Stuffed bell peppers are one of those classic comfort foods that manage to be both satisfying and nutritious. I remember my grandmother stuffing peppers from her backyard garden every summer and freezing trays for winter—we’d enjoy them all year long. This version, Easy Stuffed Bell Peppers, brings that homestyle comfort to your table with a quick and flexible recipe perfect for busy weeknights.
With savory ground beef, hearty brown rice, melty cheese, and just the right seasoning, this dish comes together with minimal effort and maximum flavor. The best part? You can customize it with whatever protein or grains you like—even go vegetarian. It’s a complete meal in one colorful package.
Why You’ll Love This Recipe
- Quick to prepare with basic pantry staples
- Nutritious and filling – full of protein, fiber, and veggies
- Make-ahead and freezer-friendly
- Customizable with any protein or grain
- Naturally gluten-free
Ingredients
- 2 Tablespoons extra-virgin olive oil (or avocado oil)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 14.5 ounces diced tomatoes (1 can)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- Kosher salt and pepper, to taste
- 7 large bell peppers, tops and cores removed
- 1 cup shredded cheddar jack cheese
- Freshly chopped parsley, for garnish
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 7
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Arrange the bell peppers cut side up in a baking dish or on a rimmed tray. This allows them to roast evenly and hold their shape while stuffing.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Beef Mixture
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink—around 5–6 minutes.
Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Let the mixture simmer for about 4–5 minutes, allowing the flavors to blend and the sauce to reduce slightly. Taste and season with kosher salt and pepper.
Step 4: Stuff the Peppers
Spoon the beef and rice mixture into each prepared bell pepper, packing it down gently. Fill each pepper to the top for a hearty serving.
Step 5: Bake
Place the stuffed peppers in the oven and bake for 10–12 minutes until the peppers are starting to soften.
Remove from the oven, sprinkle each pepper generously with shredded cheese, and return to bake for another 5–7 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Finish with a sprinkle of freshly chopped parsley and serve warm. Enjoy your delicious and satisfying stuffed bell peppers!
Make It Your Way
This recipe is wonderfully adaptable. Here are a few easy swaps and add-ins:
- Protein Swaps: Use ground turkey, chicken, sausage, or a meatless alternative like lentils or plant-based crumbles.
- Grain Options: Substitute white rice, quinoa, farro, or cauliflower rice.
- Cheese Options: Try mozzarella, pepper jack, or even feta for a tangy twist.
- Extra Veggies: Stir in chopped spinach, mushrooms, or zucchini to the filling.
Tips for Success
- Use a mix of red, yellow, and green bell peppers for a colorful presentation.
- Don’t overbake! You want the peppers tender but not mushy.
- For a make-ahead option, prepare and stuff the peppers, then refrigerate. Just bake when ready to serve.
- Leftovers keep well and are perfect for meal prep.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked stuffed peppers in individual portions for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Final Thoughts
These Easy Stuffed Bell Peppers are the kind of feel-good dinner that never goes out of style. They’re hearty enough to satisfy any appetite, yet filled with nourishing ingredients that you can feel good about. Whether you’re feeding a family or just yourself, this recipe will be a staple in your kitchen all year round.
Let me know—how do you like your peppers? Spicy? Extra cheesy? I’d love to hear your twist!
Easy Stuffed Bell Peppers
Ingredients
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion diced
- 2 –3 garlic cloves minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 14.5 ounces diced tomatoes 1 can
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- Kosher salt and pepper to taste
- 7 large bell peppers tops and cores removed
- 1 cup shredded cheddar jack cheese
- Freshly chopped parsley for garnish
Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 375°F (190°C). Arrange the bell peppers cut side up in a baking dish or on a rimmed tray. This allows them to roast evenly and hold their shape while stuffing.
Step 2: Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Beef Mixture
- Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink—around 5–6 minutes.
- Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Let the mixture simmer for about 4–5 minutes, allowing the flavors to blend and the sauce to reduce slightly. Taste and season with kosher salt and pepper.
Step 4: Stuff the Peppers
- Spoon the beef and rice mixture into each prepared bell pepper, packing it down gently. Fill each pepper to the top for a hearty serving.
Step 5: Bake
- Place the stuffed peppers in the oven and bake for 10–12 minutes until the peppers are starting to soften.
- Remove from the oven, sprinkle each pepper generously with shredded cheese, and return to bake for another 5–7 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
- Finish with a sprinkle of freshly chopped parsley and serve warm. Enjoy your delicious and satisfying stuffed bell peppers!
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