Classic Stuffed Peppers Recipe

I absolutely love this Classic Stuffed Peppers Recipe because it’s comfort food at its finest—simple ingredients, big flavors, and a meal that feels like a warm hug. When I first tried stuffed peppers, I was a little intimidated by all that filling and stuffing, but this recipe breaks it down so easily, plus, it’s super adaptable depending on what you have on hand. You’ll find that these peppers come out tender and juicy, loaded with hearty, savory filling that’s perfectly balanced with melted cheese on top.

This Classic Stuffed Peppers Recipe also works wonderfully for weeknight dinners or weekend meal prep—you can make a bunch and have leftovers that freeze like a charm. I love that you can switch up the proteins or spice it up with some jalapeño, and the vibrant bell peppers make the whole dish a feast for both your eyes and your taste buds. Trust me, once you try making these, they’ll quickly become a go-to dinner in your kitchen, just like they have in mine.

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Ingredients You’ll Need

This recipe calls for simple, easy-to-find ingredients that come together to make a hearty and flavorful dish. Keep in mind the quality of your bell peppers—they’re the star vessel here, so look for firm and vibrant ones!

• Bell peppers: Choose any color—green, yellow, red, or orange—to match your flavor preference and brighten your plate.
• Olive oil: Use a good-quality extra-virgin olive oil for rich flavor when sautéing.
• Ground beef: I love using beef because it’s flavorful, but turkey or tofu make great swaps to lighten it up.
• Onion: Adds sweetness and texture to the filling.
• Jalapeño pepper: Optional, but I recommend it if you like a little kick without overwhelming heat.
• Garlic: Freshly minced garlic gives the filling a wonderful depth of flavor.
• Fire roasted tomatoes: Using fire roasted canned tomatoes adds a subtle smoky note I adore.
• Shredded cheese: I prefer pepper jack for that spicy, melty goodness, but cheddar or mozzarella work great too.
• Paprika: Brings a warm, slightly smoky flavor that ties everything together.
• Dried oregano and basil: Classic Mediterranean herbs that complement the flavors beautifully.
• Salt and pepper: For seasoning—and don’t be shy to taste as you go!
• Cooked rice: White, brown, or wild rice all work to add texture and soak up the juices.
• Fresh parsley and red pepper flakes: Great for garnish to brighten and add some heat if you like.

Variations

One of the things I love most about this Classic Stuffed Peppers Recipe is how flexible it is—you can tweak it to fit your mood, the season, or what’s in your fridge. Don’t be afraid to get creative!

• Protein swaps: I’ve made it with ground turkey for a lighter option and even with crumbled tofu for a vegetarian twist, and it still turns out delicious each time.
• Spice level adjustments: Skip the jalapeño if you want mild; add extra red pepper flakes or hot sauce if you want to turn up the heat.
• Cheese choices: Sometimes I mix mozzarella with a bit of sharp cheddar for gooeyness plus flavor punch—try whichever you like!
• Grain alternatives: Quinoa or cauliflower rice both work well if you’re avoiding traditional rice.

How to Make Classic Stuffed Peppers Recipe

Step 1: Prepare and soften the bell peppers

Start by preheating your oven to 425°F (220°C)—this ensures everything cooks evenly and the cheese bubbles up nicely. While the oven’s warming up, wash your bell peppers, cut off their tops, and carefully scoop out the seeds and membranes. If your peppers won’t stand upright, slice just a tiny bit off the bottom to balance them out. I like to blanch mine in boiling water for 5 minutes; it softens them just enough so they’ll be tender after baking but still hold their shape beautifully. Alternatively, roasting them for 20 minutes works too, if you prefer a smokier flavor.

Step 2: Cook the filling

While peppers are softening, heat olive oil in a pan over medium heat. Cook the chopped onions, jalapeño (if you’re using it), and the diced tops of the bell peppers—you’ll never throw those away again once you taste how much flavor they add! After about 5 minutes, add the garlic and cook just until fragrant (watch closely so it doesn’t burn). Next, add your ground beef and break it up with your spoon, cooking until it’s no longer pink—around 5 to 6 minutes. Stir in the fire roasted tomatoes, paprika, oregano, basil, and the cooked rice, combining everything well. Then, mix in half of your shredded cheese so it melts into the filling and adds creaminess.

Step 3: Stuff, top, and bake the peppers

Spoon the beef and rice mixture into each bell pepper until it’s nicely filled—not overflowing, but packed well. Sprinkle the remaining cheese on top—it melts and forms a gorgeous golden crust. Arrange the stuffed peppers upright in a lightly oiled baking dish and pop them in the oven for 15 to 20 minutes. You’ll know they’re done when the peppers are tender but still hold their shape and the cheese is bubbly and slightly browned. Let them cool for a few minutes before serving—hot filling can pack a punch!

