Stuffed Peppers are a delicious and healthy meal filled with rice, ground beef or turkey, tomato sauce, and Italian seasonings. Perfectly customizable, these vibrant bell peppers make an excellent make-ahead dish and are also freezer-friendly. With a simple combination of flavors and wholesome ingredients, this recipe is a favorite for busy weeknights or meal prep.

Why You’ll Love This Recipe

Customizable: Use your preferred protein, rice, or vegetables to suit your taste.
Healthy and Nutritious: Packed with protein, veggies, and whole grains.
Freezer-Friendly: Prepare ahead and freeze for easy future meals.
Family Favorite: Both kids and adults will enjoy the cheesy, savory filling.

Ingredients

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

¾ cup uncooked brown rice or white rice (1 ½ cups cooked)
6 bell peppers (any color)
2 teaspoons olive oil
¾ cup finely chopped yellow onion
1 pound ground beef or ground turkey
3 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce (¾ cup)
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded mozzarella or cheddar cheese, divided

Directions

1. Prepare the Rice

Cook the rice according to package directions or your preferred method. Set aside to cool.

2. Preheat the Oven

Preheat your oven to 400°F.

3. Prep the Peppers

Cut the tops off the bell peppers and remove the seeds and membranes.

4. Cook the Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
Add the ground beef (or turkey) and cook, crumbling with a spoon, until browned and cooked through. Drain excess grease.
Stir in the garlic and cook for 30 seconds.
Add diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and mix in the cooked rice and half of the shredded cheese.

5. Assemble the Peppers

Pour ½ cup of water into a baking dish to help steam the peppers.
Fill each bell pepper with the meat and rice mixture and place them upright in the dish.
Sprinkle the remaining cheese over the tops of the peppers.

6. Bake the Peppers

Cover the dish with aluminum foil sprayed with cooking spray to prevent sticking.
Bake for 30 minutes. Uncover and bake for an additional 5 minutes, or until the cheese is lightly browned and the filling is hot.

7. Serve

Serve the stuffed peppers warm and enjoy!

Servings and Timing

Yield: 6 servings (1 stuffed pepper per serving)
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian Option: Replace ground meat with cooked lentils, black beans, or crumbled tofu.
Low-Carb Version: Substitute cauliflower rice for regular rice.
Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the filling.
Cheese Choices: Swap mozzarella with pepper jack, provolone, or feta.
Extra Veggies: Stir in chopped spinach, mushrooms, or zucchini for added nutrition.

Storage/Reheating

To Freeze

Prepare the stuffed peppers as directed but do not bake.
Let them cool completely, then place them in a baking dish and freeze for 1–2 hours.
Transfer to a freezer-safe bag and store for up to 3 months.

To Bake from Frozen

Thaw completely in the refrigerator (about 24 hours) and bake as directed.

To Store and Reheat

Store baked stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave (cut in half for even heating) or in a 375°F oven until steaming hot.

FAQs

1. Can I use quinoa instead of rice?

Yes, cooked quinoa is a great substitute for rice and adds extra protein.

2. Do I have to pre-cook the peppers?

No, baking the peppers with water in the dish softens them perfectly without pre-cooking.

3. Can I make these ahead of time?

Yes, assemble the peppers up to one day in advance, refrigerate, and bake when ready.

4. How do I prevent the peppers from falling over in the dish?

Use a small baking dish to keep them upright or trim the bottoms slightly to create a flat surface.

5. Can I add cheese to the filling?

Absolutely! Mix additional cheese into the filling for extra creaminess.

6. Are green peppers less sweet than other colors?

Yes, green peppers are more savory, while red, yellow, and orange peppers are sweeter.

7. Can I make mini stuffed peppers?

Yes, use mini bell peppers for bite-sized versions. Adjust the baking time to 15–20 minutes.

8. What sides go well with stuffed peppers?

Serve with a side salad, crusty bread, or roasted vegetables for a complete meal.

9. Can I use ground chicken or pork?

Yes, both are excellent alternatives to beef or turkey.

10. How do I know when the peppers are done?

The peppers should be tender but still hold their shape, and the filling should be heated through.

Conclusion

Stuffed Peppers are a classic, versatile dish that combines wholesome ingredients with delicious flavors. Easy to prepare and perfect for meal prep or make-ahead meals, this recipe offers a healthy, satisfying option for busy weeknights. Whether you’re customizing the filling or freezing extras for later, these stuffed peppers are a surefire hit at any table!