This is the quintessential stuffed bell peppers recipe I grew up on, with bell peppers stuffed with seasoned ground beef, rice, and melty cheese, so good!
Stuffed Peppers Recipe
Do you love stuffed peppers? Stuffed bell peppers are the perfect easy-to-make dinner that can be made inexpensively, and are always a crowd pleaser. They're such a nutritional powerhouse, ready for your endless creativity, and they're always on the menu in the Chili Pepper Madness kitchen.
The thick, succulent flesh and hollow insides of the peppers make them the ideal vessels for stuffing and baking with all manner of foods, from ground meats, cheeses, grains, spices, even leftovers.
I grew up on stuffed green peppers, something my mother made regularly. Her stuffed peppers with rice and ground beef is the inspiration for this recipe, which I've adapted to include a flavorful balance of herbs, spices, rice, meat, cheese, and fire roasted tomatoes that I'm sure you'll love.
It's dinner time, my friends! I'm ready to get cooking!
Let's talk about how to make stuffed peppers, shall we?
Stuffed Peppers Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Bell Peppers. Use any color bells – green, yellow, red, orange. You can also use other larger peppers, like Italian sweet peppers or poblano peppers.
- Olive Oil. For cooking.
- Ground Meat. I am using ground beef today, but you can use ground turkey, ground chicken, ground pork, ground Italian sausage, or a combination. Ground turkey or chicken are great low-calorie options.
- Vegetables. Onion, jalapeno (optional, for spicy), garlic.
- Fire Roasted Tomatoes. Use canned. You can use diced tomatoes or tomato sauce as well, but I recommend the flavor boost of fire roasted tomatoes.
- Shredded Cheese. I love spicy pepperjack cheese, but shredded cheddar or shredded mozzarella are great for stuffed peppers. I used mozzarella today. Try a combination of cheeses for a variation.
- Seasonings. Paprika, oregano, basil, salt and pepper. Try this with a blend of your favorite Italian seasonings.
- Cooked Rice. Use white rice, brown rice, or wild rice. I used white rice here.
- For Garnish. Fresh chopped parsley, red pepper flakes.
How to Make Stuffed Peppers - the Recipe Method
Oven and Pot. Preheat your oven to 425°F (220°C) and bring a large pot of water (enough to cover the bell peppers) to a boil.
Prep the Bell Peppers. Wash the bell peppers, slice off the tops of the peppers, and scoop out the insides (seeds and membranes). You want the inside to be nice and hollow to accommodate your stuffing mixture.
If needed, slice a small part off the bottom of the peppers so they will stand upright.
TIP: Don't throw away those pepper tops! I like to toss the stems, but chop up the tops to cook with the onion later. Nothing goes to waste, and it's a great flavor builder.
Soften the Peppers. Blanch the bell peppers for 5 minutes to slightly soften. Alternatively, you can roast the peppers for 20 minutes to soften.
Set the softened peppers into a lightly oiled baking dish.
Cook the Vegetables. Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
Cook the Meat. Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
Tomatoes, Rice, and Spices. Add the fire roasted tomatoes, seasonings, and cooked rice mixture. Stir together and remove from heat.
Cheese. Stir in 1/2 cup of the shredded cheese until incorporated. You can add in a bit more if you'd like it more cheesy.
Stuff the Peppers. Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
Roast the Peppers. Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly. So good topped with cheese! This is a pretty forgiving recipe, so you can usually bake them longer if you want the peppers extra softened up.
Cool slightly, garnish, and serve.
Boom! Done! Your stuffed peppers are ready to serve. Don't they look gorgeous? I love the vibrant colors of the bells. I'm ready to dig in!
Recipe Tips & Notes
- Feel free to use other ground meats for your stuffed peppers, including chicken, pork, turkey, sausage, or others. Use tofu for a vegetarian version.
- You can easily adjust the spices to your preference by using your favorite blends, like Cajun seasonings or a nice Italian seasoning. Worcestershire sauce is a popular addition.
- This recipe is great for any types of pepper, though it is ideal with thicker walled peppers that can hold up to the baking process. I often make this with large Italian peppers that I grow in my garden, like Carmen Italian or Marconi peppers. Try it with jalapenos for awesome poppers!
Storage
Leftover stuffed peppers will last up to 5 days in the refrigerator in a sealed container. You can warm them in the oven to enjoy them again.
