Tips
Use leftover rice to save time.
Choose peppers with flat bottoms so they stand upright.
Let peppers rest 5 minutes before serving.
Store leftovers in an airtight container for easy reheating.
Prep Time
20 minutes
Cooking Time
45 minutes
Total Time
1 hour 5 minutes
Nutritional Information (Approximate per pepper)
Calories: 420
Protein: 28g
Sodium: 620mg
FAQs
Can I make stuffed bell peppers ahead of time?
Yes, assemble them ahead and refrigerate up to 24 hours before baking.
Can stuffed peppers be frozen?
Yes, freeze unbaked or baked peppers for up to 3 months.
Do peppers need to be pre-cooked?
Blanching is optional but recommended for softer peppers.
What color bell pepper is best?
Red, yellow, and orange are sweeter; green is more savory.
Conclusion
Stuffed Bell Peppers are a classic, hearty meal that combines wholesome ingredients with comforting flavor. Easy to prepare, endlessly customizable, and perfect for family dinners or meal prep, this recipe delivers satisfying results every time. Whether made traditionally or adapted to your taste, stuffed bell peppers remain a dependable favorite that never goes out of style.
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6 large bell peppers (any color)
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1 lb ground beef (or ground turkey)
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1 cup cooked rice
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1 small onion, finely diced
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2 cloves garlic, minced
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1 cup tomato sauce
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1 tablespoon tomato paste
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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½ teaspoon paprika
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1 tablespoon olive oil
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1 cup shredded mozzarella or cheddar cheese
Instructions
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Rinse and set aside. Lightly blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Step 3: Season and Combine
Stir in cooked rice, tomato sauce, tomato paste, salt, pepper, Italian seasoning, and paprika. Simmer for 5 minutes until the mixture is thick and well combined.
Step 4: Stuff the Peppers
Arrange bell peppers upright in a baking dish. Spoon the filling evenly into each pepper, pressing gently to pack the filling. Sprinkle cheese generously over the top of each pepper.
Step 5: Bake
Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is melted and bubbly.
Notes
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Blanching peppers helps them cook evenly.
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Do not overfill to prevent spilling during baking.
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Covering initially keeps peppers from drying out.
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Use evenly sized peppers for consistent cooking.
