Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 lb ground beef; 1 cup cooked white rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes, drained; 1 cup shredded cheddar cheese; 2 tbsp olive oil; 1 tsp dried Italian herbs; Salt and pepper to taste

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Hey y’all! If you’re on the hunt for a hearty, colorful, and super satisfying meal, these Stuffed Bell Peppers are the answer. Packed with savory beef, fluffy rice, gooey cheese, and zesty seasonings, they’re a family favorite that works for everything from busy weeknights to impressing dinner guests. The vibrant bell peppers bring a sweet crunch that perfectly complements the savory filling, making every bite a delight. Ready to bring a splash of color and comfort to your table? Let’s get cooking!

Why You’ll Love This Stuffed Bell Peppers Recipe

Perfect for meal prep, reheats beautifully for satisfying leftovers.

Customizable with your favorite proteins, grains, or veggies.
Balanced meal with protein, veggies, and whole grains in every bite.
Simple, wholesome ingredients you probably have on hand.

A show-stopping centerpiece that looks as good as it tastes!

Ingredients for Stuffed Bell Peppers

6 large bell peppers (any color)
1 lb (450g) lean ground beef (or turkey, chicken, or plant-based alternative)

1 cup cooked long-grain white rice
1 small yellow onion, finely chopped
2 cloves garlic, minced

1 can (14.5 oz/410g) diced tomatoes, drained
1 cup shredded cheddar or mozzarella cheese, divided
2 tbsp tomato paste

1 tsp dried Italian seasoning
1/2 tsp smoked paprika
1/2 tsp salt

1/4 tsp black pepper
2 tbsp olive oil
2 tbsp fresh parsley, chopped (optional, for garnish)

Step-by-Step Directions for Stuffed Bell Peppers

Step 1: Prep the Bell Peppers

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Reserve the tops if you like for presentation.
Brush the outsides lightly with olive oil and arrange peppers upright in a 9×13-inch (23x33cm) baking dish.

Step 2: Cook the Filling for Stuffed Peppers

Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 more minute.
Add ground beef, season with salt, pepper, Italian seasoning, and smoked paprika. Cook until browned and crumbly, about 6-7 minutes. Drain excess fat if needed.
Stir in diced tomatoes, tomato paste, and cooked rice. Let the mixture simmer for 2-3 minutes, then remove from heat. Mix in half of the shredded cheese.

Step 3: Stuff and Bake the Bell Peppers

Spoon the savory beef and rice filling into each prepared bell pepper, packing it in gently.
Sprinkle the remaining cheese over the tops of each stuffed pepper.
Pour 1/4 cup water into the baking dish to help steam the peppers.

Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, until peppers are tender and cheese is golden and bubbly.

Step 4: Serve

Let peppers cool for 5 minutes, then garnish with chopped parsley. Serve warm and enjoy the delicious flavors!

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Notes for the Best Stuffed Bell Peppers

Parboil the peppers for 5 minutes before stuffing for an extra-tender texture.
Swap in quinoa or brown rice for a healthier twist (check out whole grains 101 for more info).
If you like a spicy kick, add a pinch of crushed red pepper flakes to the filling.

Variations on Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers: Use black beans and corn instead of meat for a protein-packed vegetarian option.
Mexican-Style Stuffed Peppers: Add taco seasoning, use salsa instead of tomatoes, and top with Monterey Jack cheese.
Low-Carb Stuffed Bell Peppers: Replace rice with cauliflower rice for a low-carb, keto-friendly meal.

Required Equipment for Stuffed Bell Peppers

9×13-inch (23x33cm) baking dish
Large skillet
Sharp knife and cutting board

Mixing spoon
Foil for covering

Storage Instructions for Stuffed Bell Peppers

Allow leftover stuffed peppers to cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each pepper individually in plastic wrap and freeze for up to 2 months. Reheat in the microwave or oven (covered at 350°F/175°C) until warmed through, about 20 minutes from chilled or 40 minutes from frozen.

Serving Suggestions and Pairings for Stuffed Bell Peppers

Serve with a crisp green salad or roasted veggies for a complete meal.
Pair with garlic bread or a side of creamy mashed potatoes.
Try a light, tangy vinaigrette or Greek yogurt dip on the side.

Pro Tips for Perfect Stuffed Bell Peppers

Choose bell peppers that stand upright for easier stuffing and baking (see more tips).
Don’t overcook the peppers—aim for tender but still holding their shape for the best texture.
Let stuffed peppers rest for a few minutes before serving to help the flavors meld and filling set (benefits of bell peppers).