Classic Stuffed Peppers Recipe

I absolutely love this Classic Stuffed Peppers Recipe because it hits all the right notes — tender, flavorful peppers stuffed with a savory meat and rice filling, topped with melty cheese. It’s one of those comforting meals that feels both homey and a little special, perfect for weeknights when you want something hearty without too much fuss. You’ll find that the combination of spices and fire-roasted tomatoes gives the filling a rich depth that keeps everyone coming back for seconds.

When I first tried this recipe, I was amazed at how versatile it could be — you can swap proteins or cheeses to suit your mood or pantry, and it still turns out amazing. Plus, it’s great for meal prep and freezing, which makes busy days a little easier. If you’re hunting for a Classic Stuffed Peppers Recipe that’s as satisfying as it is approachable, I promise this one’s worth bookmarking.

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Ingredients You’ll Need

Each ingredient in this Classic Stuffed Peppers Recipe contributes to a well-rounded, delicious dish you’ll enjoy making again and again. From the fresh peppers to the aromatic spices and perfectly melted cheese, these ingredients work together to create a classic comfort food experience.

• Bell Peppers: Use any color you like—mixing red, yellow, green, or orange adds a lovely rainbow of flavors and colors to your plate.
• Olive Oil: For sautéing, adds a subtle fruitiness that complements the filling.
• Ground Beef: Traditional choice, but you can swap for turkey, chicken, pork, or tofu if you prefer.
• Onion: Adds sweetness and depth when cooked down with the pepper tops.
• Jalapeno Pepper: Optional, but a little heat can really brighten up this classic recipe.
• Garlic: Brings that unmistakable savory punch to the filling.
• Fire-Roasted Tomatoes: They add smoky sweetness and a thicker texture than plain diced tomatoes.
• Shredded Cheese: I recommend pepper jack or a cheddar-mozzarella blend for creamy, melty goodness.
• Paprika: Gives a gentle smoky warmth without overpowering.
• Dried Oregano & Basil: Classic Italian herbs that round out the flavor beautifully.
• Salt and Pepper: Always essential for bringing everything together.
• Cooked Rice: White, brown, or wild rice works—I love using what I have on hand to add comforting texture.

Variations

One of the things I love about this Classic Stuffed Peppers Recipe is how easily it can be personalized to suit your tastes — whether you want it spicy, vegetarian, or even a bit lighter. Feel free to make it your own!

• Make it Vegetarian: I’ve swapped the ground beef for crumbled tofu or cooked lentils, and it’s surprisingly satisfying without losing that meaty texture.
• Spicy Kick: Adding extra jalapenos or a dash of cayenne pepper really wakes up the flavors if you like a little heat.
• Cheese Swap: If pepper jack isn’t your thing, try feta for tang or mozzarella for a classic melty top.
• Grain Variations: Quinoa or cauliflower rice make nice gluten-free or low-carb options that still hold up well in the filling.

How to Make Classic Stuffed Peppers Recipe

Step 1: Prep and Soften the Peppers

Start by preheating your oven to 425°F (220°C). While it warms up, wash your bell peppers and carefully cut off the tops. Scoop out all the seeds and membranes — this is where the bitterness lives, so make sure to get them out. If the peppers don’t stand upright well, slice just a small sliver from the bottom to create a flat base. Then, blanch the peppers in boiling water for about 5 minutes to soften them up a bit — this step makes them tender but still sturdy enough to hold the filling during baking. I discovered this trick keeps the peppers perfectly textured rather than soggy or too crunchy. Drain and set them aside in a lightly oiled baking dish.

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium heat. Add your chopped onion, the chopped tops of the bell peppers you saved earlier, and the jalapeno if you’re using one. Cook them for about 5 minutes until soft and fragrant. Next, toss in the garlic and cook for 1 minute — watch it closely to avoid burning because burnt garlic gives a bitter taste. Now add your ground beef. Break it apart with a wooden spoon or spatula and let it brown evenly, about 5 to 6 minutes. Once the meat is cooked through, stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Finally, mix in the cooked rice and half of your shredded cheese. Stir well to combine everything beautifully. The cheese melts into the mixture and brings it all together.

Step 3: Stuff and Bake

Fill each softened pepper generously with the meat and rice mixture—you really want a nice heap so each bite is packed with flavor. Then sprinkle the remaining cheese over the tops. Pop the baking dish in the oven and roast for 15-20 minutes until the cheese is bubbly and golden and the peppers are tender to your liking. I like to check around the 15-minute mark to avoid overcooking, but leaving them in a bit longer if you want melt-in-your-mouth softness works too. When done, let them cool for a few minutes — they come out hot and tempting right off the oven!

