There’s something about stuffed bell peppers that just feels right at the end of a long day. I first tried making these Easy Stuffed Bell Peppers on a weeknight when I needed dinner to be both filling and simple—no fancy steps, just real food that comes together quickly. The combination of tender bell peppers, savory beef, and melty cheese is always a hit in my house, and I love how customizable the recipe is. If you’ve got a fridge full of peppers and a craving for something hearty but not heavy, this is a great way to use what you have and get a balanced meal on the table fast.
What I appreciate most is how this recipe fits into real life. You can prep the filling ahead, stuff the peppers when you’re ready, and have dinner in the oven in minutes. It’s also a great way to sneak in extra veggies or use up leftover rice. The method is straightforward, and the results are always satisfying—each pepper is its own little package of comfort, with a cheesy top and a flavorful, protein-packed filling. Plus, it’s easy to adjust for different tastes or dietary needs, making it a reliable option for busy weeknights or when you need to feed a crowd.
For me, these stuffed peppers are the kind of meal that brings everyone to the table without fuss. They’re colorful, inviting, and just the right mix of wholesome and indulgent. Whether you’re looking for a quick dinner or a dish that reheats well for lunch the next day, these peppers check all the boxes. If you’re new to stuffed peppers, don’t worry—the process is simple, and I’ll walk you through each step so you can enjoy that same feeling of comfort on a plate.
Nourish Yourself with Easy Stuffed Bell Peppers
Click here to get printable version
Fresh Finds for Your Recipe
- 7 large bell peppers, tops and seeds removed
- 1½ cups cooked brown rice
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Kosher salt and black pepper, to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley, chopped for garnish
- 2 tablespoons extra-virgin olive oil (or avocado oil)
The Process
- Preheat your oven to 375°F. Place the hollowed-out bell peppers upright in a baking dish or rimmed tray. This helps them roast evenly and keeps the filling inside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant—don’t let it brown.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5-6 minutes. Drain any excess fat if needed.
- Stir in the cooked brown rice, canned diced tomatoes (with their juices), tomato paste, dried oregano, and smoked paprika. Let everything simmer together for 4-5 minutes so the flavors blend and the mixture thickens a bit. Season well with salt and black pepper. The filling should be moist but not soupy.
- Spoon the beef and rice mixture into each prepared bell pepper, packing the filling in firmly. Arrange the stuffed peppers in your baking dish so they stay upright.
- Bake the peppers for 10-12 minutes, until they’re just tender but still hold their shape. Don’t overbake at this stage—they’ll go back in the oven for the cheese.
- Remove the peppers from the oven. Sprinkle shredded cheddar jack cheese evenly over the tops. Return the dish to the oven for another 5-7 minutes, until the cheese is melted and bubbling.
- Garnish with fresh chopped parsley before serving. Enjoy your hearty, cheesy stuffed peppers while they’re warm.
Finding the Best Ingredients (and Smart Substitutions)
For the best results, choose bell peppers that are firm and heavy for their size—they’ll hold up better during baking. Any color works, so pick what’s in season or on sale. If you’re out of brown rice, white rice or quinoa are great swaps. Lean ground beef keeps things lighter, but ground turkey or plant-based crumbles work well too. If you don’t have cheddar jack cheese, mozzarella or Monterey Jack are good alternatives. Don’t skip the smoked paprika—it adds depth, but regular paprika or a pinch of chili powder can stand in if needed.
How It’s Traditionally Served (or How I Love to Serve It)
Stuffed bell peppers are often served as a main course, straight from the oven with a sprinkle of fresh herbs. I like to serve them with a simple green salad or some crusty bread to soak up any extra juices. For a lighter meal, pair with a side of steamed veggies. If you’re feeding kids, slice the peppers in half after baking for easier eating. Serving them hot is classic, but leftovers are surprisingly good cold or at room temperature for lunch the next day.
Storing This Dish to Preserve Its Story
Leftover stuffed peppers keep well in the fridge for up to 4 days. Store them in an airtight container, and reheat in the oven or microwave until warmed through. If you want to freeze them, let the peppers cool completely, then wrap each one tightly in foil and place in a freezer bag. For best texture, freeze before adding the cheese topping and add fresh cheese when reheating. Thaw overnight in the fridge before reheating for best results.
