This hearty and colorful stuffed peppers recipe combines tender bell peppers with a savory mixture of ground beef, rice, spinach, and warm seasonings. It’s a comforting, wholesome dish that works beautifully for weeknight dinners, meal prep, or make-ahead meals for busy days.
Why You’ll Love This Recipe
Stuffed peppers are the perfect balance of nourishing ingredients and satisfying flavor. The sweetness of the bell peppers pairs beautifully with the seasoned beef and spinach mixture, while a touch of cheese on top adds a comforting finish. This recipe is also highly adaptable—you can adjust the rice, vegetables, or cheese to fit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 red bell peppers
2 lb ground beef (90–95% lean recommended)
2 cups cooked rice (white or brown)
4 oz fresh spinach leaves
1 medium onion, chopped
1 jar (24–25 oz) pasta sauce
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
8 oz shredded mozzarella cheese
Directions
Cook the rice according to the package instructions.
Fill a large pot two-thirds full with water and bring it to a boil.
Wash and halve the bell peppers lengthwise, removing stems and seeds.
Heat a large frying pan over medium-high heat.
Combine the ground beef, chopped onion, salt, pepper, and parsley, then add the mixture to the heated pan. Cook until the meat is nearly done.
Preheat the oven to 375°F.
Once the water is boiling, blanch the pepper halves for 3 minutes.
Transfer the peppers into a bowl of ice water for another 3 minutes to stop the cooking.
When the beef is almost fully cooked, tear the spinach leaves and stir them into the pan. Cook until the spinach wilts.
Add 2 cups of the cooked rice and the pasta sauce, stirring until everything is well combined.
Stuff each pepper half with the beef mixture and place them in a 9×13-inch baking dish (or two smaller dishes).
Sprinkle mozzarella over the top of the peppers.
Cover the baking dish and bake for 30 minutes.
Remove the cover and bake for an additional 10 minutes to lightly crisp the tops.
Servings and timing
Servings: 6 (each adult serving is 2 pepper halves)
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Variations
Replace rice with cooked quinoa for extra protein.
Swap rice for riced cauliflower for a lighter, grain-free version.
Use yellow or orange bell peppers for a sweeter flavor.
Try a mild cheese such as Monterey Jack or a sharper option like cheddar.
Add finely diced carrots or zucchini for more vegetables.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze fully cooked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the oven at 350°F for about 20–25 minutes or microwave in 1-minute intervals until heated through.
FAQs
How can I prevent stuffed peppers from becoming mushy?
Blanching for only a few minutes and cooling them in ice water helps the peppers keep their structure.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works, though it has a stronger flavor. Thaw and squeeze out excess moisture before adding.
Can I make stuffed peppers ahead of time?
Absolutely. Assemble them up to 24 hours in advance and bake when ready.
Can I prepare this recipe without cheese?
Yes, the recipe works perfectly without cheese or with a dairy-free substitute.
What type of pasta sauce works best?
A simple tomato-based pasta sauce with minimal added sugar works well.
Can I use a different type of ground meat?
Yes, you can substitute ground turkey, chicken, or lamb based on preference.
Do I need to cook the bell peppers before stuffing them?
Blanching is recommended to soften them slightly and ensure even cooking.
Can I make this recipe spicy?
Add crushed red pepper flakes or chopped mild chilies to the meat mixture.
How do I make sure the filling isn’t watery?
Use a thicker pasta sauce or simmer the sauce briefly to reduce excess liquid.
Can I halve the recipe?
Yes, the recipe scales down easily—use half of each ingredient.
Conclusion
Stuffed Peppers with Ground Beef and Spinach combines simple ingredients into a satisfying, colorful dish that brings warmth to any dinner table. Whether you’re cooking for your family or preparing meals ahead of time, this recipe delivers hearty flavor, flexibility, and comfort every time.
These Stuffed Peppers with Ground Beef and Spinach are a hearty, colorful, and comforting dish made with tender bell peppers filled with a savory beef, rice, and spinach mixture, then topped with melty mozzarella. Great for family dinners, meal prep, or freezer meals.
Ingredients
6 red bell peppers
2 lb ground beef (90–95% lean recommended)
2 cups cooked rice (white or brown)
4 oz fresh spinach leaves
1 medium onion, chopped
1 jar (24–25 oz) pasta sauce
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
8 oz shredded mozzarella cheese
Instructions
Cook the rice according to the package instructions.
Fill a large pot two-thirds full with water and bring it to a boil.
Wash and halve the bell peppers lengthwise, removing stems and seeds.
Heat a large frying pan over medium-high heat.
Combine the ground beef, chopped onion, salt, pepper, and parsley, then add the mixture to the heated pan. Cook until the meat is nearly done.
Preheat the oven to 375°F.
Once the water is boiling, blanch the pepper halves for 3 minutes.
Transfer the peppers into a bowl of ice water for another 3 minutes to stop the cooking.
When the beef is almost fully cooked, tear the spinach leaves and stir them into the pan. Cook until the spinach wilts.
Add 2 cups of the cooked rice and the pasta sauce, stirring until everything is well combined.
Stuff each pepper half with the beef mixture and place them in a 9×13-inch baking dish (or two smaller dishes).
Sprinkle mozzarella over the top of the peppers.
Cover the baking dish and bake for 30 minutes.
Remove the cover and bake for an additional 10 minutes to lightly crisp the tops.
Notes
Blanching and ice water help keep peppers firm and not mushy.
Use a thicker pasta sauce to avoid watery filling.
Recipe can be made without cheese or with dairy-free alternatives.
Assemble ahead and bake later for convenience.
Use a mix of bell pepper colors for presentation and flavor variety.
