Classic Stuffed Peppers Recipe

Introduction

Classic stuffed peppers are a comforting and colorful dish perfect for any meal. Filled with a savory mixture of ground beef, rice, tomatoes, and cheese, these peppers are sure to please both family and guests. They are easy to prepare and customizable to your taste.

Ingredients

• 4-6 bell peppers (any color: green, yellow, red, orange)
• 1 tablespoon olive oil
• 1 lb ground beef (450g; or substitute with ground turkey, chicken, pork, sausage, tofu, or similar)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped (optional, for spice)
• 5 cloves garlic, chopped
• 14.5 ounces fire roasted tomatoes (canned; or use diced tomatoes or tomato sauce)
• 1 cup shredded cheese (cheddar, mozzarella, blend, or pepperjack)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice (white, brown, or wild rice)
• For garnish: fresh chopped parsley, red pepper flakes

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and bring a pot of water to a boil—enough to cover the bell peppers.
2. Step 2: Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Slice a small portion from the bottom if needed so they stand upright. Chop the extra tops (discard the stems) for cooking with the onions.
3. Step 3: Blanch the peppers in boiling water for 5 minutes to soften slightly. Alternatively, roast the peppers for 20 minutes to achieve a softer texture.
4. Step 4: Place the softened peppers upright in a lightly oiled baking dish.
5. Step 5: Heat olive oil in a large pan over medium heat. Add the chopped onion, chopped pepper tops, and jalapeno (if using). Cook for about 5 minutes until softened.
6. Step 6: Add the chopped garlic and cook for 1 minute until fragrant.
7. Step 7: Add the ground beef to the pan. Cook for 5-6 minutes, breaking it up as it cooks, until fully browned and cooked through.
8. Step 8: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, pepper, and cooked rice. Mix everything well and remove from heat.
9. Step 9: Stir in half of the shredded cheese until combined.
10. Step 10: Stuff each pepper with the meat and rice mixture, then top each with the remaining cheese.
11. Step 11: Bake in the preheated oven for 15-20 minutes until the peppers reach your desired tenderness and the cheese is melted and bubbly.
12. Step 12: Allow to cool slightly, then garnish with fresh parsley and red pepper flakes before serving.

Tips & Variations

• For a vegetarian version, substitute the ground beef with crumbled tofu, lentils, or a plant-based meat alternative.
• Try adding different herbs like thyme or cumin for varied flavors.
• If you prefer spicy, keep the jalapeno seeds or add hot sauce to the filling.
• Use leftover cooked rice to save time and add texture.
• Top with breadcrumbs before baking for a crunchy topping.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes until warmed through to maintain texture. You can also microwave leftovers, but the peppers may become softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare and stuff the peppers a day in advance. Keep them covered in the refrigerator and bake just before serving.

What can I use instead of rice in the filling?

You can substitute rice with quinoa, couscous, or even cauliflower rice for a lower-carb option.

Classic Stuffed Peppers Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Classic Stuffed Peppers feature colorful bell peppers filled with a savory ground beef and rice mixture, topped with melted cheese and baked to perfection. This hearty and comforting dish is easy to customize with your favorite cheese and spice levels, making it a family-friendly meal that’s both satisfying and nutritious.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4–6 bell peppers (any color – green, yellow, red, orange)
• 1 tablespoon olive oil
• 1 lb ground beef (450g, can substitute with ground turkey, chicken, pork, sausage, tofu)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped (optional, for spice)
• 5 cloves garlic, chopped
• 14.5 ounces fire roasted tomatoes (canned, or substitute diced tomatoes or tomato sauce)
• 1 cup cooked rice (white, brown, or wild rice)

Seasonings & Cheese

• 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For Garnish

• Fresh chopped parsley
• Red pepper flakes

Instructions

1. Preheat Oven and Boil Water: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil, ensuring there is enough water to submerge the bell peppers.
2. Prepare Peppers: Wash the bell peppers, cut off the tops, and scoop out the seeds and membranes. If needed, slice a small part off the bottom so they stand upright. Chop the extra pepper tops to cook later (discard the stems).
3. Blanch Peppers: Blanch the peppers in the boiling water for 5 minutes to soften slightly. Alternatively, roast the peppers for 20 minutes to achieve tenderness.
4. Arrange Peppers: Lightly oil a baking dish and set the softened peppers upright in the dish.
5. Sauté Aromatics: Heat the olive oil over medium heat in a large pan. Add onions, chopped pepper tops, and jalapeno if using. Cook for 5 minutes until softened.
6. Add Garlic: Add chopped garlic and cook for 1 minute until fragrant.
7. Cook Ground Beef: Add the ground beef to the pan, breaking it apart as it cooks. Cook for 5-6 minutes until fully browned and cooked through.
8. Combine Ingredients: Stir in fire roasted tomatoes, paprika, oregano, basil, cooked rice, salt, and pepper. Mix thoroughly and remove from heat.
9. Incorporate Cheese: Stir in half of the shredded cheese into the filling mixture until well combined.
10. Stuff Peppers: Fill each bell pepper generously with the beef and rice mixture. Top each filled pepper with the remaining shredded cheese.
11. Bake: Roast the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers reach your desired tenderness and the cheese is melted and bubbly.
12. Serve: Allow stuffed peppers to cool slightly. Garnish with fresh parsley and red pepper flakes before serving.

Notes

• For a vegetarian version, substitute ground beef with tofu or plant-based meat alternatives.
• Use any color bell peppers for a bright presentation and varied flavor.
• Blanching softens peppers quickly but roasting adds more depth of flavor.
• Adjust the level of spice by omitting or adding the jalapeno and red pepper flakes.
• Cooked rice can be white, brown, or wild depending on preference.
• Leftover filling can be used for stuffed zucchini or served over rice as a skillet dish.

Keywords: stuffed peppers, baked stuffed peppers, ground beef stuffed peppers, easy dinner recipe, comfort food