Easy Stuffed Bell Peppers

If you’re looking for a vibrant, delicious, and nutritious dinner idea, these Easy Stuffed Bell Peppers are a classic recipe you’ll want to keep in your regular rotation. Packed with seasoned ground beef, rice, tomato sauce, and melted cheese, these peppers are hearty, customizable, and downright comforting.

Not only do they look beautiful coming out of the oven, but they’re also a great way to sneak in extra veggies and use up leftover ingredients. Whether you’re cooking for family, meal prepping, or looking for a freezer-friendly option, this dish checks all the boxes.

???? Ingredients (U.S. Measurements)

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice (or brown rice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 cup tomato sauce (plus extra for drizzling)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or cheddar cheese
• 1 tablespoon olive oil
• Fresh parsley or basil, for garnish (optional)

???? Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish that fits the peppers snugly.

Step 2: Cook the Ground Beef

In a large skillet over medium heat, heat the olive oil. Add diced onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.

Add the ground beef and cook until browned and fully cooked, breaking it up with a spatula as it cooks. Drain excess fat if necessary.

Step 3: Make the Filling

To the beef mixture, stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2–3 minutes, until everything is well combined and heated through. Remove from heat.

Step 4: Stuff the Peppers

Spoon the filling into each prepared bell pepper, packing it tightly. Place the stuffed peppers upright in the baking dish. Spoon a bit of extra tomato sauce on top of each pepper.

Step 5: Bake

Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese over the tops, and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Garnish with chopped parsley or basil and serve hot!

???? Nutrition Facts (Per Stuffed Pepper – Serves 4)

Nutrition will vary depending on cheese and sauce used.

???? Tips & Tricks

• Use different proteins: Ground turkey, chicken, or even sausage work great as substitutes for beef.
• Add veggies: Mix in chopped spinach, zucchini, or mushrooms to the filling for extra nutrients.
• Make it low-carb: Swap rice for cauliflower rice to keep it keto-friendly.
• Freeze ahead: Assemble the stuffed peppers and freeze unbaked. When ready to eat, thaw and bake as directed.
• Cheese it up: Try using pepper jack or provolone for different flavor profiles.

???? Chef’s Extra Touch (From Me to You)

For added flavor, mix some grated Parmesan into the beef and rice filling or drizzle balsamic glaze over the finished peppers for a gourmet touch. Want even more indulgence? Wrap each pepper in a thin slice of bacon before baking — smoky, salty perfection!