Easy Stuffed Pepper Recipe: A Colorful, Flavor-Packed Classic

Stuffed peppers are a beloved comfort food that combines wholesome ingredients with bold flavors in a vibrant, edible vessel. This easy stuffed pepper recipe is a perfect way to turn basic pantry staples into a hearty and satisfying meal. With tender bell peppers filled with a savory mixture of ground meat, rice, tomatoes, cheese, and spices, this dish hits all the right notes—savory, spicy (if you want it), and wonderfully cheesy.

One of the best things about stuffed peppers is their versatility. You can customize the filling based on what you have on hand or your dietary preferences. Whether you stick with classic ground beef or opt for a plant-based alternative, these stuffed peppers are simple to prepare and bursting with flavor. They’re also an excellent make-ahead option for busy weeknights and a beautiful centerpiece for any dinner table. Paired with a side salad or served on their own, they’re a well-rounded meal you’ll want to make again and again.

Why You’ll Love This Recipe

1. Highly Customizable – Use your choice of protein, grains, and cheese to make it your own.
2. Nutrient-Dense – Packed with vegetables, protein, and fiber, it’s a well-balanced meal.
3. Make-Ahead Friendly – Easy to prep in advance and reheat throughout the week.
4. Kid-Approved – Mild, cheesy, and colorful—great for even picky eaters.
5. Freezer-Friendly – Make a batch and freeze extras for quick dinners later.

Ingredients

• Bell peppers (green, red, yellow, or orange)
• Olive oil
• Ground beef (or turkey, chicken, pork, sausage, tofu)
• Onion
• Jalapeño pepper (optional)
• Garlic
• Fire-roasted tomatoes (or diced tomatoes, tomato sauce)
• Shredded cheese (cheddar, mozzarella, pepperjack, or a blend)
• Paprika
• Dried oregano
• Dried basil
• Salt and pepper
• Cooked rice (white, brown, or wild)
• Garnish: fresh parsley, red pepper flakes

Variations

• Vegetarian: Replace the meat with lentils, black beans, or tofu.
• Low-Carb: Skip the rice and bulk up with chopped cauliflower or extra veggies.
• Mexican Style: Add cumin, black beans, and corn to the filling; top with salsa and queso fresco.
• Italian Inspired: Use Italian sausage, add a bit of marinara, and top with mozzarella and Parmesan.
• Breakfast Version: Use breakfast sausage, scrambled eggs, and hash browns for a brunch-style twist.

How to Make the Recipe

Step 1: Prepare the Peppers

Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 2: Cook the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and optional jalapeño; cook until softened. Stir in garlic and cook another minute.

Step 3: Brown the Meat

Add ground beef to the skillet and cook until browned. Drain any excess fat.

Step 4: Add Tomatoes and Spices

Stir in fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Simmer for 5–7 minutes to combine flavors.

Step 5: Mix in Rice and Cheese

Remove the skillet from heat. Stir in the cooked rice and about half of the shredded cheese. Mix until combined.

Step 6: Fill the Peppers

Stuff each pepper generously with the filling and place in a baking dish.

Step 7: Bake

Top with remaining cheese. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 10–15 minutes, until the peppers are tender and cheese is melted.

Step 8: Garnish and Serve

Sprinkle with chopped parsley and red pepper flakes if desired. Serve hot.

Tips for Making the Recipe

• Choose similar-sized peppers for even cooking.
• Pre-bake peppers for 10 minutes if you prefer softer texture.
• Use leftover rice to save time on prep.
• Drain canned tomatoes slightly if you prefer a drier filling.
• Let it rest a few minutes after baking to set and cool slightly.

How to Serve

• As a main dish: Serve one or two stuffed peppers with a side salad or garlic bread.
• With sauce: Add a drizzle of tomato sauce or hot sauce for extra flavor.
• On a platter: Present a mix of colorful peppers for a festive touch.
• With extra cheese: Serve with a sprinkle of freshly grated Parmesan or a dollop of sour cream.

Make Ahead and Storage

Storing Leftovers

Store cooked stuffed peppers in an airtight container in the fridge for up to 4 days.

Freezing

Wrap individually in foil and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave for 2–3 minutes until hot.

FAQs

1. Can I make stuffed peppers ahead of time?

Yes! Assemble them in advance and refrigerate until ready to bake.

2. Can I freeze stuffed peppers?

Absolutely. Freeze before or after baking—both work well.

3. Do I need to cook the rice beforehand?

Yes, use cooked rice to ensure proper texture and even cooking.

4. Can I use ground turkey instead of beef?

Yes, turkey, chicken, pork, or even plant-based alternatives all work great.

5. How do I keep peppers from getting soggy?

Avoid overbaking and drain any excess moisture from the filling.

6. What kind of cheese is best?

Pepperjack adds a spicy kick, but cheddar, mozzarella, or blends work too.

7. Do I have to use fire-roasted tomatoes?

No, regular canned tomatoes or tomato sauce are fine substitutes.

8. How do I make it spicier?

Add jalapeños, chili flakes, or hot sauce to the filling.

9. Can I cook these in the air fryer?

Yes, air fry at 350°F (175°C) for 15–20 minutes, depending on size.

10. Are stuffed peppers healthy?

Yes—loaded with protein, fiber, and veggies, they’re a balanced meal option.

Conclusion

This stuffed pepper recipe is a true weeknight hero—flavorful, filling, and endlessly customizable. Whether you’re using classic ground beef or exploring plant-based alternatives, these colorful, cheesy peppers bring comfort and nutrition to the table with minimal fuss. Perfect for meal prepping, family dinners, or casual entertaining, this dish offers a satisfying solution that’s as practical as it is delicious. Try it once, and you’ll keep it in your regular dinner rotation.

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