Stuffed Peppers
Stuffed Peppers are the kind of comforting, hearty meal that feels like home with every bite.
Sweet bell peppers are filled with a flavorful mix of ground beef, pork, tender rice, and rich tomato sauce, then topped with melty Cheddar cheese for a dinner that’s satisfying and easy to make.
Whether you’re looking for a weeknight meal or a dish to prep ahead, this recipe is simple, delicious, and always a hit at the table.
Recipe Highlights
- Everything in this recipe is easy to find, with no specialty ingredients needed.
- A balanced meal with protein, grains, and veggies all in one.
- Make ahead and store for quick lunches or dinners.
- The mix of cheddar and tomato sauce makes each bite rich and comforting.
- Swap in different meats, grains, or cheeses to make it your own.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
RICE – Basmati or jasmine rice works best because their grains stay separate and fluffy, making them ideal for stuffing. If you have leftover rice in the fridge, it’s a great shortcut and absorbs flavors even better than freshly cooked rice.
GROUND MEAT – This recipe uses a mix of ground beef and ground pork for a richer, well-rounded flavor. The beef provides a hearty, meaty base, while the pork adds a little extra fat and juiciness, keeping the filling tender. If you prefer a leaner option, ground turkey or chicken can be substituted, though they may require additional seasoning for a fuller flavor.
ONION & GARLIC – These aromatics build the foundation of flavor for the filling. Onions add a natural sweetness as they cook, balancing out the savory elements, while garlic enhances the depth of the dish with its bold, slightly nutty notes. Sautéing them before adding the meat helps bring out their best flavor.
TOMATO SAUCE – A simple canned tomato sauce keeps the filling moist and ties everything together with its natural acidity and mild sweetness. If you like a deeper tomato flavor, adding a spoonful of tomato paste can enhance the richness. For a slightly chunkier texture, crushed tomatoes can also work as an alternative.
CHEESE – Sharp cheddar melts smoothly into the filling, adding a rich, slightly tangy flavor that pairs well with the tomato sauce. Monterey Jack or mozzarella can also be used for a milder, creamier option, while Colby Jack brings a nice balance of both. If you want a little more bite, try a mix of cheddar and Parmesan.
BELL PEPPERS – Choose firm, medium-sized bell peppers that can stand upright in the baking dish. Red, yellow, and orange peppers have a sweeter flavor, while green peppers are slightly more robust and earthy. If your peppers don’t stand up on their own, trimming the bottoms slightly (without cutting through) can help keep them stable while baking.
How To Make Stuffed Peppers
Please check the printable recipe card below for more detailed instructions.
- Sauté the onion in olive oil for 3-5 minutes, then add garlic and cook for another minute.
- Brown the ground beef and pork in the same skillet, breaking it up as it cooks. Drain excess fat.
- Stir in the cooked rice and tomato sauce. Simmer for 5 minutes, then mix in 1 cup of cheese.
- Fill the cleaned bell peppers with the meat mixture and place them in a baking dish.
- Bake at 350º Fahrenheit for 25-30 minutes. Uncover and bake for another 10 minutes.
- Sprinkle the remaining cheese and bake uncovered for 3-5 minutes.
Leftovers and Storage
STORE – Leftover Stuffed Peppers keep well in an airtight container in the fridge for up to 4 days. Let them cool completely before storing to prevent excess moisture buildup.
FREEZE – For best results, freeze stuffed peppers individually in airtight containers or wrap them tightly in plastic wrap and foil. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating to maintain their texture.
REHEAT – Warm in the oven at 350º Fahrenheit for 15-20 minutes until heated through. For a quicker option, microwave in 30-second intervals, covering them with a damp paper towel to prevent drying out.
MAKE AHEAD – You can prep the filling and stuff the peppers up to a day in advance. Store them covered in the fridge, then bake when ready. If baking straight from the fridge, add a few extra minutes to the cook time.
