Easy Stuffed Peppers (No-Fuss, Classic Recipe)

It’s surprising how long it took us to get a stuffed pepper recipe up on the site. We are pepper geeks, after all. This easy stuffed pepper recipe can be prepped in just 25 minutes and cooked to perfection in less than an hour. Our recipe seamlessly blends mouthwatering flavors and textures with very minimal effort. It’s a versatile recipe that is super simple and satisfying.

We have made many different variations of stuffed peppers over the years. It’s no secret that we love stuffing jalapeño peppers for poppers or poblano peppers for chiles rellenos. We’ve even made a delicious stuffed pepper soup with roasted bell peppers.

However, this classic stuffed pepper recipe is so incredibly easy to make, and it’s one that we come back to often. Whether you are looking for a satisfying dinner or an easy recipe for meal prep, this recipe for stuffed bell peppers will hit the spot.

Ingredients

Our recipe is made with simple, no-fuss ingredients you can easily find at the grocery store. For full recipe instructions and notes, see the recipe card below.

• 4 multi-colored bell peppers – Be sure you are using bell peppers that are about the same size. It doesn’t matter what color you use, but we personally prefer red and orange peppers for a sweeter flavor.
• 1 Tbsp. olive oil
• 1 tsp salt
• 1 box Spanish-style rice – We like using Rice-A-Roni brand, but there are many different options and variations. See below for recipe notes and substitutions.
• ½ lb. ground beef (90/10) – 90/10 is the best ground beef to use for this recipe. The fat content in the sausage makes up for the lean ground beef.
• ½ lb. mild Italian sausage – or about 2.5 links without their casings.
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 cups marinara sauce – We find that organic marinara sauce yields the best flavor. When it comes to splurging on any ingredient in this recipe, choose a high quality marinara sauce and a good quality cheese.
• 1 cup shredded mozzarella cheese
• Fresh parsley (for garnish)

How to make easy stuffed peppers

Prepare the peppers by preheating your oven to 425°F (220°C). Rinse and dry the bell peppers, then cut them in half lengthwise and remove the seeds and ribs.

Tip: Slicing lengthwise allows the peppers to lay flat, even if their bottoms are uneven.

Drizzle with the olive oil and sprinkle with the salt. Roast the peppers in the oven for about 20 minutes until the edges begin to darken. Once cooled, blot any moisture that has accumulated inside with a paper towel.

While the peppers are roasting, cook the grains according to package instructions. If using plain white rice, brown rice or another grain, consider substituting the liquid with chicken broth and adding diced tomatoes for extra flavor.

Prepare the meat filling by mixing together ground beef mixture, Italian sausage (removed from casings if using links), garlic powder, and dried oregano until well blended. Brown the meat over medium heat in a large skillet and drain excess fat if necessary.

In a large bowl, combine the cooked meat mixture with half of the cooked rice mixture (adding more if needed depending on pepper size). Store any leftover rice in the fridge. Use a large spoon to stuff the peppers with the mixture, then top with marinara sauce and cheese.

Cover the stuffed peppers with foil and bake at 375°F (190°C) for 30-45 minutes, allowing the moisture to steam and finish cooking the peppers while melting the cheese. Remove the foil and bake peppers for an additional 10 minutes until the cheese is melted and golden. Let the peppers rest for 10 minutes before serving to firm up and make handling easier.

Recipe test notes and tips

• Select the right peppers for the job. Choose fresh bell peppers that are uniform in size and thickness for even cooking that will hold up well to the stuffing.
• Select the right baking dish. Choose a dish that will hold all the peppers nice and snug so they do not slouch over during the baking process. The right size pan will also assist in venting the moisture while the peppers are cooking.
• Place the foil loosely over the top of the baking dish like a tent. This way when the cheese melts it won’t stick to the foil. 
• When stuffing the peppers, don’t be afraid to heap the stuffing in a mound on-top. Since they are cut in half and lying flat they can handle more without falling over. 
• Pre-roasting makes all the difference. By taking this extra step you end up with flavorful slightly softened peppers that still retain a slight crunch.
• Play with the grains, proteins, and vegetables in your mixture. You can really get creative and customize the filling to meet your tastes and dietary preferences.
• For a lighter version, try using ground turkey or ground chicken instead of ground beef.

Recipe FAQs

What’s the best type of pepper to use for stuffing? Bell peppers are commonly used for stuffing due to their size, shape, and mild flavor. However, for a slightly spicy kick you can use poblano peppers, or sweet Italian frying peppers for a milder taste.

How do I prevent the filling from becoming soggy? Pre-cook any ingredients that release a lot of moisture like vegetables and grains, before adding them to the stuffing mixture. Additionally, consider using cooked grains like quinoa or bulgur instead of raw rice, as they absorb less liquid.

Can I make stuffed peppers without using rice? Instead of rice, you can use other grains like quinoa, couscous, bulgur, or even orzo.

How do I know when the peppers are fully cooked? You’ll know the peppers are fully cooked when they are tender and easily pierced with a fork. The filling should be heated through and the cheese (if used) should be melted and bubbly

Storage and reheating

You can make stuffed peppers ahead of time and store them in the refrigerator for up to 2-3 days in an airtight container. To reheat, simply place them in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) until heated through, around 20-30 minutes.

To freeze, allow them to cool completely, then wrap them individually or place them in an airtight container or freezer bag. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and follow the reheating instructions mentioned above.

Variations of these stuffed peppers 

Looking to mix it up? Try a creative variation of these stuffed peppers. There are many different ways to stuff a pepper, and they’re all delicious.

• Vegetarian quinoa stuffed peppers – Stuff with quinoa, lentils and sautéed vegetables for a protein-packed vegetarian meal.
• Mexican stuffed peppers – Cook and shred chicken breast. Sauté veggies along with corn, black beans and taco seasoning. Top with salsa and shredded cheddar cheese.
• Mediterranean-style stuffed peppers: Cook couscous and mix with sun-dried tomatoes, olives, feta cheese, raisins, and herbs. Stuff into bell peppers and bake until tender. Serve with olive oil and lemon juice.
• Breakfast stuffed peppers: Cook breakfast sausage or bacon and scramble eggs. Mix with diced potatoes and cheese, stuff into bell peppers, and bake until tender. Serve with salsa or hot sauce.

I hope you enjoy this recipe for easy stuffed peppers. If you make our recipe, please leave a star rating below along with any alterations you may have made. We love a good easy meal that can be thrown together quick, and this has been a part of our regular rotation for some time. It’s a great meal for leftovers and tastes great the next day.