Best Stuffed Peppers Recipe

I adore this stuffed pepper masterpiece. The colorful bell peppers cradle a savory mix of ground beef, rice, tomatoes, and Italian seasoning that feels like a warm hug. The melty cheddar transforms every bite into comfort. It’s a vibrant, hearty dish that leaves me craving more goodness, truly satisfying every time.

I love making this recipe because it brings together a lot of really good ingredients that are healthy and filling. I think the best part is the way the flavours get to mix together.

I use 6 large multi-colored bell peppers that not only add a nice vibrant look but also a lot of vitamin C. The filling is made with 1 lb ground beef that provides protein, 1 cup of cooked white rice for energy, and a 14.5 oz can of diced tomatoes which adds fiber and vitamin A.

I also mix in a small onion and 2 cloves garlic for their health benefits, along with 1/2 cup tomato sauce and 1 tsp Italian seasoning to bring out the taste. When baked, the peppers become tender and top with 1 cup shredded cheddar cheese, making it a complete meal that is as healthy as it is satisfying.

Why I Like this Recipe

1. I really love how the colorful bell peppers make the dish look fun and inviting.
2. I like that the filling mixes ground beef, rice and tomatoes—it’s like a comforting, all-in-one meal that’s easy to put together.
3. I enjoy the melted cheddar on top that adds a rich and gooey flavor that makes every bite special.
4. I appreciate how simple the recipe is, yet it makes me feel like I cooked something fancy for my family.

These stuffed peppers are one of my fav recipes because they’re not only colorful but also packed with flavors. The mix inside—from the seasoned ground beef to the hearty rice and tomatoes—brings a warm feeling, like a big hug in a dish. I love that it’s easy to make even on hectic nights and still ends up tasting delicious. Plus, the cheese topping gets all melted and bubbly which, to be honest, is just so irresistible.

Ingredients

• Bell peppers: They provide vitamins, antioxidants and a light sweetness to brighten the dish.
• Ground beef: Rich in protein, adding hearty flavor and essential fats for a filling meal.
• White rice: A carb source that binds ingredients, offering energy and a soft texture.
• Diced tomatoes: Bring tangy notes and vitamins, balancing savory with subtle sweetness.
• Cheddar cheese: Adds creamy richness, extra protein and a bold, savory finish.
• Onion: Offers mild sweetness and aroma, lifting the overall flavor profile.
• Garlic: Provides a sharp punch of flavor along with health benefits.
• Italian seasoning: Infuses earthiness and herbs to enhance dish flavor.

Ingredient Quantities

• 6 large multi-colored bell peppers (tops cut off and seeds removed)
• 1 lb ground beef
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese

How to Make this

1. Preheat your oven to 375°F and set aside your multi-colored bell peppers after cutting off the tops and removing the seeds.

2. Heat 2 tbsp olive oil in a large skillet over medium heat, then toss in the finely chopped onion and minced garlic, cooking until they are soft and a bit golden.

3. Add 1 lb ground beef to the skillet and cook until it’s browned with any excess fat drained off if needed.

4. Stir in the drained diced tomatoes, 1/2 cup tomato sauce, 1 tsp Italian seasoning, salt and pepper to taste, letting the mixture simmer together for a few minutes.

5. Mix in 1 cup of cooked white rice into the skillet, combining everything well so that the rice soaks up the tomato and beef flavors.

6. Spoon the beef mixture evenly into each prepared bell pepper, ensuring they’re generously filled.

7. Place the stuffed peppers in a baking dish, snug enough so they don’t tip over during baking.

8. Cover the dish with foil and bake in the oven for about 30 minutes until the peppers start to soften up.

9. Remove the foil and top each pepper with a good amount of shredded cheddar cheese.

10. Bake uncovered for an extra 10 minutes, until the cheese is melted and bubbly, then serve hot and enjoy!

Equipment Needed

1. Oven – needed for baking the stuffed bell peppers at 375°F
2. Cutting board – used to chop the bell peppers, onion, and mince the garlic
3. Chef’s knife – essential for cutting the vegetables and trimming the peppers
4. Large skillet – required to cook the garlic, onion, and brown the ground beef
5. Spatula or wooden spoon – to stir and mix all the ingredients in the skillet
6. Colander – handy to drain the diced tomatoes
7. Baking dish – to arrange and bake the stuffed peppers without them tipping over
8. Aluminum foil – used to cover the dish during the initial baking phase
9. Measuring cups and spoons – for accurately measuring the tomato sauce, Italian seasoning, and rice

FAQ

• Q: Can I swap out ground beef for ground turkey?
  A: Yeah, you can use ground turkey instead, but its flavor is a little lighter so you might want to add extra seasonings to amp up the taste.
• Q: Can I use brown rice instead of white rice?
  A: Sure, brown rice works fine. Just be aware it takes longer to cook and gives a nuttier flavor which mixes up the overall taste.
• Q: How do I tell when the stuffed peppers are done cooking?
  A: They should be tender when you poke ’em with a fork and the filling looks fully cooked with no raw bits left. Pretty simple really.
• Q: Can I prepare this recipe ahead of time?
  A: Definitely. You can make the filling and stuff the peppers ahead, then pop them in the fridge until you’re ready to bake.
• Q: How can I make these peppers a bit spicier?
  A: Try adding some red pepper flakes or a few chopped jalapenos in the filling if you like a little extra heat in your meal.

Best Stuffed Peppers Recipe Substitutions and Variations

• If you don’t have ground beef, you can use ground turkey or chicken instead its a lighter alternative
• You can switch out the cooked white rice for quinoa or even cauliflower rice if you’re looking for a low-carb twist
• Instead of the regular diced tomatoes, try using fresh diced tomatoes or fire roasted ones to add a smokier flavor
• If cheddar cheese isn’t available, Monterey Jack or mozzarella are good substitutes that melt well

Pro Tips

1. Try microwaving the peppers for a minute or two before filling ‘em up. It helps them soften quicker so you don’t have to worry about some pieces staying too crunchy while the filling cooks through.
2. Make sure you really brown your beef good in the skillet. It gives the dish a deeper flavor, and if you drain off the extra fat you can avoid a greasy outcome.
3. Don’t be shy about seasonin’! Taste the filling before you stuff everything in the peppers so you can adjust the salt, pepper, and Italian seasoning to your liking.
4. If you ever feel the filling is a little too dry, add a splash of water or broth while it’s simmering. It helps all the flavors come together and makes the rice a bit fluffier.