Name: Easy Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 Tablespoons Extra-virgin Olive Oil or avocado oil; 1 Medium Onion, diced; 2-3 Garlic Cloves, minced; 1 pound Lean Ground Beef; 1½ Cups Cooked Brown Rice; 14.5 ounces Diced Tomatoes (one can); 1 Tablespoon Tomato Paste; 1 Teaspoon Dried Oregano; 2 teaspoons Paprika; Kosher salt and pepper, to taste; 7 Large Bell Peppers, tops and cores removed; 1 Cup Shredded Cheddar Jack Cheese; Freshly chopped parsley, for garnish

Jump to Recipe·Print Recipe

If you’re on the hunt for dinner ideas that are both comforting and impressive without a ton of fuss, this Easy Stuffed Bell Peppers Recipe is such a winner. I’ve made it countless times, and what I love most is how it sneaks in wholesome ingredients like brown rice and lean ground beef, all wrapped up in sweet bell peppers. Plus, it’s a colorful, hearty meal that makes the kitchen smell amazing while cooking.

This recipe really shines on busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. It’s easy to customize, filling, and the mix of paprika and oregano gives it just the right kick to keep everyone coming back for seconds. Trust me, once you try this Easy Stuffed Bell Peppers Recipe, it’ll become a staple in your dinner rotation too.

Ingredients You’ll Need

The beauty of this Easy Stuffed Bell Peppers Recipe is in the simple, wholesome ingredients that come together effortlessly. When you’re shopping, pick bell peppers that feel firm and vibrant—they hold the filling beautifully and roast up so tender but not mushy.

Extra-virgin olive oil or avocado oil: I like avocado oil when I want a higher smoke point, but olive oil adds that classic flavor we all love.
Medium onion: Dice it finely so it cooks down nicely and melds with the beef without overpowering.
Garlic cloves: Fresh is best here; it gives a punchy aroma that canned garlic just can’t match.
Lean ground beef: I opt for 90% lean to keep things juicy but not greasy—plus it browns so well.
Cooked brown rice: It adds great texture and heartiness; leftover rice works perfectly.
Diced tomatoes (canned): This keeps the filling nicely moist and full of tangy tomato flavor.
Tomato paste: It intensifies the tomato taste and helps bind the filling together.
Dried oregano: Adds an herby warmth that pairs nicely with paprika.
Paprika: I use smoked paprika sometimes for a subtle depth, but regular paprika works splendidly too.
Kosher salt and pepper: Essential for bringing all the flavors fully alive.
Large bell peppers: Choose a mix of colors for a pretty presentation—red, yellow, and orange are my favorites.
Shredded cheddar jack cheese: Melts beautifully on top, adding a creamy, tangy finish.
Freshly chopped parsley: A quick sprinkle right before serving brightens everything up.

Variations

One thing I adore about this Easy Stuffed Bell Peppers Recipe is how easy it is to switch things up based on what you love or what’s in your fridge. Don’t hesitate to make it your own—it’s honestly the best way to keep this meal feeling fresh every time you cook it.

Vegetarian: I’ve swapped the ground beef for cooked lentils or crumbled tofu with great success—adds protein without missing a beat.
Extra veggies: Try stirring in diced zucchini or mushrooms for a little extra texture and nutrition.
Spice it up: Add a pinch of cayenne or a few dashes of hot sauce if you like a little heat.
Cheese variations: Sometimes I use mozzarella or pepper jack instead of cheddar jack for a different melt and flavor profile.
Grain swap: Quinoa or cauliflower rice work great if you’re looking for gluten-free or lighter options.

How to Make Easy Stuffed Bell Peppers Recipe

Step 1: Sauté the Aromatics and Brown the Beef

Start by heating your olive or avocado oil in a large skillet over medium heat. Toss in the diced onion and sauté until it’s soft and translucent—this usually takes about 5 minutes. Then add the minced garlic and cook for about 30 seconds until fragrant; you don’t want it to burn. Next, add the lean ground beef and break it up with a wooden spoon. Cook until it’s nicely browned, with zero pink left, around 7-8 minutes. This step is crucial because browning builds flavor that’s going to make this dish truly shine.

