Easy Stuffed Bell Peppers

A few helpful tips before you dive in:

• I recommend baking the peppers first if you prefer them soft. If you prefer tender peppers, pre-bake them for 10–15 minutes before stuffing. Otherwise, they’ll stay on the firmer side.
• Use cooked rice (or a substitute). Make sure your rice is fully cooked before mixing it in. Cauliflower rice or quinoa are also good alternatives. For a low-carb option, I would use cauliflower rice.
• Prep your peppers evenly. Trim just enough off the top to create a wide opening, and remove all the seeds and membranes so you can easily stuff them and they cook evenly.
• Don’t want to use beef? Choose your favorite protein. Ground beef is a classic, but turkey, sausage, chicken, or even a vegetarian option all work well, so use what you like or already have on hand.

Common Questions

Here’s how to get perfect results every time:

1️⃣ Prep the Peppers

Preheat the oven to 375 degrees Fahrenheit and start working on the peppers. Cut off the tops, remove the seeds and membranes, and place the bell peppers upright in a baking dish.

✏️ Should you cook the peppers first? It’s totally up to you! Pre-baking softens them, but skipping that step gives you a firmer, slightly crisp texture.

2️⃣ Sauté the Onion & Garlic

In a large skillet, heat 2 tablespoons olive oil (you can also use avocado oil) over medium heat. Sauté 1 diced onion until softened, then stir in 2–3 minced garlic cloves and cook for another minute.

3️⃣ Cook the Beef

Add 1 pound of lean ground beef ( I like to use 90% lean) and cook until it’s browned, about 5–6 minutes. Break it up as it cooks with the wooden spoon.

✏️ It’s best to cook the meat before stuffing; it adds flavor and ensures the filling is fully cooked by the time the peppers are done.

4️⃣ Add the Rice, Tomatoes, and Seasoning

Once the beef is browned, stir in the cooked rice, diced tomatoes, tomato paste, and your seasonings (oregano, smoked paprika, salt, and pepper). Give everything a good mix and let it simmer for about 4–5 minutes, just until the flavors come together and the mixture thickens slightly.

Give it a taste and adjust the seasoning if needed before stuffing your peppers.

✏️ You can use fresh or canned tomatoes. Either works; fresh adds a juicy texture, while canned is convenient and saves time. You can also use jarred tomato sauce instead of diced tomatoes and tomato paste if that’s what you have on hand.

5️⃣ Stuff the Peppers

Fill each pepper with the beef and rice mixture. Bake at 375°F for 10–12 minutes until the peppers are mostly tender.

6️⃣ Add the Cheese

Remove the dish from the oven and sprinkle 1 cup shredded cheddar jack cheese over the top of the bell peppers. Return them to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.

→ Low-carb? Use cauliflower rice instead of brown rice.

→ Vegetarian? Omit the meat and use a veggie crumble or extra veggies like mushrooms and zucchini. Add in any veggies you like.

→ Switch up the cheese. Try mozzarella, Monterey jack, Colby jack, or pepper jack.

→ Serving picky eaters? Try offering the filling and peppers separately as a deconstructed version; great for kids who like to keep things simple.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven or microwave until heated through.

What to serve with stuffed peppers

Stuffed peppers can be enjoyed on their own as a full meal, but can also be served with a variety of side dishes. Here are some sides I like to serve them with.

• Garlic Oven Roasted Mushrooms
• Roasted Broccolini
• Cucumber Avocado Feta Salad
• Spinach Apple Pecan Salad
• Oven Roasted Veggies