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.
Nancy says
Recipe was easy and fast. I added black beans for texture and protein. Loved them!
Mike Hultquist says
Perfect addition, Nancy!! Glad you enjoyed the recipe! I appreciate you sharing this!
Alex says
I plan to make this for my partner and I, but neither of us are a fan of tomatoes. Do you have any recommendations for a substitute? Can't wait to get these going, looks like a great recipe!
Mike Hultquist says
Hey, Alex! There is quite a lot of fire roasted tomato, but to replace it, try the equivalent weight of roasted bell peppers with a little stock, perhaps pureed for texture. Then you can simmer to develop the flavor. You might also try roasted green chilies as a twist. Let me know how it turns out! Enjoy!
Ari says
My household of 4 generations ranging from age 1 to 87 loves this recipe. I make it all the time and it’s always a hit. We skip the jalapeños and substitute the spices for a pack of taco seasoning. Made it tonight with Spanish rice and Mexican cheese for a taco Tuesday vibe. Easy to make and absolutely delicious!
Mike Hultquist says
Great to hear, Ari! Big range of enjoyment for sure! I love the customizations!! Perfection.
Shannon Fudge says
Is it okay to prep them in the afternoon to bake off at night for dinner?
Mike Hultquist says
Shannon, yes, absolutely. 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!
Shelly says
How much Worcestershire?
Mike Hultquist says
Shelly, try 1-2 teaspoons then adjust to taste. Enjoy!
Jeff Giltzow says
Made these stuffed peppers last night for my family of six, and they were a hit. I was genuinely impressed with how well they turned out. I mixed pork sausage with the ground beef, which gave the filling a deeper, more robust flavor. Since my crew isn’t big on heat, I skipped the jalapeños—but I topped mine with my homemade pickled jalapeños and a splash of Cholula, and it was dynamite. Definitely a recipe I’ll be making again.
Mike Hultquist says
Excellent!! Glad the family enjoyed it, Jeff, and thanks for the extra tips on how to spice it up for yourself yet still keep the family happy. I love it!
Tonja says
Best recipe ever! I used ground beef and ground sausage. Added even more heat, topped with freshly grated pepper jack cheese. Fantastic! Thank you for the great recipe.
Mike Hultquist says
Yes!! Glad you enjoyed it, Tonja!! Ground sausage is PERFECT here! Thank you VERY MUCH for sharing this!
Nigel says
Very good recipe. Trying to eat cleaner this year and stuffed peppers are always a good rotational mix.
Mike Hultquist says
Agreed! Cheers, Nigel, and enjoy!!
Dawn says
These were very good. I haven’t made stuffed peppers in years. I forgot how good they are so will be making again real soon.
Mike Hultquist says
Excellent! Very happy you enjoyed it, Dawn! Thank you!
Frank says
We enjoyed this more than my own Mother's recipe, so that's saying very much. Thank you for the solid steps to follow and tips. It was easy to make, as you said. I recommend this to anyone.
Mike Hultquist says
Wow, huge praise!! Glad you enjoyed it that much, Frank! Thank you!!
Ed says
Thank you so much. Even better than Mom used to make. I am going to make this with chorizo next time as suggested to try.
Mike Hultquist says
Thank you, Ed!! Very happy you're enjoying the stuffed peppers! Our favorite.
Raquel Buncie says
Delicious recipe! My family loved it! I had to substitute the oregano and basil for Italian seasoning because that’s what I had and I used a muffin tin to bake. I also softened them in the oven before stuffing. Will definitely make again!
Mike Hultquist says
Yes!!! I love to hear it! Glad your family enjoyed it, Raquel. Thanks!!
Leone says
Best stuffed pepper recipe I've ever made, and I've made plenty. It is bursting with flavor and tastiness. I used all green peppers, as they were on sale, but I will do a mix next time for fun. Also, I used up a brown, wild, grain mix i had frozen for the rice and I'm happy to say it worked great. The odd little lentil popped out, so it was even more interesting. Thank you yet again for another 'The One' recipe.
I'm getting your new book for Christmas. My husband thinks its a secret, but...shhhh. 🤫🤭 I give good, clear hints. can't wait!
Ciao!
Mike Hultquist says
Yes!! Another winner!! Glad you like it, Leone, and I hope you enjoy my cookbook, too!
tom says
'Made 8 peppers, went heavy with garlic,on purpose, Jalapenos,chili flakes and mozzarella and jack cheese, tasty.
Mike Hultquist says
Perfection!! Glad you enjoyed them, Tom!