If you are craving a dish that feels both comforting and vibrant, this Easy Baked Stuffed Peppers Recipe is an absolute must-try. Bursting with colorful bell peppers filled with a savory mixture of seasoned ground beef, tender rice, and melty cheese, this recipe combines wholesome ingredients into a satisfying meal that’s perfect for any night of the week. The harmony of flavors, from the smoky paprika to the rich tomato sauce, makes it a family favorite that’s as simple to prepare as it is delightful to eat. Whether you’re a seasoned cook or just starting out, this Easy Baked Stuffed Peppers Recipe will quickly become one of your go-to dinners.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for this delicious dish. Each one plays a crucial role, from providing hearty texture to bringing bold flavor and a pop of vibrant color to your plate.
- 6 large bell peppers: Choose bright and firm peppers to ensure they hold their shape during baking and offer a sweet crunch.
- 1 tablespoon olive oil (plus extra for brushing peppers): Adds richness and helps soften the peppers while baking.
- 1 small onion, finely diced: Offers a gentle sweetness and depth of flavor when sautéed.
- 3 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 1 pound lean ground beef: Provides a savory, meaty base that pairs perfectly with spices and rice.
- 1 teaspoon Italian seasoning: Brings a fragrant blend of herbs that elevate the filling’s taste.
- 1 teaspoon salt: Enhances all the flavors in the dish.
- 1/2 teaspoon black pepper: Adds a mild kick to balance the richness.
- 1/2 teaspoon smoked paprika: Adds a subtle smoky note that complements the beef beautifully.
- 1 tablespoon Worcestershire sauce: Boosts umami and deepens the meat’s savory profile.
- 1 cup cooked rice (white or brown): Offers comforting texture and helps bind the filling together.
- 1 cup tomato sauce: Adds tang and moisture to keep the filling juicy.
- 1/2 cup diced tomatoes, drained: Contributes fresh bursts of tomato flavor without excess liquid.
- 1 cup shredded mozzarella cheese, divided: Melts perfectly to create a creamy, cheesy filling and crispy topping.
- 1/4 cup grated Parmesan cheese, divided: Adds a salty, nutty finish that brightens the dish.
- 1/4 cup beef or chicken broth (or water): Helps steam the peppers during baking, ensuring they’re tender.
- 2 tablespoons chopped fresh parsley (for garnish): A fresh, herbaceous touch that makes the final presentation pop.
How to Make Easy Baked Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C) and lightly oiling a baking dish spacious enough to hold all six peppers upright. Then slice the tops off each bell pepper, carefully clear out the seeds and membranes, and trim the bottoms if needed so they stand steady. Place the peppers cut-side up in your baking dish, brush or drizzle them generously with olive oil, and add a pinch of salt and pepper. Par-bake them for about 10 to 12 minutes to soften slightly while preserving their shape.
Step 2: Cook the Filling
While the peppers soften in the oven, heat one tablespoon of olive oil in a large skillet over medium heat. Toss in the diced onion and cook until it turns soft and translucent, about 3 to 4 minutes. Stir in the garlic and let it toast briefly for 30 seconds to release its wonderful aroma. Next, add the lean ground beef and season with Italian seasoning, salt, black pepper, and smoked paprika. Cooking the beef until it is nicely browned ensures that all the moisture evaporates and the flavors meld beautifully.
Step 3: Combine the Sauce and Rice
Add Worcestershire sauce, tomato sauce, and diced tomatoes to the skillet. Let everything simmer gently for 3 to 4 minutes to marry the flavors perfectly. Turn off the heat and gently mix in the cooked rice, half of the mozzarella, and half of the Parmesan cheese. This step creates a creamy and cohesive filling that is heavenly between every bite.
Step 4: Stuff and Bake the Peppers
Fill each par-baked pepper generously with the beef and rice mixture, pressing it down gently to pack it in tightly and mounding it slightly over the top. Pour broth or water into the bottom of the baking dish to create steam during the bake, which makes for tender peppers. Sprinkle the remaining mozzarella and Parmesan over the stuffed pepper tops. Cover the dish carefully with foil and bake for 20 to 25 minutes. Then remove the foil and bake for an additional 5 to 8 minutes until the cheese topping bubbles up and turns golden with irresistible crispiness.
Step 5: Rest and Garnish
Once your Easy Baked Stuffed Peppers Recipe is out of the oven, let the peppers rest for five minutes to settle all the delicious juices. Before serving, sprinkle with fresh parsley to add a burst of color and a fresh flavor contrast. You’ll be amazed at how this simple dish tastes like a restaurant-worthy meal right from your own kitchen.
How to Serve Easy Baked Stuffed Peppers Recipe
Garnishes
Beyond fresh parsley, try garnishing with a dollop of sour cream or a sprinkle of red pepper flakes for a bit of heat. A drizzle of balsamic glaze can also add a delightful tangy sweetness that complements the stuffed peppers beautifully. These little touches turn a cozy meal into a treat worth savoring.
Side Dishes
To round out your meal, serve these stuffed peppers alongside a crisp green salad or some garlic bread for dipping into the juicy pan sauce. Roasted vegetables or a light coleslaw work well too, balancing the richness of the peppers with fresh, crunchy textures.
