Stuffed bell peppers are a complete, comforting meal in one vibrant package. These edible bowls bake until tender, filled with a savory, cheesy filling that’s endlessly adaptable. The aroma of these stuffed bell peppers baking is pure kitchen magic.
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Why You’ll Love This Stuffed Bell Peppers
- All-in-one meal: Protein, grains, and veggies come together neatly.
- Flavor & texture: Tender peppers, savory filling, and melted cheese.
- Versatile & forgiving: Easy swaps for meat, grains, or cheese.
- Great leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 450 g lean ground beef (or plant-based alternative)
- 1 can (400 g) crushed tomatoes
- 150 g cooked rice (white or brown)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 120 g shredded mozzarella cheese
- 30 g grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Tools: 9×13 inch baking dish, large skillet, sharp knife, mixing bowl
Notes: Good-quality crushed tomatoes make a difference. Don’t skip the smoked paprika—it adds depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 15 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pick the right peppers. Look for bell peppers that are firm, have flat bottoms so they stand up straight in the baking dish, and are roughly the same size for even cooking.
- Pre-cook your rice. Using cold, pre-cooked rice works best here—it absorbs the tomato sauce beautifully without turning mushy. Day-old rice from the fridge is actually perfect.
- Don’t skip browning the meat. Taking the time to properly brown the ground beef adds a ton of savory flavor to the filling. You want those little crispy bits!
- Season as you go. Season your onions and meat while cooking, and taste the filling before stuffing the peppers. It’s much easier to adjust seasoning at this stage.
How to Make Stuffed Bell Peppers
Step 1: Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil. While waiting, carefully slice the tops off your bell peppers and remove the seeds and membranes from inside. You want to create a nice hollow cavity for the filling. A small, sharp knife works best for this. If the peppers are a bit wobbly, you can slice a very thin piece off the bottom to help them stand up—just be careful not to cut through into the cavity.
Step 2: Once the water is boiling, gently lower the prepared bell peppers into the pot. Let them blanch for about 3-4 minutes. You’ll notice their color brighten and they’ll start to become slightly tender. This step is key—it softens them just enough so they bake perfectly later without staying too crunchy. Remove them with tongs and let them drain, cut-side down, on a paper towel-lined plate.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until it becomes soft and translucent. Now add the minced garlic and cook for another minute until fragrant—be careful not to burn it! That beautiful aroma means you’re on the right track.
Step 4: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink and has developed some browned bits, about 6-8 minutes. If there’s a lot of excess fat, you can drain it off, but a little adds great flavor. This is where the foundation of your filling’s taste is built.
Step 5: Stir in the crushed tomatoes, cooked rice, dried oregano, smoked paprika, salt, and black pepper. Let the mixture simmer together for about 5 minutes, stirring occasionally. You’re looking for a thick, cohesive filling that’s not too watery. The rice will soak up some of that tomatoey goodness. Give it a taste and adjust the seasoning if needed—this is your last chance!
Step 6: Arrange the blanched peppers upright in your baking dish. If any are still a bit wobbly, you can nestle them close together or use a ball of foil in the dish to help them stay put. Spoon the beef and rice filling into each pepper, pressing down gently as you go. Fill them all the way to the top—they can handle it!
Step 7: In a small bowl, mix the shredded mozzarella and grated Parmesan together. Top each stuffed pepper generously with the cheese blend, covering the filling completely. A little cheese might fall into the baking dish—that’s totally fine, it gets deliciously crispy.
Step 8: Carefully place the baking dish in the preheated oven. Bake for 20-25 minutes, until the cheese is melted, bubbly, and has some golden-brown spots. The peppers should be tender enough to easily pierce with a fork but still hold their shape. Let them rest for 5 minutes before serving—they’ll be incredibly hot inside!
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Wrap baked peppers individually and freeze up to 3 months.
- Reviving: Reheat in oven with a splash of water, covered, until warm.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The fresh, crisp greens and acidic dressing cut through the richness of the peppers beautifully, balancing the whole meal.
- Garlic bread or crusty baguette — You’ll want something to sop up any delicious tomato sauce that might escape from the peppers onto your plate. It’s practically a requirement.
- Sautéed green beans with almonds — Their slight crunch and nutty flavor provide a lovely textural contrast and add another vibrant vegetable to your spread.
Drinks
- A medium-bodied red wine like a Merlot — Its fruity notes and soft tannins complement the savory tomato and beef flavors without overpowering them.
- Sparkling water with a squeeze of lemon — The effervescence is wonderfully refreshing and helps cleanse the palate between those hearty, cheesy bites.
- A light Italian lager — Its crisp, clean finish is the perfect counterpoint to the herbaceous and rich elements of the dish.
Something Sweet
- Lemon sorbet — Its bright, citrusy zing is a fantastic palate-cleanser after a savory meal and feels light and refreshing.
- Dark chocolate espresso beans — Just a few of these provide a rich, bitter-sweet finish with a little caffeine kick, perfect for ending the evening.
- Almond biscotti — They’re not too sweet, have a satisfying crunch, and are lovely for dipping into a final cup of coffee or tea.
Top Mistakes to Avoid
- Overcooking the peppers during blanching. If you boil them for too long, they’ll become too soft and might collapse in the oven. You just want to take the raw edge off.
- Using raw rice in the filling. The rice won’t cook through in the baking time, and it’ll absorb all the moisture, leaving you with a dry filling. Always use pre-cooked rice.
- Stuffing the peppers too loosely. Press the filling down gently as you stuff to ensure each pepper is packed full. This prevents a hollow first bite and ensures even cooking.
- Skipping the rest time after baking. I know it’s tempting to dig right in, but letting them sit for 5 minutes allows the filling to set slightly, so it doesn’t spill out everywhere when you cut into it.
Expert Tips
- Tip: For a richer, deeper flavor, try browning a tablespoon of tomato paste with the onions and garlic before adding the meat. It adds a wonderful caramelized note.
- Tip: If you’re making these ahead, you can assemble the stuffed peppers (without baking) and keep them covered in the fridge for up to 24 hours. Just add a few extra minutes to the baking time since they’ll be going in cold.
- Tip: For a golden, extra-crispy cheese top, switch your oven to the broil setting for the last 1-2 minutes of cooking. Watch it closely though—it can go from golden to burnt in seconds!
- Tip: If your filling seems a bit dry after mixing, stir in a splash of beef broth or even a bit of the tomato can’s liquid. You want it moist but not soupy.
FAQs
Can I make these stuffed peppers vegetarian?
Absolutely! It’s a very easy swap. Instead of ground beef, use one and a half cups of cooked brown or green lentils, or a plant-based ground “meat” alternative. The lentils hold their texture well and absorb the flavors of the sauce and spices beautifully. You might want to add an extra pinch of smoked paprika or a dash of soy sauce to boost the savory, umami quality that the meat usually provides.
How should I store and reheat leftovers?
Let any leftover peppers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, the oven is best for retaining texture—place them in a baking dish, add a tablespoon of water to the bottom to create steam, cover with foil, and warm at 175°C (350°F) for 15-20 minutes. The microwave works in a pinch, but it can make the peppers a bit soggier.
Can I freeze stuffed bell peppers?
You can, but with a caveat. The pepper itself will become much softer upon thawing and reheating. For best results, freeze them after baking and cooling. Wrap each pepper individually in plastic wrap and then foil, and store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating in the oven as described above.
My peppers released a lot of water while baking. What happened?
This is totally normal! Bell peppers have a high water content, and as they cook, they release their natural juices into the baking dish. This is one reason we don’t add extra liquid to the filling. It won’t ruin your dish at all. If you want to avoid a slightly soupy bottom, you can try patting the blanched peppers extra dry with paper towels before stuffing them.
What’s the best way to cut the peppers for stuffing?
The classic method is to slice off the top (stem end) about half an inch down, which creates a “lid” you can discard or use for garnish. Then just scoop out the seeds and white membranes. For a different presentation, you can also slice the peppers in half lengthwise, creating two boat-like halves. This is great for smaller appetites or if you want more surface area for that delicious cheesy topping.
Stuffed Bell Peppers
Make the best Stuffed Bell Peppers with our easy recipe! Tender peppers filled with savory beef, rice, and cheese. Perfect for dinner. Get the recipe now!
Ingredients
For the Ingredients
-
4 large bell peppers (any color)
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
450 g lean ground beef (or plant-based alternative)
-
1 can crushed tomatoes (400 g)
-
150 g cooked rice (white or brown)
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
0.5 tsp salt (or to taste)
-
0.25 tsp black pepper
-
120 g shredded mozzarella cheese
-
30 g grated Parmesan cheese
-
Fresh parsley or basil (for garnish (optional))
Instructions
-
Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil. While waiting, carefully slice the tops off your bell peppers and remove the seeds and membranes from inside. You want to create a nice hollow cavity for the filling. A small, sharp knife works best for this. If the peppers are a bit wobbly, you can slice a very thin piece off the bottom to help them stand up—just be careful not to cut through into the cavity.01
-
Once the water is boiling, gently lower the prepared bell peppers into the pot. Let them blanch for about 3-4 minutes. You’ll notice their color brighten and they’ll start to become slightly tender. This step is key—it softens them just enough so they bake perfectly later without staying too crunchy. Remove them with tongs and let them drain, cut-side down, on a paper towel-lined plate.02
-
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until it becomes soft and translucent. Now add the minced garlic and cook for another minute until fragrant—be careful not to burn it! That beautiful aroma means you’re on the right track.03
-
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink and has developed some browned bits, about 6-8 minutes. If there’s a lot of excess fat, you can drain it off, but a little adds great flavor. This is where the foundation of your filling’s taste is built.04
-
Stir in the crushed tomatoes, cooked rice, dried oregano, smoked paprika, salt, and black pepper. Let the mixture simmer together for about 5 minutes, stirring occasionally. You’re looking for a thick, cohesive filling that’s not too watery. The rice will soak up some of that tomatoey goodness. Give it a taste and adjust the seasoning if needed—this is your last chance!05
-
Arrange the blanched peppers upright in your baking dish. If any are still a bit wobbly, you can nestle them close together or use a ball of foil in the dish to help them stay put. Spoon the beef and rice filling into each pepper, pressing down gently as you go. Fill them all the way to the top—they can handle it!06
-
In a small bowl, mix the shredded mozzarella and grated Parmesan together. Top each stuffed pepper generously with the cheese blend, covering the filling completely. A little cheese might fall into the baking dish—that’s totally fine, it gets deliciously crispy.07
-
Carefully place the baking dish in the preheated oven. Bake for 20-25 minutes, until the cheese is melted, bubbly, and has some golden-brown spots. The peppers should be tender enough to easily pierce with a fork but still hold their shape. Let them rest for 5 minutes before serving—they’ll be incredibly hot inside!08
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