Looking for a weeknight dinner that’s nutritious, customizable, and looks like it took hours to prepare? These stuffed bell peppers check every box. With colorful peppers filled with a savory, cheesy mixture of lean protein, rice, and vegetables, this dish is as beautiful on the table as it is delicious on your plate.
Did you know a single red bell pepper has more than twice the vitamin C of an orange? Combine that with protein-rich filling and gooey cheese, and you’ve got a wholesome dinner the whole family will love.
Whether you’re new to stuffed peppers or looking for the perfect recipe, this guide covers everything — from classic preparation to creative variations, expert cooking tips, and meal prep strategies.
⭐ Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories (per serving): ~320 kcal
Summary: Tender bell peppers are stuffed with a savory mix of lean ground beef (or turkey), vegetables, rice, and tomatoes, then topped with bubbling cheese. A perfect make-ahead meal for busy weeknights!
Why You’ll Love This Recipe
- ✅ Ready in under an hour
- ✅ Easy to customize (low-carb, vegetarian, Mediterranean-inspired)
- ✅ Perfect for meal prep & freezer-friendly
- ✅ Family-friendly, kid-approved, and nutrient-packed
Ingredients You’ll Need
For the Peppers
- 6 large bell peppers (any color)
- 1 tbsp olive oil
For the Filling
- 1 lb lean ground beef (90% lean) or ground turkey
- 1 medium onion, diced (1 cup)
- 3 garlic cloves, minced
- 1 zucchini, finely diced (1 cup)
- 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
- 1 can (14.5 oz) diced tomatoes, well-drained
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- Salt & pepper to taste
- 1 ½ cups shredded cheese (mozzarella + cheddar blend)
- 2 tbsp fresh parsley, chopped
For the Sauce
- 1 can (8 oz) tomato sauce
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp honey or sugar (optional, balances acidity)
Step-by-Step Instructions
1. Prepare the Peppers
- Slice the tops off the peppers and remove seeds/membranes.
- If needed, trim the bottoms slightly so they stand upright.
- Brush lightly with olive oil and place in a 9×13 baking dish.
👉 Chef’s Tip: Pre-roast peppers at 375°F for 10 minutes before stuffing if you prefer softer, sweeter peppers.
2. Make the Filling
- In a skillet, cook ground beef/turkey over medium heat (5–7 min).
- Add onion; cook until softened (3 min). Stir in garlic and zucchini.
- Mix in tomato paste, cook 1 min to deepen flavor.
- Add diced tomatoes, cooked rice, and seasonings. Simmer 3 min.
- Stir in ½ cup shredded cheese + parsley.
3. Prepare the Sauce
- Mix tomato sauce with garlic powder, onion powder, and honey.
- Pour sauce around the peppers in the baking dish.
4. Stuff & Bake
- Spoon filling into peppers, dividing evenly.
- Cover dish with foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil, top with remaining cheese, and bake uncovered 5–10 min until melted and bubbly.
5. Serve
- Let rest for 5 minutes before serving.
- Garnish with fresh parsley or basil.
Nutrition (Per Stuffed Pepper)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 24g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Fat | 14g |
| Vitamin C | 150% DV |
| Vitamin A | 35% DV |
| Iron | 18% DV |
(Values vary depending on ingredients used)
Flavor Variations
🌮 Mexican-Style
- Add taco seasoning, corn, and black beans.
- Top with Monterey Jack + avocado slices.
🍝 Italian-Style
- Use Italian sausage, basil, Parmesan, and fresh mozzarella.
🥙 Mediterranean
- Try ground lamb, kalamata olives, feta, and oregano.
🥬 Vegetarian
- Swap meat with mushrooms, lentils, or black beans.
🥦 Low-Carb/Keto
- Replace rice with cauliflower rice or extra veggies.
Storage & Meal Prep
- Refrigerator: Store cooked peppers in an airtight container up to 4 days.
- Freezer: Wrap individually in foil + store in freezer bag (up to 3 months).
- Reheat: Bake at 350°F for 15–20 min or microwave until warm.
- Meal Prep Idea: Slice leftovers into a burrito bowl with extra rice, avocado, and salsa.
Serving Suggestions
- Crisp green salad with vinaigrette
- Garlic bread or warm pita
- Roasted veggies (carrots, broccoli, or asparagus)
- Wine pairing: Chianti (for beef) or Pinot Noir (for turkey)
Stuffed Peppers FAQ
Q: Can I make these in a slow cooker?
Yes! Arrange stuffed peppers in the slow cooker with sauce at the bottom. Cook on low 6–7 hours or high 3–4 hours.
Q: Can I air fry stuffed peppers?
Yes. Air fry at 350°F for 12–15 minutes (depending on pepper size).
Q: How do I make stuffed peppers without rice?
Use quinoa, couscous, lentils, or cauliflower rice.
Q: What peppers are best for kids?
Sweet red or orange peppers — they’re milder and less bitter than green ones.
Q: Why are my peppers watery?
Drain tomatoes well and simmer filling longer to reduce moisture.
Conclusion
These easy stuffed bell peppers prove that healthy dinners don’t have to be complicated. With endless variations, make-ahead options, and freezer-friendliness, they’re perfect for busy families, meal preppers, or anyone craving wholesome comfort food.
Try them tonight and watch them become a permanent favorite at your table. Don’t forget to pin this recipe for later — your future self will thank you!
