Recipe

Classic Stuffed Bell Peppers

Tender bell peppers packed with savory beef, rice, and tomato, then baked until bubbly and crowned with melty cheese. Cozy, reliable, and weeknight-friendly.

By Matt Campbell

•

4.8

A baking dish filled with cheese-topped stuffed bell peppers, golden and bubbly, with tomato sauce pooled around them

Jump to Recipe

Stuffed bell peppers are one of those dishes that feels like it took a whole afternoon, but actually just needed you to brown some beef, stir in rice, and let the oven do the rest. The payoff is big: sweet-tender peppers, a saucy, seasoned filling, and that glorious moment when the cheese on top turns into a lightly browned blanket.

This is my classic, no-drama version with ground beef, rice, tomatoes, and Italian-style seasoning. It is flexible, forgiving, and extremely good at turning a random Tuesday into something that looks suspiciously like you have your life together.

A cutting board with halved bell peppers, onion, garlic, and a bowl of cooked rice ready for stuffing

Why It Works

Balanced flavor without fuss: tomato, garlic, and herbs build a rich filling fast, no long simmer required.
Perfect texture: partially pre-baking the peppers helps them turn tender without collapsing into sad pepper puddles.
Not dry, not soupy: a little sauce in the baking dish steams the peppers gently and keeps the filling juicy.
Meal-prep friendly: they keep well and make excellent leftovers.

Storage Tips

How to Store and Reheat

Refrigerator: Store stuffed peppers in an airtight container for up to 4 days. Keep any extra sauce with them so everything stays moist.

Freezer: Freeze fully cooled peppers (preferably without fresh garnish) in a freezer-safe container for up to 3 months. For best results, wrap each pepper individually, then place in a container.

Reheating

Microwave: 2 to 4 minutes per pepper half, covered, until hot throughout. Microwaves vary, so use this as a starting point. Add a spoonful of water or extra sauce if it looks dry. For best food-safety accuracy, heat until the center reaches 165°F (74°C).
Oven: Place in a small baking dish, add a splash of sauce or water, cover with foil, and bake at 350°F for 15 to 25 minutes (longer if frozen), or until hot throughout. Uncover for the last 5 minutes to re-melt the cheese. Aim for 165°F (74°C) in the center.

Common Questions

Do I have to cook the peppers before stuffing?

You do not have to, but it helps a lot. A short pre-bake gets the peppers tender at the same time the filling finishes, which means you are not biting into a crunchy pepper while the cheese is already browned.

Can I use uncooked rice?

Not for this method. Uncooked rice needs more liquid and time than the peppers can comfortably provide. Use cooked rice, or swap in cooked quinoa, farro, or cauliflower rice.

What is the best ground meat for stuffed peppers?

Ground beef (80 to 90 percent lean) is classic. Ground turkey or chicken works too, just add an extra teaspoon of olive oil if the pan looks dry so the filling stays juicy.

Can I make stuffed peppers ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 minutes to the covered bake time since everything starts cold.

How do I keep the filling from tasting bland?

Season in layers. Salt the beef as it browns, use a flavorful tomato product, and taste the filling before stuffing. If it tastes amazing in the skillet, it will taste amazing in the pepper.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish or similar casserole dish
Large skillet
Cutting board and chef’s knife
Mixing bowl (optional, for combining filling)
Measuring cups and spoons
Foil
Instant-read thermometer (optional, for doneness)

I started making stuffed peppers during a phase when I was trying to be the kind of person who meal preps. You know, the organized kind with matching containers and a plan. What actually happened is I made peppers on Sunday, then kept “accidentally” eating one straight from the fridge at midnight like it was a snack that just happened to be a whole complete meal.

Now I treat them like edible insurance. If the week gets chaotic, there is still dinner. And if the week goes great, there is still dinner that looks like I tried very hard. Either way, we win.