These Easy Oven-Baked Stuffed Bell Peppers are a wholesome, flavorful dinner I love making when I want something hearty, colorful, and satisfying. Each pepper is filled with a savory mixture of seasoned ground beef, rice, tomatoes, and cheese, then baked to tender perfection. It’s a complete meal in one, and the vibrant bell peppers add a naturally sweet and juicy twist.
Why You’ll Love This Recipe
I love how customizable and family-friendly these stuffed peppers are. They’re easy to prep, easy to bake, and packed with protein, veggies, and grains—all in one neat little package. The filling is rich and comforting, and I can play around with different flavors depending on what I have on hand. Plus, they reheat beautifully, making them perfect for meal prep or next-day lunches.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bell peppers (any color, tops cut off and seeds removed)
- Ground beef (or turkey, chicken, or sausage)
- Cooked white or brown rice
- Onion, diced
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Tomato sauce
- Italian seasoning
- Salt and pepper
- Olive oil
- Shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley (optional, for garnish)
directions
- I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- I slice the tops off the bell peppers, remove the seeds and membranes, and arrange them upright in the baking dish.
- In a skillet, I heat olive oil over medium heat and sauté the onion until softened, then add garlic and cook for another minute.
- I add the ground beef, cooking until browned, then stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper.
- I simmer the mixture for 5–7 minutes until everything is heated through and the flavors combine.
- I spoon the filling into each bell pepper and top with shredded cheese.
- I cover the dish with foil and bake for 30 minutes. Then I remove the foil and bake uncovered for another 10 minutes, until the cheese is bubbly and the peppers are tender.
- I garnish with chopped parsley before serving.
Servings and timing
This recipe makes 6 stuffed bell peppers.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Tex-Mex style: I add black beans, corn, and taco seasoning to the filling, and top with pepper jack cheese.
- Low-carb version: I replace the rice with cauliflower rice for a keto-friendly twist.
- Vegetarian option: I skip the meat and load the filling with beans, lentils, mushrooms, or quinoa.
- Spicy twist: I use hot sausage or add chopped jalapeños and crushed red pepper flakes.
- Greek-inspired: I season with oregano, add feta cheese, and stir in chopped spinach and olives.
storage/reheating
I store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. To reheat, I microwave them on medium heat until warmed through or bake at 350°F (175°C) covered with foil for 15–20 minutes. They can also be frozen—just wrap them individually in foil and freeze for up to 2 months. I thaw in the fridge overnight before reheating.
FAQs
Do I need to pre-cook the peppers?
No, I don’t pre-cook them. Baking them with the filling softens them perfectly. If I want them extra tender, I parboil them for 5 minutes before stuffing.
Can I use uncooked rice?
I recommend using cooked rice for best results. Uncooked rice won’t have time to cook fully in the oven.
What’s the best type of pepper to use?
Any color works. I love red, orange, and yellow for their sweetness, but green bell peppers offer a slightly more savory, earthy flavor.
Can I make these ahead of time?
Yes, I assemble the stuffed peppers ahead of time and refrigerate them until I’m ready to bake. I just add a few extra minutes to the cook time if baking from cold.
How do I keep them from falling over in the dish?
I trim a very thin slice off the bottom of each pepper to help them stand upright, or nestle them close together in the baking dish for support.
Conclusion
These Easy Oven-Baked Stuffed Bell Peppers are one of my favorite meals to make when I want something that’s comforting, colorful, and customizable. Whether I keep them classic or switch up the flavors, they always turn out delicious and satisfying. With simple ingredients and a hands-off bake, they’re perfect for a no-fuss dinner that everyone loves.
Print
Easy Oven-Baked Stuffed Bell Peppers
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 stuffed bell peppers
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Description
These Easy Oven-Baked Stuffed Bell Peppers are a hearty, wholesome dinner packed with seasoned ground beef, rice, tomatoes, and melted cheese. Baked until tender and juicy, these colorful peppers are the perfect all-in-one meal that’s great for weeknights, meal prep, or feeding a crowd. Customizable, family-friendly, and bursting with flavor!
Ingredients
- 6 bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef (or turkey, chicken, or sausage)
- 1 cup cooked white or brown rice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the bell peppers by slicing off the tops, removing seeds and membranes. Stand upright in the dish.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook 1 minute more.
- Add ground beef and cook until browned. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- Spoon the beef and rice mixture into each pepper. Top with shredded cheese.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 more minutes until cheese is bubbly and peppers are tender.
- Garnish with fresh parsley and serve warm.
Notes
- Add Tex-Mex flair with black beans, corn, and taco seasoning.
- For low-carb, sub cauliflower rice.
- Vegetarian? Skip meat and use beans, mushrooms, or quinoa.
- Use hot sausage or jalapeños for extra spice.
- Try Greek-style with feta, oregano, olives, and spinach.
- Store in fridge up to 4 days or freeze individually for up to 2 months.
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