There’s something undeniably satisfying about a perfectly baked stuffed bell pepper. They’re colorful, comforting, and packed with hearty ingredients that make every bite a delightful mix of flavors and textures. Whether you’re looking for a wholesome dinner idea, meal prep inspiration, or a dish to impress your family, these easy stuffed bell peppers are exactly what you need.

I’ve been making stuffed bell peppers for years, and they never fail to bring everyone to the table with smiles on their faces. This recipe is one of those go-to meals that checks all the boxes: simple, nutritious, and delicious. The filling is loaded with savory ground beef, hearty brown rice, and zesty tomatoes, all topped with a melty layer of cheese.

Not only are these peppers super versatile, but they’re also a great way to sneak some extra veggies into your meals. Plus, the presentation? Absolutely gorgeous. Who can resist those vibrant peppers filled to the brim with goodness?

Why You’ll Love This Easy Stuffed Bell Peppers

Stuffed bell peppers are a tried-and-true crowd-pleaser, and here’s why this recipe is a standout:

Simple to make: With just a handful of pantry staples and fresh ingredients, you can whip up a satisfying meal without breaking a sweat.
Packed with flavor: The ground beef is seasoned with garlic, smoked paprika, and oregano, creating a filling that’s hearty and bold.
Nutritious and balanced: With lean protein, whole grains, and vegetables, this dish is a complete meal in one.
Customizable: You can easily adapt the recipe to suit your preferences or dietary needs.
Family-friendly: Kids and adults alike will love the cheesy topping and the fun, edible pepper “bowls.”

Prep Time, Cooking Time, and Servings

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 7 stuffed peppers
Calories per serving: 270 (approximate)

Ingredients for Easy Stuffed Bell Peppers

Here’s everything you’ll need to make these stuffed peppers:

2 Tablespoons Extra-Virgin Olive Oil: Adds richness and helps sauté the onions and garlic.
1 Medium Onion (diced): Brings sweetness and depth to the filling.
2–3 Garlic Cloves (minced): For that aromatic, savory touch.
1 Pound Lean Ground Beef: The protein-packed base for the filling.
1½ Cups Cooked Brown Rice: Adds hearty texture and makes the dish extra filling.
14.5 Ounces Diced Tomatoes (one can): Provides moisture and a tangy flavor.
1 Tablespoon Tomato Paste: Concentrates the tomato flavor for a rich filling.
1 Teaspoon Dried Oregano: Adds an herby, earthy note.
1 Tablespoon Smoked Paprika: Infuses the filling with a smoky, slightly sweet flavor.
Kosher Salt and Pepper (to taste): Brings out all the flavors.
7 Large Bell Peppers: Vibrant and sturdy, they’re the perfect vessels for the filling.
1 Cup Shredded Cheddar Jack Cheese: Melty, gooey, and irresistible.
Fresh Parsley (for garnish): A pop of freshness and color to finish the dish.

Ingredient Notes

Bell Peppers: Feel free to mix up the colors—red, yellow, orange, and green peppers each have a unique flavor profile.
Brown Rice: You can substitute white rice, quinoa, or even cauliflower rice for a lower-carb option.
Cheese: While cheddar jack is my favorite, mozzarella or Monterey Jack work beautifully too.
Ground Meat: Swap beef with ground turkey, chicken, or even plant-based crumbles for a vegetarian twist.

Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F. Slice the tops off the bell peppers and carefully remove the seeds and cores. Arrange the hollowed peppers cut-side up in a baking dish or rimmed tray. If they don’t stand upright, you can trim a small slice off the bottom to stabilize them.

Step 2: Cook the Aromatics

Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté until it softens, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute, letting the garlic release its fragrance.

Step 3: Brown the Ground Beef

Add the lean ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Cook for 5–6 minutes, or until the beef is browned and no longer pink.

Step 4: Mix the Filling

Reduce the heat to low and stir in the cooked brown rice, diced tomatoes (with their juices), tomato paste, dried oregano, and smoked paprika. Cook the mixture for 4–5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and season with kosher salt and pepper.

Step 5: Stuff the Peppers

Using a spoon, generously fill each bell pepper with the beef and rice mixture. Press the filling down gently to pack it in, but don’t overstuff, as you’ll want room for the cheesy topping.

Step 6: Bake the Stuffed Peppers

Place the stuffed peppers in the preheated oven and bake for 10–12 minutes, or until the peppers are mostly tender.

