Baked Stuffed Bell Peppers

I was staring into the fridge on a Tuesday night when I spotted four bright bell peppers I'd forgotten about. My plan had been pasta, but something about their glossy colors made me want to do more. I remembered my neighbor once mentioning stuffed peppers her grandmother used to make, and I figured, why not try?

The first time I made these, I served them to friends who were coming over last minute. I wasn't sure they'd be filling enough, but everyone went back for seconds. One friend even texted me the next morning asking for the recipe, which never happens.

Ingredients

• Bell peppers: Any color works, but I like using a mix of red, yellow, and orange because they're slightly sweeter than green and look gorgeous on the table.
• Ground beef: Go for 85% lean so you get enough flavor without the filling turning greasy.
• Onion and garlic: These build the base flavor, cook them until the onion goes translucent and your kitchen smells amazing.
• Diced tomatoes: Drain them well or the filling gets too wet and won't hold its shape.
• Cooked rice: White rice keeps it classic, but brown rice adds a nutty chew if you have extra time.
• Mozzarella or cheddar cheese: I usually do half mozzarella for melt and half sharp cheddar for flavor.
• Olive oil: Just enough to keep the onions from sticking.
• Oregano, salt, pepper, paprika: Simple seasonings that let the beef and peppers shine without covering them up.
• Red pepper flakes: Optional, but a pinch adds a gentle warmth in the background.
• Fresh parsley: Stir it in at the end for a pop of color and freshness.

Instructions

Preheat and prep:

Set your oven to 375°F (190°C). While it heats, slice the tops off your peppers and pull out the seeds and membranes.

Blanch the peppers:

Drop them into boiling salted water for 3 minutes, just enough to soften them slightly. Drain and flip them upside down on a towel so any trapped water runs out.

Start the filling:

Heat olive oil in a skillet over medium heat, then add the chopped onion. Let it cook for 3 to 4 minutes until it turns soft and golden at the edges, then toss in the garlic and stir for another minute until fragrant.

Brown the beef:

Add the ground beef, breaking it apart with a spoon as it cooks. Once it's no longer pink and starting to brown, drain off any extra fat.

Build the flavor:

Stir in the drained tomatoes, cooked rice, half the cheese, parsley, oregano, salt, pepper, paprika, and red pepper flakes if using. Let everything cook together for 2 to 3 minutes so the flavors meld and the filling holds together.

Stuff the peppers:

Stand your blanched peppers upright in a baking dish and spoon the beef mixture into each one, packing it gently. Top each pepper with the remaining cheese.

Bake:

Pour about ¼ cup water into the bottom of the dish to create steam, then cover loosely with foil. Bake for 30 minutes, then pull off the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden and the peppers are tender when poked with a fork.

Rest and serve:

Let the peppers sit for a few minutes before plating. This gives the filling time to settle and makes them easier to handle.

Pin It

There's something deeply satisfying about pulling a tray of stuffed peppers out of the oven, the cheese all golden and bubbling. It feels like the kind of meal that took more effort than it actually did, which is exactly the kind of cooking win I need most nights.

Making It Your Own

I've swapped ground turkey in here when I wanted something lighter, and honestly it's just as good. You can also toss in chopped spinach or mushrooms with the beef to sneak in more vegetables. My sister adds a handful of black beans and calls it Tex-Mex night.

Storage and Reheating

Leftover stuffed peppers keep in the fridge for up to 4 days in an airtight container. Reheat them in the microwave or back in a 350°F oven until warmed through. The flavors deepen overnight, so don't be surprised if day two tastes even better.

What to Serve Alongside

These are pretty filling on their own, but I like pairing them with a simple green salad dressed with lemon and olive oil. Crusty bread is great for mopping up any cheesy bits left in the baking dish.

• A crisp Caesar or arugula salad balances the richness.
• Garlic bread or a warm baguette turns this into a full comfort meal.
• Roasted vegetables like zucchini or Brussels sprouts add another layer of color.

Pin It

This recipe has become one of those reliable favorites I turn to when I want something hearty without spending all evening in the kitchen. It's proof that sometimes the best meals come from whatever's sitting in your fridge waiting to be noticed.

Recipe Questions

→ How do I soften the bell peppers before filling?

Blanch the bell peppers in boiling salted water for about 3 minutes, then drain and set them upside down to dry. This helps soften them before baking.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken can be used as lighter alternatives while maintaining delicious flavor.

→ How can I make this dish gluten-free?

Ensure all ingredients like cheese and rice are certified gluten-free to keep the dish safe for gluten-sensitive diets.

→ What cheese works best for the topping?

Mozzarella or cheddar cheese both melt nicely and add creamy, savory notes to the baked peppers.

→ Are there vegetable options to add in the filling?

Chopped spinach or mushrooms can be stirred into the filling for extra texture and nutrients.

→ How long should I bake the stuffed peppers?

After filling, bake covered for 30 minutes, then uncover and bake another 10–15 minutes until cheese is golden and peppers are tender.