These classic stuffed peppers are a comforting, reliable dinner that never goes out of style. Tender bell peppers are filled with a savory mixture of seasoned ground beef, tomato-studded rice, and finished with a generous layer of melted cheese. It’s a hearty, family-friendly meal that feels both familiar and satisfying.
Why You’ll Love This Recipe
This recipe is dependable, simple, and endlessly adaptable. It uses everyday ingredients, feeds a crowd without much effort, and works just as well for a weeknight dinner as it does for meal prep. The peppers hold their shape beautifully, the filling is rich and flavorful, and the cheesy topping brings everything together into one complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
1 pound ground beef
1 1/2 cups cooked white or brown rice
1 can (14.5 ounces) diced tomatoes, drained slightly
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
6 medium bell peppers, tops removed and cores cleaned
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley, for garnish
Directions
Preheat your oven to 400°F and position a rack in the center. Lightly grease a 9 x 13–inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6 to 7 minutes. Stir in the garlic and tomato paste and cook for about 1 minute, until fragrant and slightly darkened.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is no longer pink, about 5 to 6 minutes. If there is excess fat, carefully drain it off.
Stir in the cooked rice, diced tomatoes, dried oregano, salt, and black pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until slightly thickened and well combined. Taste and adjust seasoning if needed.
Arrange the bell peppers cut-side up in the prepared baking dish. Lightly drizzle the inside of each pepper with olive oil. Spoon the beef and rice mixture evenly into each pepper.
Cover the baking dish tightly with foil and bake for about 35 minutes, until the peppers are tender. Remove the foil, sprinkle the shredded cheese evenly over the peppers, and return to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven, garnish with chopped parsley, and serve warm.
Servings and timing
This recipe yields 6 servings, with one stuffed pepper per serving.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven for about 20 minutes, or until heated through. They can also be reheated in the microwave in 1-minute intervals.
For longer storage, fully cooked stuffed peppers can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake directly from frozen, adding about 25 to 30 minutes to the reheating time.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the filling and clean the peppers a day in advance. Store them separately in the refrigerator, then assemble and bake when ready.
Do I need to cook the peppers before stuffing them?
No, the peppers cook fully in the oven while stuffed, keeping their shape and texture without becoming mushy.
What type of rice works best?
Both white and brown rice work well. Just be sure the rice is fully cooked before adding it to the filling.
Can I use a different type of cheese?
Yes, any mild melting cheese works well. Cheddar or a mild blended cheese are good alternatives.
How do I keep the peppers from tipping over?
Choose peppers with flat bottoms or slice a very thin piece off the bottom to help them stand upright in the baking dish.
Can I make this recipe lighter?
You can use lean ground beef and reduce the cheese slightly for a lighter version without sacrificing flavor.
Are stuffed peppers good for meal prep?
Yes, they reheat very well and make an excellent make-ahead lunch or dinner option.
Can I freeze them before baking?
Yes, you can assemble the peppers without baking, freeze them, and bake later. Add extra baking time if cooking from frozen.
What sides go well with stuffed peppers?
A simple green salad, roasted vegetables, or warm bread pair nicely with this dish.
How do I know when the peppers are done?
The peppers should be tender when pierced with a knife, and the cheese on top should be melted and bubbly.
Conclusion
Classic stuffed peppers are a dependable, comforting meal that delivers big flavor with minimal effort. With a hearty filling, tender peppers, and a cheesy finish, this recipe is one you can return to again and again. Whether you follow it exactly or use it as a base for your own variations, it’s a timeless dinner that always satisfies.
These classic stuffed peppers feature tender bell peppers filled with a savory mixture of seasoned ground beef, tomato rice, and melty cheese. It’s a comforting, hearty meal that’s easy to prepare and perfect for any night of the week.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
1 pound ground beef
1 1/2 cups cooked white or brown rice
1 can (14.5 ounces) diced tomatoes, drained slightly
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
6 medium bell peppers, tops removed and cores cleaned
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and cook for 6–7 minutes until softened. Add garlic and tomato paste, cooking for 1 minute more.
Add ground beef and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.
Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
Arrange bell peppers cut-side up in the baking dish and lightly drizzle inside with olive oil. Spoon beef and rice mixture evenly into each pepper.
Cover dish tightly with foil and bake for 35 minutes, until peppers are tender.
Uncover, sprinkle cheese over the peppers, and bake for 10 more minutes until melted and bubbly.
Remove from oven, garnish with chopped parsley, and serve warm.
Notes
Use lean ground beef for a lighter option.
Make ahead by prepping the filling and peppers separately the day before.
Use cheddar or mozzarella if Monterey Jack isn’t available.
Slice a thin layer off the bottom of each pepper to help them stand upright.