Tips for a Truly Memorable Flavor
To boost flavor, sauté the onions until they’re just starting to caramelize before adding the garlic. Taste the filling before stuffing the peppers and adjust the seasoning as needed—sometimes a little extra salt or a squeeze of lemon juice makes all the difference. Don’t be afraid to add extra herbs or a dash of hot sauce to the filling for a personal touch. Let the peppers rest for a few minutes after baking so the juices settle and the flavors meld.
Regional & Seasonal Variations of Easy Stuffed Bell Peppers
Stuffed peppers are popular worldwide, and every region puts its own spin on them. In the Mediterranean, you might find them with lamb, pine nuts, and cinnamon. In the fall, try swapping brown rice for wild rice and adding sautéed mushrooms or diced squash. For a Tex-Mex twist, mix in black beans, corn, and a sprinkle of cumin. Use what’s fresh and local—this recipe is flexible and adapts to the season or your pantry.
Recipe Help: Frequently Asked Questions
Why are my stuffed peppers watery after baking?
Watery stuffed peppers usually happen if the filling is too wet or the peppers release a lot of moisture during baking. To avoid this, make sure to simmer the filling until it thickens and most of the liquid has evaporated before stuffing the peppers. Also, avoid overfilling the baking dish with extra tomato sauce, which can add excess moisture.
Can I prepare stuffed bell peppers ahead of time?
Yes, you can prep the filling and stuff the peppers up to a day in advance. Store them covered in the fridge until you’re ready to bake. If baking straight from the fridge, add a few extra minutes to the initial bake time to ensure the filling heats through. Wait to add the cheese topping until the last few minutes of baking for best results.
How do I keep the peppers from tipping over in the baking dish?
If your peppers won’t stand upright, slice a thin layer off the bottom to create a flat base—just be careful not to cut through the pepper. You can also nestle them close together in the baking dish so they support each other. Using a rimmed dish or casserole helps keep everything stable during baking.
What’s the best way to reheat stuffed bell peppers?
For best texture, reheat stuffed peppers in the oven at 350°F, covered with foil, until hot throughout (about 15-20 minutes). If you’re short on time, the microwave works too—just cover and heat in 1-minute bursts until warmed through. Sprinkle a bit of extra cheese on top before reheating for a fresh, melty finish.
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the ground beef for cooked lentils, black beans, or a plant-based meat substitute. Use vegetable broth or extra veggies for added flavor. For a vegan version, choose a dairy-free cheese or simply omit the cheese topping. The filling is easy to customize to suit any dietary preference.
How do I know when the peppers are perfectly cooked?
The peppers should be tender but still hold their shape—they shouldn’t collapse or turn mushy. After the initial bake, test with a fork; it should slide in easily but the pepper should remain upright. Keep an eye on them during the final cheese-melting step to avoid overcooking.
Easy Stuffed Bell Peppers
Ingredients
- 7 large bell peppers tops and seeds removed
- 1.5 cups cooked brown rice
- 1 pound lean ground beef
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 14.5 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Kosher salt and black pepper to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley chopped for garnish
- 2 tablespoons extra-virgin olive oil (or avocado oil)
Instructions
- Begin by preheating your oven to 375°F and place the hollowed bell peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat. Add onions and cook for 4-5 minutes until they turn soft, then add the minced garlic and sauté for about a minute.
- Incorporate the ground beef, breaking it apart as it starts to brown, which should take roughly 5-6 minutes.
- Mix in the brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika. Allow the mixture to simmer for about 4-5 minutes to enhance the flavors and thicken the sauce. Season with salt and pepper as per your taste.
- Carefully fill each pepper with the meat and rice blend, ensuring they are packed tightly. Place them in the oven for 10-12 minutes until the peppers are tender but firm.
- Take the peppers out of the oven, sprinkle the shredded cheese on top, and return them to bake for an additional 5-7 minutes until the cheese is melted and bubbling.
- Finally, garnish with fresh parsley and serve immediately to enjoy the hearty stuffed peppers.
