Recipe

Simple Stuffed Paprika Recipe

Juicy, tender stuffed paprika peppers with cozy rice, savory beef, and a bright tomato sauce. Weeknight-friendly, freezer-friendly, and very hard to mess up.

By Matt Campbell

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4.8

A baking dish filled with roasted red stuffed paprika peppers topped with melted cheese and fresh parsley

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Stuffed paprika peppers are one of those dishes that look like you tried really hard, but secretly you just mixed a few good things in a bowl and let the oven do the rest. This version is all about juicy filling, tender peppers, and a sauce that tastes like it simmered all day even though it did not.

I’m using sweet paprika peppers, the kind that are thinner-skinned and naturally mellow. They roast up soft and jammy, and they make the filling taste even meatier somehow. If all you can find are regular bell peppers, you are still in business. Just note that bell peppers are roomier, so you will likely fill about 4 large ones with this amount of filling.

Expect an easy, repeatable recipe with a few small tricks that make a big difference, like pre-baking the peppers so they do not fight you, and mixing in just enough moisture so the filling stays plush instead of dry.

Hands spooning a beef and rice filling into a hollowed sweet paprika pepper on a cutting board

Why It Works

Tender peppers every time: a quick pre-bake softens the paprika peppers so they finish at the same time as the filling.
Juicy, not crumbly: tomato sauce plus a little broth keeps the rice and beef moist while it bakes.
Big flavor with normal groceries: garlic, onion, paprika, and a touch of Worcestershire build that slow-cooked taste fast.
Meal prep friendly: these reheat like a dream and freeze well, so future-you gets a win.

Pairs Well With

Storage Tips

Fridge: Cool stuffed peppers to room temp, then store in an airtight container with a spoonful of sauce. They keep well for 3 to 4 days.

Reheat: Place in a small baking dish, add a splash of water or extra sauce, cover with foil, and warm at 350°F for 15 to 25 minutes until hot. Microwave works too, but the oven keeps the edges nicer.

Freeze: Freeze cooled peppers (with sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat covered in the oven at 350°F until heated through.

Make-ahead: You can assemble the peppers up to 1 day ahead. Cover and refrigerate, then bake as directed, adding about 5 to 10 minutes if they go in cold.

Common Questions

What are paprika peppers?

In many stores, “paprika peppers” are sweet, mild peppers used for paprika powder or sold fresh for stuffing. They are typically thinner-skinned than standard bell peppers and roast faster. If you cannot find them, use bell peppers or even poblano for a slightly smokier vibe.

Do I have to cook the rice first?

Yes for this recipe. Using cooked rice keeps the bake time predictable and prevents undercooked, crunchy grains. Leftover rice is perfect here.

How do I keep stuffed peppers from being watery?

Two things help. First, do not over-sauce the inside of the peppers. Second, use 80 to 85 percent lean beef and drain excess fat after browning. The filling should be moist, not soupy.

Can I make this without meat?

Absolutely. Swap the beef for cooked lentils, crumbled tempeh, or a plant-based ground. Add an extra tablespoon of olive oil for richness and taste the seasoning aggressively before stuffing.

What cheese works best?

Mozzarella melts beautifully. Cheddar brings more punch. Monterey Jack is the happy medium. If you want a salty finish, sprinkle a little Parmesan right when they come out of the oven.

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
Mixing bowl
Knife and cutting board
Spoon for stuffing
Aluminum foil

I like recipes that feel a little nostalgic but still give you room to play. Stuffed peppers were one of the first “real” dinners I learned to make when I was chasing practical kitchen skills over classroom ones. The first batch was edible, but dry enough to make you reach for a glass of water mid-chew.

Now I always build in moisture on purpose: a quick pre-bake for the peppers, a saucy base in the pan, and a filling that gets tasted before it goes anywhere near the oven. It is relaxed cooking with a plan, which is basically my favorite kind.