Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 lb ground beef or turkey; 1 cup cooked rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella or cheddar cheese; 2 tbsp olive oil; 1/4 cup chopped fresh parsley (optional, for garnish)

Short description

Stuffed bell peppers are bell peppers hollowed out and filled with a seasoned mixture—usually of meat, rice, vegetables, and cheese—then baked until tender and flavorful. They make a complete, comforting meal in a single dish.

Why You’ll Love This Recipe

They’re a full dinner all in one: protein, vegetables, and carbs.
The peppers bake until soft but still hold their shape, giving a lovely texture and presentation.
Flexible: you can swap meats, use vegetarian versions, change cheeses, or adjust spices to your taste.
Great for leftovers or meal prep; many versions reheat well or can be frozen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bell peppers (any color)
Ground meat (e.g. beef, chicken, turkey, or a mix)
Onion, chopped
Garlic, minced
Rice, cooked
Tomato sauce or canned tomatoes
Cheese (shredded, for mixing in and topping)
Olive oil or other cooking oil
Salt and black pepper
Herbs/spices: common choices include oregano, paprika, cumin, basil, etc.

Directions

Preheat the oven.
Prepare the peppers: wash them, cut off the tops (or slice in halves), remove seeds and membranes.
Lightly cook or roast the peppers first to soften slightly (this helps them bake more evenly).
In a skillet, heat oil and cook onion until translucent. Add garlic and cook just until fragrant.
Add ground meat, season, and brown it.
Stir in cooked rice, tomato sauce or canned tomatoes, herbs, spices. Let the mixture simmer briefly to combine flavors.
Mix in some cheese if using inside the filling.
Stuff the peppers with the filling mixture. Top with additional cheese if desired.
Place in a baking dish, cover or leave uncovered depending on preference, and bake until peppers are tender and filling is hot and cheese is melted and bubbly.

Servings and timing

Serves about 4 to 6 people, depending on the size of the peppers and how hungry everyone is.
Prep time: approx. 20‑30 minutes
Cook time: approx. 35‑45 minutes
Total time: about 1 hour to 1 hour and 15 minutes

Variations

Vegetarian version: replace meat with beans, lentils, or textured vegetable protein + extra vegetables.
Different grains: use quinoa, bulgur, or barley instead of rice.
Cheese options: mozzarella, cheddar, feta, goat cheese, or blends.
Spice profiles: try Mexican/taco style (cumin, chili powder), Mediterranean (oregano, basil, thyme), or Middle Eastern (cumin, coriander, cinnamon) versions.
Sauce variations: use tomato sauce, crushed tomatoes, or even a creamy sauce.

Storage / reheating

Refrigeration: store leftovers in an airtight container; they keep well for about 3‑5 days.
Freezing: you can freeze stuffed peppers (without cheese topping is better) for up to 2‑3 months.
Reheating: thaw if frozen; reheat in the oven covered with foil to prevent drying out, around 175‑190 °C (350‑375 °F) until heated through. Add cheese on top at the end to melt.

FAQs

What size bell peppers work best?

Medium to large bell peppers are ideal. They should be firm and with walls thick enough to hold the stuffing without collapsing during baking.

Do I need to cook the rice ahead of time?

Yes, it’s better to use rice that’s already cooked. Raw rice won’t cook fully inside the pepper during the baking time.

Can I make this recipe ahead of time?

Yes. You can prepare the filled peppers ahead, refrigerate for up to 1‑2 days, then bake when ready to serve. Freezing is also possible for longer storage.

How do I prevent the peppers from becoming mushy?

Blanching or roasting them briefly before stuffing helps. Also, bake until just tender; overbaking softens them too much.

What if the filling is too moist?

Drain excess liquid from any canned tomatoes or meat juices before stuffing. Also, using less sauce or allowing the mixture to simmer so it thickens can help.

Can I use different meats or mix meats?

Absolutely. Ground beef, chicken, turkey, pork or sausage all work. Mixing meats can add flavor; be mindful of fat content.

How do I make it vegetarian?

Omit the meat. Use a meat substitute or increase vegetables plus some legumes (beans or lentils). Adding mushrooms, zucchini, spinach, etc., adds texture and flavor.

What cheeses melt best on top?

Mozzarella, cheddar, Monterey Jack melt well. For a sharper taste, Parmesan or feta can be used, though they don’t melt as uniformly.

Can I cook this on the stove rather than the oven?

Yes, some versions simmer stuffed peppers in a tomato sauce on the stovetop. They’ll be softer and more stew‑like. Baking gives more roasted flavor and a firmer texture.

How do I adjust for dietary restrictions (gluten‑free, low carb)?

Use gluten‑free ingredients (most are naturally gluten‑free; just check sauces/spices).
For low carb, skip rice or use cauliflower rice.
Use lean meats or plant‑based proteins to reduce fat.

Conclusion

Stuffed bell peppers are a timeless, adaptable dish that combine convenience, flavor, and nutrition. Whether you stick to a classic filling or experiment with different meats, cheeses, grains, or vegetarian alternatives, this recipe allows you to make a satisfying meal that can serve family, guests, or provide great leftovers. If you try making this, you’ll see how simple adjustments can personalize it to your taste.