Classic Stuffed Bell Peppers

Why You’ll Love This Recipe

Classic Stuffed Bell Peppers are a timeless comfort food featuring tender bell peppers filled with a savory blend of ground beef, rice, tomato sauce, and seasonings. Baked to perfection and topped with melted cheese, they’re satisfying, wholesome, and easy to customize. Ideal for family dinners or meal prep, this dish brings hearty flavor in a colorful, nutritious package.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color)ground beefcooked white or brown riceonion (finely chopped)garlic (minced)tomato sauce (plus extra for topping)diced tomatoes (optional)Italian seasoningsaltblack peppershredded mozzarella or cheddar cheeseolive oilfresh parsley (for garnish)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

Cut the tops off bell peppers and remove seeds and membranes. If needed, trim bottoms slightly so they stand upright.

Blanch the peppers in boiling water for 2–3 minutes to soften slightly, then drain and set aside.

In a skillet, heat olive oil and sauté onion and garlic until translucent.

Add ground beef and cook until browned. Drain excess fat.

Stir in cooked rice, tomato sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Simmer for 5 minutes.

Spoon the beef and rice mixture into the bell peppers, packing it in firmly.

Place stuffed peppers upright in the baking dish. Spoon a bit of extra tomato sauce on top of each.

Cover with foil and bake for 30 minutes.

Remove foil, top each with shredded cheese, and bake uncovered for 10–15 more minutes, until cheese is melted and bubbly.

Garnish with chopped parsley before serving.

Servings and timing

This recipe yields 6 stuffed peppers.
Preparation time: 20 minutes
Cooking time: 45–50 minutes
Total time: 1 hour 10 minutes

Variations

Use ground turkey, chicken, or plant-based meat for a lighter option.
Add chopped mushrooms or zucchini to the filling for extra veggies.
Mix in hot sauce or red pepper flakes for heat.
Swap rice for quinoa or cauliflower rice for a different base.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) or microwave until heated through.
Freeze individual peppers for up to 2 months. Thaw and reheat before serving.

FAQs

Do I have to cook the rice first?

Yes, precooked rice ensures even texture and cooking.

Can I skip blanching the peppers?

Blanching softens them slightly, but you can skip it for firmer peppers.

What cheese works best?

Mozzarella and cheddar are classics, but Monterey Jack or provolone also work.

Can I make them vegetarian?

Yes, use beans, lentils, or tofu with rice and veggies.

Are they spicy?

Not unless you add spicy elements—easily adjustable to taste.

Can I prepare them ahead?

Yes, assemble the peppers and refrigerate up to 24 hours before baking.

How do I keep them from falling over?

Use a baking dish that fits them snugly or trim the bottoms slightly to stand flat.

What sauce can I use instead of tomato?

Marinara, enchilada sauce, or a creamy cheese sauce all work well.

Can I add eggs to the filling?

Yes, one egg can help bind the mixture, though it’s optional.

Can kids help make this?

Absolutely—kids can help stuff the peppers and sprinkle cheese.

Conclusion

Classic Stuffed Bell Peppers are a comforting, satisfying meal that blends savory, cheesy, and wholesome ingredients in every bite. Whether for a cozy dinner or make-ahead meal prep, these vibrant peppers are a delicious and nourishing favorite that never goes out of style.

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