Easy Classic Stuffed Peppers Recipe – A Comforting, Family-Favorite Dinner

Introduction

Stuffed Peppers are a timeless comfort food — colorful bell peppers filled with a savory mixture of seasoned ground beef, rice, tomato sauce, and melty cheese. This easy classic version delivers all the nostalgic flavor of a homemade weeknight dinner with simple ingredients and straightforward prep.

Baked until the peppers are tender and the filling is juicy and flavorful, this dish is perfect for make-ahead meals, meal prep, or feeding a hungry crowd. It’s hearty, satisfying, and adaptable for many dietary needs.

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Ingredients Overview

Bell Peppers

• Red, yellow, or green bell peppers: Choose medium-to-large peppers with flat bottoms.
• Texture: Roasting softens them while keeping their shape for a satisfying bite.
• Flavor: Red and yellow peppers are sweeter, green more earthy.

Ground Beef

• Lean ground beef (85/15): Balanced flavor and moisture.
• Alternative proteins: Ground turkey, chicken, or plant-based crumbles.

Rice

• Cooked white or brown rice: Acts as a filler and adds texture.
• Leftover rice: Works perfectly, and saves time.

Tomatoes & Sauce

• Tomato sauce or crushed tomatoes: Binds the filling with moisture.
• Tomato paste: Adds rich, concentrated flavor.
• Optional diced tomatoes: For extra chunkiness and juiciness.

Seasoning & Add-ins

• Garlic and onion: Classic aromatic base.
• Italian seasoning, salt, and pepper: For flavor depth.
• Worcestershire sauce: Optional, for a umami boost.
• Shredded cheese: Mozzarella or cheddar to top — optional but encouraged!

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Step-by-Step Instructions

Step 1: Prepare the Peppers

Preheat oven to 375°F (190°C).

Cut the tops off 6 bell peppers and remove seeds and membranes. Lightly rub with olive oil and place in a baking dish.

Optional: Pre-bake empty peppers for 10 minutes to soften slightly before stuffing.

Step 2: Cook the Filling

In a skillet over medium heat, cook:

• 1 tbsp olive oil
• 1 small diced onion
• 2–3 minced garlic cloves

Add:

• 1 lb ground beef
• Salt, pepper, and 1 tsp Italian seasoning

Cook until browned, breaking up meat as it cooks. Drain excess grease.

Stir in:

• 1½ cups cooked rice
• 1 (15 oz) can tomato sauce
• 1 tbsp tomato paste
• Optional: 1 tbsp Worcestershire sauce or ½ cup diced tomatoes

Simmer 5 minutes until mixture thickens slightly. Taste and adjust seasoning.

Step 3: Stuff the Peppers

Fill each bell pepper with the beef-rice mixture.

Top with:

• Shredded cheese (mozzarella or cheddar work best)

Cover baking dish with foil.

Step 4: Bake

Bake covered for 30 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly and peppers are fork-tender.

Let cool 5 minutes before serving.

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Tips, Variations & Substitutions

• Add vegetables: Stir in chopped spinach, mushrooms, or zucchini for more nutrition.
• Make it spicy: Add chili flakes or diced jalapeños to the filling.
• Low-carb: Swap rice with riced cauliflower or quinoa.
• Vegetarian option: Use black beans or lentils instead of beef.
• Cheese-free: Skip the cheese or use a dairy-free alternative.

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Serving Ideas & Occasions

Serve with:

• Garlic bread or a crusty roll
• A side green salad with balsamic vinaigrette
• Steamed veggies or roasted potatoes for a fuller plate

Perfect for:

• Family dinners
• Meal prep — they reheat well
• Potlucks or freezer meals

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Nutritional & Health Notes

• Balanced meal: Protein, fiber, and veggies in one.
• Portion control: One pepper is a great serving size.
• Adaptable: Can easily be made dairy-free, gluten-free, or low-carb.

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FAQs

Q1: Can I make stuffed peppers ahead of time?

Yes! Assemble and refrigerate up to 24 hours before baking.

Q2: Can I freeze them?

Yes. Freeze fully baked or unbaked (without cheese) and thaw before reheating.

Q3: Should I boil or pre-bake peppers before stuffing?

Optional — pre-baking softens them slightly. It’s personal preference.

Q4: What rice works best?

Any cooked rice: white, brown, basmati, or jasmine. Even cauliflower rice for low-carb.

Q5: Can I use cooked ground meat?

Yes. Just mix it into the rice and sauce mixture and continue the recipe.

Q6: What cheese is best?

Mozzarella, cheddar, Monterey Jack, or even provolone melt beautifully.

Q7: Can I cook these in a slow cooker?

Yes — cook on low for 4–5 hours or high for 2–3 hours until peppers are soft.

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