I love how stuffed bell peppers turn humble ingredients into a colorful, satisfying meal in one pan. This version balances savory ground meat (or a vegetarian filling), tender rice, and melted cheese with a quick oven finish, and I’ve made it dozens of times for weeknights and potlucks. For more ways to customize the filling and presentation, check out this handy stuffed peppers idea that inspired my variations.
Why Make This Recipe
- Flavorful and comforting: Each pepper acts as its own little casserole, giving you a pleasing mix of savory filling and roasted pepper sweetness.
- Balanced nutrition: You get veggies, protein, and carbs in every serving without extra planning.
- Make-ahead friendly: You can assemble ahead, refrigerate, and bake when ready—great for busy evenings.
- Crowd-pleaser for occasions: They travel well for potlucks and look impressive on a buffet.
- Personal note: I love this recipe because it scales easily—double it for dinner guests or halve it for a solo meal, and sometimes I swap the filling for a low-carb twist like a BBQ chicken version when I want bold flavor.
Recipe Overview
- Prep time: 20–30 minutes (including filling prep and hollowing peppers)
- Cook time: 35–40 minutes baking (plus 5–10 minutes browning if using raw meat)
- Total time: 55–75 minutes
- Servings: 4 large peppers (adjust by using smaller peppers)
- Difficulty: Easy to Medium — basic stovetop skills and oven use
- Method: Sauté the filling, stuff peppers, and finish in a 375°F (190°C) oven until peppers are tender and cheese is melted.
My Experience Making This Recipe
I tested this recipe with ground beef, turkey, and a vegetarian lentil filling to tune seasoning and bake times. The biggest discovery was pre-cooking the rice only to al dente so the filling stays moist after baking. I also learned that tenting the pan with foil for the first part of baking prevents the tops from drying out.
How to Make Stuffed Bell Peppers
Start by halving and seeding 4 large bell peppers, then blanch them 3–4 minutes in boiling water to soften the walls slightly for even baking. Brown 1 lb (450 g) ground meat or a plant protein with aromatics, add 1 cup cooked rice, 1 cup tomato sauce, salt, and spices, then simmer for 3–4 minutes to meld flavors. Stuff the peppers, place them upright in a 9×13-inch baking dish, cover with foil, and bake at 375°F (190°C) for 30–35 minutes; uncover, add 1/2–1 cup shredded cheese, and bake 5–10 minutes more until melted. If you prefer a vegetarian filling, try a hearty legume and corn mix like this tested black bean and corn stuffed peppers for bright flavor.
Expert Tips for Success
- Blanch peppers briefly: Boil 3–4 minutes, then shock in ice water to keep color and speed oven finish.
- Salt the filling layers: Season meat and rice separately so every component tastes balanced.
- Brown the meat well: Develop a fond (browned bits) in the pan for deeper flavor; deglaze with a splash of broth or tomato sauce.
- Control moisture: Use cooked rice and drain any excess liquid from tomatoes or beans to prevent soggy peppers.
- Equipment: Use a 9×13-inch baking dish for 4 peppers, a large skillet for browning, and a sharp paring knife for hollowing.
How to Serve Stuffed Bell Peppers
- Serve with a crisp green salad and a lemony vinaigrette to cut richness.
- For a Tex-Mex twist, top with avocado slices and cilantro and paint on a dollop of sour cream.
- Offer warm crusty bread or garlic bread to soak up juices for a heartier meal.
- If you want a fresh, tomato-and-basil contrast on the side, try a Caprese-style starter such as the Caprese garlic-butter portobellos to echo the Italian flavors.
Storage and Reheating Guide
- Refrigerator: Store cooled stuffed peppers in an airtight container or cover the baking dish with foil for up to 3–4 days.
- Freezer: Freeze individual peppers wrapped tightly in foil and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (from fridge): Reheat covered at 350°F (175°C) for 15–25 minutes until heated through; remove foil for last 5 minutes to crisp the top.
