Introduction

Classic stuffed peppers are a comforting and satisfying dinner that brings together savory ground beef, tender rice, and melted cheese all wrapped in colorful bell peppers. This easy recipe is perfect for a cozy homemade meal that the whole family will love.

Five stuffed bell peppers are arranged on a black round plate. Each pepper is hollowed and filled with a mixture of cooked rice and ground meat. On top of this filling is a layer of melted white cheese sprinkled with finely chopped green herbs. The peppers come in three colors: two are bright yellow, two are red, and one is green, all with a shiny, smooth skin. The plate sits on a white marbled surface with a dark cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole bell peppers (can substitute with poblanos or zucchini)
1 pound ground beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
1 cup cooked rice (white, brown, or cauliflower rice)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce or crushed tomatoes
1 cup diced tomatoes, drained
1 tablespoon Italian seasoning (or individual herbs like oregano and basil)
Salt, to taste
Black pepper, to taste
1 cup mozzarella cheese or cheddar
1/4 cup Parmesan cheese, finely grated
1 tablespoon olive oil (or vegetable/canola oil)
1/4 cup fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds. Rinse the peppers and drain thoroughly.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
Step 3: Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks.
Step 4: Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5 minutes so the flavors meld.
Step 5: Carefully stuff each pepper with the beef and rice mixture, filling them generously but without overpacking.
Step 6: Place the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to help keep the peppers moist during baking.
Step 7: Cover the baking dish with foil and bake for 35 minutes. Then, remove the foil, sprinkle mozzarella and Parmesan cheese evenly over the tops of the peppers, and bake uncovered for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 8: Let the stuffed peppers cool slightly, garnish with fresh parsley, and serve warm for a hearty, cozy meal.

Tips & Variations

For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative.
Try different cheeses like pepper jack or Gruyère for a twist on the classic flavor.
Use zucchini or poblano peppers as a unique alternative to bell peppers.
To add extra flavor, include some chopped mushrooms or diced carrots in the filling mixture.
For a lower-carb option, use cauliflower rice instead of regular rice in the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, reheat in the microwave, but the oven is best to maintain the pepper’s texture.

How to Serve

Four stuffed bell peppers sit closely on a white plate with a black rim, placed on a white marbled surface. Each bell pepper is halved and hollowed, filled with a mixture of cooked ground meat and rice, showcasing a textured brown and beige interior. The top of each filling is covered with melted cheese that is white with hints of yellow, slightly browned and gooey, sprinkled with small green parsley pieces. The peppers vary in color: one green, one yellow, and two red, all vibrant and shiny with a soft roast texture appearing around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Keep them covered in the refrigerator and bake just before serving.

Can I freeze stuffed peppers?

Absolutely. Freeze stuffed peppers before baking by wrapping them tightly in foil or plastic wrap. Bake from frozen, adding extra time to the baking process, about 50-60 minutes at 375°F (190°C).

Classic Stuffed Peppers for a Cozy Homemade Dinner Delight Recipe

Print Recipe

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4.8 from 61 reviews

Classic Stuffed Peppers featuring a savory ground beef and rice filling baked to perfection with melted cheese topping, making for a cozy and satisfying homemade dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 stuffed peppers 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Filling

4 whole Bell Peppers (can substitute with poblanos or zucchini)
1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
1 cup Cooked Rice (white, brown, or cauliflower rice)
1 medium Onion, finely chopped
2 cloves Garlic, minced
1 cup Tomato Sauce or crushed tomatoes
1 cup Diced Tomatoes, drained
1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)
Salt, to taste
Black Pepper, to taste

For the Topping

1 cup Mozzarella Cheese or cheddar
1/4 cup Parmesan Cheese, finely grated

For Cooking

1 tablespoon Olive Oil (or vegetable/canola oil)
1/4 cup Fresh Parsley, for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
Prepare Peppers: Slice the tops off the bell peppers and remove the seeds. Rinse the peppers and drain well, ensuring they are clean and hollowed out.
Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Cook Ground Beef: Add the ground beef to the skillet and cook thoroughly until browned, breaking it up as it cooks to ensure an even texture.
Mix Filling: Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper to the browned beef mixture. Allow the mixture to simmer gently for about 5 minutes, letting the flavors meld together.
Stuff Peppers: Spoon the beef and rice filling evenly into each hollowed bell pepper, packing them well but not overflowing.
Arrange and Add Water: Place the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to help keep the peppers moist during baking.
Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes, allowing the peppers to soften and the filling to heat through.
Add Cheese and Bake Uncovered: Remove the foil, sprinkle the mozzarella and parmesan cheese evenly on top of each stuffed pepper, and continue baking uncovered for another 10-15 minutes until the cheese is melted and golden.
Garnish and Serve: Allow the stuffed peppers to cool slightly, garnish with fresh parsley, and serve warm for a hearty and comforting meal.

Notes

You can substitute ground beef with ground turkey, chicken, or a plant-based protein for a different variation.
For a lower-carb option, try using cauliflower rice instead of traditional rice.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes or diced jalapeño to the filling.
Make sure to pour water into the baking dish to keep the peppers moist during the baking process.
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: stuffed peppers, baked peppers, ground beef recipe, cozy dinner, easy dinner, cheesy stuffed peppers