Easy Stuffed Peppers Recipe

These Easy Stuffed Peppers are the ultimate comfort meal — tender bell peppers packed with a hearty mix of seasoned beef (or turkey), fluffy rice, and melty cheese. Every bite is cozy, flavorful, and oh-so-satisfying. Whether you’re cooking for family dinner or prepping ahead for the week, this simple classic delivers all the comfort with minimal fuss.

Why You’ll Love This Recipe

• Hearty & Filling: Each pepper is a complete meal with protein, veggies, and grains in one tidy, delicious package.
• Easy to Customize: Use beef, turkey, or even plant-based crumbles — it’s flexible and always tasty.
• Make-Ahead Friendly: Perfect for meal prep or freezing; they reheat beautifully for busy nights.
• Crowd-Pleaser: Classic comfort flavors that everyone from kids to adults will love.

Ingredients

Here’s what you’ll need to make these cozy, flavor-packed stuffed peppers:

• Bell Peppers: The star of the show — colorful, sweet, and tender once baked.
• Ground Beef or Turkey: Your protein base; both give hearty flavor (beef is richer, turkey is lighter).
• Cooked White Rice: Adds texture and heartiness; brown rice or quinoa also work well.
• Onion: Brings a savory depth and sweetness as it cooks.
• Garlic: For that irresistible aroma and flavor boost.
• Diced Tomatoes: Add juiciness and balance the richness of the meat.
• Tomato Sauce: Helps hold everything together and adds a tangy finish.
• Dried Oregano: Infuses that classic Italian-inspired flavor.
• Paprika: Adds warmth and a hint of smokiness.
• Salt & Black Pepper: Enhances all the flavors — essential in every bite.
• Shredded Mozzarella or Cheddar Cheese: Melty, gooey topping that seals the deal.
• Olive Oil: For sautéing and adding subtle richness.
• Fresh Parsley: A bright, fresh garnish that finishes it beautifully.

Note: The full list of ingredients with measurements can be found in the recipe card below.

How to Make the Easy Stuffed Peppers Recipe

Step 1: Prep the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, then give them a quick rinse.

Step 2: Soften the Peppers

Bring a large pot of water to a boil and cook the peppers for about 5 minutes — this helps them soften just enough to bake perfectly later. Drain and set aside.

Step 3: Sauté the Base

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant and lightly golden, about 3 minutes.

Step 4: Cook the Filling

Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon. Drain any extra fat, then stir in cooked rice, diced tomatoes, tomato sauce, oregano, paprika, salt, and pepper. Let it all simmer for 5 minutes to blend those flavors beautifully.

Step 5: Fill & Bake

Arrange the softened peppers upright in a baking dish. Spoon the filling evenly into each one — pack it gently so every bite has a perfect mix. Cover with foil and bake for 25 minutes.

Step 6: Add the Cheese

Remove the foil, sprinkle a generous layer of shredded cheese on top of each pepper, and return to the oven for 10 more minutes — just until the cheese melts and bubbles up golden and irresistible.

Step 7: Garnish & Serve

Top with fresh parsley for color and freshness, then serve warm. Trust me, the aroma alone will have everyone at the table in seconds.

Pro Tips for Making the Recipe

• Don’t Skip Softening the Peppers: This step ensures they bake evenly and stay tender.
• Use Leftover Rice: Cold or day-old rice works great and saves time.
• Mix Up the Cheese: Try mozzarella for a mild melt or cheddar for extra sharp flavor.
• Add a Kick: Stir in a pinch of red pepper flakes or hot sauce if you like a little heat.
• Make it Veggie-Friendly: Swap meat for lentils or crumbled tofu for a lighter option.

How to Serve

Stuffed peppers are wonderfully versatile — here’s how to make them shine:

• With a Simple Salad: Pair with crisp greens or a tomato cucumber salad for balance.
• With Bread: Serve alongside garlic bread or a crusty baguette to soak up all that savory sauce.
• As a Standalone Meal: They’re filling enough to stand on their own — no sides required!

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Let the peppers cool completely, then freeze individually or in a baking dish for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm in the oven at 350°F (175°C) until heated through, or microwave for a quick meal in minutes.

FAQs

Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nutty flavor and extra fiber. Just make sure it’s fully cooked before mixing it into the filling.

Can I make these ahead of time?
Yes! You can assemble the stuffed peppers a day in advance, cover, and refrigerate. Just bake when ready to serve.

What if I don’t eat meat?
You can easily make these vegetarian by using lentils, quinoa, or a plant-based ground alternative instead of beef or turkey.

How can I keep the peppers from falling over while baking?
Use a snug baking dish or slice a tiny bit off the bottom of each pepper to help them stand upright securely.