Stuffed Peppers Recipe

There’s something deeply comforting about a stuffed pepper, isn’t there? It’s a whole meal, neatly packaged in its own vibrant, edible bowl.

This classic dish feels like a warm hug from the inside, a nostalgic trip to a family dinner table that somehow also feels perfectly right for today.

Why Stuffed Peppers Feel Like Home

It’s fascinating how a simple pepper can become the centerpiece of so many different cuisines, each with its own unique spin and story.

Our version here leans into a Southwestern flair, with spices that beautifully complement the pepper’s natural sweetness, creating a harmony in every single bite.

And honestly, the best part might be that glorious, melted cheese blanket on top, pulling everything together in a gooey, delicious embrace.

Ingredients Needed for the Recipe

• 4 large bell peppers (red, orange, or yellow)
• 1 pound lean ground beef
• 1 teaspoon baking soda
• 2 teaspoons salt, divided
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups cooked white rice
• 1 1/2 cups shredded Monterey Jack or Cheddar cheese, divided

The Secret to Unbelievably Tender Beef

That little bit of baking soda might seem strange, but it’s the secret weapon you never knew you needed. It works by raising the pH of the meat, just slightly.

This simple trick prevents the proteins from tightening up too much and squeezing out all their moisture during cooking. The result? Remarkably juicy and tender beef, every single time.

It’s a small step that makes a world of difference, transforming your filling from just good to truly, memorably great.

How to make Stuffed Peppers?

Getting the Beef Ready

Start by placing your ground beef in a medium bowl, then sprinkle over the baking soda and one teaspoon of the salt. Now, get your hands in there—it’s the best tool for the job!

Mix it all together until it’s evenly combined, then just let it sit for about 20 minutes. This rest is crucial, it’s when the magic happens, tenderizing the beef while you prep everything else.

Preparing Your Peppers

Take your beautiful bell peppers and carefully slice each one in half from top to bottom, right through the stem. You’ll get two lovely, boat-shaped halves from each pepper.

Use your fingers or a small paring knife to scoop out the seeds and the white membranes inside. You want a clean, smooth cavity, ready to be filled with all that deliciousness.

A Quick Roast for Better Flavor

Arrange your pepper halves cut-side-up in a 9×13-inch baking dish. Drizzle them with one tablespoon of the olive oil and sprinkle with the remaining salt.

Pop them into a preheated 400°F oven for about 20 minutes. This pre-roasting step is key—it coaxes out their natural sweetness and gives them a head start on getting perfectly tender, without turning them to mush.

Building the Flavorful Filling

While the peppers are roasting, heat the remaining two tablespoons of oil in a large skillet over medium heat. Add your chopped onion and cook it until it’s soft and translucent, which should take just a few minutes.

Stir in the minced garlic and cook for one more minute, until it’s fragrant. You don’t want to brown it, just wake up its flavor.

Now, add the tenderized beef, the chili powder, cumin, and oregano. Increase the heat to medium-high and cook, breaking up the meat with a spoon, until it’s browned and almost cooked through.

Bringing It All Together

Pour in the entire can of tomato sauce and bring the mixture to a lively boil. Then, reduce the heat and let it simmer for a few minutes until the beef is fully cooked and the sauce has thickened slightly.

Take the skillet off the heat and stir in the cooked rice and 3/4 cup of the shredded cheese. Watch as the cheese melts into the beef and rice, binding it all into one cohesive, incredibly tempting filling.

Assembling and The Final Bake

Carefully remove the baking dish from the oven. The peppers will be slightly softened and maybe have a little liquid in their cavities—that’s perfectly normal.

Spoon the beef and rice filling generously into each pepper half, mounding it slightly. Top each one with a final, glorious sprinkle of the remaining cheese.

Return the dish to the oven for 10 to 15 final minutes. You’re waiting for that beautiful moment when the cheese is completely melted, bubbly, and maybe even a little golden in spots.

Choosing Your Perfect Pepper

Color really does matter here. Red, orange, and yellow bell peppers are fully ripened, which means they’re much sweeter and more complex in flavor.

Green peppers are actually unripe, and they can bring a slightly bitter, sharper taste to the party. For the best, sweetest result, stick with the vibrant colors.

Also, look for peppers that are firm, with smooth, shiny skin and a fresh, green stem. They should feel heavy for their size, a sign of good, thick walls.

