Easy Stuffed Bell Peppers Recipe

Stuffed bell peppers have always been one of my go-to weeknight dinners, especially when I want something hearty but without the fuss. This Easy Stuffed Bell Peppers Recipe really hits the sweet spot—it’s comforting, colorful, and packed with flavor, yet simple enough for even a beginner cook to nail. Whether you’re feeding a family or just prepping meals for the week, these peppers come together quickly and are a great way to sneak in some veggies and lean protein all in one dish.

I love how versatile this recipe is, too. You can customize the filling however you want, plus the peppers turn out juicy and tender with a perfectly cheesy top. It’s a dish that feels fancy but isn’t finicky or time-consuming, which makes it perfect after a busy day when you still want something homemade and satisfying. Trust me, once you try this Easy Stuffed Bell Peppers Recipe, it might just become your weeknight staple!

Ingredients You’ll Need

Every ingredient in this Easy Stuffed Bell Peppers Recipe brings something special to the table — from fragrant garlic to the rich tomato base and tender beef. When shopping, look for firm, vibrant bell peppers with no soft spots. Fresh herbs and good quality cheese really elevate the final result, so don’t skimp there if you can help it.

• Extra-virgin olive oil or avocado oil: These oils add healthy fats and help sauté the aromatics with a lovely depth of flavor.
• Medium onion: Diced finely for that perfect sweet bite once softened, it balances the richness of the beef.
• Garlic cloves: Minced for that unmistakable punch of aroma—you can never have too much garlic in my book.
• Lean ground beef: Using lean beef cuts down on excess grease while keeping the filling hearty and protein-packed.
• Cooked brown rice: Adds whole grain goodness and texture; I like to prep this ahead to speed things up.
• Diced tomatoes (canned): The base for a juicy, slightly tangy filling that keeps everything moist.
• Tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
• Dried oregano: Offers a warm, herbal note that complements the other spices.
• Paprika: I use smoked paprika here for a subtle smoky touch, but sweet paprika works beautifully too.
• Kosher salt and pepper: Essential seasonings to bring all the flavors together.
• Large bell peppers: You’ll want 7 for stuffing—choose a variety of colors to make your dish pop!
• Shredded cheddar jack cheese: Melts nicely on top, adding creamy, sharp flavor that makes the peppers irresistible.
• Freshly chopped parsley: A sprinkle at the end brightens the dish and adds a fresh herbal note.

Variations

I’m all for making recipes your own, and this Easy Stuffed Bell Peppers Recipe is super adaptable. You can tweak the filling based on what you have in your pantry or how adventurous you’re feeling that day. I like to switch up proteins and sneak in veggies to keep it interesting.

• Vegetarian version: Swap the ground beef for lentils or cooked quinoa for a plant-based stuffed pepper that’s just as hearty.
• Spicy twist: Add a pinch of cayenne or chopped jalapeños to the filling to bring some heat—I did this recently and loved the kick it gave!
• Cheese variety: Use mozzarella or even pepper jack for a different cheesy vibe depending on what you prefer.
• Seasonal veggies: Toss in chopped mushrooms, zucchini, or corn with the meat mixture to add more texture and nutrition.
• Gluten-free: This recipe naturally skips gluten, but double-check your tomato paste and canned tomatoes to be sure.

How to Make Easy Stuffed Bell Peppers Recipe

Step 1: Sauté the Aromatics and Brown the Beef

Heat your olive or avocado oil in a large skillet over medium heat, then add the diced onion. Cook it gently until soft and translucent—about 5 minutes is perfect. Toss in the minced garlic and let it get fragrant for a minute or so; don’t let it burn because raw garlic can turn bitter. Next, add the lean ground beef, breaking it apart with your spoon or spatula. Cook until it’s fully browned and no longer pink, about 7 minutes. Drain any excess fat for a cleaner finish, especially when using ground beef that’s not super lean.

Step 2: Mix in Rice, Tomatoes, and Seasonings

Stir in your cooked brown rice so it absorbs all those savory juices. Next, pour in the canned diced tomatoes and tomato paste. The tomato paste really thickens up the filling and gives it a rich tomato flavor that I adore. Sprinkle in the oregano, paprika, salt, and pepper, and mix thoroughly. Let the mixture simmer on low heat for 5 to 7 minutes so the flavors meld together. This step is crucial — I’ve found rushing it results in a less flavorful filling.

Step 3: Prepare and Stuff the Bell Peppers

While the filling simmers, preheat your oven to 375°F (190°C). Take your bell peppers and slice off the tops, then carefully remove the cores and seeds. If your peppers don’t stand up well, slice a tiny bit off the bottom to create a flat surface. Stuff each pepper generously with the beef and rice mixture, pressing down gently to pack them but not so tight that the filling explodes out during baking. Place stuffed peppers upright in a baking dish, leaving a little space between each.

