Skip to Recipe

• What Are Stuffed Bell Peppers?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• What to Serve with Stuffed Bell Peppers
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Easy Stuffed Bell Peppers Recipe

There’s something so comforting about a pepper stuffed to the brim with a savory beef and rice filling, baked until tender and topped with bubbly cheese. This easy stuffed bell peppers recipe comes together with everyday pantry staples, making it a fantastic go-to for busy weeknights or a low-key Sunday dinner.

What Are Stuffed Bell Peppers?

Stuffed bell peppers are exactly what they sound like: whole bell peppers hollowed out and filled with a hearty mixture, then baked until the peppers turn tender and the filling is warmed through. Versions of this dish show up across many cuisines, from Mexican-inspired chile rellenos to Eastern European cabbage-and-pepper rolls, each with its own twist on the stuffing.

This particular take keeps things classic and approachable, with a savory ground beef, rice, and tomato filling that gets finished with a generous layer of melted Monterey jack cheese. It’s a one-dish meal that feels special without requiring any fancy techniques or hard-to-find ingredients.

Tips for Cooking and Prepping

#1: Choose peppers that stand up straight

Look for bell peppers with flat bottoms so they sit upright in the baking dish without tipping over and spilling the filling.

#2: Don’t skip pre-cooking the rice

Since the peppers only bake for about 45 minutes total, using already-cooked rice ensures the filling is perfectly tender by the time the peppers are done.

#3: Let the filling reduce before stuffing

Simmering the beef, rice, and tomato mixture for a few extra minutes helps cook off excess liquid so the peppers don’t turn watery in the oven.

#4: Drizzle the peppers with oil before baking

A light drizzle of olive oil on the peppers themselves helps them soften and gently caramelize instead of steaming into mush.

#5: Cover with foil for even cooking

Tenting the baking dish with foil for the first stretch of baking traps steam and heat so the peppers cook through evenly before you uncover them for the cheese to melt.

Recipe Variations and Substitutes

This recipe is easy to customize based on what you have on hand or your dietary preferences. Swap the ground beef for ground turkey, chicken, or Italian sausage, or go meatless with black beans, lentils, or crumbled plant-based ground. You can also switch up the grain by using quinoa, farro, or cauliflower rice for a lower-carb option, and experiment with cheeses like sharp cheddar, mozzarella, or pepper jack for extra kick.

What to Serve with Stuffed Bell Peppers

Since these peppers are already a complete meal with protein, grain, and vegetables, they pair nicely with something light on the side. A simple green salad, garlic bread, or a scoop of sour cream and extra salsa on top are all great accompaniments. For a heartier spread, add roasted corn or a side of black beans.

Storing, Make-Ahead, and Freezing Tips

Leftover stuffed peppers keep well in the refrigerator for up to 4 days when stored in an airtight container. You can also assemble the peppers ahead of time, refrigerate them unbaked for up to a day, and bake when ready, or freeze fully cooked peppers for up to 3 months, thawing overnight in the fridge before reheating in the oven.

FAQs

Do I need to boil the peppers before stuffing them?

No, this recipe doesn’t require pre-boiling the peppers. Baking them covered with foil for the first part of cooking softens them perfectly without any extra steps.

Can I use a different type of rice?

Yes, both white and brown rice work well in this recipe, and you can also use leftover cooked rice from another meal to save time.

Why are my stuffed peppers watery?

Watery peppers usually happen when the filling isn’t simmered long enough to reduce or when the peppers release extra moisture as they bake; letting the filling thicken before stuffing helps prevent this.

Can I make stuffed peppers ahead of time?

Absolutely. You can prepare the filling and stuff the peppers up to a day in advance, then cover and refrigerate until you’re ready to bake them.

What’s the best way to reheat leftovers?

Reheat stuffed peppers in a covered baking dish in a 350°F oven until warmed through, or microwave individual portions for a couple of minutes for a quicker option.

Easy Stuffed Bell Peppers Recipe

Prep time: 20 min | Cook time: 45 min | Total time: 65 min | Servings: 6

Ingredients

For the Filling

• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1 lb. ground beef
• 1 1/2 c. cooked white or brown rice
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper

For the Peppers

• 6 bell peppers, tops and cores removed
• 1 c. shredded Monterey jack
• Chopped fresh parsley, for serving

Instructions

1. Arrange a rack in the center of the oven and preheat to 400°F. In a large skillet over medium heat, heat the olive oil. Cook the onion, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add the ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes.
2. Stir in the rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
3. Arrange the peppers cut side up in a 13″ x 9″ baking dish and drizzle with oil. Spoon the beef mixture into each pepper. Cover the baking dish with foil.
4. Bake the peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until the cheese is bubbly, about 10 minutes more.
5. Top with parsley before serving.

For extra flavor, try mixing shredded cheddar in with the Monterey jack, or add a spoonful of salsa verde on top before serving for a fresh, zesty finish.