Say hello to your new weeknight hero: Stuffed Peppers! These colorful, savory parcels pack all the comfort of a hearty casserole into neat, edible packages. Each pepper is loaded with tender beef, gooey cheese, seasoned grains, and just the right touch of spice. Whether you’re after a nostalgic family dinner or an easy make-ahead meal, this dish delivers big flavor with simple ingredients. Let’s dive in and make your stuffed peppers shine!

Ingredients You’ll Need

Stuffed Peppers come together with just a handful of pantry and fresh staples, yet each ingredient really shines to create layered flavor, satisfying textures, and vibrant presentation. Here’s how every element brings something special to the dish.

Ground Beef: 90% lean offers rich, meaty flavor without too much grease and makes for a juicy, hearty filling.
Salt: Divided up to season both the beef and the peppers themselves for perfectly balanced flavor from the inside out.
Baking Soda: Just a touch tenderizes the meat so your filling stays juicy, never tough.
Bell Peppers: Pick red, yellow, or orange for their natural sweetness and beautiful color; they’re the edible bowls for our masterpiece.
Extra-Virgin Olive Oil: Adds subtle richness and helps soften both the peppers and the onion base.
Yellow Onion: Finely chopped onion becomes sweet and mellow—key for building flavor depth.
Garlic: Three cloves for that unmistakable aromatic punch; don’t skip this step.
Chili Powder: Gives the filling a gentle warmth, balancing the sweetness of the peppers.
Ground Cumin: Earthy, smoky notes that make each bite come alive.
Dried Oregano: A pinch adds a herbal layer that ties everything together.
Tomato Sauce: Brings moisture and tang, making the filling saucy and rich.
Cooked Rice (or Quinoa/Other Grain): The grains soak up those saucy juices and make the filling extra satisfying—use your favorite.
Monterey Jack or Cheddar Jack Cheese: Melts beautifully for that irresistible gooey topping and creamy texture throughout the center.

How to Make Stuffed Peppers

Step 1: Preheat and Prep

Start by preheating your oven to 425°F and positioning a rack in the center. This high temperature ensures the bell peppers roast up tender but still hold their shape for stuffing. For easy cleanup, line your baking dish with foil. Lay your halved, cored peppers—choose a mix of colors for the prettiest presentation—cut side up in the dish. Drizzle them with a little oil and a sprinkle of salt to start amping up their flavor.

Step 2: Tenderize the Beef

Here’s a pro tip: mash the ground beef with salt and a pinch of baking soda in a bowl, then let it rest for about 20 minutes. This little trick not only seasons the meat all the way through but also guarantees a juicy and tender filling. While the beef hangs out, you can move on to prepping your veggies and other ingredients.

Step 3: Roast the Peppers

Pop the prepared peppers into the oven and let them roast for about 20 minutes. You’ll notice a bit of browning on the edges and the peppers becoming tender-crisp—they shouldn’t be mushy at this stage. Any liquid that pools inside is totally fine—it’ll combine with your filling and keep everything moist later on.

Step 4: Cook the Filling

Meanwhile, start the filling by heating the remaining olive oil in a large nonstick skillet. Add in your onion and give it a few minutes to soften and turn translucent, stirring often. Toss in the garlic and let it get fragrant (just a minute, no more—you don’t want it to brown). Then, add your seasoned beef and crank up the heat a bit. Let the spices—chili powder, cumin, oregano—bloom as you cook, breaking up the meat until it’s nearly cooked through. Pour in the tomato sauce, bring everything to a bubbly boil, then simmer a couple minutes until everything’s cozy. Finish the filling by stirring in the cooked rice and half the cheese; you want it melted and evenly mixed for delicious bites all the way through.

Step 5: Stuff and Bake

Take the peppers out of the oven and fill them generously with your savory beef and rice mixture, distributing it evenly so every pepper is well-packed. Top each stuffed pepper with the rest of your glorious cheese, then slide them back into the oven for a final bake—about 10 to 15 minutes. You’re looking for bubbling, golden cheese, piping hot fillings, and irresistible aroma wafting through your kitchen. Serve them hot and watch everyone smile!

How to Serve Stuffed Peppers

Garnishes

All it takes is a sprinkle of fresh cilantro, thinly sliced green onions, or a handful of chopped parsley to make your Stuffed Peppers pop with color and brightness. For extra flavor, add a dollop of sour cream or drizzle with a little hot sauce. A wedge of lime alongside is fantastic for a zesty squeeze.

Side Dishes

Because Stuffed Peppers are already packed with protein and grains, go for something light and fresh on the side. A quick tossed green salad with a lemony vinaigrette is always a hit. You can also serve them with sliced avocado, crusty bread for sopping up juices, or some roasted veggies for an even heartier spread.

Creative Ways to Present

For a crowd, arrange Stuffed Peppers rainbow-style on a platter for an eye-popping centerpiece! If making for kids or parties, try using mini bell peppers for bite-sized, finger-friendly portions. Or, serve each pepper atop a smear of creamy hummus or yogurt sauce for restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Peppers keep beautifully in the fridge. Once cool, simply transfer them to an airtight container and refrigerate for up to 3 days. The flavors deepen as they sit, making leftovers just as tasty—if not better—the next day.

Freezing

If you want to plan ahead, Stuffed Peppers freeze like a dream. After fully assembling (and cooling, if baked), wrap them tightly or seal them in an airtight container; they’ll keep for up to 3 months in the freezer. For best texture, freeze before adding the final cheese topping, then add fresh cheese when you’re ready to reheat and serve.

Reheating

To reheat, place Stuffed Peppers in an oven-safe dish, cover loosely with foil, and bake at 375°F until heated through—about 15 to 20 minutes. Add extra cheese on top during the last few minutes if you like it extra gooey. For a single portion, the microwave also works: cover, heat in 1-minute bursts, and enjoy!

FAQs

Can I use a different meat for Stuffed Peppers?

Absolutely! Ground turkey, chicken, pork, or a plant-based alternative all work well. Just adjust your seasonings to complement the protein and keep an eye on leaner meats to prevent dryness—adding an extra spoonful of tomato sauce helps.

What’s the best way to keep the peppers from getting soggy?

Roasting the peppers just until they’re tender-crisp before stuffing keeps them sturdy and vibrant. Avoid overbaking after stuffing; this way, your Stuffed Peppers hold their shape and texture nicely.

Can I make Stuffed Peppers ahead of time?

Definitely! Prepare the peppers and filling, stuff them, and refrigerate up to two days before baking. If you’d like to freeze, do so before adding the final cheese topping; simply thaw overnight and bake as directed, adding fresh cheese before the last few minutes in the oven.

Is it okay to swap rice for another grain?

Of course! Stuffed Peppers are delicious with cooked quinoa, farro, or even cauliflower rice if you’re keeping things lower-carb. The goal is a grain that soaks up flavor and gives a bit of bite.

How do I choose the best peppers for baking?

Look for large, even-shaped bell peppers with firm skin and vibrant color. Red, yellow, and orange varieties are sweetest and create a gorgeous presentation. Make sure they can stand up in your baking dish for easy stuffing and serving.

Final Thoughts

Stuffed Peppers are one of those magical recipes that check every box: simple ingredients, loads of flavor, and versatility for any table. Whether you’re nostalgic for comfort food or eager to try something new, this dish is perfect for weeknights and special occasions alike. Give them a try—you just might discover a new family favorite!

Stuffed Peppers Recipe