Classic Stuffed Peppers

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Classic Stuffed Peppers

These Classic Stuffed Peppers are filled with savory ground beef, tender rice, and rich tomato sauce, all topped with melty cheese. Baked to perfection, they’re a hearty and wholesome meal the whole family will love. Whether you’re cooking for a weeknight dinner or prepping meals ahead of time, these stuffed bell peppers are a satisfying, healthy option.

Why You’ll Love This Recipe

  • Comfort food made healthier: Protein-packed and veggie-loaded
  • Customizable: Swap the rice, meat, or cheese to suit your diet
  • Meal prep and freezer friendly: Great for planning ahead

Ingredients

Here’s what you’ll need to make the best stuffed peppers:

  • ¾ cup uncooked rice (brown or white), or use 1½ cups cooked rice
    Tip: Use quinoa or cauliflower rice for a twist!
  • 6 bell peppers, any color
  • 2 teaspoons olive oil
  • ¾ cup yellow onion, finely chopped
  • 1 pound ground beef or ground turkey
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce (¾ cup)
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheese (mozzarella, cheddar, or a blend), divided

How to Make Stuffed Peppers

This dish comes together in a few easy steps:

  1. Cook the rice. Follow package instructions or use leftover rice.
  2. Prep the bell peppers. Slice off the tops, remove seeds and membranes.
  3. Make the filling.
    • Sauté onion in olive oil until softened.
    • Add ground meat and cook until browned. Drain any excess fat.
    • Stir in garlic, diced tomatoes, tomato sauce, and seasonings. Simmer for 5 minutes.
    • Remove from heat and stir in the cooked rice and half the cheese.
  4. Stuff the peppers. Spoon the filling into the prepared bell peppers and place them upright in a baking dish with ½ cup water at the bottom.
  5. Bake.
    • Cover with foil (sprayed with oil to prevent sticking).
    • Bake at 400°F for 30 minutes.
    • Uncover, sprinkle remaining cheese, and bake 5 more minutes until golden and bubbly.

Expert Tips

  • No need to pre-cook the peppers! They soften beautifully while baking.
  • Cutting the peppers in half before reheating helps warm them evenly.
  • Use a mix of pepper colors for a fun and vibrant presentation.

Slow Cooker & Instant Pot Instructions

Slow Cooker:
Add ½ cup water to the bottom of the crockpot. Add stuffed peppers, cover, and cook on low for 6 hours or high for 3 hours.

Instant Pot:
Use a trivet and add 1 cup water to the bottom. Pressure cook stuffed peppers for 10 minutes with a quick release.

Make Ahead & Freezer Instructions

To Make Ahead:
Assemble the stuffed peppers (do not bake), cover, and refrigerate up to 24 hours in advance.

To Freeze (Before Baking):

  1. Assemble but do not bake. Let them cool completely.
  2. Freeze in a baking dish for 1–2 hours, then transfer to a zip-top bag.
  3. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Storage & Reheating

  • Refrigerator: Store baked peppers in an airtight container for up to 3 days.
  • Reheat: In the microwave (cut in half for even heating) or in a 375°F oven, covered, until heated through.

Nutrition (Per Stuffed Pepper)

  • Calories: 381
  • Carbohydrates: 33g
  • Protein: 23g
  • Fat: 18g
  • Fiber: 5g
  • Vitamin C: 164mg

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