Step 7: Add Cheese

Sprinkle the shredded cheddar jack cheese evenly over each pepper. Return the dish to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and flavor. Serve warm and enjoy!

How to Serve Stuffed Bell Peppers

Stuffed bell peppers are a meal in themselves, but you can elevate your dinner with these serving suggestions:

Serve with a side salad for a refreshing contrast—think arugula with lemon vinaigrette or a classic Caesar salad.
Pair with crusty bread or soft dinner rolls to soak up any extra filling.
Add roasted vegetables, like asparagus or Brussels sprouts, for even more nutrients.
For a comforting twist, spoon a dollop of sour cream or Greek yogurt on top.

Tips for Perfect Stuffed Bell Peppers

Use Fresh Peppers: Firm, vibrant bell peppers work best—they hold up well during baking and provide a subtle sweetness.
Pre-Cook the Rice: Save time by cooking the rice ahead or using leftover rice.
Adjust the Spices: Add red pepper flakes for heat or cumin for a smoky, earthy flavor.
Cheese Options: Use your favorite cheese blend for a personal touch—pepper jack adds a spicy kick!
Meal Prep Friendly: These peppers freeze beautifully. Make a big batch and save some for a busy weeknight.

Recipe Variations

There’s no one-size-fits-all approach to stuffed bell peppers. Here are some ways to switch it up:

Vegetarian: Replace the beef with a mixture of black beans, diced mushrooms, and corn.
Gluten-Free: Use quinoa or gluten-free breadcrumbs.
Low-Carb: Opt for cauliflower rice instead of brown rice.
Mediterranean-Inspired: Add feta cheese, olives, and a sprinkle of oregano to the filling.
Spicy: Stir in a diced jalapeño or a splash of hot sauce to the mixture.

Storage and Reheating

Stuffed bell peppers are perfect for leftovers. Here’s how to store and reheat them:

Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3 days.
Freeze: Arrange cooled stuffed peppers on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.
Reheat: Warm them in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes.

FAQ

Can I Make These Ahead of Time?

Absolutely! Assemble the stuffed peppers and refrigerate them (unbaked) for up to 24 hours. Bake them just before serving.

What Other Grains Can I Use?

Quinoa, farro, or couscous would work just as well.

Can I Use Another Protein?

Yes, ground turkey, chicken, or plant-based crumbles are great alternatives.

Do I Need to Pre-Cook the Peppers?

No, baking them with the filling softens them perfectly.

Conclusion

There you have it—a recipe for easy stuffed bell peppers that’s guaranteed to become a family favorite. With their vibrant appearance, hearty filling, and cheesy topping, these peppers are both wholesome and indulgent.

Give them a try and let me know how they turn out! Don’t forget to snap a photo and share it on social media—tag me so I can see your delicious creations. Happy cooking!

Easy Stuffed Bell Peppers: A Comfort Food Classic

Author: TAYLOR HARRISON
Total Time: 45 minutes
Yield: 7 stuffed peppers 1x
Diet: Gluten Free

Print Recipe

Description

These easy stuffed bell peppers are loaded with a savory beef and rice filling, topped with gooey cheese, and baked to perfection. A wholesome, family-friendly dinner that’s perfect for meal prep or busy weeknights!

Ingredients

Scale

2 Tbsp extra-virgin olive oil
1 medium onion, diced
2–3 garlic cloves, minced
1 lb lean ground beef
1½ cups cooked brown rice
14.5 oz diced tomatoes (1 can)
1 Tbsp tomato paste
1 tsp dried oregano
1 Tbsp smoked paprika
Kosher salt and pepper (to taste)
7 large bell peppers (tops and cores removed)
1 cup shredded cheddar jack cheese
Fresh parsley for garnish

Instructions

Preheat oven to 375°F. Place bell peppers cut-side up in a baking dish.
Sauté onions in olive oil until softened. Add garlic and cook 1 minute.
Brown ground beef, breaking it up with a wooden spoon.
Stir in rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Cook for 4–5 minutes.
Stuff peppers with the beef mixture and bake for 10–12 minutes.
Sprinkle cheese on top and bake 5–7 minutes more. Garnish with parsley and serve.

Notes

Substitute ground beef with turkey or plant-based crumbles for variation.
For a low-carb option, swap rice with cauliflower rice.
Pre-cook peppers for 5 minutes if you prefer softer peppers.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American