There’s something undeniably comforting about a perfectly stuffed pepper—its vibrant colors, the way it cradles a hearty filling, and that first bite where tender pepper meets savory beef and melty cheese. This isn’t just dinner; it’s a hug on a plate.
I remember the first time I made stuffed peppers—I was in college, trying to impress a date with something beyond ramen. Let’s just say, the peppers turned out better than the relationship. But that’s the beauty of this dish—it’s forgiving, adaptable, and always satisfying. Whether you’re feeding a family or meal prepping for the week, these beef-stuffed beauties are a guaranteed crowd-pleaser.
Love Beef Stuffed Peppers? So do we! If you're into Ground Beef or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- Flavor explosion: Imagine juicy ground beef mingling with aromatic garlic, sweet onions, and just the right amount of spice—all tucked inside a tender bell pepper.
- Meal prep magic: These peppers reheat like a dream, making them the ultimate make-ahead meal.
- Endless variations: Swap the beef for turkey, go low-carb with cauliflower rice, or add a spicy kick—this recipe is your playground.
The Story Behind the Sauce
Stuffed peppers have traveled the globe, from Mediterranean kitchens to American dinner tables. The version we know today—with ground beef, rice, and tomato sauce—became a staple in the mid-20th century, thanks to the rise of affordable beef and canned tomatoes. It’s a dish that’s stood the test of time, and once you taste it, you’ll understand why.
Essential Ingredients & Tools
Ingredients for the Filling
- 1 lb lean ground beef (90/10 blend keeps things juicy without too much grease; ground turkey works too)
- 1 cup cooked white rice (or quinoa for extra protein)
- 1 small yellow onion, diced (sweet Vidalia onions add a nice touch)
- 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
- 1 (14.5 oz) can diced tomatoes, drained (fire-roasted for smoky depth)
- 1 tsp dried oregano (rub between fingers to release oils)
- 1 tsp sweet paprika (smoked paprika adds a bold twist)
- ½ tsp kosher salt (Diamond Crystal dissolves evenly)
- ¼ tsp freshly ground black pepper
Ingredients for the Peppers
- 4 large bell peppers (mixed colors for visual appeal; red are sweeter, green slightly bitter)
- 1 cup shredded mozzarella or cheddar cheese (or a blend for extra flavor)
- ½ cup tomato sauce (marinara adds herb notes)
Tools You’ll Need
- 9×13 inch baking dish (ceramic or glass for even cooking)
- 12-inch skillet (cast iron preferred for better browning)
- Large mixing bowl
- Sharp knife (serrated works well for slicing peppers)
- Wooden spoon or silicone spatula
Serves: 4 | Prep time: 20 mins | Cook time: 40 mins
How to Make Beef Stuffed Peppers
- Prep the Peppers: Slice off the tops of 4 large bell peppers, remove seeds and membranes, and blanch in boiling water for 3 minutes. This softens them slightly while keeping their structure. Drain and pat dry to prevent sogginess. Pro tip: Tap peppers upside down to dislodge stubborn seeds.
- Make the Filling: Brown 1 lb lean ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain excess fat, leaving about 1 tsp for flavor. Add 1 small diced yellow onion and 2 cloves minced garlic, sautéing until soft (3–4 minutes). Stir in 1 cup cooked white rice, 1 (14.5 oz) can diced tomatoes, 1 tsp dried oregano, 1 tsp sweet paprika, ½ tsp kosher salt, and ¼ tsp black pepper, scraping up browned bits for extra flavor. Let cool slightly before stuffing.
- Stuff and Bake: Preheat oven to 375°F (190°C). Pack filling into peppers, leaving ½ inch space at the top. Arrange in a greased baking dish, pour ½ cup tomato sauce around (not over) them. Cover with foil and bake for 30 minutes. Uncover, add 1 cup shredded mozzarella or cheddar cheese, and bake 10 more minutes until bubbly. For a crispy top, broil for 1–2 minutes.
Pro Technique
- Avoid soggy bottoms: Elevate peppers on a wire rack or layer of onion slices to prevent direct contact with sauce.
- Flavor boost: Deglaze the skillet with 2 tbsp red wine for depth, or mix in 1 beaten egg for extra moisture.
- Meal prep: Blanch peppers ahead and store in the fridge for up to 24 hours.
Storage & Freshness Guide
- Fridge: Store leftovers in airtight containers for 3–4 days. Reheat with a damp paper towel to retain moisture.
- Freezer: Freeze unbaked peppers (without cheese) for up to 3 months. Thaw before baking.
- Leftover hack: Chop peppers and simmer with broth for a quick stuffed pepper soup.
Nutrition Profile
Each serving packs 28g protein, 5g fiber, and a hefty dose of vitamin C from the peppers.
Ingredient Variations and Their Impact
- Spicy version: Add diced jalapeños and chipotle powder.
- Mediterranean twist: Swap in feta and olives, finish with fresh mint.
- Low-carb: Use cauliflower rice instead of white rice.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: Creamy texture contrasts beautifully with the peppers. For a lighter option, try mashed cauliflower.
- Crisp Green Salad: Romaine and arugula with balsamic vinaigrette cut through the richness.
Drinks
- Pinot Noir: A fruit-forward red wine complements the tomatoes.
- Sparkling Water with Lime: Refreshing non-alcoholic option.
Something Sweet
- Hibiscus Iced Tea: Tartness balances the dish’s richness.
- Orange Slices: Citrusy finish to round out the meal.
FAQs
- Can I make the filling ahead? Yes! Store cooked filling in the fridge for up to 48 hours. Refresh with broth or tomato juice if dry.
- Why does my cheese brown unevenly? Shred your own cheese—pre-shredded contains anti-caking agents that affect melting. Rotate the pan halfway through baking.
- Can I use mini peppers? Absolutely! Blanch for 90 seconds and bake at 400°F for 15–20 minutes—perfect for appetizers.
Beef Stuffed Peppers: A Comfort Food Classic That Never Goes Out of Style
Make these hearty Beef Stuffed Peppers for a comforting, flavorful dinner. Packed with savory beef, rice, and cheese—perfect for meal prep! Try it tonight.
Ingredients
For the Filling
-
1 lb lean ground beef
-
1 cup cooked white rice
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1 small yellow onion (diced)
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2 cloves garlic (minced)
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1 can diced tomatoes (14.5 oz, drained)
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1 tsp dried oregano
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1 tsp sweet paprika
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½ tsp kosher salt
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¼ tsp black pepper
For the Peppers
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4 large bell peppers
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1 cup shredded mozzarella or cheddar
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½ cup tomato sauce
Instructions
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Slice off pepper tops, remove seeds, and blanch in boiling water for 3 minutes. Drain and pat dry.01
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Brown 1 lb lean ground beef in a skillet, breaking into crumbles. Add 1 small diced yellow onion and 2 cloves minced garlic; sauté until soft.02
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Stir in 1 cup cooked white rice, 1 (14.5 oz) can diced tomatoes, 1 tsp dried oregano, 1 tsp sweet paprika, ½ tsp kosher salt, and ¼ tsp black pepper. Let cool slightly.03
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Preheat oven to 375°F. Stuff peppers, place in baking dish, pour ½ cup tomato sauce around them.04
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Cover with foil, bake 30 minutes. Uncover, add 1 cup shredded mozzarella or cheddar, bake 10 more minutes.05
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