Some recipes are a celebration of simplicity and flavor, and Easy Stuffed Bell Peppers are exactly that. These vibrant, hearty peppers are filled with a savory mixture of ground meat, rice, and spices, then baked to perfection. Imagine tender bell peppers stuffed with a rich, flavorful filling, topped with melted cheese, and garnished with fresh herbs. It’s a dish that’s as beautiful as it is delicious, perfect for weeknight dinners or special occasions.

The first time I made these stuffed peppers, it was for a family dinner. I wanted something that was both comforting and impressive, and this recipe delivered. As the peppers baked, the aroma of garlic, tomatoes, and herbs filled the kitchen, drawing everyone to the table. One bite, and my dad said, “This tastes like something from a fancy restaurant!” Since then, these stuffed peppers have become a family favorite, a recipe we turn to time and time again. Let’s bring a little bit of color and flavor to your table with this easy, crowd-pleasing dish.

These Easy Stuffed Bell Peppers are a delicious twist on a classic comfort food. Featuring tender bell peppers filled with a savory mixture of ground meat, rice, and spices, this dish is baked to perfection and topped with melted cheese. Ready in under an hour, it’s the perfect combination of simplicity and sophistication, making it ideal for both weeknight dinners and entertaining. Whether you’re a fan of stuffed peppers or just looking for a hearty, healthy meal, this recipe is sure to impress.

Exciting Story

The first time I served these stuffed peppers, it was during a cozy family dinner. I’d spent the day running errands and didn’t have much time to cook, so I decided to try this quick recipe. As I stuffed the peppers with the savory filling, my mom peeked into the kitchen and said, “Whatever you’re making smells amazing!” When I brought the dish to the table, everyone dug in immediately. “This is incredible,” my dad said, reaching for seconds. “You have to give me the recipe!” By the end of the night, the platter was empty, and I knew this recipe was a keeper. It’s amazing how something so simple can bring so much joy and connection.

Why These Easy Stuffed Bell Peppers

Selling Points:

• Quick and Easy: Ready in under an hour, perfect for busy weeknights.
• Flavor-Packed: Combines savory, spicy, and cheesy flavors in every bite.
• Healthy and Nutritious: Packed with protein, vegetables, and whole grains.
• Versatile: Great as a main dish or a side.
• Crowd-Pleasing: Loved by both meat lovers and vegetarians.

What You Need for Easy Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley or cilantro, for garnish

How to Make Easy Stuffed Bell Peppers

1. Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Cook the Filling: In a large skillet, cook the ground meat over medium heat until browned. Add the onion and garlic, and cook until softened. Stir in the cooked rice, diced tomatoes, oregano, basil, smoked paprika, salt, and black pepper. Cook for 5 minutes, until the mixture is heated through.
3. Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently to pack it in. Top each pepper with shredded cheese.
4. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Garnish and Serve: Garnish with fresh parsley or cilantro and serve immediately.

Tips for Easy Stuffed Bell Peppers

• Choose Firm Peppers: Look for bell peppers that are firm and have flat bottoms so they stand upright in the baking dish.
• Precook the Peppers: For extra tenderness, blanch the peppers in boiling water for 3-4 minutes before stuffing.
• Customize the Filling: Add vegetables like zucchini, mushrooms, or spinach for extra nutrition.
• Make Ahead: Assemble the peppers up to a day in advance and refrigerate until ready to bake.
• Double the Recipe: These peppers freeze well, so make extra for future meals.

Substitutions and Variations

• Vegetarian: Use cooked quinoa or lentils instead of ground meat.
• Gluten-Free: Ensure all ingredients, including spices, are gluten-free.
• Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the filling.
• Cheesy Twist: Mix cream cheese or feta into the filling for extra creaminess.
• Different Grains: Substitute rice with couscous, bulgur, or cauliflower rice.

Make a Healthier Version

• Lean Protein: Use ground turkey or chicken instead of beef.
• Low-Sodium: Opt for low-sodium diced tomatoes and reduce added salt.
• Extra Veggies: Add more vegetables like zucchini, mushrooms, or spinach to the filling.
• Whole Grains: Use brown rice or quinoa for added fiber.
• Dairy-Free: Skip the cheese or use a dairy-free alternative.

Closing for Easy Stuffed Bell Peppers

These Easy Stuffed Bell Peppers are more than just a meal—they’re a celebration of flavor, simplicity, and connection. Whether you’re cooking for yourself, your family, or a group of friends, this dish is sure to impress. Don’t forget to let us know how your batch turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Stuffed Bell Peppers

Can I use frozen bell peppers?
Fresh bell peppers work best, but you can use frozen if necessary. Thaw and pat them dry before stuffing.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I make this in the slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with this dish?
Pair with a fresh salad, garlic bread, or roasted vegetables.

Can I make the filling ahead of time?
Yes, prepare the filling and store it in the fridge for up to 2 days.

Is this recipe gluten-free?
Yes, as long as all ingredients are gluten-free.

Can I use a different type of meat?
Yes, try this recipe with ground chicken, turkey, or pork.

How do I prevent the peppers from tipping over?
Choose peppers with flat bottoms or slice a small piece off the bottom to create a flat surface.

Can I make this recipe spicy?
Add diced jalapeños or a pinch of cayenne pepper to the filling.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.

Can I freeze stuffed peppers?
Yes, assemble the peppers and freeze before baking. Thaw in the fridge overnight before baking.

How do I make the filling more flavorful?
Add Worcestershire sauce, soy sauce, or a splash of balsamic vinegar for extra depth.

Easy Stuffed Bell Peppers

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 large bell peppers (any color)

• 1 lb ground beef or turkey

• 1 cup cooked rice

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes, drained

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp smoked paprika

• Salt and black pepper, to taste

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• Fresh parsley or cilantro, for garnish

Directions

• Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
• Cook the Filling: In a large skillet, cook the ground meat over medium heat until browned. Add the onion and garlic, and cook until softened. Stir in the cooked rice, diced tomatoes, oregano, basil, smoked paprika, salt, and black pepper. Cook for 5 minutes, until the mixture is heated through.
• Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently to pack it in. Top each pepper with shredded cheese.
• Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
• Garnish and Serve: Garnish with fresh parsley or cilantro and serve immediately.