Stuffed Pepper Recipe
This Stuffed Pepper Recipe is the kind of vibrant, crowd-pleasing dish that steals the spotlight every time it’s served. Juicy bell peppers are generously filled with a savory mixture of seasoned ground beef, aromatic vegetables, tomatoes, fluffy rice, and melty cheese, then roasted until bubbling and golden. Each bite is a little celebration of color and flavor—a comforting classic with just the right amount of flair. Whether you stick with tradition or take creative liberties with the filling, you’ll find yourself reaching for this recipe again and again whenever you want something hearty, homey, and effortlessly impressive.

Ingredients You’ll Need
You only need a handful of simple but essential ingredients, and each brings something special to the table. From the gentle sweetness of bell peppers to the zesty brightness from herbs and that melty, irresistible cheese, these are pantry and fridge staples that really shine.
- Bell Peppers: The colorful vessels that hold all the goodness; choose any mix of green, yellow, red, or orange for a gorgeous presentation and subtle flavor differences.
- Olive Oil: Adds a rich, fruity base and helps bring everything together in the skillet.
- Ground Beef: Hearty and flavorful, though you can easily swap it for turkey, chicken, pork, sausage, tofu, or your favorite plant-based alternative.
- Onion: Brings sweetness and depth as it cooks down in the filling.
- Jalapeño Pepper (optional): For those who crave a little extra heat—totally optional but lifts the flavors.
- Garlic: Freshly chopped garlic infuses every bite with irresistible aroma.
- Fire-Roasted Tomatoes: These add a slightly smoky flavor, but diced tomatoes or tomato sauce work wonderfully, too.
- Shredded Cheese: Cheddar, mozzarella, or a blend—pepperjack is perfect if you want a little zing.
- Paprika: Lends earthy warmth and a pop of color.
- Dried Oregano & Basil: Both herbs add classic Italian flair and a burst of freshness.
- Salt & Pepper: Essential for letting all the main ingredients shine.
- Cooked Rice: White, brown, or even wild rice adds heartiness and helps bind the filling.
- Fresh Parsley (for garnish): Brightens up the final dish with color and freshness.
- Red Pepper Flakes (optional, for garnish): Sprinkle on top to bring a little extra heat if you’d like.
How to Make Stuffed Pepper Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C)—that way it’s ready and waiting for the stuffed peppers. Slice the tops off each bell pepper, then carefully remove the seeds and white membranes inside. This creates a perfect little bowl for the flavorful filling. If you like your peppers on the softer side, you can give them a quick 2–3 minute blanch in boiling water before draining and setting them aside. Blanching ensures extra-tender results but is completely optional.
Step 2: Make the Savory Filling
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the ground beef and start breaking it up with a spoon as it browns—you’re looking for that perfect “little crumb” texture. Next, stir in the chopped onion, jalapeño (for those who love a little spice), and garlic. Cook for another 3–4 minutes until the onions are glossy and soft. Now, toss in the fire-roasted tomatoes, paprika, oregano, basil, and a good helping of salt and pepper. Let everything simmer together for about 5 minutes—the aromas at this stage are irresistibly inviting! Finally, stir in the cooked rice and shredded cheese until everything melds together and the cheese melts. The result should look creamy, savory, and impossible to resist tasting straight out of the pan.
Step 3: Stuff the Peppers
Now comes the most satisfying part! Carefully spoon the hot, cheesy filling into each prepared bell pepper, packing it in so every bite is bursting with flavor. As you fill each pepper, line them up upright in a casserole or baking dish—they’re ready to roast and bubble into cheesy, golden perfection.
Step 4: Baking
Cover the baking dish with foil to keep all the moisture and flavors tucked in while baking. Slide it into your preheated oven and bake for 25 minutes. Then, remove the foil and let the peppers bake for another 10 minutes. This helps them become perfectly tender while the cheesy tops get gorgeously golden and bubbly—truly a feast for the senses.
Step 5: Garnish and Serve Up
Once out of the oven, give the peppers a few minutes to cool before serving (trust me, the filling is piping hot!). Finish each pepper with a handful of freshly chopped parsley for color and brightness, and a sprinkle of red pepper flakes if you want a little kick. This final touch takes your Stuffed Pepper Recipe from delicious to dinner-party worthy—grab a fork and dig in!
How to Serve Stuffed Pepper Recipe

Garnishes
Finish your Stuffed Pepper Recipe with a flourish of fresh chopped parsley for a welcome pop of green, and don’t forget a light shower of red pepper flakes for those who crave heat. If you want to go the extra mile, a little dollop of sour cream or a dusting of extra grated cheese on top can turn each serving into something restaurant-worthy.
