Stuffed Peppers Recipe

This stuffed peppers recipe is perfect for a weeknight dinner or a freezer-friendly meal, filled with a hearty mix of beef, rice, and tomato sauce.

What to Serve with Stuffed Peppers

Stuffed peppers are a complete meal on their own, but ways to serve them that are our favorite is over some rice with some extra tomato sauce.

We like serving them with fresh garlic bread and a side salad as well.

This recipe is especially perfect during pepper season when fresh produce is at its peak. I love adding some fresh rough chopped tomatoes and onions from the garden for extra flavor during the peak season as well.

Whether you’re using homegrown ingredients or store-bought, these stuffed peppers are always a comforting and satisfying dinner! You can even make Instant Pot Stuffed Peppers if you’re looking for that too!

Stuffed Pepper Ingredients

• Green bell peppers: We prefer green bell peppers as the slight bitterness from the green peppers balances out the flavors of the other ingredients. You can also use sweet bell peppers if you prefer.
• Ground beef: Ground beef is the go-to meat for our stuffed peppers, but we’ve also used ground turkey and ground chicken.
• Granulated garlic: Make sure it’s granulated garlic, not powdered garlic, as it has more flavor.
• Black pepper: You can leave it out if desired, but it adds flavor and a mild heat.
• Dried parsley: Enhances the dish with a subtle herbal note.
• Tomato sauce: You can swap this for your favorite marina sauce, but keep out the seasonings if so.
• Granulated Onion: We use this for the tomato sauce to add flavor.
• Kosher salt: You’ll need to use less salt if you’re using table salt.
• Cooked rice: You can use leftover rice or par-cooked rice.

How to Make Stuffed Peppers

Cut the tops off the peppers and remove the seeds. Save the tops for later.

Preheat the oven to 400°F. Place the peppers in a casserole dish or on a sheet pan and bake for 20 minutes.

In a cast iron skillet over medium heat, brown the ground beef. Season with granulated garlic, dried parsley, kosher salt, and black pepper. Stir occasionally until fully cooked.

In a bowl, combine the tomato sauce, granulated garlic, and kosher salt to make the sauce.

Add 1 cup of the cooked sauce and rice to the browned beef. Stir to combine.

Carefully remove the peppers from the oven and stuff them with the beef and rice mixture.

Pour the remaining sauce over the stuffed peppers and place the tops back onto the peppers.

Cover and bake for 30-35 minutes or until the peppers are tender.

Tips and Notes

• Use red, yellow, or orange bell peppers for a sweeter flavor.
• Swap ground beef for ground turkey or plant-based meat for a vegan option.
• You can slice the peppers in half to cut down the cooking time.
• Remove the tops of the peppers and add a sprinkle of freshly grated cheese to the top to add a little more richness. This can be done in the last 10 minutes of cooking.

Storage and Reheating Tips

• Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
• Freeze: For cooked stuffed peppers, place them in an airtight, freezer-safe container and freeze for up to 4 months. To freeze stuffed peppers before baking, wrap them tightly in plastic wrap to prevent freezer burn. You can freeze them individually or in a freezer-safe baking dish. When ready to cook, thaw in the fridge overnight and bake as instructed.
• Reheat: For best results, reheat in the oven. Place stuffed peppers in a baking dish with a few tablespoons of sauce or broth, cover, and bake at 350°F for about 30 minutes until warmed through. Alternatively, you can microwave until warm throughout.