bite.

Don’t stir too often at first—let the meat develop a nice brown crust for deeper flavor.

This should take about 6-8 minutes total.

Add 1 diced onion to the cooked meat and sauté until softened and translucent, about 5 minutes.

The onion will release moisture and pick up all those delicious browned bits from the bottom of the pan.

If you diced your pepper tops earlier, toss them in now too for extra pepper flavor and zero waste.

Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.

Garlic burns quickly, so keep it moving in the pan.

You’ll know it’s ready when you can smell that amazing aroma—that’s your cue to move to the next step.

Mix in 1 cup cooked rice, ½ cup tomato sauce, 1 teaspoon Italian seasoning, and salt and pepper to taste.

Day-old rice works beautifully here and won’t get mushy.

If your rice is fresh and hot, let the mixture cool slightly before stuffing—this prevents the peppers from getting soggy.

Taste and adjust seasoning now; this is your last chance before baking.

Remove peppers from boiling water and immediately plunge into ice water to stop cooking.

This shock treatment keeps them from overcooking and maintains that perfect tender-crisp texture.

Pat them completely dry before stuffing—excess water will make your filling soggy.

Divide the meat and rice mixture evenly among the pepper cavities, packing gently but not too tightly.

Overpacking leads to dense, heavy stuffing that won’t heat through properly.

Aim for a generous mound that sits nicely in each pepper without spilling over the edges.

Top each stuffed pepper with shredded cheese (about 2 tablespoons per pepper).

Sharp cheddar or mozzarella work beautifully, but use what you love.

The cheese creates a golden, bubbly top that signals doneness and adds richness to every bite.

Cover the baking dish tightly with foil and bake for 35-40 minutes.

The foil traps steam, which finishes cooking the peppers to perfect tenderness.

If your peppers are extra large or thick-walled, add 5-10 minutes to the cooking time.

Remove foil and bake for an additional 10-15 minutes until cheese is golden and peppers are tender when pierced with a fork.

This final uncovered phase gives you that irresistible golden-brown cheese top.

Test doneness by gently inserting a fork into the pepper wall—it should slide in easily with just slight resistance.

Chef Tips

After years of making stuffed peppers, I’ve learned that success lies in the details most recipes don’t mention.

Sharp knife skills guarantee even pepper cuts that cook uniformly.

I always pre-cook my filling partially – this prevents soggy peppers.

Smart flavor pairing like combining sweet peppers with savory meats creates perfect balance.

Don’t forget to season each component separately.

Nutrition

Stuffed peppers provide a well-balanced meal with lean protein, vegetables, and complex carbohydrates. This nutritional breakdown is based on one serving of a traditional stuffed pepper recipe made with ground beef, rice, and bell peppers.

What You’ll Love About This Recipe

This stuffed peppers recipe brings together everything you love about comfort food in one colorful, satisfying package. You’ll discover just how easy it’s to create a meal that looks impressive but requires minimal fuss, making it perfect for busy weeknights or when you want to treat your family to something special.

Simple ingredients, maximum flavor – This recipe uses pantry staples like ground beef, rice, and basic seasonings to create a filling that’s both hearty and delicious. It proves you don’t need fancy ingredients to make an amazing meal.

One-dish convenience – Everything cooks together in the oven, which means less cleanup for you and more time to enjoy dinner with your loved ones. Plus, your kitchen will smell absolutely incredible while they bake.

Naturally customizable** – You can easily swap the ground beef for turkey, add your favorite vegetables to the filling, or adjust the spices** to match your family’s taste preferences. This makes the recipe work for everyone at your table.

Recipe Card

This classic stuffed peppers recipe transforms ordinary bell peppers into a hearty, satisfying meal filled with a savory mixture of ground beef, rice, onions, and seasonings. The tender peppers are stuffed with a flavorful filling and baked until perfectly tender, creating a complete dinner that’s both nutritious and delicious.

Ingredients:

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked white rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes. If needed, trim bottom slightly to help peppers stand upright.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened.
3. Add garlic and cook for another minute until fragrant.
4. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
5. Stir in cooked rice, diced tomatoes, 1/2 cup cheese, salt, pepper, oregano, and paprika. Mix well and cook for 2-3 minutes.
6. Stuff each pepper with the beef and rice mixture, packing gently.
7. Place stuffed peppers in a baking dish and pour beef broth around the bottom.
8. Cover with foil and bake for 35-40 minutes.
9. Remove foil, top each pepper with remaining cheese, and bake uncovered for 10-15 minutes until peppers are tender and cheese is melted.

Notes:

Use any color bell peppers you prefer – red, yellow, and orange peppers tend to be sweeter than green. Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the microwave or oven. For a lighter version, substitute ground turkey for ground beef or use brown rice instead of white rice.

Equipment:

Large skillet, baking dish, knife, cutting board, measuring cups and spoons

Time:

Prep time: 20 minutes

Cooking time: 50 minutes

Cuisine:

American

Serving:

6 servings