Step 2: Combine the Filling Ingredients

Once your beef is browned, stir in the cooked brown rice, canned diced tomatoes, and tomato paste. Sprinkle in the dried oregano and paprika, and season generously with kosher salt and freshly ground pepper. Stir everything well so the flavors meld together nicely. Let it simmer for a few minutes so the mixture thickens slightly—if it feels too wet, just keep cooking it down a bit. This filling has the perfect sticky texture you want to hold inside the peppers.

Step 3: Prepare and Stuff the Bell Peppers

While the filling simmers, arrange your bell peppers standing upright in a baking dish. If any wobble, slice a tiny bit from the bottom to make sure they stand evenly—this little trick keeps things tidy in the oven. Spoon the beef and rice mixture generously inside each pepper, filling them to the top but not packing too tightly. You want to leave just a little room for the cheese on top.

Step 4: Bake and Melt the Cheese

Preheat your oven to 375°F (190°C). Cover the baking dish loosely with foil (this helps keep the peppers tender while the filling cooks through). Bake for about 30 minutes. Then, remove the foil and sprinkle shredded cheddar jack cheese evenly over each pepper. Pop it back in the oven for 10-15 minutes more, or until the cheese is bubbly and golden. Keep an eye on it—nothing beats that melty, crispy top!

How to Serve Easy Stuffed Bell Peppers Recipe

Easy Stuffed Bell Peppers Recipe - Recipe Image

Garnishes

I always finish these with a sprinkle of freshly chopped parsley—it adds a punch of color and a fresh note that cuts through the richness of the cheese. Sometimes, I’ll also drizzle a bit of extra olive oil or a squeeze of fresh lemon juice to brighten the flavors even more.

Side Dishes

Because these stuffed peppers are pretty filling, I like to keep sides light and fresh. A crisp green salad with lemon vinaigrette or some roasted veggies like asparagus or zucchini pairs beautifully. But on chilly nights, a simple bowl of soup alongside makes a cozy combo too.

Creative Ways to Present

For a dinner party, I’ve arranged these stuffed peppers on a large platter with a garland of fresh herbs around them—it looks so inviting! You can also cut them in half for a fun appetizer-style presentation. If you’re serving kids, mini bell peppers work great to make petite, colorful bites.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they hold up beautifully for up to 3 days. The peppers soften a bit more but the flavors actually deepen overnight, making for a tasty next-day meal.

Freezing

If I’m making a big batch, I freeze individual stuffed peppers in freezer-safe containers. To freeze best, I usually wrap them tightly in foil before popping into a freezer bag to avoid freezer burn. When thawed, they taste nearly as fresh as the day I made them.

Reheating

To reheat leftovers, I prefer the oven—it keeps the peppers from getting soggy and melts the cheese perfectly again. Just cover them loosely with foil and warm at 350°F (175°C) for about 15-20 minutes. Microwaving works in a pinch but can sometimes make the peppers a bit watery.

FAQs

Can I use other types of meat or plant-based options in this Easy Stuffed Bell Peppers Recipe?

Absolutely! Ground turkey, chicken, or pork work wonderfully here. For plant-based options, try lentils, crumbled tofu, or plant-based meat substitutes to get that hearty texture. Just make sure to adjust cooking times if needed—plant-based fillings often require less cooking time.
Do I have to precook the rice for the stuffing?

Yes, the rice should be cooked before mixing it into your filling. Brown rice works best because it holds up well to baking, but you can use white rice or even quinoa if you prefer. Leftover rice is perfect and saves time!
How do I prevent the bell peppers from falling over while baking?

A quick tip I use is to slice a small thin piece off the bottom of each bell pepper so they stand upright firmly in your baking dish. Just be careful not to cut too much or you’ll create holes that let the filling leak out.
Can I make this recipe ahead of time?

Definitely! You can prepare the filling and stuff the peppers the day before, then cover and refrigerate. When ready, just bake as instructed, adding a few extra minutes if you take them straight from the fridge.
What’s the best cheese to use if I want a different flavor?

Cheddar jack is my go-to for that classic melty texture and flavor, but mozzarella, Monterey Jack, or even feta can be delicious alternatives to tailor the taste to your liking.

Final Thoughts

This Easy Stuffed Bell Peppers Recipe is one of those dishes that feels like a warm hug on a plate. I always end up making a double batch because it disappears so fast in my house! Whether you’re cooking for family, friends, or just yourself, it’s simple to pull together but impressive enough to serve any night of the week. Give it a try—I think you’ll find it becomes one of your comfort meal favorites too.