If you’re looking for a simple and delicious dinner, this stuffed peppers recipe is the perfect place to start.
These classic bell peppers are filled with juicy ground beef, fluffy rice, rich tomato sauce, and gooey melted cheese.
It’s one of those comforting meals that feels special without being hard to make.
I’ve cooked this recipe for weeknights, potlucks, and family dinners, it always gets requests for seconds.
The best part? It’s flexible, freezer-friendly, and packed with flavor that both kids and adults enjoy.
Ingredients You’ll Need for Stuffed Peppers
Here’s a quick list of what goes into these savory stuffed bell peppers:
- 3 large bell peppers (red, yellow, or orange are best for sweetness)
- 1 pound lean ground beef (90% lean works well)
- 1¼ teaspoons salt, divided
- ¼ teaspoon baking soda (makes the beef tender and juicy)
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1½ teaspoons chili powder (adds warmth and flavor)
- ½ teaspoon cumin (for a mild, smoky kick)
- ¼ teaspoon dried oregano
- 1 (8 oz) can tomato sauce
- 1 cup cooked rice (white, brown, or even quinoa works)
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
✅ Tip: Choose firm, bright bell peppers without wrinkles or soft spots.
Simple Steps to Make Stuffed Peppers
These are the steps I follow every time, quick, clean, and full of flavor:
- Preheat and prep. Set your oven to 425°F. Slice the bell peppers in half from top to bottom and scoop out the seeds.
- Tenderize the meat. In a bowl, mix the ground beef with 1 teaspoon salt and baking soda. Let it rest for 20 minutes while prepping the other ingredients.
- Roast the peppers. Arrange the peppers cut side up in a baking dish. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for 20 minutes until they start to soften.
- Cook the filling. Heat the remaining oil in a large pan. Sauté onion for 3–4 minutes, then add garlic. Stir in the beef with chili powder, cumin, and oregano. Cook until browned, then add tomato sauce and simmer for 3 minutes.
- Add rice and cheese. Stir in the cooked rice and ¾ cup of shredded cheese until melted. Remove from heat.
- Stuff the peppers. Fill each roasted pepper half with the beef mixture and top with the rest of the cheese.
- Bake and serve. Return the dish to the oven and bake for 10–15 minutes until the cheese is bubbling. Serve hot.
Tips for the Best Stuffed Bell Peppers
Making these peppers even better is easy with a few tried-and-true tips:
- Roast, don’t boil – Roasting keeps the peppers flavorful and firm.
- Use the right peppers – Red, yellow, or orange are sweeter and more appealing.
- Don’t skip tenderizing – The baking soda really does make the meat juicier.
- Double the batch – These freeze well and reheat like a charm.
🥄 I once made these ahead for a busy week and froze them. My kids had no idea they weren’t fresh, still cheesy and delicious.
Great Variations to Try
This recipe is versatile. Change it up with these easy swaps:
- Ground turkey or chicken instead of beef for a leaner option.
- Brown rice or quinoa for a whole grain twist.
- Spicy salsa in place of tomato sauce for a kick.
- Mozzarella or pepper jack cheese for different flavors.
🍽 One time I used leftover taco meat, and it turned out to be a quick Tex-Mex hit!
Make-Ahead and Storage Tips
Stuffed peppers make excellent leftovers and meal prep options:
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freeze fully cooked or filled (unbaked) peppers for up to 3 months.
- Reheat in a 425°F oven until hot. Add cheese at the end for the perfect melty top.
🥶 I’ve frozen these dozens of times, they taste just as good when reheated right.
What to Serve with Stuffed Peppers
Here are a few sides that pair well with stuffed peppers:
- Cornbread – Sweet and soft, perfect for soaking up the sauce.
- Green salad – A light, crunchy contrast to the cheesy filling.
- Roasted potatoes – Hearty and filling for a comfort-food vibe.
- Mexican rice or beans – Ideal if you go for a Southwest-style variation.
🥗 I like serving mine with a big green salad and sour cream on the side.
Final Thoughts
This easy stuffed peppers recipe is a family favorite for a reason. It’s hearty, flexible, and packed with flavor.
Whether you stick with the classic ground beef and rice or add your own twist, you’ll end up with a satisfying meal that’s great for leftovers or freezing.
As someone who’s made this recipe many times, I can honestly say it never disappoints.
Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 425°F and position a rack in the center.
- In a mixing bowl, combine ground beef with 1 teaspoon of salt and the baking soda. Mix and let rest for 20 minutes.
- Cut bell peppers in half from top to bottom and remove seeds and membranes.
- Place peppers cut side up in a 9×13-inch baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt.
- Roast peppers in the oven for about 20 minutes until tender-crisp.
- In a skillet, heat remaining olive oil over medium heat. Add onions and cook for 3–4 minutes until soft. Stir in garlic and cook 1 minute more.
- Add beef mixture to the skillet with chili powder, cumin, and oregano. Increase heat to medium-high and cook, breaking up meat, for about 5 minutes until browned.
- Add tomato sauce and bring to a boil. Reduce heat and simmer uncovered for 2–3 minutes.
- Stir in the cooked rice and ¾ cup of cheese until melted, then remove from heat.
- Fill each roasted pepper with the meat mixture and top with remaining ¾ cup of cheese.
- Bake the filled peppers for 10–15 minutes, until cheese is melted and bubbly.
- Serve hot with your favorite sides.