You can also freeze it for 2-3 months. See my post on How to Freeze Stuffed Peppers.
That's it, my friends. I hope you enjoy my stuffed bell peppers recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Amazon Affiliate links, my friends!
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I've been loving this wok, makes stir frying and clean up so easy.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Classic Stuffed Peppers Recipe
Ingredients
- 4-6 bell peppers use any color – green, yellow, red, orange
- 1 tablespoon olive oil
- 1 lb ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes (canned - or use diced tomatoes or tomato sauce)
- 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
- Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
- Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/28/24 to include new information and video. It was originally published on 8/14/23.
Lesley says
This looks wonderful! I will certainly comment after I make them. Can these be frozen?
Mike Hultquist says
Lesley, absolutely, these freeze nicely. Enjoy.
April Z says
Excellent recipe and always a huge hit with my friends and family. I’ve made these several times and made some tweaks occasionally depending on what I’m in the mood for and the time I have. I have added a can of drained and rinsed black beans, substituted the rice with quinoa, and used taco seasoning instead of the spices in the recipe. I also prefer to cut the peppers in half vertically. They tend to make smaller portions which I prefer and reheat better than when I just cut the top off and stuff them.
Mike Hultquist says
I love to hear it, April!! Perfect way to make them! And yes, so versatile. Thanks so much!
Jamie says
Let this be known. I NEVER comment on the recipes I try. Not because I don’t want to or they don’t work out, but because I simply forget🤷♀️ THESE Stuffed Bell Peppers are SPECTACULAR. I made them for my mom on my first try and I blew her away. Presently this is my FOURTH time making this meal. It is SO easy! This is coming from the girl who lit the microwave on fire from forgetting to put the water in (ADHD at its finest)🥴 You are an amazing cook and your recipes are to DIE for! You deserve all the admiration for your chef skills😭 Again, thank you so much for a wonderful, home cooked meal to add to my collection 🥰
Mike Hultquist says
Wow, this is the best comment ever!! Seriously, very happy I can be helpful and that you are enjoying the stuffed peppers this much!! This just made my day. Thanks so much, Jamie!
Kathryn K says
5 STARS!!! Absolutely the best recipe for Stuffed Peppers I have ever made! We loved it so much!!! Adding the cheese into the mix was new to us and we all agreed it was a game changer. SO DELISH!!! I used a cheddar mix and am going to try Monterey Jack next time. I also love how you describe adding the ingredients and how to make it all come together with ease. Thank YOU!!!
Mike Hultquist says
Yes!! Thanks so much, Kathryn! I love this recipe so much, I'm super happy to be able to share it and that you enjoyed it!! THANK YOU for sharing this. It is so helpful!
Tina says
This Guy Knows FLAVOR!! Thanks Sir I’m enjoying these stuffed peppers!!!!!!!!!
Mike Hultquist says
Thanks, Tina!! Glad you like them!
Constance says
This is a fabulous recipe! My entire family loves it.
Mike Hultquist says
Great to hear!! Thanks so much, Constance!! Glad the family enjoyed it!
Beth says
As with all recipes, I used it as a base for what I wanted. I use pasta sauce and leftover taco meat. We've been talking about these ever since. Making them again tonight. Thank you!
Mike Hultquist says
Thanks so much, Beth!!! Glad you're enjoying them!
Heather Parker says
1 T is too much paprika. It's overpowering the other flavors.
Mike Hultquist says
Sorry to hear, Heather. You can adjust for the next time and use 1 teaspoon. I do enjoy the spices. However, 1 tablespoon isn't out of the norm with the amount it serves, so I think you might want to look at the brand of paprika you are using to see if there is an issue. Take care.
Tammy says
Question, is that the nutrition per pepper or for the whole recipe?
Mike Hultquist says
Tammy, it is per serving/stuffed pepper. The recipe makes 4 total servings.
Sean Weston says
How much would I have to change the recipe if I triple the serving size
Mike Hultquist says
Sean, it really depends on the size of the peppers. I usually have a bit of stuffing leftover, so you may need to make a bit less of the stuffing portion.
Dawn Marton says
do you ever prep ahead of time, how does that change?
Mike Hultquist says
Dawn, yes, you can make them all the way through stuffing them, then refrigerate (covered) until ready to bake. You can bake them straight from the fridge when ready in your preheated oven. Let me know how they turn out! Enjoy!