How to Serve Classic Stuffed Peppers Recipe

Garnishes

I always top my plated peppers with some fresh chopped parsley for a pop of green and brightness, and I sprinkle a pinch of red pepper flakes if I want a bit more heat. Sometimes a dollop of sour cream or a squeeze of fresh lemon juice adds a nice contrast, especially if the filling feels a bit rich. You can’t go wrong with fresh herbs and a little zest!

Side Dishes

These stuffed peppers pair beautifully with a simple mixed green salad tossed in a light vinaigrette, or roasted vegetables if you want to keep things cozy. On lazy days, I like serving them alongside garlic bread or crusty rolls to soak up any yummy juices, making the meal feel complete and satisfying.

Creative Ways to Present

For special occasions, I’ve served these stuffed peppers on a large wooden board surrounded by edible flowers and fresh herbs for a rustic-chic vibe. You could also slice the peppers crosswise after cooking to create “pepper rings” stuffed with filling—great for sharing at a party! Sometimes I add a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for a fancy twist.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store really well in an airtight container in the fridge for up to 3 days. I usually reheat them gently in the oven to keep the pepper’s texture intact instead of zapping them in the microwave, which can make them a bit watery. If you portion them out individually, they’re super easy to grab for a quick lunch or dinner.

Freezing

I’ve frozen stuffed peppers both cooked and uncooked. For best results, assemble the peppers, wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to eat, bake them straight from the freezer at a slightly lower temperature for a longer time, or thaw overnight in the fridge before baking to ensure even cooking.

Reheating

To reheat your leftover Classic Stuffed Peppers Recipe, I like to cover them loosely with foil and warm them in a 350°F oven for about 15-20 minutes, or until heated through. This method brings back that fresh-baked texture much better than the microwave and keeps the cheese melty instead of rubbery.

FAQs

Final Thoughts

I hope this Classic Stuffed Peppers Recipe becomes a favorite in your kitchen like it is in mine. There’s something so satisfying about hollowing out those vibrant peppers and filling them with rich, flavorful goodness that’s both nourishing and nostalgic. Whether you’re cooking for family, entertaining, or meal prepping for the week, this recipe delivers dependable comfort and joy all wrapped up in one colorful package. Give it a try—I bet you’ll find yourself making it again and again, just as my family does!

Classic Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 146 reviews

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

A comforting and flavorful Classic Stuffed Peppers recipe featuring bell peppers stuffed with a savory mixture of ground beef, tomatoes, spices, cooked rice, and melted cheese. This oven-baked dish is easy to prepare and customizable with your choice of proteins and cheese varieties, perfect for a satisfying family meal.

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Ingredients

Units USM Scale 1x2x3x

Peppers

• 4-6 bell peppers (any color: green, yellow, red, orange)

Filling

• 1 tablespoon olive oil
• 1 lb (450g) ground beef (or ground turkey, chicken, pork, sausage, tofu, or other)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped (optional, for spicy)
• 5 cloves garlic, chopped
• 14.5 ounces fire roasted tomatoes (canned, or diced tomatoes or tomato sauce)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked rice (white, brown, or wild rice)

Topping & Garnish

• 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend)
• Fresh chopped parsley (for garnish)
• Red pepper flakes (for garnish)

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Instructions

1. Preheat and prepare peppers: Preheat your oven to 425°F (220°C). Bring a pot of water large enough to cover the peppers to a boil. Wash bell peppers and cut off the tops, removing the seeds and membranes. If necessary, slice a small piece off the bottom so the peppers stand upright. Chop the extra pepper tops (discard stems) for later use.
2. Blanch peppers: Boil the peppers in the water for 5 minutes to soften slightly; alternatively, you can roast them for 20 minutes to achieve softness. Drain and set peppers in a lightly oiled baking dish.
3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onions, pepper tops, and jalapeno (if using). Cook for 5 minutes until softened.
4. Add garlic: Stir in chopped garlic and cook for 1 minute until fragrant.
5. Cook ground beef: Add ground beef to the pan, breaking it apart with a spatula, and cook for 5-6 minutes until fully browned and no longer pink.
6. Combine filling ingredients: Stir in fire roasted tomatoes, paprika, dried oregano, dried basil, salt, pepper, and cooked rice. Mix well and remove from heat.
7. Add cheese to filling: Stir in half of the shredded cheese until evenly combined.
8. Stuff peppers: Spoon the meat and rice mixture into each softened bell pepper until full.
9. Top with cheese and bake: Sprinkle the remaining cheese on top of each stuffed pepper. Roast in the preheated oven for 15-20 minutes, or until peppers are tender and the cheese is bubbly and slightly browned.
10. Garnish and serve: Let peppers cool slightly. Garnish with fresh chopped parsley and red pepper flakes if desired. Serve warm.

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Notes

• Bell pepper sizes vary, so you might need more peppers or have leftover filling. Extra filling freezes well for later use.
• Adding Worcestershire sauce to the filling enhances flavor.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 420
• Sugar: 6g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg