I love these easy stuffed bell peppers that are hearty, savory, and meaty. Made with healthy ingredients: fresh bell peppers, white or brown rice, ground beef, shredded cheese, and simple pantry staples. Bonus, this recipe doubles as meal prep when you make freezer stuffed peppers (I’ll share how to easily to do this to save time).
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What Makes This Recipe So Good
What Readers Say:
“I don’t make stuffed peppers often, so I end up using a different recipe every time but this one is a keeper! I made it exactly as written and it was definitely the best we’ve had! Perfectly flavored. I loved the idea of cutting the peppers vertically instead of horizontally, easier to fill and eat that way.”
Celeste
When I want to make a hearty and quick meal for the dinner table, this recipe is my go-to. I know, I’m biased, but I think this is the best stuffed peppers recipe out there!
- Healthy: This classic recipe is made with real-food ingredients and nothing ultra-processed. Rich in fiber, healthy fat, and protein. A great recipe to keep on your meal plan rotation.
- Easy to Make: Using leftover rice (or frozen cooked rice) makes the dish come together quickly. Brown the ground beef and spices, then combine with tomato sauce and cooked rice, and bake. Easy to make with minimal dishes and easy clean up!
- Budget-Friendly: Both rice and ground beef (which make the filling for the peppers) are budget-friendly real foods (learn how to stock a budget-friendly, real-food kitchen). And the rest of the simple ingredients are pantry staples. Nothing fancy or costly here.
- A Great Way to Meal Prep: The perfect recipe to prep on the weekend and enjoy for a meal prep lunch or dinner during the week. Reheat the peppers and serve with fruit or a healthy snack on the side.
- Freezer-Friendly: This healthy recipe freezes perfectly! Brown the ground beef and spices, combine with rice and tomato sauce, then fill the peppers. Freeze the uncooked filled peppers for up to 3 months. When you’re ready to enjoy, defrost in the fridge and bake.
- Easy to Customize: Use different ground meats, make it low carb with cauliflower rice, or skip the cheese to make it dairy-free. This recipe is a great base recipe to customize to your liking.
If you want to make other stuffed peppers, try my buffalo chicken stuffed peppers (with rice) or vegetarian stuffed peppers (with black beans and quinoa).
Time-Saving Rice Tip: Use frozen cooked rice. You’ll find cooked rice in the grocery freezer section. Keep a bag in your freezer for making meals that call for leftover rice: fried rice, stuffed peppers, etc. Or cook your own rice (the Instant Pot is the best way to cook raw rice, both long grain and short grain) and freeze it in bags (in 1-2 cup portions).
Ingredients Needed
- 4 bell peppers (any color of bell pepper)
- 1 TB extra virgin olive oil
- 1/2 cup finely diced yellow onion
- 3 garlic cloves minced
- 1 lb ground beef (see variations below for other meat options)
- 1 15-ounce can tomato sauce
- 1 TB Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 1 cup cooked rice
- 3/4 cup shredded Monterey Jack cheese or Cheddar Cheese
How to Make, Step By Step Instructions & Video
The stuffed bell peppers come together easily and quickly. You’ll also find a printable version of the recipe and full instructions in the recipe card.
Step 1: Wash and Cut the Peppers
Wash the large peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in the baking dish. Alternatively, prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes. Cutting the peppers in half vertically makes them easier to fill and eat.
Step 2: Preheat Oven to 350F.
Place the peppers in a 13×9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
Step 3: Cook the Onion and Garlic
Add extra virgin olive oil, avocado oil, or coconut oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
Step 4: Cook the Ground Beef
Add the ground beef to the skillet and cook until brown. Meanwhile, make the tomato sauce for the peppers (next step).
Step 5: Combine Tomato Sauce and Seasonings
While the beef cooks, add the tomato sauce and all the seasonings to a bowl. Mix well to combine.
Step 6: Combine Rice, Ground Beef, and Tomato Mixture
When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there’s a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
Step 7: Stuff Peppers
Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary.
Step 8: Bake 30-35 Minutes
Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side.
Step 9: Top with Cheese
And now for the best part…melty cheese! Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for five minutes to melt. Serve warm. Top with chopped cilantro or parsley, sour cream, chopped green onions, or serve without any additional toppings.
What Kind of Ground Beef Should You Use? Use lean ground beef (90% lean /10% fat) or an 80% lean/20% fat ground beef. The only difference is fat content, which may result in more fat rendered in the skillet. Drain excess fat leftover in the skillet before adding the tomato sauce.
What to Serve With Stuffed Peppers?
Stuffed peppers are a full meal, in my opinion, and don’t require a side dish. If you want to add a side, a few of my favorite options are:
- leafy green salad
- frozen roasted vegetables (like broccoli or cauliflower)
- fresh roasted vegetables
- roasted potatoes
- cucumber feta salad
- roasted sweet potatoes
- fresh fruit
- fruit salad (variety of fruits tossed together)
- sautéed spinach
- cornbread
Variations
This is a great base recipe that allows you to add your own variations for a low-carb recipe, a different protein option, or cooked in the slow-cooker so the stuffed peppers are ready when you get home from work.
What Readers Say:
“This recipe has SO many possible deviations! I started using cooked Italian sausage as the meat ingredient. The next time, I used air fried popcorn shrimp for a little crunch! The last time I tried it with some shaved steak. All were fabulous! The ONLY thing I do differently is not use rice. We are watching the carbs, so I use frozen dice/riced cauliflower. When mixed with the tomato sauce you really can’t tell because the texture is still there! I do add some extra shakes of spices. Thanks for sharing!”
MaryBeth Raines
- Keto, Paleo, Low-Carb: Use cauliflower rice instead of white or brown rice. Cauliflower rice can be purchased frozen or fresh and is simply finely chopped cauliflower florets that resemble rice.
- Slow Cooker: If you’re short on time in the evening and want the peppers to cook in the slow cooker all day, use this recipe as a guide. Cook the ground beef, then combine the cooked rice and beef mixture with the tomato sauce. Fill the peppers, then add everything to the slow cooker along with water or chicken broth to cook and steam the peppers. The slow cooker will slowly cook the peppers until they’re tender. Or, cook the peppers in the Instant Pot.
- Use a Different Protein: Ground proteins work best, like ground turkey, ground pork, Italian sausage (ground), or ground chicken. As the reader above noted, you could also try other proteins.
- Use Poblano Peppers: Poblano peppers are a spicy pepper variety with medium heat. Instead of bell peppers, stuff poblano peppers with the filling and bake. Look for large poblano peppers and cut them in half to easily fill the peppers.
- Vegetarian Bell Peppers: If you want to make a vegetarian stuffed pepper, I recommend making my Tex Mex Vegetarian Peppers, which use rice or quinoa and black beans for a delicious, meat-free filling.
How to Freeze Stuffed Peppers
Let’s say that you fall in love with this meal. Which I think you will since this is truly the best stuffed bell pepper recipe. And now you want to do some meal prep to save time in the future. The good news: You can easily freeze the peppers and bake later! Here’s how…
- Brown the ground beef. Then combine the rice, beef, and tomato mixture per the recipe card (below).
- Stuff the peppers with the ground beef mixture and freeze in a freezer-safe baking dish (the disposable baking dishes work great for this since you don’t need to worry about glass breaking in the freezer). Do NOT add cheese before freezing.
- Store the peppers, in a freezer container with a lid, for up to 3 months in the freezer.
How to Cook Freezer Stuffed Peppers
Here’s how to cook the frozen stuffed bell peppers and turn them into a quick and delicious meal…
- Thaw the stuffed peppers in the fridge for 24 hours.
- Bake the peppers once thawed.
- Add 5 minutes to the original cooking time. For red, yellow, or orange stuffed peppers, bake for 35 minutes. For green peppers, bake for 40 minutes.
- Remove the peppers from the oven, top with cheese and bake, uncovered, for 5 minutes until the cheese melts.
How to Reheat Leftovers
Leftover cooked bell peppers make great leftovers for lunch or dinner. The quickest way to reheat previously- cooked stuffed peppers is in the microwave for a couple of minutes. Or, reheat in the oven at 350F until warm (about 10 minutes).
Bell Pepper Storage: Bell peppers rot quickly if not properly stored. Store bell peppers properly in the crisper drawer and they’ll stay fresh for up to 2 weeks. Learn how to store whole or cut bell peppers and how to freeze them.
Easy Stuffed Bell Peppers
Equipment
- 1 13×9 baking dish or casserole dish with a lid (or use foil for a lid)
- 1 large skillet
- 1 medium bowl
Ingredients
- 4 bell peppers any color
- 1 TB extra virgin olive oil or avocado oil or coconut oil
- 1/2 cup finely diced yellow onion
- 3 garlic cloves minced
- 1 lb ground beef
- 1 15-ounce can tomato sauce
- 1 TB Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 1 cup cooked rice
- 3/4 cup shredded Monterey Jack cheese or cheddar cheese
Instructions
- Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.4 bell peppers
- Place the peppers in a 13×9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
- Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).1/2 cup finely diced yellow onion, 3 garlic cloves, 1 TB extra virgin olive oil
- Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).1 lb ground beef
- While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.1 15-ounce can tomato sauce, 1 TB Worcestershire sauce, 1 tsp salt, 1 tsp black pepper, 1/2 tsp oregano, 1/2 tsp dried basil
- When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.1 cup cooked rice
- Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
- Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
- Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.3/4 cup shredded Monterey Jack cheese
- Serve warm.
Video
Notes
Nutrition
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Great idea to cut peppers in half and fill! I have always cut the tops off, filled, and then stood them up to bake, but the halving method is better because it yields a quicker cooking time.
Yay, Amy! So happy you enjoyed this method.
We had these for dinner last night and they were delicious! My husband said they should be called “pizza peppers”, and we all agreed that they tasted like pizza. I have several food sensitivities, with dairy being one of them, and this recipe was easy to adapt by just omitting the cheese on my peppers. It was still delicious! My son who does not eat rice in any form, actually ate this and said it tasted good. He knew the rice was there too. It has been added to our favorites.
Hey Missy, I’m so glad you all love the recipe. I love that you’ve been able to make accommodations, like omitting the cheese, to make them work for you guys. And your son enjoyed them–yay!! Thank you for sharing.