Stuffed Bell Peppers Recipe for Easy, Comforting Family Dinners

Stuffed Bell Peppers Recipe is a quick way to get a cozy, filling dinner on the table. With a hearty mix of beef, rice, and veggies packed into tender peppers, this dish is both satisfying and simple. Everything bakes together in one pan, so cleanup is easy too. It’s the kind of weeknight dinner that feels like comfort food but doesn’t keep you stuck in the kitchen.

Why This Stuffed Bell Peppers Recipe Is a Weeknight Win

When you’ve had a long day and the kids are asking, what’s for dinner?, this recipe has your back. You get big flavor, hearty comfort, and not a mountain of dishes. The peppers come out tender, the filling is bubbling with a rich tomato base, and the whole dish is balanced enough that you don’t need much else on the side. It’s the kind of dinner that feels homemade without taking up your whole night.

Fast Prep

The filling comes together in about 15 minutes. Chop, sauté, stir, and you’re ready to stuff.

Easy Cleanup

You’ll only need one skillet and one baking dish. That means less scrubbing and more couch time.

Big Flavor

The beef (or turkey, or even plant-based swaps), rice, and spices cook down into a rich mix that makes each bite hearty and satisfying.

Ingredients You’ll Need

Here’s everything you’ll want to have ready before you start:

• 4 large bell peppers (any color)
• 1 lb ground beef (or turkey, chicken, or veggie substitute)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can diced tomatoes (undrained)
• 1 (15 oz) can tomato sauce
• 1 cup cooked rice (white or brown)
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• ¼ cup fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

Optional but tasty add-ins: shredded cheese, chili powder, or a pinch of red pepper flakes.

How to Make Stuffed Bell Peppers Recipe (Step-by-Step)

Step 1: Prepare the Mixture

Preheat oven to 375°F (190°C). Heat olive oil in a large skillet. Cook chopped onion for 5 minutes until soft, then add garlic for another minute. Add ground beef and cook until browned. Drain extra grease. Stir in diced tomatoes, tomato sauce, cooked rice, chopped peppers, parsley, oregano, salt, and black pepper. Simmer for 5 minutes.

Step 2: Stuff the Peppers

Cut tops off bell peppers and remove seeds. Spoon the meat and rice mixture into the peppers, filling almost to the top.

Step 3: Bake the Peppers

Arrange stuffed peppers in a baking dish. Add ½ inch of water to the dish. Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 minutes more, until peppers are tender and filling is bubbly. Let cool slightly before serving.

Quick Sides & Serving Ideas

• Garlic bread: Toasty and perfect for scooping up extra sauce.
• Steamed broccoli: Balances out the meal with some greens.
• Simple salad: Fresh greens with a light vinaigrette.
• Roasted veggies: Carrots or zucchini work well.

Tip: Sprinkle cheese over the peppers in the last 10 minutes of baking for a gooey top.

Storage & Reheating (No Soggy Leftovers)

These peppers actually make amazing leftovers. Store them in an airtight container in the fridge for up to 4 days. For freezing, wrap tightly in foil or use freezer-safe containers, and they’ll last up to 3 months. To reheat, skip the microwave if you want to avoid sogginess use an oven at 350°F until heated through or pop them into an air fryer for a crisp finish.

10-Minute Prep & Time-Saving Shortcuts

• Grab pre-chopped onions and peppers at the store.
• Use leftover rice or quick microwaveable rice packs.
• Sub in rotisserie chicken for a no-browning-needed protein swap.
• Assemble peppers ahead of time, refrigerate, then bake when you’re ready.

Smart Swaps & Variations

• Protein swaps: Turkey, chicken, sausage, or plant-based crumbles.
• Grain options: Quinoa, farro, or even cauliflower rice for a low-carb version.
• Spice it up: Add cumin, paprika, or chili flakes for extra kick.
• Cheesy version: Mix shredded mozzarella or cheddar into the filling.

Stuffed Bell Peppers

Ethan Walker

A simple and delicious stuffed bell pepper dish perfect for busy weeknights, featuring a flavorful meat and rice mixture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

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For the Filling

• 1 tablespoon olive oil For cooking the onion
• 1 medium chopped onion Cook until softened
• 2 cloves minced garlic Add after onion is softened
• 1 pound ground beef Can substitute with turkey or vegetarian options
• 1 15-ounce can diced tomatoes (undrained) Adds moisture and flavor
• 1 15-ounce can tomato sauce For a rich sauce
• 1 cup cooked rice Use white or brown rice
• ½ cup chopped green bell pepper Adds flavor and texture
• ½ cup chopped red bell pepper For color and sweetness
• ¼ cup chopped fresh parsley Adds freshness
• 1 teaspoon dried oregano For seasoning
• ½ teaspoon salt To taste
• ¼ teaspoon black pepper To taste

For the Peppers

• 4 large bell peppers Can use any color
• ½ cup water To add to the baking dish

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for 1 more minute.
• Stir in ground beef (or turkey or a vegetarian substitute) and cook until browned. Drain any excess grease.
• Add diced tomatoes, tomato sauce, cooked rice, chopped green bell pepper, chopped red bell pepper, chopped parsley, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

Stuff the Peppers

• Slice the tops off the large bell peppers and clean out the seeds.
• Spoon the meat mixture into the prepared peppers, filling them almost to the top.

Bake the Peppers

• Place the stuffed peppers in a baking dish. Add about ½ inch of water to the bottom of the dish.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is bubbly.
• Let cool slightly before serving.

Notes

Can store in the fridge for up to 4 days and freeze for about 3 months. Reheat using an air fryer or oven for best results.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 7g

Keyword Comfort Food, easy recipe, Stuffed Bell Peppers, Weeknight Dinner

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Wrap-Up: Stuffed Peppers Made Easy

Stuffed Bell Peppers Recipe is the weeknight hero you didn’t know you needed. It’s hearty, flavorful, and surprisingly low-effort. You get comfort food vibes without a pile of dishes or complicated steps. The filling is flexible swap proteins, grains, or spices and the peppers bake up tender and delicious every time. Give it a try tonight and see why this dish has been a family favorite for generations.