Classic Stuffed Bell Peppers Recipe
This classic stuffed bell peppers recipe is one of those comforting meals that never goes out of style. Made with simple ingredients, tender bell peppers, a hearty filling, and melty cheese, it’s a family favorite that works just as well for an easy weeknight meal as it does for meal prep.
Stuffed peppers are filling, cozy, and easy to customize. Whether you use lean ground beef, ground turkey, or even a mix of ground meats, this pepper casserole comes together with pantry staples and delivers big flavor with every bite.
Why You’ll Love This Stuffed Peppers Recipe
• Made with simple ingredients you likely already have
• Great way to use large peppers like green bell peppers, red bell peppers, or orange bell peppers
• Hearty filling that keeps everyone full
• Easy to customize with fun variation ideas
• Stores well for leftovers and meal prep
• A healthy dinner recipe the whole family enjoys
Ingredients You’ll Need for Stuffed Bell Peppers
This recipe uses classic, straightforward ingredients that come together beautifully.
• 6 large bell peppers (green peppers, red peppers, or a mix)
• 1 pound lean ground beef or hamburger meat
• 1 medium yellow onion
• 4–6 garlic cloves
• Tomato sauce
• Fire roasted tomatoes
• Chicken broth
• White rice (long grain works best)
• Olive oil
• Salt and black pepper
• Parsley flakes
• Dried oregano or italian seasoning
• Garlic powder and onion powder
• Shredded cheese (mozzarella, monterey jack, or pepper jack cheese)
You can also swap white rice for brown rice, jasmine rice, minute rice, or even cauliflower rice depending on your own version and dietary needs.
How to Make Classic Stuffed Bell Peppers
Prepare the Bell Peppers
Preheat your oven to 350 degrees. Slice the tops off the bell peppers and remove the seeds. Place the peppers top side down in a greased casserole dish so the bottom of the peppers is facing up.
Bake for 30 minutes until the peppers begin to soften and become tender bell peppers.
Make the Hearty Filling
While the peppers bake, heat a large nonstick skillet over medium heat with a small amount of olive oil. Add the ground beef and cook until browned.
Dice the onion and mince the garlic, then add them to the skillet. Cook until softened and fragrant.
Season with salt, black pepper, parsley flakes, dried oregano, garlic powder, and onion powder. You can also add chili powder or red pepper flakes if you like extra heat.
Stir in the tomato sauce, fire roasted tomatoes, and chicken broth. Add the rice mixture using uncooked long grain white rice.
Cover and bring to a low boil for about 5 minutes, then reduce to a simmer. Let it simmer for about 20 minutes until the rice is tender and fluffy.
Stuff and Bake
Remove the peppers from the oven and flip them so the cut side is up. Fill each pepper all the way to the top with the cooked rice and meat mixture.
Top with shredded cheese and return to the oven. Bake until the cheese is melted and lightly browned, about 10–15 minutes depending on cooking time.
Tips for Perfect Stuffed Peppers
• Use large peppers so they hold more filling
• Don’t skip pre-baking the peppers — it ensures a tender pepper
• If there’s excess liquid, drain slightly before stuffing
• A baking sheet under the dish can catch spills
Fun Variations to Try
This classic stuffed peppers recipe is easy to customize.
• Use ground turkey instead of beef for a lighter option
• Try brown rice or leftover rice
• Swap mozzarella for pepper jack cheese or monterey jack
• Add tomato paste for a deeper tomato flavor
• Make it a bell pepper soup by adding extra broth and serving deconstructed
• Turn it into a pepper recipe casserole by slicing peppers instead of stuffing
You can truly make this your own version depending on what you have on hand.
What to Serve with Stuffed Peppers
These stuffed peppers are filling on their own, but they also pair well with simple side dishes like:
• A fresh green salad
• Garlic bread
• Roasted vegetables
• Simple steamed greens
Storing and Reheating Leftovers
Allow the stuffed bell peppers to cool slightly, then transfer them to an airtight container and refrigerate within 2 hours of cooking. They will keep in the fridge for 3–4 days.
To reheat, cover with foil and warm in the oven or microwave until heated through.
Stuffed peppers are excellent for meal prep and taste even better the next day.
Final Thoughts
This classic stuffed bell peppers recipe is a comforting, reliable dish that brings together simple ingredients and big flavor in one cozy meal. With tender peppers, a hearty filling, and melty cheese, it’s the kind of recipe you can come back to again and again.
Whether you’re cooking for a busy weeknight, planning ahead for meal prep, or putting your own spin on a classic favorite, these stuffed peppers are sure to become a staple at your table.
Classic Stuffed Bell Peppers Recipe
Equipment
- 1 large nonstick skillet
- 1 cutting board
- 1 sharp knife
- 1 Measuring cup
- 1 wooden spoon
- 1 greased casserole dish
- Aluminum foil (optional)
Ingredients
- 6 large bell peppers
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 4-6 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup tomato sauce
- 1 can fire roasted tomatoes
- 1 cup chicken broth
- 1 cup uncooked white rice
- Shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Slice the tops off the bell peppers, remove seeds, and place them top side down in a greased casserole dish. Bake for 30 minutes.
- While peppers bake, heat a large nonstick skillet over medium heat and brown the ground beef.
- Add diced onion and minced garlic to the skillet and cook until softened.
- Stir in salt, black pepper, parsley flakes, dried oregano, garlic powder, and onion powder.
- Add tomato sauce, fire roasted tomatoes, chicken broth, and uncooked rice. Stir well.
- Cover, bring to a low boil for 5 minutes, then reduce heat and simmer for 20 minutes until rice is tender.
- Remove peppers from oven, flip upright, and fill each pepper with the rice and meat mixture.
- Top with shredded mozzarella cheese and return to the oven until cheese is melted and lightly browned.
