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.
Pamela says
I will use riced cauliflower as I follow low carb.
Mike Hultquist says
Enjoy, Pamela!!
Floyd says
Hey Mike, just had to throw this out there. First thing I ever cooked myself was stuffed bell peppers. (Hot dogs don't count.) Basically combined the ingredients as your recipe calls for. Used raw green bell peppers stuffed and wrapped in aluminum foil, carefully placed in the coals of our matured campfire for 45-60 minutes. Killer delicious! Brings back great memories and I still love stuffed bell peppers now @ 75. Never had a stuffed bell pepper I didn't enjoy!
Mike Hultquist says
Yes!! Thanks, Floyd. I do love the memories this dish brings. Over a campfire sounds absolutely wonderful. Thanks for sharing this.
Emily says
Very good! Only changes I made were to replace the jalapeño pepper with two chopped chipotle peppers in adobo (seeds removed) and I used ground Italian sausage. Everyone thought YUMM!
Mike Hultquist says
I love it, Emily! Glad everyone enjoyed it!
Michael says
Changed the recipe a bit,
Beef
Rice
Onion
Tomatoe bits
V8 juice
Salt
Pepper
And the star of the recipe Greek Seasoning.
It was really good.
Mike Hultquist says
Glad you enjoyed it. Recipes are meant to be played with.
Leanne says
Made just as written (did add suggested Worchestershire ). It was so good and will definitely add to rotation. My peppers were pretty big so cut the in half lengthwise and roasted in oven to soften, think that adds great flavor.
Thanks for sharing such an easy and flavorful recipe.
Mike H. says
You are very welcome, Leanne. Enjoy!
Phillip Minyard says
How much Worcestershire sauce did you add and would you modify that amount in retrospect?
Joanne G. says
This IS my Mom's recipe . . . almost - she started with rice and then swapped for Near East Rice Pilaf and she added brown flour to make a bit of a roux and very light gravy to moisten the stuffing. Of course in those days, canned mushrooms! But I do not remember her ever freezing them. Perhaps because cooked peppers to not fare well? Can you do that as I am cooking for a friend who does not cook and she wants everything frozen and easy to cook. Please provide directions for freezing and for thawing or can they go from freezer to oven? And if so, what temp if frozen to oven and how long.
Mike H. says
Hi, Joanne. I bet you will love these then! You can absolutely freeze these - for 2-3 months. Check out my post on how to freeze stuffed peppers 😉
Jana Ochoa says
I substitute Near East rice pilaf as well! Elevates the flavor and texture!
Oliver Baumann says
This is fire, has good macros and my family loved it when I made it 5 Stars
Mike Hultquist says
Excellent! Thanks, Oliver. Glad you all enjoyed it.
Sally says
I made these a couple of weeks ago and as I had filling left over froze ready for another meal which we are having tonight. I omitted the chilli last time, just forgot so I am about to go to the kitchen and add right now before I forget again. I haven’t pre cooked the capsicum, will just give an extra 5-10 mins, it worked last time
Mike H. says
I am happy to hear you are having fun with the recipe, Sally. Thank you!
Sandra riley says
If made a day ahead. How long to bake right out of frigerator and temperature. ? I like to pour my tomotoe sauce over the top. Thanks
Mike Hultquist says
Sandra, you can use the same cooking time - 15-20 minutes - but check them first for softness. You can leave them in 5-10 minutes longer if needed, until done to your preference. Enjoy!
Laurie Mann says
This turned out really great, I went Mexican flavours, cumin, chilli, spicy hot chilli mix I had half an envelope of, the fire roasted tomatoes add so much to it.
The garlic quantity sounded like a lot but it really makes it nice. I used marble cheese in really small cubes added as I filled the peppers then more grated on top. The hot oven makes them bake to perfection nice and brown on top. I will make these again for sure.
Mike Hultquist says
Yes!! Glad you enjoyed it, Laurie!
Cate says
Oh, yeah! This is a keeper. Family loved it! Thank you.
Mike Hultquist says
Thanks, Cate!
Wanda says
Perfect! I didn’t change a thing. Wonderful flavor!! Thanks for the recipe.
Mike H. says
You are very welcome. Wanda. Thank you!
Rhonda says
Turned out well .
Mike Hultquist says
Glad you enjoyed it, Rhonda.