EASY STUFFED BELL PEPPERS

There’s something so comforting about stuffed bell peppers, isn’t there? The way the vibrant peppers cradle a hearty filling, their sweet aroma filling the kitchen as they bake—it’s like a hug in food form. I first fell in love with this dish when my grandmother would make them on chilly Sunday evenings, the scent of garlic and herbs wafting through her cozy kitchen. Now, whenever I make them, I’m transported right back to those moments. And the best part? They’re surprisingly simple to whip up, even on a busy weeknight.

Ingredients You’ll Need

Here’s what you’ll need to make these easy stuffed bell peppers—nothing fussy, just wholesome ingredients that come together beautifully:

• 4 large bell peppers – Any color works, but I adore the mix of red and yellow for a pop of brightness.
• 1 lb ground beef (or turkey) – Lean ground beef keeps things hearty, but turkey is a great lighter option.
• 1 cup cooked rice – White or brown rice both work—just make sure it’s cooked and slightly cooled.
• 1 small onion, diced – Sweet or yellow onions add a lovely depth of flavor.
• 2 cloves garlic, minced – Because everything’s better with garlic, right?
• 1 can (14.5 oz) diced tomatoes – Don’t drain them—the juices keep the filling moist.
• 1 tsp dried oregano – A little herbaceous magic.
• 1 tsp paprika – For a subtle smoky warmth.
• Salt and pepper to taste – Season as you go!
• 1 cup shredded cheese – Cheddar, mozzarella, or a blend—whatever melts your heart.

Let’s Get Cooking

Ready to make these cozy stuffed peppers? Follow these simple steps, and don’t forget to enjoy the process—it’s half the fun!

1. Prep the peppers: Slice off the tops and remove the seeds and membranes. Give them a quick rinse inside and out, then pat dry. If they wobble, slice a tiny bit off the bottom to help them stand tall in the baking dish.
2. Brown the beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Break it up with a spoon as it cooks. Drain any excess fat, then toss in the onions and garlic, sautéing until fragrant—about 3 minutes.
3. Mix the filling: Stir in the cooked rice, diced tomatoes (with their juices), oregano, paprika, salt, and pepper. Let everything simmer together for 5 minutes so the flavors can mingle. Taste and adjust seasoning—this is your chance to make it perfect!
4. Stuff ‘em up: Spoon the filling generously into each pepper, packing it in lightly. Top with a sprinkle of cheese—because cheese makes everything better.
5. Bake to perfection: Place the peppers in a baking dish and cover with foil. Bake at 375°F for 30 minutes, then remove the foil and bake another 10–15 minutes until the peppers are tender and the cheese is golden and bubbly.

And just like that, you’ve got a dish that’s as nourishing as it is delicious. But wait—there’s more! Let’s talk about how to make these peppers truly your own…

Pro Tips, Variations, and Substitutions

Stuffed bell peppers are wonderfully versatile, and there are so many ways to make them your own! Here are a few ideas to switch things up:

• Protein Swap: Ground turkey, chicken, or even plant-based crumbles work just as well as beef.
• Cheese Lover’s Twist: Swap the cheddar for mozzarella, pepper jack, or feta for a different flavor profile.
• Grain-Free Option: Use cauliflower rice instead of regular rice for a low-carb version.
• Extra Veggies: Add diced zucchini, mushrooms, or spinach to the filling for an extra nutrient boost.

One of my favorite tricks? Parboil the peppers for 3–4 minutes before stuffing to soften them slightly—this ensures they cook evenly in the oven.

What to Serve with Stuffed Bell Peppers

These hearty peppers are a meal on their own, but they pair beautifully with a few simple sides:

• A crisp green salad with a tangy vinaigrette
• Garlic bread or warm crusty rolls
• Roasted potatoes or a light quinoa salad
• A dollop of sour cream or Greek yogurt on top for extra creaminess

Storage and Reheating Tips

Leftovers? No problem! Stuffed peppers store and reheat like a dream:

• Fridge: Keep in an airtight container for up to 3–4 days.
• Freezer: Wrap individually in foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F for 15–20 minutes, or microwave for 2–3 minutes until heated through.

Frequently Asked Questions

Can I use different colored bell peppers?
Absolutely! While green peppers are classic, red, yellow, or orange add sweetness and a pop of color.

Do I have to cook the rice beforehand?
Yes, using pre-cooked rice ensures the filling isn’t dry or undercooked. Leftover rice works great here!

Can I make these ahead of time?
Definitely! Assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the cooking time if they’re cold from the fridge.

How do I keep the peppers from tipping over?
Slice a thin piece off the bottom (just enough to create a flat surface) before stuffing—this helps them stay upright in the baking dish.

Final Thoughts

There’s something so comforting about pulling a tray of stuffed bell peppers out of the oven—the aroma alone is enough to make anyone’s stomach growl. Whether you’re cooking for a weeknight dinner or meal prepping for the days ahead, this dish is a reliable crowd-pleaser. Simple, wholesome, and endlessly adaptable, it’s a recipe that feels like a warm hug on a plate. I hope you love making (and eating!) these as much as I do. Happy cooking!