The BEST Stuffed Peppers (Easy Dinner!) Recipe

I’m sharing my Easy Healthy Stuffed Bell Peppers recipe and the one unexpected ingredient that makes these ground beef-filled peppers perfect for weeknight meal prep.

I’ve tinkered with stuffed peppers for years and finally landed on the one I brag about to friends. This version feels like the BEST Stuffed Peppers because it hits bold, bright flavors without any fuss.

I usually reach for large bell peppers and ground beef because they make the combo loud and satisfying. Its the sort of recipe I toss into rotation when I want Easy Stuffed Peppers but not something that tastes shotty or lazy.

If you like weekday wins or are into Dinner With Ground Beef ideas, this will make you curious enough to try it tonight.

Ingredients

• Sweet, crunchy shells that add vitamin C and fiber, they brighten dishes.
• Hearty protein, gives savory depth and juiciness, choose lean or fattier.
• Onions add sweetness when caramelized, they build background flavor and moisture.
• Pungent little punch, boosts aroma and umami, dont overcook or itll burn.
• Provides bulk and carbs, each bite is filling and carries sauce.
• Tomatoes bring acidity and a touch of sweetness, they keep filling moist.
• Sharp cheddar melts for gooey topping, adds fat, salt and flavor.
• Egg binds the mixture so it holds shape, adds protein and silkiness.
• Fresh parsley brightens the dish, a herbaceous finish that lightens richness.

Ingredient Quantities

• 4 large bell peppers, any color you like
• 1 lb ground beef (80/20 or lean, your call)
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked long grain white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (8 oz) can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp granulated sugar (optional but helps acidity)
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 1/2 cup beef broth or water

How to Make this

1. Preheat oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes, keeping the tops if you want a cute lid; trim the bottoms a little so they stand upright, then blanch peppers in boiling salted water 3 to 4 minutes or microwave them 3 to 4 minutes to soften slightly, drain and set aside.

2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Add 1 lb ground beef to the skillet and break it up with a spoon. Cook until browned and no pink remains, about 6 to 8 minutes. Drain excess fat if there’s a lot, but leave a little for flavor.

4. Stir in the drained 1
4.5 oz can diced tomatoes, 8 oz tomato sauce, 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp granulated sugar if using. Let the mixture simmer 3 to 5 minutes so it thickens and flavors meld.

5. Remove the pan from heat and fold in 1 cup cooked long grain white rice, 1/4 cup chopped fresh parsley, 1 large beaten egg and 1/2 cup (or so) of the shredded sharp cheddar cheese. Mix well so the egg binds everything together; taste and adjust salt and pepper.

6. Spoon the beef and rice mixture into the prepared peppers, packing lightly but not so hard they split. If you like extra cheese, stir a little more into the filling or reserve most for the tops.

7. Place the stuffed peppers upright in a baking dish and pour 1/2 cup beef broth or water into the bottom of the dish to keep things moist while baking. Cover the dish tightly with foil.

8. Bake covered at 375°F for 30 minutes. Then remove the foil, sprinkle the remaining cheese (to make about 1 cup total melted on top) over each pepper, and bake uncovered another 10 to 15 minutes until peppers are tender and cheese is bubbly and golden.

9. Let the peppers rest 5 minutes before serving so the filling sets. Sprinkle with extra chopped parsley if you want, and enjoy.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large oven‑safe baking dish (about 9×13 in)
3. Large skillet or sauté pan
4. Cutting board
5. Chef’s knife
6. Mixing bowl
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Colander or slotted spoon (for draining)
10. Aluminum foil and oven mitts

FAQ

The BEST Stuffed Peppers (Easy Dinner!) Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken (same amount), Italian or pork sausage for bolder flavor, or cooked lentils/tempeh for a vegetarian option. If using turkey add a little more oil since it’s leaner.
• Cooked long grain white rice: use cooked quinoa 1:1 for a nuttier bite, brown rice for more fiber, or cauliflower rice for a low carb version (you’ll prob need less liquid).
• Canned diced tomatoes / tomato sauce: use crushed tomatoes or marinara 1:1, or stir 2 tbsp tomato paste into 1/2 cup water for a thicker sauce, or fresh diced tomatoes that you simmer down first.
• Shredded sharp cheddar: swap with mozzarella or Monterey Jack for gooey melt, pepper jack for a kick, or a plant based shredded cheese if you need dairy free.

Pro Tips

1) Use day old or cooled rice when you can, or cook the rice just shy of done so it holds up. Fresh hot rice makes the filling kind of gluey, so let it cool a little before mixing it in.

2) If you use 80/20 beef drain most of the fat but dont drain it all, leave a tablespoon or so for flavor. Too much fat will make the filling greasy, too little and it can taste flat.

3) Dont pack the peppers like sardines, leave a little room for the filling to expand. Put the cheese on at the end so it melts and browns without drying the whole thing out, and for a golden top hit the broiler for a minute or two but dont walk away.

4) Always taste and adjust the filling before stuffing — salt, pepper, a pinch of sugar or a splash of vinegar can totally fix an overly acidic tomato mix. Add fresh parsley or a squeeze of lemon at the end for brightness.

5) Make ahead or freeze: you can assemble then freeze raw wrapped tight, or bake then freeze leftovers. To reheat from frozen, thaw overnight and bake covered until heated through, then uncover and finish to re-crisp the top.