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Stuffed Bell Peppers Recipe
Ash Tyrrell

Stuffed Bell Peppers Recipe

Stuffed bell peppers are a versatile and flavorful dish that can be filled with ground meat, rice, beans, vegetables, or quinoa. They’re easy to prepare, and whether you prefer a classic meat-filled version or a vegetarian option, they’re perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean, Mexican
Ingredients Method Notes

Ingredients
  

Classic Stuffed Bell Peppers:
  • 4 large bell peppers
  • 1 pound ground beef or turkey
  • 1 cup cooked rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded cheese cheddar or mozzarella
  • 1 tablespoon olive oil
  • 1/2 cup tomato sauce
Vegetarian Stuffed Peppers:
  • 4 large bell peppers
  • 1 cup quinoa or cooked lentils
  • 1 can 15 oz black beans, drained and rinsed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheese or vegan cheese
  • 1 tablespoon olive oil

Method
 

  1. Prepare the Peppers: Preheat oven to 375°F (190°C). Wash bell peppers and remove tops, seeds, and membranes. Brush the outer surface with olive oil and place them upright in a baking dish.
  2. Prepare the Filling (for both versions):
  3. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened.
  4. For classic: Add ground meat, cook until browned, then stir in diced tomatoes, rice, seasoning, salt, and pepper.
  5. For vegetarian: Stir in beans, quinoa or lentils, diced tomatoes, cumin, paprika, salt, and pepper. Cook for a few minutes.
  6. Stuff and Bake: Spoon the filling into each bell pepper. Pour tomato sauce over each pepper and cover with foil. Bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for an additional 10 minutes until cheese is melted and golden.

Notes

  • Softness: Parboil peppers for 3–5 minutes for a softer texture before stuffing.
  • Make Ahead: You can assemble the peppers ahead of time and refrigerate them for up to 24 hours before baking.
  • Variations: Add extra veggies like mushrooms, spinach, or zucchini to the filling for more flavor.
  • Freezing: Wrap individual stuffed peppers and freeze for up to 3 months. Reheat in the oven for 20–25 minutes.