How to Serve Classic Stuffed Peppers Recipe

Garnishes

I love to finish these stuffed peppers with a sprinkle of fresh chopped parsley — it adds a bright pop of color and fresh flavor. Sometimes I also add a pinch of red pepper flakes for a subtle heat boost. A little extra cheese melted on top right out of the oven is also a winner. These simple garnishes make the dish feel so inviting!

Side Dishes

Since the Classic Stuffed Peppers Recipe is already packed with rice and meat, I like pairing it with a light green salad or roasted vegetables like asparagus or zucchini. Sometimes a crusty garlic bread on the side rounds out the meal nicely, especially if you’re serving this for company. The freshness from the sides balances the richness of the peppers perfectly.

Creative Ways to Present

For a special occasion, I’ve presented these stuffed peppers on a large wooden board garnished with fresh herbs and lemon wedges for brightness. You can also cut the peppers in half lengthwise before stuffing to create “boats” that are easier to eat at a buffet. Another idea is to top with a dollop of sour cream or avocado crema for a Southwest twist — it makes the dish feel extra festive and fun.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed peppers in airtight containers in the fridge where they keep well for up to 4 days. The flavors actually deepen overnight, so leftovers are often even better the next day. Just make sure to cool them completely before refrigerating to prevent steam build-up.

Freezing

Freezing works great for this Classic Stuffed Peppers Recipe. I usually wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer bag or airtight container. They keep well for up to 3 months. When you want to enjoy, just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer baking the peppers at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is bubbly again. You can also microwave if you’re in a hurry—just cover to keep moisture in and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

This Classic Stuffed Peppers Recipe holds a special place in my kitchen rotation because it’s so reliably delicious and adaptable. It’s a recipe I recommend to friends all the time when they want a comforting, homemade meal that doesn’t demand a ton of time or fancy ingredients. Give it a try—you’ll enjoy the process and the reward of those beautifully stuffed, cheesy peppers that make any meal feel like a treat.

Classic Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 129 reviews

• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

Classic Stuffed Peppers are a comforting and versatile dish featuring bell peppers filled with a savory mixture of ground beef, onions, garlic, rice, and fire-roasted tomatoes, topped with melted cheese and perfectly roasted to tender perfection. This recipe is easy to customize with different proteins or cheeses and makes a hearty family meal.

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Ingredients

Units USM Scale 1x2x3x

Peppers

• 4-6 bell peppers (any color – green, yellow, red, orange)

Filling

• 1 tablespoon olive oil
• 1 lb ground beef (450g) – or ground turkey, chicken, pork, sausage, tofu
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped (optional, for spicy)
• 5 cloves garlic, chopped
• 14.5 ounces fire roasted tomatoes (canned) – or diced tomatoes or tomato sauce
• 1 cup cooked rice (white, brown, or wild rice)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Topping and Garnish

• 1 cup shredded cheese (cheddar, mozzarella, or a blend; pepper jack recommended)
• Fresh chopped parsley (for garnish)
• Red pepper flakes (for garnish)

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Instructions

1. Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Bring a pot of water large enough to cover the bell peppers to a boil. Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they stand upright. Chop the extra pepper tops (discard the stems) for cooking with onions later.
2. Blanch Peppers: Blanch the bell peppers in boiling water for 5 minutes to soften slightly. Alternatively, you can roast the peppers for 20 minutes to soften. Set the softened peppers into a lightly oiled baking dish to prepare for stuffing.
3. Cook Vegetables: Heat olive oil in a large pan over medium heat. Add chopped onions, chopped bell pepper tops, and jalapeno pepper (if using). Cook for 5 minutes until softened.
4. Add Garlic: Add chopped garlic to the pan and cook for 1 minute until fragrant.
5. Cook Ground Beef: Add the ground beef to the pan, breaking it apart as it cooks. Cook for 5-6 minutes until fully cooked through and browned.
6. Add Tomatoes and Seasonings: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, and pepper. Mix thoroughly.
7. Add Rice and Cheese: Add the cooked rice and stir well. Remove the mixture from heat, then stir in half of the shredded cheese until incorporated.
8. Stuff Peppers and Add Cheese: Spoon the meat and rice filling into each bell pepper cavity, pressing down lightly. Top each stuffed pepper with the remaining shredded cheese evenly.
9. Roast the Stuffed Peppers: Roast the peppers in the preheated oven for 15-20 minutes, or until the peppers are tender to your liking and the cheese on top is melted and bubbly.
10. Serve: Let the peppers cool slightly, then garnish with fresh chopped parsley and red pepper flakes. Serve warm and enjoy.

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Notes

• Bell pepper sizes vary; you may need extra peppers to hold all the filling or save any leftover filling to freeze for another meal.
• Worcestershire sauce can be added to the meat mixture for additional flavor.
• For a vegetarian version, substitute the ground beef with tofu or plant-based meat alternatives.
• You can swap in different cheeses depending on your preference, such as mozzarella for a milder taste or pepper jack for more spice.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 370 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 75 mg