If there’s one recipe that instantly brings me back to cozy weeknight dinners at home, it’s stuffed peppers. My mom used to make them on chilly evenings when the house smelled like roasted peppers, garlic, and tomato sauce bubbling on the stove.
She’d pull the casserole dish from the oven, and the colorful peppers, red, yellow, and green, looked like little edible gifts filled with love (and ground beef).
This dish is pure comfort food: wholesome, hearty, and easy enough for a busy weeknight but impressive enough for a family gathering. It’s perfect for using up pantry staples like rice, canned tomatoes, and cheese, and it somehow manages to feel both nostalgic and fresh every single time.
Whether you’re cooking for picky eaters, meal-prepping for the week, or hosting a cozy dinner for friends, this stuffed peppers recipe fits the moment.
The best part? The filling is rich and flavorful without being heavy, and the peppers bake up perfectly tender. The combination of savory meat, tangy tomato sauce, and melty cheese feels timeless, because it is. Once you make this version, it might just become your family’s go-to, too.
Stuffed Peppers Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the peppers. Cut off the tops and remove seeds and membranes. Place the peppers upright in the baking dish. If they don’t sit flat, trim a thin slice off the bottom so they stand evenly.
- Cook the filling. In a large skillet over medium heat, add olive oil. Sauté the onions until translucent, about 3 minutes, then add garlic and cook for 30 seconds until fragrant.
- Add the meat. Stir in the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess grease.
- Add rice and seasonings. Stir in cooked rice, diced tomatoes, half of the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Add the cheese. Remove from heat and stir in mozzarella and Parmesan cheese. The filling should be moist and cheesy but not soupy.
- Stuff the peppers. Spoon the filling evenly into each pepper, pressing down lightly to pack them. Pour the remaining tomato sauce over the tops.
- Bake. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with extra mozzarella, and bake uncovered for another 10–15 minutes, until the cheese is melted and the peppers are tender.
- Garnish and serve. Let the peppers rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.
About the Recipe
This easy stuffed peppers recipe has been tested and perfected over the years to guarantee success. It’s classic comfort food made simple, no fussy steps or fancy ingredients, just real flavors that work.
Each pepper is packed with a savory mixture of seasoned ground beef, fluffy rice, onions, and garlic, all bound together with tomato sauce and melted cheese.
What makes this recipe stand out is the balance: the filling is moist but never soggy, the peppers stay tender yet hold their shape beautifully, and the flavor hits that perfect home-cooked spot between tangy, cheesy, and savory.
The recipe serves 6 people, but it’s flexible enough to double for a crowd or halve for a quiet dinner.
Whether you serve them straight out of the oven with a sprinkle of fresh parsley or reheat leftovers for a satisfying lunch, these stuffed peppers are reliable, delicious, and timeless.
Ingredients
- 6 large bell peppers (any color, tops cut off and seeds removed)
- 1 ½ pounds ground beef (or substitute ground turkey or sausage)
- 1 cup cooked white rice (or brown rice for extra fiber)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce, divided
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Optional mix-ins:
- ½ cup corn or black beans for added texture
- ½ teaspoon red pepper flakes for a spicy kick
- Swap rice for quinoa for a protein boost
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the peppers. Cut off the tops and remove seeds and membranes. Place the peppers upright in the baking dish. If they don’t sit flat, trim a thin slice off the bottom so they stand evenly.
- Cook the filling. In a large skillet over medium heat, add olive oil. Sauté the onions until translucent, about 3 minutes, then add garlic and cook for 30 seconds until fragrant.
- Add the meat. Stir in the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess grease.
- Add rice and seasonings. Stir in cooked rice, diced tomatoes, half of the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Add the cheese. Remove from heat and stir in mozzarella and Parmesan cheese. The filling should be moist and cheesy but not soupy.
- Stuff the peppers. Spoon the filling evenly into each pepper, pressing down lightly to pack them. Pour the remaining tomato sauce over the tops.
- Bake. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with extra mozzarella, and bake uncovered for another 10–15 minutes, until the cheese is melted and the peppers are tender.
- Garnish and serve. Let the peppers rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.
Tips for Success
The key to perfect stuffed peppers is balance, between moisture, texture, and flavor. If your filling is too wet, the peppers can turn soggy.
To avoid that, make sure to drain any excess grease from the cooked meat and use well-drained diced tomatoes. The rice helps absorb moisture while keeping everything tender.
Don’t skip the pre-cook sauté for onions and garlic, it adds depth and sweetness that raw aromatics just can’t provide. If your peppers are particularly thick-walled, you can blanch them in boiling water for 2–3 minutes before stuffing; this ensures a softer bite.
Finally, cover the dish with foil during the first bake. This traps steam, which helps the peppers cook evenly without drying out. When you remove the foil for the last few minutes, the cheese gets beautifully melted and golden, a detail that makes the dish extra inviting.
What Goes Well With It
Stuffed peppers are a meal on their own, but they pair beautifully with simple sides. A crisp green salad with vinaigrette balances the richness of the filling, while garlic bread or dinner rolls are perfect for soaking up the tomato sauce.
For a heartier dinner, serve these peppers alongside mashed potatoes or roasted vegetables. If you’re hosting guests, a glass of red wine (like Merlot or Chianti) complements the savory flavors wonderfully.
And let’s not forget comfort-food moments: leftover stuffed peppers reheated the next day taste amazing with a fried egg on top for breakfast. The mix of melty cheese and tomato flavor feels cozy, familiar, and deeply satisfying no matter when you serve it.
Nutrition & Health Benefits
This recipe is surprisingly balanced for a comfort dish. Bell peppers are rich in vitamin C, antioxidants, and fiber, which support immune health and digestion.
Using lean ground beef or turkey keeps the protein high while reducing saturated fat, and the rice adds energy-boosting carbohydrates for a satisfying meal.
If you want to make it lighter, swap the white rice for cauliflower rice or quinoa. The dish also works beautifully as a gluten-free meal since it naturally contains no wheat. The tomatoes and garlic bring a dose of lycopene and allicin, both known for their heart-healthy properties.
It’s proof that you can enjoy something deeply comforting without compromising on nutrition. Each serving delivers warmth, flavor, and nourishment in one colorful package.
How to Store & Reheat
Stuffed peppers keep beautifully, which makes them perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven at 350°F for about 15 minutes, or microwave individually for 1–2 minutes until warmed through.
For longer storage, stuffed peppers freeze well. Let them cool completely, then wrap each one in foil or place them in freezer-safe containers. They’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.
A great family trick: freeze individual portions for easy grab-and-go lunches or quick weeknight dinners. They taste just as delicious reheated as the day you made them.
Closing Personal Touch
Every time I make these stuffed peppers, I’m reminded that simple food can still feel special. There’s something so comforting about pulling a bubbling dish of colorful peppers out of the oven and calling everyone to the table. The mix of tender peppers, cheesy filling, and tangy sauce feels like a hug on a plate.
My kids love picking their favorite color pepper, and my husband always sneaks the extra cheese topping before I can stop him.
Over the years, this recipe has become one of our family’s most requested meals, especially when we want something hearty but wholesome.
If you’re looking for a dinner that feels nostalgic yet foolproof, this is it. The best stuffed peppers recipe proves that you don’t need complicated ingredients or hours in the kitchen to make something unforgettable. One bite, and you’ll see why it’s a classic worth keeping.
