There’s something timeless about a good stuffed peppers recipe. Whether you grew up eating them or just discovered their magic, these hearty, flavorful peppers make a comforting, filling, and satisfying meal. They’re perfect for weeknight dinners, meal prep, and even impressing guests with minimal effort.
In this article, we’ll walk you through the best classic stuffed peppers recipe, give you some delicious variations (including vegetarian, keto, and Mexican-style), and share pro tips to ensure your peppers come out perfect every time.
Why You’ll Love This Stuffed Peppers Recipe
This recipe is:
- Easy to customize with whatever ingredients you have on hand
- Nutrient-packed, thanks to lean meat, vegetables, and rice
- Freezer-friendly, making it great for meal prep
- Kid-approved and family-friendly
- Naturally gluten-free
Ingredients for Classic Stuffed Peppers
Here’s what you’ll need to make the traditional version:
For the Peppers:
- 6 large bell peppers (any color—red, yellow, green, or orange)
- 1 tablespoon olive oil
For the Filling:
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice (or brown rice)
- 1 can (15 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (plus extra for topping)
How to Make Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
Pro tip: If your peppers don’t sit flat, you can slice a little off the bottom to stabilize them (just don’t cut all the way through).
Step 2: Cook the Filling
In a large skillet over medium heat, cook the ground beef and onion until browned and fully cooked. Drain excess grease. Add garlic and cook for another minute until fragrant.
Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for 5–7 minutes. Remove from heat and mix in shredded mozzarella cheese.
Step 3: Stuff the Peppers
Spoon the beef and rice mixture into each pepper, pressing it down slightly to pack it well. Top each pepper with a little extra cheese for a melty, golden topping.
Step 4: Bake
Add about 1/4 cup water to the bottom of the baking dish (to help steam the peppers and keep them tender). Cover the dish with foil and bake for 30 minutes. Then remove foil and bake an additional 10–15 minutes until the cheese is bubbly and slightly browned.
Tips for Perfect Stuffed Peppers
- Use cooked rice: Raw rice won’t cook properly inside the peppers unless pre-boiled.
- Pre-cook the peppers slightly: If you like softer peppers, you can steam or microwave them for a few minutes before stuffing.
- Add sauce on top: A spoonful of marinara or tomato sauce over each pepper before baking adds moisture and flavor.
- Make it cheesy: Mix some cheese inside and sprinkle some more on top for gooey deliciousness.
- Make-ahead tip: Assemble peppers up to a day in advance and refrigerate until ready to bake.
Variations on the Classic Stuffed Peppers Recipe
This dish is incredibly versatile. Here are a few creative and diet-friendly variations you can try:
1. Vegetarian Stuffed Peppers
Replace the meat with:
- Black beans
- Lentils
- Quinoa
- Mushrooms and spinach
Season generously with garlic, cumin, and chili powder for flavor.
2. Mexican-Style Stuffed Peppers
Swap out Italian seasoning for taco seasoning and add:
- Corn
- Black beans
- Salsa
- Pepper jack or cheddar cheese
Serve with sour cream and guacamole on the side.
3. Low-Carb/Keto Stuffed Peppers
Skip the rice and use:
- Riced cauliflower
- Extra ground meat and veggies
- Full-fat cheese
Use sugar-free tomato sauce to keep carbs low.
4. Breakfast Stuffed Peppers
Yes, you read that right! Use scrambled eggs, crumbled sausage or bacon, and cheese. Great for a weekend brunch.
5. Seafood-Stuffed Peppers
Use chopped cooked shrimp, crab, or even canned tuna mixed with rice, herbs, and a light cream sauce.
What to Serve with Stuffed Peppers
These peppers are a full meal on their own, but you can pair them with:
- Garlic bread or crusty baguette
- Garden salad or Caesar salad
- Roasted vegetables
- Mashed potatoes or sweet potatoes
How to Store and Reheat Stuffed Peppers
Storing:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap each cooked pepper individually in foil and freeze for up to 3 months.
Reheating:
- Oven: Bake at 350°F for 20–25 minutes (covered with foil).
- Microwave: Heat on high for 2–3 minutes, covered.
Note: Frozen peppers should be thawed in the fridge overnight before reheating for best texture.
FAQs About Stuffed Peppers
Can I use uncooked rice?
Not recommended for this recipe. It may not cook properly and can turn out hard. Always use fully cooked rice.
What kind of meat works best?
Lean ground beef is traditional, but ground turkey, chicken, or sausage work great too.
How do I make it spicier?
Add chopped jalapeños, red pepper flakes, or use spicy sausage in the filling.
Can I make it dairy-free?
Yes! Just skip the cheese or use your favorite dairy-free cheese substitute.
Final Thoughts
This stuffed peppers recipe is a comfort food favorite for a reason. It’s healthy, filling, customizable, and absolutely delicious. Whether you stick with the classic version or experiment with your own twist, stuffed peppers are sure to become a staple in your kitchen.
Recipe Card: Classic Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 stuffed peppers
Ingredients:
- 6 bell peppers
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup cooked rice
- 1 (15 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese (plus extra for topping)
Instructions:
- Preheat oven to 375°F (190°C).
- Cut off tops of bell peppers, remove seeds and membranes.
- Sauté ground beef and onion in a skillet. Add garlic, then rice, tomatoes, tomato sauce, and seasoning.
- Mix in cheese and fill each pepper with the mixture.
- Place peppers in a baking dish. Add 1/4 cup water to the bottom. Cover with foil and bake for 30 minutes.
- Remove foil, top with extra cheese, and bake 10–15 more minutes.
- Serve hot!