Stuffed peppers are the kind of comfort food that never goes out of style. This easy recipe guarantees tender bell peppers filled with a savory, juicy mixture that never turns out dry or soggy.
What makes it even better? It’s fully customizable. You can stick with the classic ground beef version or go vegetarian, low-carb, or even spicy. Whether you’re cooking for a busy weeknight or planning meals ahead, this recipe is built for flexibility and flavor.
Table of Contents
Why This is the Definitive Stuffed Peppers Recipe
Here’s what sets this recipe apart from the rest:
- We fix the soggy pepper problem by pre-baking the peppers for a tender-crisp texture that holds up beautifully.
- No more crunchy or undercooked rice. We use fully cooked rice in the filling for a reliable result every time.
- Perfect for meal prep. You can assemble them ahead, store them, and enjoy throughout the week.
- One master recipe, endless variety. With a few simple swaps, you can turn this into an Italian, Mexican, or vegetarian version without extra effort.
Ingredients Needed
Here’s everything you’ll need, grouped by purpose to make prep simple and smooth.
For the filling
- Two tablespoons extra-virgin olive oil
- One medium yellow onion, chopped
- Three cloves garlic, finely chopped
- Two tablespoons tomato paste
- One pound ground beef
- One and a half cups cooked white or brown rice
- One can diced tomatoes, fourteen and a half ounces
- One and a half teaspoons dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the peppers
- Six bell peppers, any color, tops and cores removed
For finishing
- One cup shredded Monterey Jack cheese
- Chopped fresh parsley, for garnish
This combo brings flavor, texture, and balance to every bite.
How to Make Stuffed Peppers
Step 1
Preheat your oven to 400 degrees Fahrenheit and place a rack in the center. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about seven minutes. Stir in the garlic and tomato paste and cook for another minute until fragrant. Add the ground beef and break it apart with a wooden spoon. Cook until no longer pink, about six minutes.
Step 2
Stir in the cooked rice and diced tomatoes. Add oregano, salt, and pepper. Let the mixture simmer for about five minutes, stirring at times, until the liquid reduces slightly and the filling thickens.
Step 3
Arrange the bell peppers cut side up in a baking dish about thirteen by nine inches. Lightly drizzle them with olive oil. Bake the empty peppers for ten to twelve minutes to soften them and release extra moisture. Remove the dish from the oven and let the peppers cool slightly.
Step 4
Spoon the beef and rice filling evenly into each pre-baked pepper. Cover the dish with foil and bake for twenty minutes. Remove the foil, sprinkle cheese on top, and return the dish to the oven. Bake uncovered for another ten minutes until the cheese melts and becomes bubbly.
Step 5
Take the peppers out of the oven and top with fresh parsley. Let them rest a few minutes before serving.
The Great Pepper Prep Debate: Halves or Tops Off?
When it comes to prepping bell peppers for stuffing, there are two popular approaches. Each has its pros and cons, and here’s how they compare.
Option 1: Sliced Lengthwise into Halves
This method is our top pick. Cutting the peppers in half creates more surface area, making it easier to add more filling and get a better pepper-to-filling ratio. It also gives the cheese more room to melt and bubble. These halves are easier to handle, serve, and store in meal prep containers.
Option 2: Tops Cut Off to Stand Upright
This is the traditional presentation where the pepper acts like a bowl. While it looks classic, these can be tricky. They often wobble in the dish, making them harder to cook evenly. The centers can stay underdone while the tops start to brown.
If you’re going for easy prep and reliable results, slicing the peppers into halves is the way to go.
Must-Try Recipe Variations
Make this recipe work for any diet or flavor craving. Here are a few tasty ways to switch things up.
Vegetarian Stuffed Peppers
Skip the meat and use a mix of black beans, corn, cooked rice, cumin, and chili powder. Add a sprinkle of cheese or go fully plant-based with a dairy-free option.
Italian Sausage Stuffed Peppers
Replace the ground beef with Italian sausage for a richer flavor. Top with provolone or mozzarella for a more classic Italian finish.
Low-Carb or Keto Stuffed Peppers
Swap the rice for cauliflower rice and use a no-sugar-added tomato sauce. Choose a high-fat cheese like cheddar to keep it keto-friendly.
Each version keeps the core method the same while adding its own flavor twist.