Tips

Don’t skip the pre-roasting step! Boiling the peppers, a method some recipes use, tends to waterlog them. Roasting concentrates their flavor and gives them a much better texture.

If you’re in a real hurry, you can use pre-cooked rice from the freezer section or a pouch. It’s a fantastic shortcut that saves you a good 20 minutes.

Let the stuffed peppers rest for about 5 minutes after they come out of the oven. This allows the filling to set just a bit, making them easier to serve without everything tumbling out.

Feel free to play with the cheese. A pepper Jack would add a lovely kick, while a smoky Gouda could introduce a whole new depth of flavor. Make it your own.

Creative Twists on the Classic

The beauty of this recipe is its incredible flexibility. For a Italian-inspired version, try using Italian sausage, marinara sauce, and a blend of mozzarella and Parmesan cheeses.

If you’re looking for a lighter option, ground turkey or chicken works wonderfully. Just add an extra tablespoon of olive oil to the skillet to keep the lean meat from drying out.

And for a vegetarian delight, a mixture of quinoa, black beans, corn, and diced zucchini, spiced with taco seasoning, is an absolutely delicious alternative that everyone will love.

How to Store and Reheat for Best Results

Leftovers, if you’re lucky enough to have any, will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often meld and get even better.

The best way to reheat them is in the oven, covered with foil at 350°F until warmed through. This keeps the peppers from getting soggy and re-melts the cheese perfectly.

You can also reheat single portions in the microwave, but the pepper will lose a bit of its structural integrity. It will still taste fantastic, though, which is what truly counts.

Print Recipe

Stuffed Peppers Recipe

Author: Kelsey Perez Cooking Method: Roasting Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins

Cooking Temp: 220  C Servings: 6 Estimated Cost: $ moderate Calories: 381

Best Season: Fall, Winter, Spring

Description

Classic stuffed peppers loaded with savory ground beef, rice, tomato sauce, and melty cheese—comforting, crowd-pleasing, and easy enough for a weeknight. These peppers are roasted to tender-crisp perfection and filled with a flavorful Southwestern-spiced beef mixture, making them a hearty and satisfying meal the whole family will love.

ingredients

Servings

• 1 pound 90% lean ground beef
• 1¼ teaspoons salt (divided)
• ¼ teaspoon baking soda (heaping)
• 3 large bell peppers (red, yellow, or orange) (halved and cored)
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 8-oz can tomato sauce
• 1 cup cooked rice (or quinoa, or other grain)
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instructions

1. Preheat the oven to 425°F (220°C) and set an oven rack in the middle position.
2. In a medium bowl, using your hands, mash the ground beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes to tenderize.
3. Line a 9x13-inch baking dish with aluminum foil (optional). Place the pepper halves, cut side up, in the dish. Drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
4. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid may collect in the peppers—this is normal.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the onion and cook until soft and translucent (3–4 minutes). Add the garlic and cook 1 minute more without browning.
6. Add the beef mixture, chili powder, cumin, and oregano to the skillet. Increase heat to medium-high and cook, breaking up the meat with a wooden spoon, until browned and almost cooked through (4–5 minutes).
7. Add the tomato sauce and bring to a boil. Reduce heat to medium-low and simmer uncovered for 2–3 minutes until meat is fully cooked.
8. Stir in the cooked rice and ¾ cup of cheese until melted. Remove from heat.
9. Remove peppers from the oven and fill each half evenly with the meat mixture. Top with remaining ¾ cup cheese.
10. Return to oven and bake for 10–15 minutes, until filling is hot and cheese is melted and bubbly. Serve warm.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 381kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 9g45%

Cholesterol 74mg25%

Sodium 646mg27%

Potassium 650mg19%

Total Carbohydrate 17g6%

Dietary Fiber 3g12%

Sugars 6g

Protein 24g48%

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Calcium 20 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Assemble the stuffed peppers up to 2 days in advance and refrigerate, or freeze for up to 3 months. Bake from frozen or thawed as directed.
• Grain swaps: Use quinoa, couscous, orzo, or even cauliflower rice for a low-carb version.
• Cheese options: Try pepper jack for extra spice or mozzarella for a milder flavor.
• Vegetarian twist: Replace beef with lentils or a plant-based ground meat alternative.

Keywords: stuffed peppers, ground beef stuffed peppers, easy stuffed peppers, baked stuffed peppers, comfort food, weeknight dinner