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Easy Stuffed Bell Peppers – Colorful, Flavorful & Perfect for Dinner

These Easy Stuffed Bell Peppers are a weeknight dinner staple—vibrant bell peppers packed with a hearty filling of seasoned ground beef or turkey, rice, tomatoes, and spices, then baked until perfectly tender and topped with gooey cheese. They’re wholesome, satisfying, and perfect for meal prep or feeding a crowd! 🫑🧀
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🫑 Peppers & Filling
  • 4 large bell peppers any color, tops cut off, seeds removed
  • 1 lb ground beef or turkey
  • 1 cup cooked white or brown rice
  • 1 cup diced tomatoes canned or fresh
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt & pepper to taste
  • 1 tbsp olive oil
🧀 Topping
  • 1 cup shredded mozzarella or cheddar cheese
  • Fresh parsley or cilantro chopped (optional)

Equipment

  • Large skillet
  • Medium saucepan (for rice)
  • 9x13-inch baking dish
  • Knife & cutting board
  • Mixing spoon
  • Measuring cups & spoons

Method
 

Step 1: Prep the Peppers
  1. Preheat oven to 375°F (190°C).
  2. Arrange hollowed bell peppers upright in a 9×13-inch baking dish.
Step 2: Make the Filling
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion; cook until translucent (~3 minutes).
  3. Add garlic and ground meat; cook until browned and crumbled.
  4. Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Cook 2–3 minutes until combined.
Step 3: Stuff the Peppers
  1. Spoon filling evenly into each bell pepper, packing it down gently.
  2. Cover baking dish with foil.
Step 4: Bake & Finish
  1. Bake covered 30 minutes.
  2. Uncover, top each pepper with shredded cheese, and bake 10–15 minutes more, until cheese is melted and peppers are tender.
Step 5: Serve
  1. Garnish with fresh herbs if desired; serve warm with a side salad or crusty bread.

Notes

🥄 Variations
Low-Carb: Use cauliflower rice instead of regular rice.
Veggie Option: Swap meat for lentils or black beans.
Spicy: Add diced jalapeños or red pepper flakes to filling.
Extra Cheesy: Add cheese cubes inside the filling.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Freezer: Freeze baked peppers individually; reheat at 350°F until hot.
Reheat: Microwave or bake until heated through.
❓ 10 FAQs
Do I need to boil peppers first?
Not necessary—baking softens them perfectly.
Can I prep ahead?
Yes—assemble peppers up to a day ahead; bake when ready.
Can I use quinoa instead of rice?
Absolutely!
Can I skip cheese?
Yes—still delicious without it.
What ground meat is best?
Beef, turkey, chicken, or plant-based ground all work.
Can I make them spicier?
Add chili powder or hot sauce to filling.
Are they kid-friendly?
Yes—mild and customizable.
Can I use mini peppers?
Yes—great for appetizers or snacks.
How do I keep peppers upright?
Use a snug baking dish or trim bottoms slightly.
What to serve with them?
Salad, roasted veggies, or garlic bread.
🏁 Conclusion
These Easy Stuffed Bell Peppers are colorful, hearty, and perfect for busy weeknights or special dinners—simple, comforting, and absolutely delicious! 🫑🧀