Creative Ways to Present
For a fun twist, hollow out smaller mini bell peppers and portion out the filling for bite-sized appetizers. Alternatively, top each pepper with a fried egg for a breakfast or brunch upgrade. Layering with different cheeses or adding chopped nuts and fresh herbs in the filling can customize the dish to your taste and create a show-stopping plate.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making them just as delicious the next day. Store any extra sauce separately if you want to keep the peppers from getting too soggy.
Freezing
This Easy Baked Stuffed Peppers Recipe freezes beautifully. Cool the stuffed peppers completely before wrapping them tightly in foil or placing in a freezer-safe container. They will maintain their quality for up to 3 months. Just be sure to thaw them overnight in the fridge before reheating to keep the texture just right.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions for convenience, though baking preserves the texture best by keeping the peppers tender and the cheese melty.
FAQs
Can I use other types of meat in this Easy Baked Stuffed Peppers Recipe?
Absolutely! Ground turkey, chicken, or even sausage make excellent substitutions and can bring different flavors or reduce fat content while keeping the dish delicious.
Is this recipe suitable for meal prepping?
Yes, this recipe is fantastic for meal prepping because the stuffed peppers store well and reheat without losing flavor or texture, making them perfect grab-and-go lunches or easy dinners.
Can I make this recipe vegetarian?
Definitely! Swap out the ground beef for cooked lentils, mushrooms, or a plant-based ground meat alternative to keep the protein content high and the flavors hearty and satisfying.
What type of rice works best in stuffed peppers?
Both white and brown rice work wonderfully here. Brown rice adds a nuttier flavor and more fiber, while white rice offers a softer texture; the choice depends on your preference.
How do I prevent the peppers from getting mushy?
Par-baking the peppers just until they start to soften maintains structure, and steaming them in the baking dish with broth keeps them tender but not mushy. Avoid overbaking, which can cause the peppers to become too soft.
Final Thoughts
This Easy Baked Stuffed Peppers Recipe truly offers a delightful blend of flavors and textures that is sure to brighten any mealtime. It’s approachable, comforting, and endlessly customizable, making it perfect for weeknight dinners or special occasions alike. Give it a try—you’ll not only enjoy the cooking process but will love sharing this hearty, wholesome dish with those you care about most!
Print
Easy Baked Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This recipe for Easy Baked Stuffed Peppers features vibrant bell peppers filled with a savory mixture of lean ground beef, cooked rice, tomatoes, and a blend of Italian seasonings. Topped with mozzarella and Parmesan cheese, these peppers are par-baked to soften, stuffed, then baked again until tender and bubbly. A comforting and flavorful dish perfect for a family dinner.
Ingredients
Peppers and Prep
- 6 large bell peppers
- Olive oil, for brushing
- Salt and pepper, to taste
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce
- 1/2 cup diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup beef or chicken broth (or water)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers standing upright to prevent sticking during baking.
- Prepare Peppers. Slice the tops off the bell peppers and remove all seeds and membranes. If necessary, trim a thin slice off the bottom of each pepper so they stand upright without creating a hole. Arrange the peppers cut side up in the baking dish, brush or drizzle lightly with olive oil, then season with a pinch of salt and pepper.
- Par-bake Peppers. Place the baking dish with peppers into the oven and par-bake for 10–12 minutes. The peppers should soften slightly around the edges but still retain their shape. Remove from oven and set aside while preparing the filling.
- Sauté Aromatics. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef. Add the lean ground beef to the skillet, breaking it up with a spatula. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes until the meat is browned, no longer pink, and most moisture has evaporated.
- Add Sauces. Stir in Worcestershire sauce, tomato sauce, and drained diced tomatoes. Bring the mixture to a gentle simmer and cook for 3–4 minutes to meld flavors.
- Mix Filling. Turn off heat and add the cooked rice to the skillet, mixing evenly. Fold in half of the shredded mozzarella cheese (1/2 cup) and half of the grated Parmesan (2 tablespoons) until the filling becomes creamy and well combined. Taste and adjust seasoning if necessary.
- Stuff Peppers. Spoon the beef and rice mixture evenly into each par-baked pepper, pressing gently with the back of the spoon and mounding the filling slightly above the rim.
- Add Broth and Cheese. Pour the broth or water into the bottom of the baking dish around the peppers to help them steam and become tender during baking. Sprinkle the tops of the stuffed peppers with the remaining mozzarella (1/2 cup) and Parmesan (2 tablespoons) cheeses.
- Bake Covered. Cover the baking dish with foil and bake for 20–25 minutes, until peppers are tender and filling is heated through.
- Bake Uncovered. Remove the foil and continue baking for another 5–8 minutes until the cheese topping is melted, bubbly, and lightly golden.
- Rest and Serve. Remove from oven and let the stuffed peppers rest for 5 minutes. Garnish with chopped fresh parsley and serve warm, spooning any extra sauce from the pan over the peppers.
Notes
- For softer peppers, do not skip the par-baking step before stuffing.
- You can substitute ground turkey or chicken for the beef for a lighter option.
- Brown rice adds a nuttier flavor and more fiber than white rice.
- To make this dish gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