Side Dishes
This dish is hearty and satisfying on its own, but the right side dish can make it shine even brighter. Think a simple leafy salad tossed with olive oil and lemon, crisp garlic bread to scoop up any saucy goodness, or roasted vegetables like zucchini and carrots for a colorful, well-rounded plate. For a Mediterranean twist, serve alongside a tangy cucumber-yogurt salad or herby couscous.
Creative Ways to Present
For a festive touch at gatherings, arrange stuffed peppers of every color on a platter for a literal rainbow effect. Slice large stuffed peppers in half for a pretty, cross-sectional display of the filling. Or try mini bell peppers for adorable party bites—perfect finger food that packs all the flavor of the classic Stuffed Pepper Recipe into a single mouthful!
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Pepper Recipe keeps beautifully in the fridge. Store cooled peppers in an airtight container (or wrap the casserole dish well)—they’ll stay fresh for up to 3 to 4 days. The flavors meld together even more, making for incredibly satisfying leftovers you’ll look forward to.
Freezing
This recipe is a fantastic freezer meal! Assemble and bake the peppers as usual, then let them cool completely. Place the peppers in a freezer-safe container or wrap them individually in foil and pop them in the freezer for up to 2 months. When you’re ready for an easy meal, simply thaw and reheat.
Reheating
To reheat your Stuffed Pepper Recipe, simply cover and warm in a 350°F (175°C) oven until everything is heated through—this helps maintain the delicious texture and keeps the cheese melty. For a quick fix, microwave individual peppers in 1-minute bursts until piping hot. Add a fresh sprinkle of parsley before serving to perk them up.
FAQs
Can I use a different protein instead of ground beef?
Absolutely! Feel free to swap ground beef for ground turkey, chicken, pork, sausage, or a plant-based option like crumbled tofu or tempeh. The beauty of this Stuffed Pepper Recipe is how flexible it is—each protein brings its own flair, so use what you love.
What’s the best rice to use for stuffed peppers?
Any cooked rice you have on hand will work perfectly, whether it’s white, brown, wild, or even a mix. Just be sure it’s cooked before stirring it into the filling. Leftover rice is a real time saver, too!
Can I make this Stuffed Pepper Recipe ahead of time?
Yes! You can assemble the peppers (even bake them if you like) up to a day in advance, then cover and chill. When you’re ready to serve, just reheat in the oven until warmed through—you’ll have a freshly baked dinner with zero last-minute stress.
How do I keep the peppers from falling over in the baking dish?
If your peppers don’t stand up straight, you can trim a thin slice off the bottom to create a flat base. Arrange them snugly in your baking dish so they support each other—that way, every pepper stays upright and bakes evenly.
Can I make this Stuffed Pepper Recipe vegetarian?
Definitely! Swap the ground beef for hearty lentils, quinoa, extra rice, or your favorite meat substitute. The rest of the flavors stay the same, so you won’t miss out on any of the comfort or deliciousness.
Final Thoughts
If you’re looking for a recipe that’s as fun to make as it is to eat, this Stuffed Pepper Recipe checks all the boxes. Whether you stick with traditional fillings or get creative with your own twists, it’s a comforting, colorful dish everyone will love. Give it a try, and don’t be surprised if it becomes a new staple at your table!
PrintStuffed Pepper Recipe
This Stuffed Pepper Recipe is a delicious and satisfying dish that features bell peppers filled with a flavorful mixture of ground beef, rice, cheese, and aromatic seasonings. Baked to perfection, these stuffed peppers are a comforting meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Peppers:
- 4–6 bell peppers (use any color – green, yellow, red, orange)
- 1 tablespoon olive oil
For the Filling:
- 1 lb ground beef (450g) – can also use ground turkey, chicken, pork, sausage, tofu, or other similar options
- 1 medium onion, chopped
- 1 jalapeño pepper, chopped (optional, for spice)
- 5 cloves garlic, chopped
- 14.5 ounces fire-roasted tomatoes (canned – or use diced tomatoes or tomato sauce)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend – I love pepperjack for extra flavor)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice (white, brown, or wild rice)
For Garnish:
- Fresh chopped parsley
- Red pepper flakes (optional, for extra heat)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside. If you prefer softer peppers, you can blanch them in boiling water for 2–3 minutes, then drain and set aside.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Add the chopped onion, jalapeño (if using), and garlic. Cook for another 3–4 minutes until the onions soften. Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Simmer for 5 minutes to let the flavors meld. Stir in the cooked rice and shredded cheese. Mix until everything is well combined and the cheese melts.
- Stuff the Peppers: Spoon the filling into each bell pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly.
- Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with fresh parsley and red pepper flakes, if desired. Serve warm.
Notes
- You can customize the filling with your favorite ingredients like beans, corn, or different spices.
- Leftover stuffed peppers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
Keywords: Stuffed Peppers, Bell Peppers, Ground Beef, Rice, Cheese, Baked Dish