Easy Stuffed Bell Peppers – A Simple, Flavorful Dinner You’ll Keep Making

If you’ve ever searched for a dinner that feels comforting but doesn’t demand your entire evening, easy stuffed bell peppers might just become your new go-to. I remember the first time I made them on a rainy Wednesday night — the smell of garlic and roasted peppers filling the kitchen felt like home. This dish is the perfect balance of simplicity and satisfaction, a one-pan wonder that brings color, texture, and flavor together beautifully. Whether you’re cooking for two or feeding a family, you’ll love how versatile and forgiving this recipe is.

What Are Stuffed Bell Peppers?

Think of easy stuffed bell peppers as a classic American comfort meal that’s stood the test of time. They’re hearty yet wholesome — hollowed bell peppers filled with a savory mix of seasoned meat, rice, tomato sauce, and melted cheese. Each pepper is its own little edible bowl, holding everything you need for a balanced meal: protein, veggies, and grains.

In U.S. kitchens, stuffed peppers have been reimagined in countless ways. Some cooks lean Italian with marinara and mozzarella, others go Tex-Mex with salsa and cumin, and a few even turn them into vegetarian powerhouses packed with beans and quinoa. No matter your flavor preferences, the beauty of this dish lies in how easy it is to make your own.

Easy Stuffed Bell Peppers

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• Author: Maha Al-Sayed
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These easy stuffed bell peppers are a comforting and colorful dinner made with seasoned ground beef, rice, tomato sauce, and melted cheese. Perfect for busy weeknights, this hearty one-dish meal offers delicious flavor, customizable fillings, and make-ahead convenience for any household.

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Ingredients

Scale 1x2x3x

• 6 large bell peppers (any color, tops cut off and seeds removed)

• 1 lb ground beef or ground turkey

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 can (15 oz) diced tomatoes, drained

• 1 cup tomato sauce or marinara sauce

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning or dried oregano

• 1 cup shredded mozzarella or cheddar cheese

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Instructions

• Preheat oven to 375°F (190°C).

• Cut the tops off the bell peppers, remove seeds and membranes. Optionally, pre-bake the peppers for 10 minutes to soften.

• In a skillet, heat oil over medium heat. Add onion and garlic; cook until fragrant.

• Add ground beef or turkey and cook until browned, breaking it apart as it cooks.

• Stir in diced tomatoes, tomato sauce, cooked rice, salt, pepper, and seasoning. Simmer for 5 minutes.

• Fill each pepper with the mixture and place upright in a baking dish.

• Pour a little extra tomato sauce around the peppers for moisture.

• Cover with foil and bake for 25 minutes.

• Remove foil, sprinkle with cheese, and bake uncovered for 10–15 minutes until melted and bubbly.

• Let rest for 5 minutes before serving.

Notes

For a lighter version, use ground turkey or cauliflower rice.

Pre-cooking the peppers prevents a crunchy texture.

These peppers freeze and reheat beautifully, making them perfect for meal prep.

You can mix in beans, quinoa, or extra vegetables for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 320
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 75 mg

Ingredients You’ll Need & Smart Ingredient Tips

Core Ingredients

• 6 large bell peppers (any color, tops cut off and seeds removed)
• 1 lb ground beef or ground turkey
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 can (15 oz) diced tomatoes, drained
• 1 cup tomato sauce or marinara sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano
• 1 cup shredded mozzarella or cheddar cheese

Smart Tips

Choosing the right bell pepper makes a big difference. Green peppers offer a sharper, slightly bitter flavor, while red, yellow, and orange ones taste sweeter and more mellow. If you want a colorful presentation, use a mix.

When cooking for a crowd, prepare the filling ahead of time and keep it refrigerated — it actually develops deeper flavor overnight. For extra moisture, stir a spoonful of tomato sauce into the filling before baking.

If you’d rather skip the rice, swap it for quinoa or finely chopped cauliflower for a lower-carb option that still feels hearty.

Step-by-Step: How to Make Easy Stuffed Bell Peppers

Prep the Peppers

Start by slicing the tops off the bell peppers and removing the seeds and membranes. You can either blanch them in boiling water for a few minutes to soften or place them in a baking dish with a splash of water, cover with foil, and pre-bake at 375°F for 10 minutes.

Cook the Filling

In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, cooking until fragrant. Stir in your ground beef or turkey and cook until browned, breaking it apart with a spoon. Once it’s cooked through, add the diced tomatoes, tomato sauce, cooked rice, and seasonings. Let the mixture simmer for 5 minutes so everything blends beautifully.

