Best Stuffed Peppers Recipe
Best Stuffed Peppers Recipe (Easy, Hearty & Packed With Flavor!)
If you’re looking for a hearty, comforting dinner that feels like a warm hug on a plate, these Best Stuffed Peppers are exactly what you need. Filled with a savory mixture of tender ground beef, fluffy rice, melty cheese, and aromatic spices, these peppers make the kind of satisfying weeknight meal that everyone loves kids and adults alike. And if you’re a fan of creamy, cozy meals, you’ll also love my Skinny Instant Pot Fettuccine Alfredo for another easy dinner option.
What makes this recipe especially loved is how simple, customizable, and meal-prep-friendly it is. The peppers roast beautifully in the oven, becoming slightly caramelized and sweet, while the beef and rice filling turns rich, saucy, and perfectly seasoned. Whether you’re feeding a busy family or planning a cozy dinner for two, these stuffed peppers are guaranteed to impress.
Roasted to perfection, loaded with comfort, and easy enough for beginners this is one recipe you’ll come back to again and again.
Why You’ll Love This Stuffed Peppers Recipe
- Easy to customize use any grain or cheese you like
- Meal prep friendly assemble ahead and bake when ready
- Balanced and filling includes protein, veggies, and carbs in one dish
- Family-approved great for picky eaters
- Perfectly seasoned warm spices, savory beef, and melty cheese
If you love cozy, flavorful comfort food, this recipe belongs at the top of your dinner rotation.
Best Stuffed Peppers Recipe
Notes
- 3 large bell peppers red, yellow, or orange are best for sweetness
- Extra-virgin olive oil
- Salt
- Ground black pepper
- 1 lb (450 g) 90% lean ground beef
- Baking soda helps keep the beef tender
- Yellow onion chopped finely
- Garlic minced for deep flavor
- Chili powder adds warmth
- Ground cumin earthy and aromatic
- Dried oregano for a subtle herbal note
- Tomato sauce gives the filling a rich, saucy texture
- Cooked rice white rice, quinoa, or any grain works
- Monterey Jack or Cheddar Jack cheese melts perfectly
- Cut the peppers in half lengthwise, remove the seeds, and place them in a baking dish. Drizzle olive oil and sprinkle salt over them. Roasting the peppers before stuffing helps them soften without getting soggy.
- Bake at 425°F (220°C) for 20 minutes until they are lightly browned and tender-crisp.
- In a bowl, mix the ground beef, salt, and baking soda, then let it rest for 20 minutes this helps the beef cook tender and juicy.
- Heat olive oil in a skillet and sauté the onions until softened. Add the garlic and cook until fragrant. Then add the beef, chili powder, cumin, and oregano. Cook until browned, breaking up the beef into small pieces.
- Stir in tomato sauce and simmer for a couple of minutes. Add cooked rice and cheese, stirring until the mixture becomes thick, melty, and irresistible.
- Spoon the beef filling into each roasted pepper, piling it high. Scatter the remaining cheese on top. Return the peppers to the oven and bake for 10–15 minutes until the cheese melts into a golden, bubbly layer.
- Serve warm with fresh herbs, a sprinkle of chili flakes, or an extra drizzle of tomato sauce.
- Don’t skip roasting the peppers first it keeps them firm, not mushy
- Use freshly shredded cheese it melts creamier than pre-shredded
- Season in layers peppers, beef, and sauce all need seasoning
- Don’t overcook the filling it will bake again in the oven
- Let the peppers rest for 5 minutes before serving for the perfect texture
- Add jalapeños, red pepper flakes, or a splash of hot sauce to the filling.
- cooked quinoa
- black beans
- lentils
- sautéed mushrooms
- Add extra veggies like spinach, zucchini, or corn for more texture.
- Try mozzarella, pepper jack, gouda, or even feta for a fun twist.
- Brown rice
- Cauliflower rice
- Quinoa
- Barley
- garlic bread
- a crisp salad
- roasted vegetables
- mashed potatoes
- sour cream or Greek yogurt on top
- Store in an airtight container for 4–5 days.
- Freeze individually for up to 3 months.
- Bake at 350°F (180°C) for 10–12 minutes or microwave until warm.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, pork, or Italian sausage all work great.
How do I keep the peppers from getting soggy?
Roasting them first helps maintain structure. Also, avoid an overly wet filling.
Can I prepare stuffed peppers in advance?
Yes! Assemble them up to 2 days ahead and refrigerate. Or freeze for up to 3 months.
Can I make this without baking?
If you’re short on time, stuff the roasted peppers and microwave for a couple of minutes to melt the cheese.
How can I make this spicier?
Add jalapeños, spicy cheese, or a pinch of cayenne to the filling.
Conclusion
These Best Stuffed Peppers are everything you want in a comforting, homemade dinner—simple to prepare, incredibly flavorful, and endlessly customizable. The tender roasted peppers, the savory beef and rice filling, and the golden layer of melted cheese come together to create a dish that feels both wholesome and indulgent. Whether you’re feeding a crowd, planning for leftovers, or prepping meals ahead of time, this recipe will quickly earn a permanent spot in your weekly rotation.