More Easy and Delicious Ground Beef Recipes
Serving Suggestions
GERMAN CUCUMBER SALAD – A light, refreshing side with thinly sliced cucumbers in a tangy, slightly creamy dressing. A mix of lemon, a touch of sugar, and fresh herbs balances the richness of the stuffed peppers.
OATMEAL DINNER ROLLS – Soft and slightly sweet with a hint of nuttiness, these homemade rolls are perfect for soaking up any extra tomato sauce from the stuffed peppers. The oatmeal adds texture while keeping them tender and fluffy. Serve warm with butter for an easy, comforting side.
Recipe Success Tips
DON’T OVERCOOK THE PEPPERS – The peppers should be tender but still hold their shape. If they bake too long, they’ll collapse and lose their texture. For a little extra bite, reduce the baking time by a few minutes.
USE LEFTOVER RICE – Cold, day-old rice holds its shape better and soaks up the flavors of the beef and tomato sauce. Freshly cooked rice can turn mushy in the filling, so if you’re cooking it the same day, let it cool before mixing it in.
SEASON AS YOU GO – The filling should be flavorful before it goes into the peppers. Taste and adjust salt, pepper, or any other seasoning while it’s still in the pan. Cheese also adds saltiness, so keep that in mind when seasoning.
ADD A KICK – A little heat balances the richness of the filling. Red pepper flakes add a subtle warmth, while diced jalapeños bring a stronger kick. Stir them into the filling before stuffing the peppers or sprinkle some on top before baking.
Commonly Asked Questions
Can I use a different type of meat in stuffed peppers?
Yes, ground beef and pork make a flavorful combination, but you can swap them out based on preference. Ground turkey or chicken work well for a leaner option, but they have less fat, so the filling may need an extra splash of tomato sauce or a little olive oil to keep it moist. If you prefer a bolder taste, ground Italian sausage adds extra seasoning and depth to the filling.
Do I need to pre-cook the bell peppers before stuffing them?
Not necessarily, but it depends on the texture you want. Baking the peppers raw keeps them slightly firm, giving a nice contrast to the soft filling. If you like them more tender, you can blanch them in boiling water for 2-3 minutes before stuffing. This softens them slightly but still allows them to hold their shape while baking.
What’s the best way to make sure my stuffed peppers don’t turn out watery?
A few simple steps can prevent watery stuffed peppers. First, let the cooked rice cool before mixing it into the filling, as hot rice releases more moisture. Second, drain excess grease from the cooked meat to avoid extra liquid in the filling. Lastly, if your tomato sauce seems thin, simmer it for a few minutes before mixing it into the meat to reduce excess water content.
More Ground Beef Recipes
Stuffed Peppers
Ingredients
- 1 cup rice cooked Basmati or Jasmine rice
- 1 tablespoon olive oil plus extra for drizzling
- 1 small onion diced
- 1 teaspoon garlic minced
- ½ pound ground beef 85/15 or higher
- ½ pound ground pork
- 1 15-ounce can tomato sauce
- 1 ½ cup Cheddar cheese shredded, divided 1 cup for the beef mixture, ½ cup to top
- 4 – 6 large bell pepper cleaned, tops, cores, and seeds removed
- salt and pepper to taste
Instructions
- Preheat the oven to 350º Fahrenheit. Cook one cup of rice according to the package directions
- Sauté the onions in olive oil in a large skillet over medium heat for about 3-5 minutes. Add the garlic and sauté for about 1 minute.
- Brown the ground beef and ground pork in a large skillet over medium heat. Drain excess fat.
- Reduce heat to medium-low, add the cooked rice and tomato sauce, and simmer for about 5 minutes. Season with salt and pepper and stir in 1 cup of shredded cheese.
- Place peppers in a baking dish and drizzle with olive oil. Fill the peppers with the meat-rice mixture.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes at 350º Fahrenheit.
- Remove the foil and bake for an additional 10 minutes.
- Sprinkle with shredded cheese and bake uncovered for an additional 3-5 minutes or until the cheese has melted.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.