Step 4: Bake and Add the Cheese Topping

Cover the baking dish loosely with aluminum foil and bake the peppers for about 30 minutes. After that, pull them out, sprinkle each pepper with your shredded cheddar jack cheese, and return them to the oven uncovered. Bake for an additional 10 to 15 minutes or until the cheese is bubbly and golden. Watch it closely toward the end to avoid burning the cheese—you want it perfectly melty and slightly browned on top.

Step 5: Garnish and Serve

Once the peppers are out of the oven, let them rest for a few minutes. This helps the filling set and cools down just enough for easy eating. Sprinkle fresh chopped parsley over the top for a pop of color and fresh herbal flavor before serving.

How to Serve Easy Stuffed Bell Peppers Recipe

Garnishes

I usually stick with freshly chopped parsley because it adds that bright, slightly peppery finish that cuts through the richness. Sometimes I’ll add a dollop of sour cream or a sprinkle of extra cheese for good measure—because why not?

Side Dishes

These stuffed peppers are pretty filling on their own, but I love pairing them with a crisp green salad or some roasted sweet potatoes. A side of garlic bread or steamed green beans also works beautifully if you want a bit more variety on the plate.

Creative Ways to Present

For a dinner party, I once served these Easy Stuffed Bell Peppers Recipe on a large platter with colorful roasted veggies scattered around. It looked so festive! You could also cut the peppers into halves and arrange them on individual plates for a nice, elegant presentation that’s easy to eat without a fork and knife.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers reheat beautifully. I store them in an airtight container in the fridge and they usually last for 3 to 4 days. Before reheating, I like to let them come to room temperature for about 10 minutes for more even warming.

Freezing

I’ve frozen stuffed peppers both cooked and uncooked. If freezing cooked, wrap each pepper tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to eat, thaw overnight in the fridge and bake until warmed through. For uncooked peppers, prepare and stuff them, then freeze before baking—just add extra baking time when cooking from frozen.

Reheating

I reheat leftovers in the oven at 350°F (175°C) covered with foil to keep them moist. It usually takes about 15–20 minutes depending on your oven and the size of the peppers. Microwaving works too for a quick fix, but the oven method keeps the peppers tender and the filling nice and juicy.

FAQs

Final Thoughts

This Easy Stuffed Bell Peppers Recipe is one of those comforting classics I always find myself going back to because it hits all the right notes: it’s colorful, filling, and forgiving if you’re still getting comfortable in the kitchen. I hope you’ll give it a try—it’s such a pleasure to make and even more satisfying to eat. Plus, nothing beats the glow of seeing those lovely peppers come out bubbling with golden cheese on top. Once you make it yours, it’s bound to become a family favorite or your personal weeknight hero, just like it did for me!

Easy Stuffed Bell Peppers Recipe

★★★★★ 4.5 from 129 reviews

• Author: Touba
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 7 stuffed bell peppers 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

A wholesome and flavorful recipe for Easy Stuffed Bell Peppers featuring lean ground beef, brown rice, and a savory tomato filling topped with melted cheddar jack cheese. Perfect for a hearty family dinner with a nutritious twist.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 7 Large Bell Peppers, tops and cores removed
• 1 Medium Onion, diced
• 2–3 Garlic Cloves, minced
• 1 (14.5 ounces) can Diced Tomatoes
• Freshly chopped parsley, for garnish

Protein and Grains

• 1 pound Lean Ground Beef
• 1½ Cups Cooked Brown Rice

Seasonings and Condiments

• 2 Tablespoons Extra-virgin Olive Oil or avocado oil
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Paprika
• Kosher Salt and Pepper, to taste

Dairy

• 1 Cup Shredded Cheddar Jack Cheese

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Instructions

1. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
2. Cook the Beef: Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked through, about 7-10 minutes. Drain any excess fat if necessary.
3. Add Tomatoes and Seasonings: Stir in the canned diced tomatoes, tomato paste, dried oregano, paprika, salt, and pepper. Allow the mixture to simmer for 5 minutes to meld flavors.
4. Combine Rice: Add the cooked brown rice into the skillet with the beef and tomato mixture. Stir until well combined and heated through. Adjust seasoning if needed.
5. Stuff the Peppers: Preheat your oven to 375°F (190°C). Arrange the hollowed bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, filling generously.
6. Add Cheese and Bake: Sprinkle shredded cheddar jack cheese evenly over the stuffed peppers. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving for a fresh finishing touch.

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Notes

• You can substitute ground turkey or chicken for a leaner option.
• Adjust paprika amount according to your preference for smokiness and heat.
• Use other types of cheese such as mozzarella or Monterey Jack if preferred.
• Cooked brown rice can be replaced with quinoa or cauliflower rice for variation.
• To save time, prepare the rice and sauté the filling in advance.

Keywords: stuffed bell peppers, ground beef recipe, healthy stuffed peppers, baked stuffed peppers, brown rice stuffed peppers