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Stuffed peppers have become my go-to weeknight meal whenever I want something comforting and filling but do not want to get too fussy with dinner prep. Bell peppers hold up beautifully to baking, and they are the perfect vessel for a hearty mix of beef, rice, tomatoes, and cheese. This classic recipe is a favorite in my household—it is endlessly adaptable and always devoured, whether for family dinners or a quick make-ahead lunch.
The first time I made stuffed peppers I was surprised at how quickly prep came together and how much my family enjoyed seeing their own colorful pepper on the plate. It is one of those rare dinners where nobody complains and leftovers are just as good the next day.
Ingredients
- Rice: brings body and makes the filling satisfying. White rice is faster but I love the nutty bite of brown if I have time. Look for fluffy cooked rice so it blends in easily
- Tomato paste: adds deep tomato flavor and a concentrated richness. Freeze extra tomato paste in tablespoon dollops so you never waste an open can
- Ground beef: is the classic for flavor and texture. I go for 85 or 90 percent lean so it is not greasy but still juicy
- Canned diced tomatoes: make this fuss-free and moist. Use a high-quality brand with simple ingredients and no added sugar or preservatives
- Bell peppers: are essential. Choose ones roughly the same size for even cooking. Red yellow and orange are milder while green has a light bitterness
- Monterey Jack cheese: melts beautifully and is creamy without overpowering the other flavors. Buy block cheese for best melting if you have time but pre-shredded works too
- Parsley or any fresh green herb: adds brightness at the end. Go for chives or scallions for a twist
Step-by-Step Instructions
- Prep the Peppers:
- Set your oven to four hundred degrees. Cut the tops off the peppers using a sharp paring knife then pull out the core and all seeds. Tap the peppers upside-down over the sink to remove extra seeds
- Cook the Aromatics:
- Place a large skillet over medium heat and pour in oil. Add chopped onion first and cook for about seven minutes until soft and fragrant. Add garlic and tomato paste letting the paste cook down so its flavors deepen—about a minute
- Brown the Beef:
- Add the ground beef to the skillet. Break meat into small bits with a wooden spoon as it cooks. Keep cooking until mostly brown. A little pink is okay since it will finish in the oven. Carefully drain extra fat if it looks too greasy
- Combine Filling:
- Add cooked rice and canned diced tomatoes to the beef mixture. Sprinkle in oregano and season with salt and pepper. Let everything cook together for about five minutes so flavors meld and the mixture thickens up
- Stuff the Peppers and Bake:
- Drizzle a bit of oil into each hollowed pepper so they stay tender. Spoon in the beef and rice filling firmly but do not overpack. Place peppers in a baking dish and cover tightly with foil. Bake for thirty five minutes until peppers have softened
- Finish With Cheese:
- Remove foil and scatter cheese generously over each pepper. Slide back into the oven uncovered for ten minutes or until cheese is melted and bubbling with golden edges
- Garnish and Serve:
- Scatter chopped parsley or other herbs over the cheesy tops. Serve immediately for best flavor and texture
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One of my favorite moments is always adding the cheese and sliding the tray back in for that final bubbly melt. I grew up believing stuffed peppers could not possibly top the comfort of lasagna but this recipe changed my mind forever—especially when using red and yellow peppers straight from the farmer’s market.
Storage Tips
Store extra stuffed peppers in an airtight container in the fridge for up to four days. For longer storage wrap cooked or assembled unbaked peppers individually and freeze for up to three months. Reheat straight from frozen or thawed in the microwave or a covered baking dish until hot
Ingredient Substitutions
You can swap ground turkey or chicken for the beef. Try quinoa or couscous instead of rice for a fun twist. Do not hesitate to add extra veggies like spinach zucchini or mushrooms for more color and flavor
Serving Suggestions
These peppers are a full meal but are wonderful with a crisp green salad or a dollop of sour cream on top. At a busy family gathering I love spreading them on a platter over simple tomato sauce for an Italian style touch
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Cultural Highlight
Stuffed peppers exist in many cultures from Mediterranean dolmas to Eastern European variations. This American classic is simple and kid-friendly yet still carries that sense of tradition and comfort my grandmother’s kitchen always had
Common Recipe Questions
- → Can I use different kinds of peppers?
Yes, red, yellow, orange, or green bell peppers all work well; just choose ones of similar size for even cooking.
- → Is it necessary to pre-cook the peppers?
No, filling raw peppers keeps them firmer and easier to handle, giving a satisfying texture after baking.
- → Can I make this with other grains?
Absolutely—try quinoa or farro for a new twist, making sure grains are cooked before stuffing.
- → What cheeses work best for stuffing?
Monterey Jack, cheddar, pepper jack, or a Mexican blend melt nicely and add rich flavor to the finished dish.
- → How should leftovers be stored?
Keep cooled stuffed peppers in an airtight container in the fridge; reheat in the oven or microwave as needed.
- → Can this dish be prepared ahead?
Yes, prepare and fill peppers up to a day in advance. Bake when ready, or freeze for up to three months.