Recipe

Classic Stuffed Bell Peppers

Tender bell peppers stuffed with a cozy beef and rice filling, simmered in a simple tomato sauce, and finished with a bubbly cheese cap. A reliable weeknight dinner that tastes like you planned ahead.

By Matt Campbell

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4.8

Four baked stuffed bell peppers in a casserole dish, topped with melted cheese and parsley, with tomato sauce pooled around them

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Stuffed bell peppers are one of those old-school dinners that somehow never gets old. You get the whole package in one bite: sweet roasted pepper, savory beef, fluffy rice, and that tangy tomato sauce that soaks into everything like it owns the place.

This is the classic version, done the way a busy home kitchen needs it done. The ingredients are easy to find, the steps are straightforward, and the results feel like a Sunday dinner even if you made it on a Tuesday. My favorite part is the texture contrast: soft pepper, hearty filling, and a little crisp edge where the cheese meets the hot pan. That is the good stuff.

A skillet of browned ground beef, onions, garlic, cooked rice, and tomato sauce being stirred with a wooden spoon

Why It Works

Balanced flavor without fuss: browning the beef and cooking down the tomato paste gives you deep, savory flavor fast.
Peppers that are tender, not mushy: a short pre-bake jumpstarts the peppers so the filling and peppers finish at the same time.
Moist filling every time: adding a little sauce into the filling plus extra sauce in the pan keeps everything juicy.
Cheese that actually melts right: adding it near the end prevents overbrowning while the peppers finish softening.

Pairs Well With

Storage Tips

Refrigerate: Let peppers cool, then store in an airtight container with a little extra sauce. They keep well for 4 days.

Reheat: Oven gives you the best texture. Air fryer is great too if you want the cheese to perk back up.

Oven: 350°F, covered, 15 to 20 minutes until hot. Uncover for the last 3 to 5 minutes.
Air fryer: 350°F for 6 to 10 minutes, depending on size. Loosely cover with foil if the cheese is browning too fast.
Microwave: 2 to 4 minutes depending on size. Add a spoon of sauce first so the filling does not dry out.

Freeze: These freeze surprisingly well. Wrap individual peppers and freeze up to 3 months. Thaw overnight in the fridge, then reheat covered at 350°F until hot through.

Stuffed bell pepper leftovers in a glass meal prep container with tomato sauce and melted cheese

Common Questions

Do I have to pre-bake the peppers?

You do not have to, but it makes timing easier and helps the peppers turn tender without drying out the filling. If you skip it, plan on a longer bake, keep plenty of sauce in the dish, and check doneness by piercing the pepper with a knife.

Should I cook the rice first?

Yes. This recipe uses cooked rice. Some recipes use uncooked rice, but they need more liquid and a longer bake. For this timing, cooked rice is the reliable move.

Can I use ground turkey instead of beef?

Absolutely. Use dark meat turkey if possible, and add an extra tablespoon of olive oil while cooking for a richer result. Cook until the turkey is no longer pink and the filling is steaming hot.

What is the best cheese for stuffed peppers?

Mozzarella gets you that classic melt. Cheddar adds sharpness. Monterey Jack is the best of both worlds. Use what you like, and do not overthink it.

Why are my peppers watery?

Peppers naturally release moisture. Keep the sauce at a gentle simmer before baking, and avoid overcooking the peppers. Also, drain any excess fat after browning the beef.

What if I have extra filling?

Totally normal if your peppers are more medium than mega. Pile the leftover filling into a bowl with extra sauce and cheese and call it a stuffed pepper bowl lunch. It reheats like a dream.

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
Measuring cups and spoons
Aluminum foil
Spoon for stuffing

The first time I made stuffed peppers as an adult, I tried to get fancy and reinvent the wheel. I overstuffed them, under-sauced them, and somehow still expected magic. What I learned is that this dinner already knows what it is. It just wants solid seasoning, enough sauce to stay cozy, and a little patience in the oven.

Now I make them when I need something dependable that still feels like a win. They are the kind of meal that makes the kitchen smell like you have your life together, even if you are eating in sweatpants with a sink full of dishes.