Easy Stuffed Peppers with Rice is a delicious, hearty, and nutritious dish featuring bell peppers filled with a flavorful mixture of rice, ground meat, and seasonings. This dish is perfect for a comforting weeknight dinner and can be easily customized to suit your taste.
Why You’ll Love This Recipe
- Simple and easy – Requires minimal prep and common pantry ingredients.
- Healthy and filling – Packed with protein, fiber, and vegetables.
- Customizable – Swap out ingredients to make it vegetarian, spicier, or low-carb.
- Make-ahead friendly – Perfect for meal prep or freezing for later.
- One-dish meal – No need for extra sides, though it pairs well with salads or bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bell peppers (any color)
- Cooked rice (white, brown, or a grain alternative)
- Ground beef, turkey, or sausage
- Onion
- Garlic
- Canned diced tomatoes
- Tomato sauce
- Olive oil
- Italian seasoning
- Salt and pepper
- Cheese (optional, for topping)
- Fresh parsley or basil (for garnish)
Directions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Prepare the peppers by cutting off the tops and removing the seeds and membranes.
- Cook the filling: In a pan, heat olive oil and sauté onions and garlic until soft. Add ground meat and cook until browned. Drain excess fat.
- Mix in the rice, tomatoes, tomato sauce, and seasonings. Simmer for a few minutes.
- Stuff the peppers with the rice mixture and place them upright in the baking dish.
- Cover and bake for 30-35 minutes, until the peppers are tender.
- Optional: Sprinkle cheese on top and bake for 5 more minutes until melted.
- Serve warm, garnished with fresh parsley or basil.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Variations
- Vegetarian Version – Use black beans, lentils, or tofu instead of meat.
- Spicy Kick – Add red pepper flakes or chopped jalapeños.
- Low-Carb Option – Replace rice with cauliflower rice.
- Mexican-Inspired – Use taco seasoning, black beans, and corn for a Tex-Mex twist.
- Cheesy Stuffed Peppers – Mix shredded cheese into the filling for extra creaminess.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze individually wrapped peppers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave in 30-second intervals.
FAQs
Can I use uncooked rice?
No, it’s best to use cooked rice, as the peppers won’t bake long enough for raw rice to soften.
Can I make this dish ahead of time?
Yes! Stuff the peppers and refrigerate them for up to 24 hours before baking.
What kind of rice works best?
White, brown, or even quinoa all work well in this recipe.
How do I make stuffed peppers more flavorful?
Use broth instead of water for cooking rice and add extra herbs or spices.
Can I use different meats?
Yes! Ground chicken, turkey, or sausage all work well.
Should I pre-cook the peppers?
No, they soften while baking, but if you like them extra tender, you can blanch them for 2-3 minutes first.
Can I cook these in a slow cooker?
Yes, cook on low for 6 hours or high for 3-4 hours until the peppers are tender.
What’s the best cheese for stuffed peppers?
Cheddar, mozzarella, or Parmesan all melt beautifully on top.
How do I prevent peppers from tipping over?
Use a small baking dish or slice a thin layer off the bottom of each pepper to keep them stable.
What can I serve with stuffed peppers?
A fresh green salad, garlic bread, or roasted vegetables make great side dishes.
Conclusion
Easy Stuffed Peppers with Rice is a hearty, delicious, and customizable meal that’s perfect for any occasion. Whether you enjoy it classic, vegetarian, or with a spicy twist, this recipe is sure to be a hit. Try it today and enjoy a comforting homemade meal!
Print
Easy Stuffed Peppers with Rice
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
Description
These flavorful bell peppers are stuffed with a tasty mix of rice, ground meat, and seasonings, then baked to perfection. A hearty, wholesome meal that’s easy to prepare!
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 pound (225g) ground beef or ground turkey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup (200g) cooked rice (white or brown)
- 1 can (14oz/400g) diced tomatoes, drained
- 1/2 cup (120ml) tomato sauce (plus extra for topping)
- 1/2 cup (50g) shredded mozzarella or cheddar cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds. Place them upright in the baking dish.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 3 minutes. Add ground beef, breaking it apart, and cook until browned. Season with salt, pepper, paprika, and oregano.
- Mix with rice: Stir in the cooked rice, diced tomatoes, and tomato sauce. Simmer for 3 minutes.
- Stuff the peppers: Spoon the mixture into the hollowed-out bell peppers. Top each with a spoonful of tomato sauce and shredded cheese (if using).
- Bake: Cover with foil and bake for 25–30 minutes. Uncover and bake for another 10 minutes until the peppers are tender and the cheese is melted.
- Serve: Garnish with fresh parsley or basil and enjoy warm!
Notes
- Use quinoa or cauliflower rice for a low-carb version.
- Swap ground beef for beans to make it vegetarian.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.