Recipe

Classic Stuffed Pepper Recipe: Light and Fluffy

Tender bell peppers packed with a light, fluffy rice-and-beef filling, baked in a cozy tomato sauce until juicy and browned on top.

By Matt Campbell

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4.8

A baking dish of classic stuffed bell peppers with melted cheese and tomato sauce, fresh parsley sprinkled on top

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Stuffed peppers are one of those dinner-table peace treaties. They check the boxes for cozy, colorful, and actually satisfying, while still feeling like you made a real meal and not just a sad scramble of leftovers. This version leans classic, but with one key goal: a filling that stays light and fluffy instead of dense and brick-like.

The secret is simple. We cook the rice first so it stays airy, keep the meat mixture loose with a little sauce, and bake everything covered so the peppers turn silky without drying out. Then we uncover at the end to get those crisp, browned edges that make you “accidentally” eat one straight from the pan.

A cutting board with halved bell peppers, cooked rice, browned ground beef, and a bowl of tomato sauce ready for stuffing

Why It Works

Fluffy filling, not mush. Using cooked, cooled rice helps the grains stay separate and light.
Juicy peppers every time. A quick covered bake steams the peppers tender before we brown the tops.
Big flavor with pantry basics. Tomato sauce, garlic, Italian seasoning, and a little Worcestershire bring that classic comfort-food depth.
Easy to scale. Make 4 for a weeknight or 8 for a crowd, same method.

Pairs Well With

Storage Tips

How to Store Leftovers

Stuffed peppers reheat like a dream, which is basically their love language.

Refrigerator

Store peppers in an airtight container with a spoonful of extra sauce.
They keep well for up to 4 days.

Freezer

Cool completely, then wrap each pepper tightly and freeze in a freezer bag.
Best within 2 to 3 months for flavor and texture.

Reheating

Microwave: 2 to 4 minutes, covered, until hot in the center. Add a splash of water or sauce if needed.
Oven: 350°F covered for 20 to 25 minutes (longer if frozen). Uncover for 5 minutes to re-crisp the top.

Common Questions

How do I keep stuffed peppers from being watery?

Two things help most: use cooked rice (not raw) and do not over-sauce the filling. Also, bake covered first to tenderize, then uncover to let excess moisture evaporate and the tops brown.

Do I have to pre-cook the peppers?

Not separately. The covered bake acts like a steam bath and softens the peppers without another pot of boiling water. If you like very soft peppers, bake covered an extra 10 minutes.

Can I use ground turkey or chicken?

Yes. Use dark meat if possible, and add an extra tablespoon of olive oil to keep the filling juicy. Taste and bump the seasoning, since poultry can be milder than beef.

What rice is best for a light, fluffy texture?

Long-grain white rice is the easiest win. Jasmine also works. Brown rice is fine, but it is a bit chewier and less “fluffy.”

Can I make these ahead?

Yes. Assemble up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge, adding about 10 minutes to the covered bake time.

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)
Large skillet
Mixing bowl
Measuring cups and spoons
Chef’s knife and cutting board
Aluminum foil

I used to think stuffed peppers were destined to be heavy. Like, one pepper and you are done for the night. Then I started treating the filling like a meatball mix, not a meatloaf mix. Cook the rice first, keep the mixture loose, and let the oven do the gentle steaming. The first time they came out tender with that fluffy, tomato-slicked center, I ate one standing at the counter and immediately started planning how to make them again with whatever was in my fridge. That is how I know a recipe is a keeper.