Stuffed bell peppers are one of those comforting, crowd-pleasing meals that never go out of style. They’re colorful, nutritious, and incredibly versatile, making them a staple in kitchens around the world. Whether you’re looking for a wholesome weeknight dinner, a make-ahead meal for the week, or a dish to impress guests, stuffed bell peppers are a satisfying solution that’s easier to make than you might think.

This simple stuffed bell peppers recipe is designed to be beginner-friendly, yet flavorful and filling. With just a few basic ingredients and minimal prep, you can create a hearty meal that tastes like it took hours to make.

What Makes This Recipe Simple

There are countless variations of stuffed bell peppers, from elaborate gourmet versions to vegetarian takes and low-carb options. This recipe focuses on simplicity and classic flavors. It uses common ingredients like ground beef, rice, tomatoes, and cheese, and keeps the steps straightforward.

It also offers flexibility. You can customize the filling based on your preferences or what you have on hand. This makes it ideal for busy home cooks who want something tasty without fuss.

Ingredients You’ll Need

The beauty of this recipe lies in its use of everyday pantry staples. Here’s what you’ll need:

• 4 large bell peppers (any color)
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons tomato paste or ketchup
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish (optional)

Choosing the Right Bell Peppers

You can use any color bell peppers—green, red, yellow, or orange—but each offers a slightly different flavor. Green bell peppers are more bitter and robust, while red, yellow, and orange are sweeter and milder. For a more colorful presentation and slightly sweeter taste, a mix of colors works best.

Preparing the Bell Peppers

Start by washing and drying your peppers. Cut off the tops and remove the seeds and membranes. If they don’t stand up straight, you can trim the bottoms slightly to create a flat base—just be careful not to create holes where the filling can leak.

Some people like to pre-cook the peppers briefly by boiling or roasting them before stuffing to make them softer. This step is optional, but it can help create a more tender texture.

Making the Filling

Begin by heating a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant and soft, about 3 to 4 minutes.

Next, add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and pepper. Let the mixture simmer for a few minutes so the flavors meld together.

Once the mixture is well combined and heated through, remove from heat and stir in half of the shredded cheese.

Assembling the Stuffed Peppers

Preheat your oven to 375°F (190°C). Arrange the hollowed-out peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing it down lightly to pack them well.

Top each stuffed pepper with the remaining shredded cheese. If you like, you can pour a small amount of water or tomato sauce into the bottom of the baking dish to keep the peppers moist while they bake.

Cover the dish with aluminum foil and bake for about 30 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Serving Suggestions

Once out of the oven, let the peppers cool slightly before serving. You can garnish with fresh parsley or a sprinkle of grated Parmesan for extra flavor.

Stuffed bell peppers are a complete meal on their own, but you can serve them with a simple side salad, crusty bread, or roasted vegetables to round out the plate.

Storage and Reheating

One of the best things about this recipe is that it stores and reheats well. Store leftovers in an airtight container in the refrigerator for up to four days.

To reheat, place the peppers in a microwave-safe dish and cover loosely. Microwave on medium heat until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 15 to 20 minutes.

Stuffed peppers can also be frozen. Let them cool completely, then wrap each one individually in plastic wrap and foil. Store them in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating.

Customization Tips

This simple recipe is a perfect base for customization. Here are some ideas to make it your own:

• Use quinoa or cauliflower rice for a low-carb or gluten-free option
• Swap ground beef for ground turkey, chicken, or plant-based meat alternatives
• Add chopped vegetables like zucchini, mushrooms, or spinach to the filling for extra nutrition
• Spice it up with chili flakes, hot sauce, or taco seasoning for a bolder flavor

Final Thoughts

Stuffed bell peppers are a satisfying and visually appealing meal that delivers on both taste and convenience. This simple recipe takes the intimidation out of the process and shows that you don’t need fancy ingredients or advanced skills to make a delicious, home-cooked dinner. Whether you’re cooking for your family, preparing meals for the week, or hosting a casual dinner with friends, this dish is sure to please.

Let this classic recipe be a starting point for your own creative variations. Once you’ve tried it, you may never look at bell peppers the same way again.