What to Serve With Stuffed Peppers
Round out your meal with these simple and tasty side options that pair perfectly with stuffed peppers.
- A crisp green salad tossed with vinaigrette for a light, fresh contrast
- Warm garlic bread with a golden crust for soaking up any extra sauce
- Roasted potatoes or asparagus for a hearty and flavorful side
These additions turn your stuffed peppers into a full, satisfying dinner without extra hassle.
The Ultimate Meal Prep Guide
Make your stuffed peppers work for any schedule with these easy storage and prep tips.
Make-Ahead
You can fully assemble the peppers and store them in the fridge before baking. Just cover the dish tightly and refrigerate for up to twenty-four hours. When ready, bake as directed, adding an extra five to ten minutes if they’re cold from the fridge.
Storing Leftovers
Keep any cooked leftovers in an airtight container in the fridge. They’ll stay fresh for three to four days and reheat well for a quick lunch or dinner.
How to Freeze Stuffed Peppers
Bake the peppers completely and let them cool. Place them on a tray and freeze until firm. Then transfer to a freezer bag or container. This method keeps them from sticking together. They’ll last up to three months in the freezer.
How to Reheat
For best results, thaw frozen peppers overnight in the fridge. Reheat covered in the oven at 350 degrees until warmed through. If reheating straight from frozen, bake covered for thirty to forty minutes.
Coming Back Every Time
This recipe delivers everything you want in a classic stuffed pepper. The peppers come out tender without falling apart, the filling is juicy and full of flavor, and the whole dish is easy to prep ahead or freeze for later.
Whether you’re cooking for family dinner, prepping for the week, or trying something new, these peppers fit the moment.
Tried it? Leave a comment and give it a star rating to let us know how it turned out. Share your version on Pinterest or Facebook.
What twist did you add to make it your own? Tell us below.
Want another hearty crowd-pleaser? Check out our Deviled Eggs Recipe and Sweet Potato Casserole with Marshmallows for a similarly satisfying dish your whole family will love.
Stuffed Peppers Recipe
Ingredients
For the filling
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 1 lb ground beef
- 1.5 cups cooked white or brown rice
- 14.5 oz diced tomatoes, canned
- 1.5 tsp dried oregano
- to taste kosher salt
- to taste freshly ground black pepper
For the peppers
- 6 bell peppers, tops and cores removed any color
For finishing
- 1 cup shredded Monterey Jack cheese
- to garnish chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 7 minutes. Stir in garlic and tomato paste, and cook for 1 minute until fragrant. Add ground beef, breaking it apart, and cook until no longer pink, about 6 minutes.
- Stir in cooked rice and diced tomatoes. Add oregano, salt, and pepper. Let simmer for 5 minutes, stirring occasionally, until mixture thickens slightly.
- Arrange bell peppers cut side up in a 13×9 inch baking dish. Drizzle lightly with olive oil. Spoon beef and rice filling into each pepper, packing gently. Cover dish with foil.
- Bake for 35 minutes until peppers soften. Remove foil, sprinkle cheese on top, and return to oven. Bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Remove from oven and garnish with chopped parsley. Let rest a few minutes before serving.
Notes
FAQs
Should I cook my peppers before stuffing them?
Yes, this is our non-negotiable step for the best texture. Pre-baking the peppers for 15-20 minutes does two crucial things: it releases excess moisture (preventing a watery dish) and it ensures the peppers are perfectly tender and flavorful, not crunchy or raw-tasting.
Do you put raw meat in stuffed peppers?
No, in this recipe the ground beef is cooked before stuffing. This ensures the meat is fully done and evenly seasoned before it goes into the peppers.
How to prevent stuffed peppers from getting soggy?
Pre-bake the peppers and use cooked rice. Avoid watery vegetables and drain canned tomatoes well before adding.
Can I prepare stuffed peppers the night before?
Yes, you can fully assemble them and refrigerate until ready to bake. Just add a few extra minutes to the baking time if you’re starting from cold.
How long should stuffed peppers go in the oven?
Bake covered for about thirty-five minutes, then uncover and bake another ten minutes until the cheese is melted and bubbly.
What side dishes go well with stuffed peppers?
Stuffed peppers go great with a simple green salad, garlic bread, or roasted vegetables like potatoes or asparagus.