Easy Stuffed Bell Peppers

Introduction

Is there a dinner that’s budget-friendly, family-approved, and nutritionally balanced—all in one colorful package? These Easy Stuffed Bell Peppers check every box. Juicy bell peppers are filled with a savory blend of ground meat, rice, tomatoes, and cheese, then baked to perfection. It’s a hearty comfort food classic that feels like a treat but is simple enough for a weeknight.

This dish not only offers versatility and flavor, but it’s also a great way to sneak more vegetables onto your plate.

Ingredients List

For the Stuffed Peppers:

4 large bell peppers (any color), tops sliced off and seeds removed
1 lb ground beef or ground turkey
1 cup cooked white or brown rice
1 cup canned diced tomatoes (drained)
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup shredded mozzarella or cheddar cheese

Optional Add-Ins:

1/2 cup black beans or corn
A dash of hot sauce or red pepper flakes
1 tbsp tomato paste for richer flavor

Timing

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

That’s about 20% faster than traditional stuffed pepper recipes, with no compromise on flavor or texture.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 375°F (190°C). Prepare a baking dish by lightly greasing it. Arrange the hollowed-out bell peppers upright in the dish.

Step 2: Make the Filling

In a skillet over medium heat, cook ground meat until browned. Drain any excess fat, then add chopped onion and garlic. Sauté for 2–3 minutes.

Add the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine and let simmer for 5 minutes.

Step 3: Stuff the Peppers

Spoon the filling evenly into each bell pepper. Top with shredded cheese.

Step 4: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes, or until the cheese is melted and golden.

Step 5: Serve

Let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Nutritional Information (Per Stuffed Pepper – Serves 4)

Nutrient	Amount
Calories	~370
Protein	28g
Carbs	22g
Fat	18g
Fiber	4g

Data may vary based on meat type and cheese selection.

Healthier Alternatives for the Recipe

Low-Carb: Replace rice with cauliflower rice
Low-Fat: Use lean ground turkey and part-skim mozzarella
Dairy-Free: Use vegan cheese or nutritional yeast for a creamy finish
Vegetarian: Swap meat for lentils, quinoa, or tofu

Serving Suggestions

Serve alongside a crisp green salad
Pair with roasted potatoes or garlic bread
Top with avocado slices and sour cream for a taco-style twist
Make mini stuffed peppers for appetizers or lunchboxes

Common Mistakes to Avoid

Under-seasoning the filling: Always taste and adjust before stuffing
Watery peppers: Drain diced tomatoes thoroughly and avoid overbaking
Raw peppers: Pre-cook peppers (steam or microwave for 3–5 minutes) for a softer texture if preferred
Overfilling: Leave a little room at the top for cheese and easy baking

Storing Tips for the Recipe

Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap individually and freeze for up to 2 months
Reheat: Microwave or reheat in oven at 350°F until warmed through
Meal Prep Tip: Prepare the filling ahead of time and stuff just before baking

Conclusion

These Easy Stuffed Bell Peppers are a classic comfort food with built-in portion control, customizable flavor, and a healthy balance of protein and vegetables. Great for meal prep, weeknight dinners, or freezer meals.

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