Assemble and Bake

Spoon the filling evenly into each pepper, packing it gently but not too tightly. Place the stuffed peppers upright in a lightly greased baking dish. Pour a little extra tomato sauce around them for added moisture. Cover with foil and bake for 25 minutes at 375°F, then uncover, sprinkle with cheese, and bake another 10 minutes until bubbly and golden.

Serve

Let the peppers rest a few minutes before serving. When you slice through that tender pepper and the filling spills out, you’ll see why this recipe has been loved for generations.

Dietary Variations & Substitutions

You don’t have to miss out on easy stuffed bell peppers if you follow a specific diet — this recipe adapts effortlessly.

Vegan or Vegetarian

Skip the meat entirely and use lentils, black beans, or crumbled tofu instead. A mix of sautéed mushrooms and quinoa also makes a rich, satisfying filling. Replace cheese with a dairy-free alternative or sprinkle nutritional yeast for a cheesy flavor.

Gluten-Free

The recipe is naturally gluten-free if you double-check that your tomato sauce and seasonings are certified GF. Avoid using breadcrumbs as topping — instead, add extra shredded cheese or crushed gluten-free crackers for texture.

Low-Calorie or Low-Carb

Use ground turkey or chicken instead of beef, and substitute rice with cauliflower rice or finely chopped zucchini. You’ll still get a flavorful, filling meal with fewer calories and carbs.

Halal or Kosher

Opt for certified halal or kosher meat, and check your sauces and cheese labels for proper certification. The flavors and results remain exactly the same — comforting and savory.

Dairy-Free

Replace the shredded cheese with a dairy-free version or skip it altogether. To add richness, drizzle a bit of olive oil before baking or top with mashed avocado after baking for a creamy finish.

Serving Suggestions & Side Dish Pairings

Stuffed bell peppers are a full meal on their own, but pairing them with the right sides makes dinner extra special. For something light, try a crisp Caesar or garden salad. If you want a heartier spread, garlic bread or roasted potatoes are perfect.

On busy weeknights, I love serving these with a quick coleslaw or even a bowl of tomato soup for double comfort. Fresh herbs like parsley or basil make an elegant garnish, and if you enjoy a little spice, a drizzle of hot sauce over the top adds just the right kick.

Make-Ahead, Storage & Reheating Tips

If you’re meal prepping or cooking ahead, easy stuffed bell peppers are ideal. You can prepare and stuff them up to a day in advance — just cover and refrigerate until ready to bake.

Once cooked, they’ll keep in the fridge for up to four days. To reheat, pop them in the oven at 350°F until warmed through. They also freeze beautifully; wrap each pepper tightly in foil and freeze for up to two months. When you’re ready to eat, thaw overnight in the fridge and bake as usual.

Reheating in the microwave works fine for a single serving — just cover it with a damp paper towel to keep the pepper soft and juicy.

Dinner doesn’t have to be complicated to feel special. Easy stuffed bell peppers prove that with a few simple ingredients and a little love, you can turn an ordinary evening into something memorable. Whether you’re experimenting with new fillings or sticking to the classic beef-and-rice version, this dish will always bring comfort to your table — and maybe even become one of those recipes your family requests again and again.

FAQ

Should you cook the bell peppers before stuffing them?

You don’t have to, but pre-cooking them helps achieve a softer texture. You can either blanch the peppers in boiling water for 2–3 minutes or bake them covered for 10 minutes before adding the filling. This simple step ensures your easy stuffed bell peppers come out tender, not tough.

Do you need to cook the meat before stuffing the peppers?

Yes, it’s best to fully cook the ground beef or turkey before stuffing. Sautéing it first with onion, garlic, and spices lets you build flavor and prevents the filling from becoming greasy or undercooked inside the pepper.

How long should you bake stuffed bell peppers?

Bake them at 375°F for about 35–40 minutes total — 25 minutes covered, then 10–15 minutes uncovered to melt the cheese and brown the tops. Adjust slightly based on the size and thickness of your peppers.

Can you freeze easy stuffed bell peppers?

Absolutely. Once baked and cooled, wrap each pepper tightly in foil or plastic wrap and freeze for up to 2 months. When ready to eat, thaw overnight and reheat at 350°F until warm. It’s a great make-ahead meal for busy weeks.

What can you use instead of rice in stuffed peppers?

For a lower-carb or gluten-free option, use cauliflower rice or quinoa. These alternatives keep your easy stuffed bell peppers light and flavorful while adding extra nutrition and texture.