Easy Stuffed Bell Peppers

By Rena |

These classic stuffed peppers are so easy to make and the perfect weeknight meal that the whole family can enjoy. So good, so filling, and a great way to enjoy summer veggies all year round.

easy stuffed bell peppers

These bell peppers are stuffed with lean ground beef and zesty tomato sauce mix, brown rice, topped with cheese, and then baked to perfection. This Stuffed pepper recipe is the perfect weeknight meal that can be prepared ahead of time. They are healthy, easy to make and so delicious. Makes for a perfect weeknight dinner any day of the week and they are also great for meal prepping. For a low carb and keto-friendly option make it with cauliflower rice instead!

Why this recipe is perfect for you

  • Easy to make: It is so easy to make these stuffed peppers. Make the ground beef and rice stuffing mix and stuff your colorful peppers. Top with cheese and pop in the oven. Have dinner ready in less than an hour!
  • Healthy: Made with lean ground beef and brown rice, these stuffed peppers can be made even healthier by using ground turkey and cauliflower rice. Doing so will make them low carb and keto-friendly for those who are on keto.
  • So good!: You won’t regret making these stuffed peppers. They are so flavorful and filling. It will definitely be a winner.
easy stuffed peppers recipe

Ingredients you will need

  • Extra-virgin Olive Oil
  • Onion
  • Garlic Cloves
  • Lean Ground Beef
  • Cooked Brown Rice
  • 14.5 oz Can Diced Tomatoes
  • Tomato Paste
  • Dried Oregano
  • Smoked Paprika
  • Kosher salt and pepper, to taste
  • 7 Bell Peppers
  •  Shredded Cheddar Jack Cheese
  • Freshly chopped parsley, for garnish

How to make stuffed peppers

I find it quite simple to make stuffed peppers once you have the basics all covered. Meaning you get some decent sized bell peppers, decided on which meat you would like to use and whether you would like to add rice or not.

First, cut the top of the peppers off and remove the seeds. Place open face up on a baking dish.

Cook the stuffing for the bell peppers. Add all the spices, tomatoes, whatever veggies you would like to add. If you are using rice then I recommend you add already cooked rice. Want to make stuffed peppers without rice? Skip this part and keep it as healthy and low carb as you like.

Then, stuff the bell peppers with your cooked stuffing, add cheese over it and place in the oven to bake.

baked stuffed peppers with ground beef and rice
classic stuffed peppers

Some Frequently asked questions

I’ve looked around to see what questions people usually ask about this recipe and I’ve answered a few for you below so you don’t have to go looking for them.

Do you have to cook meat before stuffing peppers?

You don’t absolutely have to cook them before per se but it is recommended. If using ground beef or any other ground meat, they are usually tiny enough and will cook if kept long enough in the oven. But it is much better and would taste a lot better if you cook the meat and add all your spices ahead before you stuff the peppers and add them to the oven.

What to serve with stuffed peppers?

If your stuffed peppers have some sort of rice or grain, you can eat as is and don’t really need any sides. Some recommendations would be some crunchy vegetable salad or some sort of chips. If the stuffed bell peppers are made of mostly meat stuffing, you can have them with a side of rice or quinoa.

Can you freeze stuffed peppers?

It is perfectly ok to freeze stuffed peppers. In fact, they are the most ideal to freeze because they retain flavor and texture.  Just make sure they are placed in an airtight container and it should last about 1-2 months.

How to freeze stuffed peppers?

Place the already cooked baked stuffed peppers in an airtight container or a resealable freezer bag and freeze until you are ready to eat. They will not lose any of their taste and actually freeze well.

Can you reheat stuffed peppers?

Yes. You can simply pop them into the oven for about 15 minutes at 375 F. Or reheat in the microwave. If the stuffed peppers are frozen, thaw them in the fridge overnight and reheat in the oven.

How long will stuffed peppers keep in the fridge?

Already cooked stuffed peppers should be fine in the fridge for 3-5 days. Place in shallow airtight containers or resealable plastic bags. Reheat and eat when ready.

Best way to reheat stuffed peppers?

You can either reheat in the oven at 350-375K for about 15-20 minutes, or you can easily reheat them in the microwave.

Calories in stuffed peppers?

The calories will vary based on what kind you are making. What will you be putting in them? Using ground beef or turkey? Using sausage? Skipping on the rice and quinoa and loading it up with veggies? Using cheese? Fat-free cheese? These will all take into account. But the average calories of stuffed peppers will vary between 250-600 calories.

easy stuffed peppers recipe

Some substitutes you can make for these stuffed peppers

Here are some substitutes you can make for this recipe:

  • Meat: We used ground beef. Go with the leanest ground beef you can find. You can also use lean ground turkey or some minced chicken breasts. Sausage is another option for those who are seeking a high-fat keto recipe.
  • Grains: Brown rice was used in this recipe. You can use white rice, quinoa, and other grains like bulgur. To make this low carb, consider using cauliflower rice instead of brown rice.
  • Cheese: We loved using cheddar jack for a flavorful boost but many other kinds of cheese work for this recipe. Try cheddar, mozzarella, American, provolone, and so on.
  • Tomatoes: It is oftentimes easier to use canned diced tomatoes, but you can make your own and use fresh vine riped tomatoes.
classic stuffed pepper recipe

Easy and healthy dinner recipes to check out

baked ground beef stuffed peppers

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bell peppers with ground beef
easy stuffed peppers recipe

Easy Stuffed Bell Peppers

Classic stuffed bell peppers with ground beef and brown rice. Topped with cheese and then baked to perfection.
4.69 from 16 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 7
Calories: 262kcal
Author: Rena

Ingredients

  • 2 Tbsp Extra-virgin Olive Oil
  • 1 Medium Onion diced
  • 2-3 Garlic Cloves minced
  • 1 lb Lean Ground Beef
  • Cup Cooked Brown Rice
  • 1 14.5 oz Can Diced Tomatoes
  • 1 Tbsp Tomato Paste
  • 1 Tsp Dried Oregano
  • 1 Tbsp Smoked Paprika
  • Kosher salt and pepper, to taste
  • 7 Large Bell Peppers top and core removed
  • 1 Cup Shredded Cheddar Jack Cheese
  • Freshly chopped parsley, for garnish

Instructions

  • Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
  • Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
  • Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
  • Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
  • Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
  • Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!

Video

Notes

Substitutes:
  • Use quinoa instead of rice. For a low carb option use cauliflower rice.
  • You may use ground turkey instead of ground beef
  • Any other bland or cooking oil in place of olive oil
  • Use any other light or fat-free shredded cheese.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 262kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 683mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5696IU | Vitamin C: 211mg | Calcium: 98mg | Iron: 3mg
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Reader Interactions

Comments

  1. Eleanor says

    5 stars
    We had these for supper last night. Everyone enjoyed them. Just had to cook longer for the peppers. My peppers were large, so I cut them lengthwise. Thanks for sharing. Will definitely be making these again…

  2. Toni says

    Yummy recipe thanks so much! I made these tonight and my husband loved them too. I didn’t have Jack cheese so I used Cheddar and they were still tasty.

    Next time I might pre-cook my peppers a bit first, or increase the cooking time because they weren’t cooked very much after following the temp and time.

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