Classic Stuffed Peppers Dinner

Classic stuffed peppers are a staple in my kitchen when I want something warm filling and colorful on the dinner table. This recipe brings together savory beef tender vegetables and a blanket of gooey melted cheese perfect for cozy family nights or when you want a reliable dish that never fails. The blend of flavors is so satisfying and you can flex the ingredients to use up what you have in your fridge.

I fell for stuffed peppers the very first time I made them as a newlywed and they have become my weeknight comfort food for those chilly evenings when my family needs something hearty and homemade.

Gather Your Ingredients

• Bell peppers: You want peppers that stand upright and feel firm to the touch Choose red yellow or green based on flavor preference or whatever is freshest
• Ground beef: Use fresh not frozen for the best texture Grass fed beef has more flavor but any will work well Ground turkey or chicken or plant protein are great swaps
• Cooked rice: Any type is fine My family loves brown rice for its nuttiness but white or cauliflower rice keeps it lighter
• Onion: Finely chopped so it almost melts into the filling Sweet yellow onion works best here
• Garlic: Use fresh cloves not pre chopped for the fullest aroma
• Tomato sauce or crushed tomatoes: This adds juicy tanginess Go for a brand with low sodium and few additives
• Diced tomatoes: Drain well so your peppers do not get watery
• Italian seasoning: Dried oregano basil and marjoram blend nicely Fresh is a bonus just double the amount and chop fine
• Salt and black pepper: Use freshly ground pepper for the richest flavor Season to taste
• Mozzarella cheese: Shreds melt beautifully but slices create extra gooey topping
• Parmesan cheese: Freshly grated gives a crisp cheesy edge
• Olive oil: Use extra virgin for richer taste or substitute with any mild oil
• Fresh parsley: For garnish choose flat leaf for robust flavor Curly is milder and more decorative

How to Make It

Prepare the Peppers:

Slice tops off bell peppers just enough to remove stem and seeds. Rinse well under cool water and let stand upside down to drain completely. Select peppers that stand up in the dish for easier stuffing.

Sauté the Aromatics:

In a large skillet heat olive oil over medium. Add finely chopped onion and garlic. Stir and cook for about five minutes until onion turns translucent and smells fragrant. This step is essential for building depth of flavor in your filling.

Cook the Meat:

Add ground beef to the skillet. Break into small pieces using a wooden spoon and cook until no longer pink. Allow any moisture to evaporate so mixture is not soggy.

Make the Filling:

Stir in cooked rice tomato sauce drained diced tomatoes Italian seasoning salt and black pepper. Mix thoroughly and let simmer for about five minutes so flavors meld. Taste for seasoning and add more salt or herbs if desired.

Stuff the Peppers:

Using a spoon fill each prepared pepper firmly with the warm beef and rice mixture. Pack lightly so they are full but not bursting.

Arrange in Baking Dish:

Place stuffed peppers upright in a baking dish so they touch slightly and do not tip over. Pour about one quarter inch of water around the base of the dish to help keep the peppers moist as they bake.

Bake Covered:

Cover with foil and bake for thirty five minutes at 375F. This step softens peppers while locking in juiciness.

Add Cheese and Finish:

Remove foil sprinkle mozzarella and parmesan on top of each pepper. Return to oven uncovered and bake for another ten to fifteen minutes until cheese bubbles and browns at the edges.

Cool and Garnish:

Let the peppers cool for a few minutes. Garnish with chopped parsley before serving.

Mozzarella is my kitchen hero in this dish. Watching it melt and bubble on top always brings my kids running to the table. I remember my youngest insisting on grating the cheese herself and she was so proud when she saw that golden crust.

Flavor Boosters

If you are out of bell peppers try hollowed out zucchinis or poblano peppers. Swap the ground beef for ground chicken turkey or use lentils for a vegetarian twist. Cauliflower rice is perfect for keeping it low carb or adding extra veggies.

Serving Suggestions

Serve these stuffed peppers with a side of green salad or buttery mashed potatoes. For extra flavor drizzle with hot sauce or a sprinkle of feta. These peppers also make a great addition to a bigger family spread at gatherings or potlucks.

Creative Twists

Stuffed peppers have roots around the world from Mediterranean to Eastern European kitchens. This version offers classic American comfort food nostalgia with tender peppers savory beef and lots of cheese. You can make them with spices and fillings from any culture to suit your taste.

The first time I shared these with friends at a fall potluck the entire baking dish was cleaned out in minutes. Now it is my go to meal for meal trains and new parents because they reheat so well and everyone asks for the recipe.

Common Questions About the Recipe

→ What type of bell peppers work best?

Any color bell pepper can be used. Red, yellow, and orange peppers are sweeter, while green offers a more robust flavor.

→ Can I use a different protein instead of beef?

Yes, ground turkey, chicken, or plant-based alternatives work well in place of ground beef.

→ Is it possible to make this dish ahead of time?

Absolutely. Fill and assemble the peppers in advance, refrigerate, then bake when ready to serve.

→ How should leftovers be stored?

Store cooled stuffed peppers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

→ Can I substitute rice with another grain?

Yes, try using quinoa, cauliflower rice, or bulgur for a tasty variation in flavor and texture.