Stuffed Peppers Recipe That’s Easy, Cheesy, and Absolutely Satisfying

Growing up, stuffed peppers were my mom’s answer to using up leftover rice and stretching a pound of ground beef into something magical. The smell of bubbling tomato sauce and roasted bell peppers meant dinner was about to be cozy, filling, and worth every bite. This stuffed peppers recipe? It’s a little nostalgic, a lot comforting, and super simple to pull off — even on a busy weeknight.

Stuffed peppers are classic comfort food — hollowed bell peppers filled with a savory mixture of ground meat, rice, tomatoes, and melted cheese. What makes this recipe a keeper? It’s hearty, flavorful, and incredibly flexible. Whether you’re feeding picky eaters, meal prepping, or just craving something warm and satisfying, this dish has you covered.

You’ll love this stuffed peppers recipe because it’s:

• Quick to assemble
• Perfect for weeknights or leftovers
• Easily customizable (low-carb, vegetarian, dairy-free — you name it)

Want to switch things up? Try cauliflower rice for a low-carb version, or go meatless with black beans and mushrooms. And if you’re into hearty, family-friendly dinners, you’ll also love this turkey zucchini enchilada casserole for weeknight dinners.

Ingredients You’ll Need

To make these easy stuffed peppers, here’s what you’ll need:

• Bell Peppers: Any color works! Red and yellow are sweeter, green is more savory. Choose firm, even-sized ones so they bake evenly.
• Cooked Rice: Use ¾ cup uncooked white or brown rice, which yields about 1½ cups cooked. Let it cool before mixing.
• Ground Beef or Turkey: 1 lb of your choice. Turkey gives a lighter flavor, beef adds richness.
• Yellow Onion & Garlic: Sautéed aromatics make the filling extra savory.
• Tomatoes & Sauce: A can of diced tomatoes (don’t drain!) and 8 oz tomato sauce add depth.
• Italian Seasoning, Garlic Powder, Salt, Pepper: Flavor boost without fuss.
• Shredded Cheese: Mozzarella or cheddar — both melt beautifully. Use half inside, half on top.

Ingredient Substitutions & Variations

• Low-Carb: Swap rice for cauliflower rice — it’s still hearty and satisfying.
• Vegetarian: Use black beans and chopped mushrooms instead of meat.
• Dairy-Free or Spicy: Use vegan cheese or skip it. Add crushed red pepper or jalapeños for heat.

How to Make Stuffed Peppers

1. Prep the Rice: Cook ¾ cup rice and let it cool (you’ll need 1½ cups cooked).
2. Preheat Oven: Set your oven to 400°F.
3. Sauté the Onion: Heat 2 tsp olive oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes.
4. Cook the Meat: Add ground beef or turkey. Cook until browned, breaking it up as it cooks. Drain excess grease.
5. Add Garlic & Tomatoes: Stir in minced garlic, cook for 30 seconds. Add diced tomatoes (with juice), tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
6. Mix the Filling: Stir in the cooked rice and half the shredded cheese.
7. Stuff the Peppers: Slice off pepper tops, remove seeds. Fill each with the meat-rice mixture.
8. Bake: Place stuffed peppers in a baking dish with ½ cup water. Cover with foil.
9. Cheese on Top: Bake for 30 minutes. Uncover, sprinkle with remaining cheese, bake another 5 minutes until bubbly and golden.

Pro tip: That bit of water in the pan helps steam the peppers to tender perfection.

Tips for Perfect Peppers Every Time

• Don’t overcook the rice—it should be firm, not mushy.
• Choose peppers that stand upright for even cooking.
• Use a tight-fitting baking dish to keep peppers from tipping and to help trap moisture.

Make Ahead, Freeze, or Reheat

• Make Ahead: Assemble everything up to a day in advance. Cover and refrigerate.
• Freeze (Before Baking): Place assembled peppers in a dish and freeze for 1–2 hours. Transfer to a freezer bag, label, and freeze up to 3 months.
• Thaw & Bake: Thaw overnight in the fridge, then bake as usual.
• Freeze (After Baking): Cool completely, wrap individually, and freeze for grab-and-go meals.

Best Way to Store Leftovers

• Store leftovers in airtight containers in the fridge for up to 3 days.
• For reheating, slice the pepper in half for even warming. Microwave or bake at 375°F until hot.

Optional Cooking Methods

Crockpot Stuffed Peppers

• Add ½ cup water to the bottom of your slow cooker.
• Cook on low for 6 hours or high for 3 hours — no pre-cooking needed!

Instant Pot Variation

• Use the trivet and 1 cup water.
• Pressure cook on high for 8 minutes, quick release.
• Top with cheese after cooking, and broil if desired for a melty finish.

Frequently Asked Questions

Conclusion

These stuffed peppers are the kind of dinner that makes you feel accomplished without making a mess. They’re cozy, full of flavor, and flexible enough to fit whatever’s in your fridge. Add a crisp salad, crusty bread, or even garlic roasted green beans on the side — and dinner’s ready.

If you enjoyed this, check out our stuffed zucchini boats with cheese and herbs or this easy cheesy honey mustard chicken recipe next!

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