A hearty, wholesome meal made with bell peppers filled with a flavorful mixture of meat, rice, vegetables, and seasonings.
Introduction
Stuffed peppers are a timeless dish enjoyed across many cultures and cuisines. From Mediterranean to American kitchens, these vibrant vegetables serve as the perfect edible container for a variety of fillings. Whether you’re craving a comforting weeknight dinner, a colorful make-ahead meal, or a creative way to use leftovers, stuffed bell peppers are the answer.
Typically filled with a savory blend of ground beef or turkey, rice, tomatoes, onions, herbs, and topped with melted cheese, stuffed peppers are both delicious and nutritious. They’re also highly adaptable to different diets and preferences — you can make them vegetarian, low-carb, spicy, or even Mediterranean-style.
Recommended Kitchen Tools
- Large skillet or sauté pan
- Mixing bowls
- Baking dish (9×13 inch works well)
- Cutting board and knife
- Spoon for stuffing peppers
- Aluminum foil
- Cheese grater (if using fresh cheese)
Ingredients
For 6 Stuffed Peppers:
- 6 bell peppers (any color, tops cut off and seeds removed)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 500g (1 lb) ground beef (or turkey, chicken, or plant-based alternative)
- 1 cup cooked rice (white, brown, or even quinoa)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste
- 1 ½ cups shredded cheese (cheddar, mozzarella, or Monterey Jack)
- Fresh parsley or basil, chopped (for garnish)
Preparation
Step 1: Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Place the peppers in a baking dish, cut side up. If you want them extra tender, you can parboil them in boiling water for 3–4 minutes, then drain.
Step 2: Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Add diced onions and cook for 2–3 minutes until softened.
- Stir in minced garlic and cook for another 30 seconds.
- Add the ground beef, season with salt, pepper, oregano, and paprika, and cook until browned.
- Stir in tomato paste and diced tomatoes. Simmer for 5 minutes.
- Add cooked rice and ½ cup of shredded cheese to the mixture. Mix well and remove from heat.
Step 3: Stuff the Peppers
- Spoon the filling generously into each pepper cavity.
- Top each stuffed pepper with the remaining shredded cheese.
Step 4: Bake
- Cover the baking dish loosely with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes or until cheese is melted and bubbly.
Step 5: Garnish and Serve
Let the stuffed peppers cool for a few minutes. Garnish with chopped parsley or basil before serving.
Tips for Success
- Choose firm, wide-bottomed peppers so they stand up in the dish.
- Use leftover rice to save time.
- Drain the tomatoes well to prevent soggy filling.
- Add a splash of broth to the bottom of the baking dish to keep peppers moist while baking.
- Make ahead: Prepare and stuff the peppers a day in advance. Cover and refrigerate, then bake when ready to eat.
Recipe Variations
Vegetarian Stuffed Peppers
- Substitute ground meat with black beans, lentils, or a veggie crumble.
- Add diced zucchini, corn, mushrooms, or spinach to bulk up the filling.
- Season with cumin and chili powder for a Tex-Mex flavor.
Italian-Style Stuffed Peppers
- Use ground beef.
- Mix in Parmesan and use marinara sauce in place of diced tomatoes.
- Add fresh basil and top with mozzarella.
Low-Carb / Keto Version
- Replace rice with cauliflower rice.
- Use high-fat cheeses and fatty ground meat like beef or pork.
Spicy Mexican-Inspired Stuffed Peppers
- Use chorizo or taco-seasoned beef.
- Add jalapeños, corn, and black beans.
- Top with pepper jack cheese and serve with sour cream and guacamole.
Make It Fit Your Diet
- Gluten-Free: Naturally gluten-free — just ensure all sauces and seasonings are certified gluten-free.
- Dairy-Free: Use a dairy-free cheese or skip cheese altogether. You can top with avocado or a dairy-free creamy sauce.
- Vegan: Use plant-based meat or legumes, dairy-free cheese, and skip any animal products.
- Whole30/Paleo: Use riced cauliflower instead of rice and skip cheese and legumes. Use compliant seasonings and tomato paste.
Serving Suggestions
- Serve with a crisp green salad and vinaigrette.
- Pair with garlic bread or crusty baguette.
- For a low-carb side, try steamed green beans, roasted cauliflower, or zucchini noodles.
- Drizzle with sour cream, sriracha, or yogurt-based sauces for extra flavor.
How to Store & Reheat
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F or microwave until hot.
- Freeze fully baked stuffed peppers for up to 3 months. Wrap individually or store in a freezer-safe container. Thaw in the fridge overnight before reheating.
Conclusion
Stuffed peppers are a comforting classic — a dish that feels hearty and satisfying yet can be made surprisingly healthy. Whether you like them traditional with beef and rice or prefer plant-based, spicy, or cheesy versions, there’s a stuffed pepper out there for everyone.
They’re great for meal prep, family dinners, or even dinner parties. With their beautiful presentation and customizable fillings, they’re as fun to make as they are to eat. Try them once, and you’ll keep coming back to this versatile and flavorful favorite.
