Stuffed Peppers

Classic Stuffed Peppers were one of the first “grown up” dinners I learned to cook. Of that early repertoire, they remain the recipe I cook most, because with rice, ground beef, cheese, and veggies, they are an all-in-one meal! Plus, they’re easy to make AND absolutely delicious.

Why You’ll Love This Stuffed Peppers Recipe

• The Total Package. The beauty of stuffed vegetables (like Stuffed Zucchini) is that your serving of vegetables is built right in! Add rice and protein, and you’re in biz.
• Easy. You don’t need to cook the peppers before stuffing them.
• Budget-Friendly. Stuffed peppers turn humble, affordable ingredients like rice and ground beef into a well-rounded meal (don’t miss these other Ground Beef Dinner Ideas for more wallet-friendly meals).
• Loved the World Over. Similar to Cabbage Rolls, different cultures have different variations on this recipe, but these are the best stuffed peppers if you’re looking for that classic version so many of us grew up with. Feel free to change up the kind of meat, swap the rice for another grain (like in Quinoa Stuffed Peppers), or use whatever cheese is in your refrigerator.
• Meal Prep and Freezer-Friendly. Don’t miss all of my tips below to make this recipe in advance to enjoy this week, or months from now. Meal prep options make these perfect for a weeknight dinner!

How to Make Easy Stuffed Peppers

The Ingredients

• Bell Peppers. Use any mixture of colors you desire. Red are my favorite, but green work too!
• Ground Beef. Not just for Hamburger Casserole! Lean ground beef is hearty and pairs nicely with the spices, tomatoes, and cheeses. You could also make these stuffed peppers with ground turkey, chicken, or sausage (Italian or regular).
• Brown Rice. To cook rice, see How to Cook Brown Rice on the stove top, or make Instant Pot Brown Rice. For stuffed peppers without rice, try this recipe with quinoa, farro, cauliflower rice, or al dente orzo instead.
• Fire-Roasted Tomatoes. A can of diced fire-roasted tomatoes is a simple change that adds a more complex flavor without sacrificing moisture. You could also use tomato sauce.
• Fresh Spinach. Fresh spinach cooks down and blends seamlessly into the filling, sneaking in some additional veg.
• Cheese. I used a combination of pepper jack cheese and sharp cheddar cheese. If you want a less spicy version of the recipe, swap the pepper Jack for more cheddar, or use gouda, muenster, or mozzarella.
• Spices. Italian seasoning, cumin, garlic powder (which is quicker and easier than garlic cloves), salt, and pepper make this from-scratch filling far from one-note.

The Directions

1. Slice the Bell Peppers. Lay them in a baking dish.

2. Brown the Beef. Add the seasonings.

3. Add the Spinach. It will wilt pretty quickly.

4. Add the Tomatoes. Canned is perfect and gives a more interesting texture than tomato sauce.

5. Add the Grains and Cheese. Rice and quinoa are my favorites. I love a mix of cheeses.

6. Fill the Peppers. Then top with more cheese!
7. Pour a Little Water in the Dish. This is my trick so you don’t have to precook the peppers.
8. Bake. Cook stuffed peppers in the oven at 375 degrees F until tender. ENJOY!

Recipe Variations

• Culturally Inspired. Italian Stuffed Peppers with mozzarella cheese, Greek Stuffed Peppers with feta, and Southwest Mexican Stuffed Peppers with black beans are tasty riffs.
• Un-stuffed. This Stuffed Pepper Casserole has the same ingredients and flavors, just deconstructed.
• Vegetarian. Vegan Stuffed Peppers are every bit as satisfying, no meat needed. Or make easy vegetarian stuffed peppers by following the recipe above and using plant-based ground meat alternative.
• Pesto. Stir several spoonfuls of Basil Pesto into your filling, or dollop it on top.
• Varied Preparation Methods. Grilled Stuffed Peppers, Instant Pot Stuffed Peppers, and yes, Crockpot Stuffed Peppers all have their place.
• Creative. Buffalo Chicken Stuffed Peppers are my husband’s forever fave.

Making Stuffed Peppers in Advance

Options 1: Prep the Filling In Advance

• Cut and core the bell peppers up to 1 day in advance and refrigerate.
• Cook the filling as directed up to 1 day in advance. Let cool, then refrigerate.
• Assemble and bake peppers as directed just before serving.

Option 2: Freezer Stuffed Peppers

• Prepare and stuff the peppers as directed. Freeze before cooking for up to 3 months.
• When ready to bake, thaw overnight in the fridge, and bake as directed.

What to Serve with Stuffed Peppers

• Cornbread. Try Cornbread Muffins or bake up a pan of Mexican Cornbread.
• Sautéed Vegetables. Whip up Sautéed Spinach on the stove while the peppers bake.
• Sweet Potatoes. One of my favorite vegetables to pair with peppers. Try Air Fryer Sweet Potatoes or Roasted Sweet Potatoes.
• Salad. Freshen up your plate with Strawberry Spinach Salad.

Recipe Tips and Tricks

• Don’t Overbake the Peppers. If your stuffed peppers are soggy, you likely cooked them too long.
• Make Sure the Peppers are Fork Tender. When properly baked, you should be able to easily pierce the stuffed peppers with a fork. If the peppers aren’t tender when the cheese is melted, and the filling is hot, simply tent the pan with foil and continue baking until they are.
• Cut the Pepper in Half from Stem to End. When making stuffed peppers in the oven, I find splitting them from top to bottom best. It allows you to lay the peppers flat on their back in the baking dish, which makes for easier stuffing. If all of your peppers don’t fit in one pan, you can bake the extras in a second, smaller baking dish such as an 8×8-inch pan.

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