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Classic Stuffed Peppers Recipe

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★★★★★

4.4 from 102 reviews

Classic Stuffed Peppers made with tender bell peppers filled with a savory mixture of ground beef, aromatic spices, rice, and melted cheese. This comforting and flavorful baked dish is perfect as a hearty main course and customizable with different proteins or cheeses.

Ingredients

Scale

Vegetables & Aromatics

  • 4–6 bell peppers (any color – green, yellow, red, orange)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped (optional, for spicy)
  • 5 cloves garlic, chopped
  • Chopped bell pepper tops (from the cut peppers)
  • Fresh chopped parsley for garnish

Main Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef (450g) (can substitute ground turkey, chicken, pork, sausage, tofu, or similar)
  • 14.5 ounces fire roasted tomatoes (canned, or use diced tomatoes or tomato sauce)
  • 1 cup cooked rice (white, brown, or wild rice)
  • 1 cup shredded cheese (cheddar, mozzarella, pepperjack, or a blend)

Spices & Seasonings

  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Red pepper flakes for garnish (optional)

Instructions

  1. Preheat Oven and Boil Water: Preheat your oven to 425°F (220°C). Meanwhile, bring a pot of water large enough to cover the bell peppers to a boil.
  2. Prepare Peppers: Wash the bell peppers, cut off the tops, and scoop out the seeds and membranes inside. If necessary, slice a small piece off the bottom of each pepper so they stand upright. Chop the reserved pepper tops, discarding the stems, to use later.
  3. Blanch Peppers: Submerge the peppers in the boiling water and blanch for about 5 minutes to slightly soften them. Alternatively, you can roast the peppers for 20 minutes for softening.
  4. Arrange Peppers: Lightly oil a baking dish and place the blanched peppers upright inside.
  5. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onions, chopped bell pepper tops, and jalapeno (if using). Cook about 5 minutes until softened.
  6. Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
  7. Cook Ground Beef: Add the ground beef to the pan, breaking it apart with a spoon. Cook for 5-6 minutes until it is fully browned and cooked through.
  8. Combine Filling: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, pepper, and cooked rice. Mix well and remove from heat.
  9. Add Cheese to Filling: Stir half of the shredded cheese into the meat and rice mixture until incorporated evenly.
  10. Stuff Peppers: Spoon the filling mixture into each pepper cavity and top each pepper with the remaining shredded cheese.
  11. Bake Stuffed Peppers: Roast the stuffed peppers in the preheated oven for 15-20 minutes until the peppers reach your desired tenderness and the cheese is melted and bubbly.
  12. Serve: Remove from the oven, let the peppers cool slightly, garnish with fresh parsley and red pepper flakes if desired, and serve warm.

Notes

  • You can substitute ground beef with ground turkey, chicken, pork, sausage, or tofu for different flavors and dietary preferences.
  • For a vegetarian version, replace ground meat with cooked lentils or mushrooms and choose a vegetarian cheese.
  • Blanching the peppers helps soften them before baking, but you can skip this step and bake them longer if preferred.
  • Adjust seasoning and spice level by adding more or less jalapeno and red pepper flakes.
  • Cooked rice can be swapped with quinoa or cauliflower rice for different texture or lower carb options.
  • Leftover stuffed peppers keep well in the fridge for 3-4 days and reheat in the oven or microwave.

Keywords: stuffed peppers, baked peppers, ground beef recipe, one dish meal, comfort food, family dinner

Find it online: https://topreci.com/classic-stuffed-peppers-recipe/