Stuffed Peppers are a classic meal that are delicious, wholesome, healthy, and filling. Use an assortment of red, yellow, orange and green peppers to make an appealing presentation.
This classic Stuffed Bell Peppers recipe is the one I grew up loving — tender bell peppers filled with perfectly seasoned ground beef, rice, and melty cheese. It’s a hearty, comforting meal that never goes out of style!
Bell peppers are the perfect edible vessels — their thick, juicy flesh holds up beautifully to baking, and their hollow centers are ideal for stuffing with all kinds of delicious fillings. From savory meats and cheeses to grains and spices, the combinations are endless.
Whether you’re making them for a cozy family dinner or meal prepping for the week, these easy stuffed peppers are guaranteed to satisfy. Simple, wholesome, and full of flavor — just like mom used to make!
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
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2 Tbsp. extra-virgin olive oil, plus more for drizzling
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1 medium yellow onion, chopped
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3 cloves garlic, finely chopped
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2 Tbsp. tomato paste
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1 lb. ground beef
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1 1/2 cups cooked white or brown rice
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1 (14.5-oz.) can diced tomatoes
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1 1/2 tsp. dried oregano
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Kosher salt
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Freshly ground black pepper
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6 bell peppers, tops and cores removed
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1 cup shredded Monterey jack
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Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 400°F with a rack positioned in the center. Heat the oil in a large skillet over medium heat, then add the onion and cook for about 7 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Add the ground beef and cook for about 6 minutes, breaking it apart with a wooden spoon, until no longer pink.
- Mix in the rice and diced tomatoes, then season with oregano, salt, and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until the liquid has reduced slightly.
- Arrange the bell peppers cut side up in a 13 × 9-inch baking dish and drizzle with oil. Fill each pepper with the beef mixture, then cover the dish tightly with foil.
- Bake for about 35 minutes, until the peppers are tender. Remove the foil, sprinkle the cheese over the peppers, and return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
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