Stuffed Bell Peppers with Meat

The smell of these baking always pulls my husband into the kitchen, asking repeatedly if they're done yet. I first discovered stuffed peppers during a week when I desperately needed to use up a surplus of bell peppers from my garden, and they've become one of those meals that feels special despite being incredibly practical.

Last winter, my sister dropped by unexpectedly while these were in the oven. She ended up staying for dinner and texted me the next morning asking for the recipe, claiming her family was already requesting them again.

Ingredients

• 4 large bell peppers: Red and yellow varieties become sweeter when roasted, but green adds a nice bitterness that balances the rich filling
• 1 small onion, finely chopped: The foundation of flavor, so take time to mince it evenly for consistent texture throughout
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here compared to jarred versions
• 400 g (14 oz) ground beef or turkey: Turkey keeps it lighter, but beef adds more depth and richness to the filling
• 150 g (3/4 cup) cooked rice: Slightly undercooked rice works best since it continues cooking in the oven
• 120 g (1 cup) shredded mozzarella or cheddar cheese, divided: Mixing half into the filling and melting half on top gives you cheese in every bite
• 30 g (2 tbsp) grated Parmesan cheese: This adds a salty, umami punch that elevates the entire dish
• 500 ml (2 cups) tomato sauce: Pour this over the peppers before baking to create a flavorful steam that keeps everything moist
• 2 tbsp olive oil: Essential for sautéing the vegetables and cooking the meat properly
• 1 tsp dried oregano: The quintessential Mediterranean herb that makes the kitchen smell amazing
• 1 tsp dried basil: Pair it with oregano for that classic Italian flavor profile
• 1/2 tsp paprika: Adds a subtle warmth and beautiful color to the filling
• Salt and freshly ground black pepper, to taste: Season generously since the rice absorbs quite a bit of salt
• 2 tbsp fresh parsley, chopped: Fresh herbs at the end brighten up the rich, hearty filling
• 30 g (1/4 cup) breadcrumbs (optional): Sprinkled on top, they create a crispy crust that contrasts with the tender peppers

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and clear enough rack space for a baking dish

Prep the peppers:

Cut off the tops and remove all seeds and membranes, then set the peppers aside while you make the filling

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, cook the onion for 3 to 4 minutes until softened, then add garlic for just 1 minute more

Brown the meat:

Add ground beef or turkey, breaking it up constantly until fully browned and cooked through, about 6 to 7 minutes

Build the filling:

Stir in cooked rice, half the shredded cheese, Parmesan, oregano, basil, paprika, parsley if using, and season with salt and pepper

Create the sauce bed:

Pour half the tomato sauce into the bottom of your baking dish, spreading it evenly

Stuff the peppers:

Fill each pepper with the meat and rice mixture, pressing gently to pack it in, then place them upright in the sauced dish

Add the sauce blanket:

Spoon the remaining tomato sauce over each stuffed pepper, covering the tops

Bake covered:

Cover the dish with foil and bake for 35 minutes, letting the peppers steam in the sauce

Create the cheesy crust:

Uncover the dish, sprinkle the remaining cheese and optional breadcrumbs on top, and bake for 10 to 15 more minutes until golden

Let them rest:

Remove from the oven and wait 5 minutes before serving so the filling sets slightly

Save

These peppers turned a Tuesday dinner into something my kids actually asked for by name, which felt like a genuine parenting victory. Now they're my go-to when I want to serve something that looks impressive but doesn't require restaurant-level skills.

Making It Vegetarian

When my vegetarian friend visits, I replace the meat with finely chopped mushrooms and an extra half-cup of rice. The mushrooms provide that savory, meaty texture that makes the filling satisfying without needing any animal protein.

Grain Swaps That Work

Brown rice adds nuttiness and extra fiber, though it needs about 15 more minutes of baking time. Quinoa cooks faster and boosts the protein content significantly, making these peppers even more of a complete meal.

Perfect Sides and Serving Ideas

A crisp green salad with a vinaigrette cuts through the richness of the cheese and meat. I also love serving crusty bread to mop up the extra tomato sauce from the bottom of the dish.

• Let the peppers cool completely before storing if you're meal prepping
• The filling can be made a day ahead and kept refrigerated for faster assembly
• Freeze assembled unbaked peppers for up to a month, then thaw before baking

Save

There's something deeply satisfying about pulling these bubbling, cheese-topped peppers out of the oven and watching everyone immediately lean in closer.

Recipe FAQs

→ Can I make stuffed bell peppers ahead of time?

Yes, prepare the peppers and filling separately up to 24 hours in advance. Store in the refrigerator, then stuff and bake when ready to serve. Leftovers reheat beautifully for meal prep.

→ What other meats work well in stuffed peppers?

Ground turkey, chicken, or pork make excellent alternatives to beef. For a lighter version, use turkey or chicken. For extra richness, try a blend of beef and pork sausage removed from casings.

→ How do I know when the peppers are fully cooked?

Peppers are done when they're tender when pierced with a knife and the filling reaches an internal temperature of 165°F (74°C). The skin should wrinkle slightly and the cheese topping should be golden and bubbly.

→ Can I freeze stuffed bell peppers?

Absolutely. Assemble the peppers but skip baking. Wrap individually in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.

→ What vegetables can I add to the filling?

Diced zucchini, mushrooms, spinach, or corn blend seamlessly into the meat mixture. Sauté them with the onions to remove excess moisture before combining with the other filling ingredients.

→ What type of rice works best?

Long-grain white rice stays fluffy and separate. Brown rice adds nutty flavor and fiber but requires slightly more cooking liquid. Avoid sticky rice varieties as they can make the filling gummy.