Recipe

Hearty Stuffed Peppers

Tender bell peppers packed with a cozy, beefy rice filling, finished with melty cheese and a bright, saucy top. A weeknight classic that eats like a Sunday dinner.

By Matt Campbell

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Four cheese-topped stuffed bell peppers in a baking dish with tomato sauce, fresh parsley, and a serving spoon on a wooden table

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Stuffed peppers are one of those dishes that somehow feel both nostalgic and impressively put-together, even when you made them on a random Tuesday. You get tender-sweet bell peppers, a savory filling with real flavor, and a little lake of tomato sauce bubbling around the edges. It is dinner with structure. Dinner with purpose.

This version keeps ingredients accessible but does not skimp on flavor. We build a quick, punchy filling with onions, garlic, beef, rice, herbs, and a little tomato to tie it all together. Then we bake the peppers in sauce so the bottoms stay juicy, not dry and disappointing. Finish with cheese, broil if you are feeling bold, and call it a win.

A spoon scooping a savory beef and rice filling from a skillet, with diced onions and herbs visible

Why It Works

Deep, savory filling: Browning the beef and cooking the aromatics first builds real flavor fast.
Tender peppers, not mush: A quick pre-bake softens them just enough so they finish perfectly in the oven.
Moisture insurance: Baking in tomato sauce keeps everything succulent and helps prevent dry, crumbly filling.
Flexible and meal-prep friendly: Swap proteins, grains, and cheeses without breaking the recipe.

Pairs Well With

Storage Tips

Refrigerate: Store stuffed peppers in an airtight container for up to 4 days. Spoon a little extra sauce over them before sealing to keep them juicy.

Reheat: Microwave covered in 60 to 90 second bursts, checking and rotating as needed, until heated through. Or warm in a 350°F oven for 15 to 20 minutes. Add a splash of water or sauce if they look dry.

Freeze (after baking): Cool completely, then wrap each pepper tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Common Questions

Do I need to pre-cook the peppers?

Technically no, but I recommend it. A quick pre-bake gets the peppers tender without needing a long bake that can turn them limp. Since the filling is already cooked, you are really just finishing everything together.

What color bell peppers are best?

Red, orange, and yellow are sweeter. Green is more savory and a little more bitter. All work. If you want maximum cozy dinner vibes, go red.

Can I make these ahead?

Yes. Assemble the peppers, cover, and refrigerate up to 24 hours. Bake as directed, adding 5 to 10 minutes if they are going in cold.

How do I keep the filling from being dry?

Do not overcook the rice, and do not drain the filling dry. The tomato paste and diced tomatoes add moisture, and the marinara in the baking dish keeps everything juicy from the outside. If your mixture looks a little stiff, stir in a splash (2 to 4 tablespoons) of marinara or water before stuffing. Also, taste and adjust salt before stuffing. Underseasoned filling tastes dry even when it is not.

Can I make them vegetarian?

Absolutely. Swap the beef for sautéed mushrooms plus black beans, or use plant-based ground. Use vegetable broth if you add any extra liquid.

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
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Aluminum foil

The first time I made stuffed peppers on my own, I treated it like a group project with no leader. I chopped everything, cooked everything, forgot the rice, remembered the rice, and somehow still ended up with dinner that made me feel like I had my life together for at least one evening. That is what I love about this dish. It is forgiving, it is hearty, and it makes the kitchen smell like you meant to do something special.