Short Description
This classic stuffed peppers recipe features vibrant bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and aromatic herbs, all baked to tender perfection and topped with melted Monterey Jack cheese. It’s a hearty, comforting dish that’s perfect for family dinners or meal prepping.
Why You’ll Love This Recipe
Stuffed peppers are a timeless comfort food that’s both satisfying and customizable. This recipe balances rich, savory flavors with the natural sweetness of bell peppers, making each bite deliciously well-rounded. Plus, it’s a great way to get protein and vegetables all in one dish, and it’s easy to make ahead or freeze for later. Whether you’re cooking for a crowd or a cozy night in, these stuffed peppers deliver warmth and flavor every time.
Ingredients
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. ground beef
1 1/2 cups cooked white or brown rice
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 cup shredded Monterey Jack cheese
Chopped fresh parsley, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
This classic stuffed peppers recipe features vibrant bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and aromatic herbs, all baked to tender perfection and topped with melted Monterey Jack cheese. It’s a hearty, comforting dish perfect for family dinners or meal prepping.
Ingredients
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. ground beef
1 1/2 cups cooked white or brown rice
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
6 bell peppers, tops and cores removed
1 cup shredded Monterey Jack cheese
Chopped fresh parsley, for serving
Instructions
- Arrange a rack in the center of the oven; preheat to 400°F. In a large skillet over medium heat, heat the olive oil. Cook the onion, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes.
- Stir in the cooked rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
- Arrange the peppers cut side up in a 13″ x 9″ baking dish and drizzle with olive oil. Spoon the beef mixture into each pepper. Cover the baking dish with foil.
- Bake the peppers until tender, about 35 minutes. Uncover, sprinkle with shredded Monterey Jack cheese, and continue baking until the cheese is bubbly, about 10 minutes more.
- Top with chopped fresh parsley before serving.
Notes
- Swap ground beef for ground turkey, chicken, or plant-based meat for lighter or vegetarian options.
- Use quinoa or cauliflower rice instead of white or brown rice for a different texture or lower carbs.
- Add chopped vegetables like zucchini, mushrooms, or spinach for extra nutrition.
Top with mozzarella, cheddar, or feta instead of Monterey Jack for flavor variations.
Spice it up with crushed red pepper flakes or cayenne pepper.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven or microwave.
Freeze stuffed peppers before baking for up to 3 months; thaw overnight before baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
Directions
Step 1
Arrange a rack in the center of the oven; preheat to 400°F. In a large skillet over medium heat, heat the olive oil. Cook the onion, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes.
Step 2
Stir in the cooked rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
Step 3
Arrange the peppers cut side up in a 13″ x 9″ baking dish and drizzle with olive oil. Spoon the beef mixture into each pepper. Cover the baking dish with foil.
Step 4
Bake the peppers until tender, about 35 minutes. Uncover, sprinkle with shredded Monterey Jack cheese, and continue baking until the cheese is bubbly, about 10 minutes more.
Step 5
Top with chopped fresh parsley before serving.
Servings and Timing
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
-
Swap the ground beef for ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian option.
-
Use quinoa or cauliflower rice instead of traditional white or brown rice to add a different texture or lower carbs.
-
Add chopped vegetables such as zucchini, mushrooms, or spinach to the filling for extra nutrition.
-
Top with shredded mozzarella, cheddar, or feta instead of Monterey Jack for different flavor profiles.
-
Spice it up with crushed red pepper flakes or cayenne pepper in the beef mixture.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15–20 minutes or until heated through. Alternatively, microwave individual portions on medium power for 2–3 minutes. Stuffed peppers can also be frozen before baking; freeze stuffed peppers in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the peppers and filling ahead, then refrigerate before baking. Just add a few extra minutes to baking time if baking from cold.
Can I freeze stuffed peppers?
Absolutely! Freeze them before baking for best texture. Thaw overnight before cooking.
What type of rice works best?
Both white and brown rice work well. Use cooked rice to avoid overcooking the peppers.
Can I use a different type of cheese?
Yes, mozzarella, cheddar, or feta are all delicious alternatives to Monterey Jack.
How do I keep peppers from getting soggy?
Drizzling with olive oil and baking uncovered at the end helps maintain texture.
Can this recipe be made vegetarian?
Yes, substitute the ground beef with plant-based meat, beans, or lentils.
What size bell peppers should I use?
Medium to large bell peppers work best to hold the filling properly.
Can I add other vegetables to the filling?
Definitely! Chopped zucchini, mushrooms, or spinach mix well with the beef and rice.
Is there a gluten-free version?
This recipe is naturally gluten-free as long as you use gluten-free tomato paste and canned tomatoes.
Can I make this recipe dairy-free?
Yes, omit the cheese or use a dairy-free cheese alternative for a dairy-free version.
Conclusion
Stuffed peppers are a classic dish that’s easy to make, full of flavor, and highly adaptable to your preferences. Whether you stick to the traditional beef and rice filling or try some variations, this recipe is sure to become a family favorite. It’s perfect for a comforting weeknight meal or for prepping ahead to enjoy later. With simple ingredients and straightforward steps, you can enjoy a delicious, satisfying meal that brings warmth and joy to the table.