- Reheating (from frozen): Bake covered at 350°F (175°C) for 45–60 minutes, then uncover and bake 10 minutes to melt cheese and brown the top. A microwave can be used for individual portions—2–3 minutes on high, stirring the filling halfway—but oven reheating preserves texture better.
Recipe Variations
- Cheesy taco peppers: Swap the seasoning for taco spices, use black beans and corn, and top with cheddar and crushed tortilla chips; a tested example is the cheesy taco stuffed peppers.
- Gluten-free: Use cooked rice, quinoa, or certified gluten-free breadcrumbs; double-check spice mixes for hidden gluten.
- Dairy-free: Omit cheese or use a plant-based melting cheese; finish with an herby sauce or avocado for creaminess.
- Mediterranean: Mix ground lamb with cooked bulgur or rice, pine nuts, and cinnamon for a warm, savory profile.
Nutritional Highlights
- Veggie-forward: Each serving delivers a full bell pepper, providing vitamin C, fiber, and carotenoids.
- Protein options: Use lean beef, turkey, or legumes to adjust protein and fat content to fit your diet.
- Allergen info: Common allergens include dairy (cheese) and possible gluten if breadcrumbs or certain spice blends are used; label swaps are simple.
- Portion guidance: One large stuffed pepper typically serves as a complete meal for one adult; pair with a side salad if you need more vegetables.
Troubleshooting Common Issues
- Soggy peppers: This usually means excess moisture in the filling; drain canned tomatoes and avoid overcooking rice. Blanching peppers too long can also soften them excessively—stick to 3–4 minutes.
- Undercooked filling: If rice or raw meat wasn’t fully cooked before stuffing, the center may stay cold; pre-cook grains to al dente and brown meat thoroughly.
- Top burns before center heats: Tent with foil for the first 25–30 minutes, then uncover to brown cheese during the last 5–10 minutes.
Frequently Asked Questions
Q: Can I prepare stuffed peppers ahead of time and bake later?
A: Yes—assemble the peppers, cover tightly, and refrigerate up to 24 hours before baking. Bring them to room temperature for 15–20 minutes before baking to reduce oven time and ensure even heating.
Q: What’s the best rice to use in the filling?
A: Use long-grain white rice or jasmine cooked to al dente, not mushy. Brown rice works too but needs a bit more moisture; pre-cook it and taste for tenderness before combining with the filling.
Q: Can I bake stuffed peppers without blanching them first?
A: Yes, but unblanched peppers will need a longer bake (about 45–55 minutes) to become tender. Blanching shortens overall time and keeps the peppers brightly colored.
Q: How do I adapt the recipe for a vegetarian or vegan diet?
A: Swap meat for cooked lentils, crumbled tempeh, or a bean-corn mix, season well, and use plant-based cheese or omit it. Ensure any sauces or spice blends are vegan-friendly and adjust moisture so the filling isn’t runny.
Stuffed Bell Peppers
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Colorful, satisfying stuffed bell peppers filled with savory ground meat or a vegetarian mix, tender rice, and melted cheese, all baked to perfection.
Ingredients
- 4 large bell peppers
- 1 lb (450 g) ground meat or plant protein
- 1 cup cooked rice
- 1 cup tomato sauce
- Salt and spices to taste
- 1/2–1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C) and halve and seed the bell peppers.
- Blanch the peppers in boiling water for 3–4 minutes, then shock in ice water.
- In a skillet, brown the ground meat or plant protein with aromatics, then add cooked rice, tomato sauce, salt, and spices, simmer for 3–4 minutes.
- Stuff the peppers with the filling and place them upright in a 9×13-inch baking dish.
- Cover with foil and bake for 30–35 minutes; uncover, add shredded cheese, and bake an additional 5–10 minutes until melted.
Notes
For a vegetarian option, try using a hearty legume and corn mix. Tenting with foil prevents the tops from drying out.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg