Easy Stuffed Peppers Recipe

I love how these Easy Stuffed Bell Peppers turn simple ingredients into a hearty, colorful dinner that looks far fancier than it is. One bite and it is clear why this recipe never leaves my regular rotation.

I’m obsessed with stuffed bell peppers because they hit that sweet spot between hearty and not-too-heavy. I love the way the peppers turn tender but still hold their shape, packed with savory ground beef and all that saucy goodness tucked inside.

But the real pull for me is the bite: juicy, beefy, a little tangy, a little rich, with those roasted pepper edges doing their thing. No fussy vibes.

Just a solid dinner I actually get excited about. And leftovers?

I’m absolutely not mad at them. This is the kind of meal I crave on repeat.

Every single time.

Ingredients

• Bell peppers turn sweet and tender, but still hold everything like edible bowls.
• Ground beef makes it hearty, filling, and very weeknight-dinner friendly.
• White rice stretches the filling and gives it that cozy stuffed-pepper texture.
• Onion adds a little sweetness and makes the beef taste less plain.
• Garlic brings that warm, savory smell you’ll notice right away.
• Diced tomatoes keep the filling juicy without making it too heavy.
• Tomato sauce ties everything together with a classic, saucy comfort-food vibe.
• Worcestershire sauce adds a tiny punch of salty, savory depth.
• Italian seasoning keeps it familiar, herby, and super easy.
• Cheddar melts on top, because honestly, cheese makes this better.
• Plus, parsley or cilantro adds freshness if you’re feeling a little fancy.
• Basically, it’s colorful, filling, and not trying too hard.

Ingredient Quantities

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground beef
• 1 cup cooked long grain white rice
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons chopped fresh parsley or cilantro, optional

How to Make this

1. Preheat oven to 375°F and lightly oil a baking dish with one teaspoon of the olive oil or coat with nonstick spray.

2. Prepare the peppers by cutting off the tops, removing seeds and membranes, and rinsing; set the tops aside if desired.

3. Heat one tablespoon of olive oil in a large skillet over medium heat, add the chopped onion and cook until translucent, about 3 to 4 minutes.

4. Add the minced garlic and cook 30 seconds more, then add the ground beef and cook, breaking it up, until no pink remains, about 6 to 8 minutes; drain any excess fat.

5. Stir in the drained diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt and black pepper; simmer for 3 to 5 minutes to meld flavors.

6. Remove the skillet from heat and fold in the cooked rice and half of the shredded cheddar cheese until evenly combined.

7. Spoon the beef and rice mixture into the hollowed bell peppers, packing gently, and place the stuffed peppers upright in the prepared baking dish; spoon any remaining sauce from the skillet into the dish around the peppers.

8. Cover the baking dish tightly with foil and bake for 30 to 35 minutes, until the peppers are tender when pierced.

9. Remove the foil, sprinkle the remaining cheddar cheese over the tops of the peppers, return to the oven and bake uncovered for 5 to 10 minutes more, until the cheese is melted and slightly golden.

10. Let the peppers rest a few minutes, garnish with chopped fresh parsley or cilantro if using, and serve.

Equipment Needed

1. 9×13 inch baking dish or similar ovenproof dish
2. Large skillet or sauté pan
3. Cutting board
4. Chef s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener
8. Aluminum foil and oven mitts

FAQ

Easy Stuffed Peppers Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken for a leaner option, Italian sausage for more flavor, or plant-based crumbles for a vegetarian version.
• Cooked long grain white rice: use cooked quinoa for extra protein, cooked brown rice for more fiber, or cauliflower rice for a low carb alternative.
• Shredded cheddar cheese: substitute Monterey Jack or mozzarella for milder meltiness, pepper Jack for spice, or a dairy-free shredded cheese for vegan diets.
• Tomato sauce (8 ounces): replace with crushed tomatoes or marinara sauce for similar texture, or mix 2 tablespoons tomato paste with 6 ounces water for a thicker option.

Pro Tips

1. Choose peppers that sit flat so they stay upright in the pan. If they wobble, slice a thin sliver off the bottom to level them rather than stuffing too loosely.

2. For more tender peppers and deeper flavor, parbake them 10 minutes at 375 F before stuffing, or roast the whole peppers for 15 minutes for a slightly smoky note.

3. Keep the rice on the firmer side; slightly undercooked rice absorbs sauce while baking and avoids a mushy filling. If using leftover rice, fluff it well to break up clumps.

4. Make the filling a little saucier than you think is needed. A touch more tomato sauce or reserved pan juices prevents the filling from drying during the covered bake.

5. For a golden, bubbling top, switch the oven to broil for 2 to 3 minutes at the end while watching closely. If you want to save time, assemble ahead and bake from chilled, adding about 10 to 15 minutes to the baking time.