These Stuffed Bell Peppers are the ultimate comfort meal — juicy bell peppers filled with a savory mix of seasoned ground beef, rice, tomatoes, and melty cheese.
They’re colorful, satisfying, and surprisingly easy to make.
Perfect for family dinners, meal prep, or when you need a cozy, all-in-one dish.
Why You’ll Love This Recipe
Colorful and Wholesome: A complete meal in a veggie “bowl”
Customizable Filling: Works with ground beef, turkey, or chicken
Cheesy and Satisfying: Melted cheese inside and on top
Family Favorite: Kids and adults both love it
Make-Ahead Friendly: Easy to prep and bake later
What You’ll Need (Ingredient Highlights)
Bell Peppers – Use red, yellow, orange, or green for color and sweetness
Ground Meat – Beef, turkey, or chicken work equally well
Cooked Rice – White, brown, or quinoa for flexibility
Canned Tomatoes + Tomato Paste – For juicy texture and deep flavor
Onion + Garlic – Base aromatics for flavor depth
Shredded Cheese – Cheddar or mozzarella melts beautifully
Italian Seasoning + Paprika – Herbs and a touch of spice
Olive Oil, Salt & Pepper – Basic essentials for cooking
Pro Tips Before You Start
Cut peppers evenly so they stand upright and cook evenly
Par-cook peppers for a softer texture (boil 3 mins, then ice bath)
Use leftover rice to save time
Shred your own cheese for better melt and flavor
Make double filling and freeze half for future use
How to Make Stuffed Bell Peppers
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: Prepare the Bell Peppers
Cut off the tops of the bell peppers and scoop out seeds and membranes.
Stand them upright in your baking dish and set aside.
Step 3: Cook the Filling
In a skillet, heat olive oil over medium heat.
Add diced onions and garlic, sauté for 2–3 minutes until fragrant.
Add ground beef and cook until no longer pink, breaking it up with a spoon.
Stir in diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and pepper.
Simmer for 5 minutes, then add cooked rice and half the cheese. Mix well.
Step 4: Stuff the Peppers
Divide the filling evenly among the peppers, pressing down gently.
Top each with the remaining shredded cheese.
Step 5: Bake
Cover dish with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Step 6: Serve
Sprinkle with fresh parsley if desired. Serve hot and enjoy!
What to Serve It With
Garlic bread or warm dinner rolls
Simple green salad with vinaigrette
Mashed potatoes or roasted sweet potatoes
Steamed veggies or sautéed greens
Sour cream or Greek yogurt on the side
Variations / Substitutions
Use quinoa or cauliflower rice for low-carb version
Swap in black beans or corn for a Tex-Mex twist
Add chili flakes or jalapeños for heat
Make it vegetarian with lentils or mushrooms instead of meat
Top with crushed tortilla chips or breadcrumbs for crunch
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days
Reheat in the oven or microwave until warmed through
Freeze unbaked stuffed peppers for up to 2 months
Thaw overnight in the fridge before baking as directed
Store extra filling separately and stuff peppers fresh
FAQs
Can I use different types of meat?
Yes, ground turkey, chicken, or even plant-based crumbles all work well.
Can I make these ahead of time?
Absolutely — assemble up to 1 day ahead, refrigerate, and bake when ready.
Do I have to cook the peppers first?
You don’t have to, but blanching them softens the texture nicely.
Can I use leftover rice or grains?
Yes! Leftover cooked rice, quinoa, or even couscous are great.
How do I make it spicier?
Add cayenne pepper or diced jalapeños to the filling.
Can I make this without cheese?
Yes, but the cheese adds flavor and helps bind the filling — try dairy-free alternatives if needed.
What if my peppers fall over?
Trim a tiny slice off the bottom (without making a hole) to help them stand upright.
Final Thoughts
These Stuffed Bell Peppers are everything you want in a wholesome, hearty dinner — easy to make, colorful, flavorful, and endlessly adaptable.
Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy and cheesy, this recipe hits all the right notes.
Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color
- 1 lb 450g ground beef (or turkey/chicken)
- 1 cup cooked rice
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1 cup shredded cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off peppers and remove seeds. Place in a baking dish.
- In a skillet, heat oil and sauté onion and garlic. Add beef and brown.
- Stir in diced tomatoes, tomato paste, seasoning, salt, and pepper. Simmer 5 mins.
- Add cooked rice and half of the cheese. Mix well.
- See full steps with tips & photos → https://wimpysdiner.net/stuffed-bell-peppers/
Notes
- You can parboil the peppers for 2–3 minutes before baking for extra tenderness.
- For a spicier version, add crushed red pepper flakes or use spicy sausage.
- These reheat well and make a great make-ahead meal—store in the fridge for up to 3 days.
