There’s something about the colorful, steaming tray of Stuffed Peppers that makes everyone stop and say, “What’s that delicious smell?” These peppers are an explosion of flavor, with juicy ground beef or turkey, fluffy rice, melty cheddar, and aromatic herbs all packed into a tender, roasted bell pepper that’s as beautiful as it is hearty. Whether you’re filling a family table or meal-prepping for the week, this comforting dish turns basic ingredients into pure, satisfying magic. Stuffed Peppers have a classic appeal, but their versatility makes them a staple for today’s kitchens, too.
Ingredients You’ll Need
What I love most about making Stuffed Peppers is how each ingredient brings its own personality to the dish, from the sweetness of roasted peppers to the richness of slow-melted cheese. Gather these essentials, and you’ll have everything you need for a rainbow of flavor and texture.
- Bell Peppers: Choose any color — red, yellow, orange, or green — for sweet flavor and vibrant presentation.
- Ground Beef or Turkey: This forms the hearty, protein-packed base of the filling; leaner turkey is perfect for a lighter option.
- Cooked Rice: Rice soaks up juices and binds everything together; leftover rice works wonders here.
- Onion: Finely diced onion lends sweetness and depth to the filling.
- Garlic: Just two cloves add bold, savory notes — don’t skip this!
- Diced Tomatoes: Drain them well; they keep things moist without being soggy and add zingy freshness.
- Cheddar Cheese: Half goes in the filling for richness; half on top for a golden, bubbling crust.
- Italian Seasoning: Just a teaspoon brings herby, classic flavor in one easy step.
- Salt: Balances and boosts all the savory notes.
- Black Pepper: Adds gentle heat and rounds out the profile.
- Olive Oil: For sautéing the veggies and boosting flavor right from the start.
- Fresh Parsley: For a bright, herbal finish right before serving — totally elevates the look!
How to Make Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C) and getting your baking dish ready. Cut the tops off your bell peppers and clean out those seeds and membranes. This creates the perfect edible “bowl” for the savory filling. Stand them upright in your greased baking dish so they’re ready to go.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the finely diced onion and let it sweat for about five minutes, stirring occasionally until soft and translucent. Stir in the minced garlic for the last minute — your kitchen will instantly smell incredible!
Step 3: Brown the Meat
Add the ground beef or turkey to the skillet and break it up as it cooks. Continue until it’s fully browned, with no pink left. If you see excess fat, take a moment to carefully drain it off so your Stuffed Peppers aren’t greasy.
Step 4: Build the Filling
Now comes the fun part! Stir in cooked rice, the drained diced tomatoes, half of the cheddar cheese, Italian seasoning, salt, and pepper. Mix until everything is evenly combined. The filling should be juicy but not watery, and generously flecked with cheese and herbs.
Step 5: Stuff and Assemble
Spoon the savory mixture evenly into each prepared pepper, packing them full but not overflowing. Top each pepper with the reserved cheddar cheese for that crave-worthy cheesy crust. Line them up in the baking dish, standing tall and proud.
Step 6: Bake to Perfection
Cover your dish with foil to keep the peppers moist and bake for 30 minutes. After that, uncover and give the peppers an extra 10-15 minutes in the oven. The bell peppers should be tender, and that cheese on top should be melted and slightly bubbly — kitchen bliss!
Step 7: Garnish and Serve
Finish by scattering chopped fresh parsley over the Stuffed Peppers for a sprinkle of color and a fresh pop of flavor. Serve immediately and bask in the admiring glances from everyone at your table.
How to Serve Stuffed Peppers
Garnishes
Don’t underestimate the finishing touches! A handful of chopped fresh parsley not only makes your Stuffed Peppers look gorgeous, but also adds brightness to every bite. A dusting of extra cheese, a dollop of sour cream, or a sprinkle of red pepper flakes can turn them into something extra-special, tailored exactly to your family’s tastes.
Side Dishes
Stuffed Peppers are hearty enough to be a main course, but simple sides really complete the meal. Try serving them with a green salad tossed in lemon vinaigrette, roasted vegetables, or a slice of crusty gluten-free bread. For something cozy, garlic mashed potatoes are a classic pairing that never fails.
Creative Ways to Present
For a casual family night, serve Stuffed Peppers straight from the baking dish. If you’re entertaining, arrange them on a big platter and sprinkle with extra herbs, or try slicing the peppers in half for colorful, shareable “pepper boats.” Mini bell peppers make adorable appetizers at parties — just reduce baking time accordingly!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a big “if”!), pop your cooled Stuffed Peppers into an airtight container and refrigerate for up to three days. The flavors meld even more overnight, making lunch or dinner the next day extra tasty.
Freezing
Stuffed Peppers are freezer-friendly, making them a fantastic meal prep option. Let them cool completely, then wrap each pepper individually in foil or plastic wrap and tuck into a freezer bag. They’ll keep well for up to three months. To freeze before baking, assemble the peppers without the final cheese topping, freeze, then add cheese just before baking fresh.
Reheating
To reheat, place Stuffed Peppers in an oven-safe dish covered with foil and warm at 350°F (175°C) until heated through, about 20 minutes if thawed or 35-40 minutes from frozen. A quick microwave zap also does the trick for busy lunches, but oven reheating preserves that wonderful bubbly cheese and keeps the peppers from getting soggy.
FAQs
Can I make Stuffed Peppers vegetarian?
Absolutely! Swap the ground meat out for cooked lentils, black beans, or a meat alternative. Add extra vegetables like diced zucchini or mushrooms for deeper flavor and texture. The filling is endlessly adaptable.
What type Main Course
Any color bell pepper will work, so choose your favorites. Red and yellow peppers are the sweetest, while green peppers have a bit more bite. For the prettiest presentation, use a variety!
Can I use brown rice, quinoa, or another grain?
Definitely! Brown rice, quinoa, or even cauliflower rice are all fantastic substitutes if you’re looking to change things up or go lower-carb. Just make sure the grain is fully cooked before stirring into the filling.
How do I keep the peppers from tipping over while baking?
Use a baking dish that fits your peppers snugly, so they support each other as they bake. If a pepper leans, you can slice a very thin bit off the bottom to create a flat base, just be careful not to cut through the flesh.
Can I prepare Stuffed Peppers in advance?
Yes, you can assemble your Stuffed Peppers up to a day in advance, cover, and refrigerate them until you’re ready to bake. Just plan to add a few extra minutes to the baking time if cooking from cold.
Final Thoughts
I can’t think of a cozier, more gratifying meal than these beloved Stuffed Peppers, bursting with hearty filling and sparkling with melted cheese. No matter how you tweak the ingredients or present them, every bite is guaranteed to bring big smiles around your table. Give them a try and let Stuffed Peppers become a new favorite in your home!
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Stuffed Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Stuffed Peppers are a classic, comforting dish filled with a flavorful mixture of ground beef or turkey, rice, tomatoes, and cheese. Baked to perfection, they make a satisfying meal for any night of the week.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
Filling:
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the filling: In a skillet, cook onion, garlic, and meat. Add rice, tomatoes, 1/2 cup cheese, seasoning, salt, and pepper.
- Stuff the peppers: Fill the peppers with the mixture and top with remaining cheese.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for 10-15 minutes more.
- Finish: Garnish with parsley before serving.
Notes
- Substitute rice with quinoa or cauliflower rice for a low-carb option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
