How to Make Classic Stuffed Peppers
Classic stuffed peppers are a timeless favorite, filled with savory ground beef, rice, and melted cheese baked inside tender bell peppers. This recipe delivers cozy, nostalgic flavor in every bite.
Whether for family dinners or meal prep, this stuffed peppers recipe is hearty, customizable, and always a crowd-pleaser. It’s a dish that blends comfort and flavor beautifully.
Ingredients That Make Classic Stuffed Peppers Special
Bell peppers (4–6, any color) – The edible vessel, their sweet, roasted flavor and vibrant color add depth and appeal.
Ground beef (1 lb) – Rich and meaty, it forms the flavorful foundation of the stuffing. Swap with turkey or sausage for variation.
Cooked rice (1 cup) – Provides structure and balance, absorbing juices and seasoning.
Shredded cheese (1 cup) – Adds creamy, melty texture—cheddar, mozzarella, or pepperjack all shine.
Fire roasted tomatoes (14.5 oz can) – Brings acidity and a smoky depth that brightens the meat mixture.
Garlic (5 cloves) – Infuses robust, aromatic flavor throughout the filling.
Onion (1 medium, chopped) – A base aromatic that caramelizes for added sweetness and complexity.
Jalapeño (optional, 1 chopped) – Offers a gentle heat for spice lovers.
Paprika, oregano, basil – These seasonings round out the filling with earthy, herbal warmth.
Olive oil, salt, pepper – Essential for sautéing and seasoning.
Steps to Prepare Classic Stuffed Peppers
Begin by prepping and blanching the bell peppers, ensuring they’re tender but still sturdy. While the oven preheats, sauté the aromatics and ground beef until fully cooked.
Stir in the tomatoes, rice, spices, and half the cheese to meld flavors. Spoon this savory mixture generously into each pepper, top with more cheese, and bake until bubbling and golden.
Expert Tips for Classic Stuffed Peppers
To elevate your stuffed peppers, try roasting the peppers instead of blanching them—they’ll gain a deeper, slightly charred flavor. Mixing cheese varieties like sharp cheddar and creamy mozzarella adds dimension. And don’t skip the garnish; fresh herbs or red pepper flakes enhance the final dish.
How to Store Classic Stuffed Peppers Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts. These peppers also freeze well—wrap individually and freeze for up to two months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes, assemble them in advance and refrigerate for up to a day. Bake just before serving for best results.
Do I have to blanch the peppers first?
Blanching softens them slightly, but you can skip this step and extend baking time instead.
What can I use instead of ground beef?
Try ground turkey, chicken, pork, sausage, or even crumbled tofu for a vegetarian option.
Can I use uncooked rice?
It’s best to use cooked rice, as uncooked rice won’t fully soften during baking and could absorb too much moisture.
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Classic Stuffed Peppers Recipe
Ingredients
- 1 cup cooked rice white, brown, or wild variety
- 14.5 ounces canned fire roasted tomatoes alternatively, diced tomatoes or tomato sauce
- 1 lb ground beef or substitute with turkey, chicken, pork, sausage, or tofu
- 4-6 bell peppers any color: green, yellow, red, or orange
- 1 jalapeño pepper chopped (optional, for a spicy kick)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 5 garlic cloves finely chopped
- 1 teaspoon dried basil
- 1 medium onion diced
- Salt and black pepper to taste
- 1 tablespoon paprika
- 1 cup shredded cheese cheddar, mozzarella, pepper jack, or blend
- Chopped parsley and red pepper flakes for garnish
Instructions
- Preheat the oven to 425°F (220°C) and simultaneously bring a large pot of water to a boil, sufficient to submerge the bell peppers.
- Prepare the bell peppers by rinsing, slicing off the tops, and hollowing out the interiors. If necessary, shave a thin slice from the bottoms to help them stand upright. Chop the pepper tops (excluding stems) to sauté with the onions later.
- Blanch the hollowed peppers in boiling water for about 5 minutes to lightly soften them. Alternatively, roast them in the oven for 20 minutes instead.
- Transfer the softened peppers to a baking dish that has been lightly coated with oil.
- In a large skillet over medium heat, warm the olive oil and sauté the onion, chopped pepper tops, and jalapeño for 5 minutes until they begin to soften.
- Incorporate the garlic and cook for another minute until aromatic.
- Introduce the ground beef to the skillet, cooking it through while crumbling it apart, about 5-6 minutes.
- Fold in the fire roasted tomatoes, dried herbs, paprika, and the cooked rice. Stir to blend thoroughly, then remove from heat.
- Mix in half of the shredded cheese to integrate with the filling.
- Generously fill each pepper with the prepared meat mixture and sprinkle the remaining cheese over the top of each one.
- Bake in the preheated oven for 15-20 minutes, until the peppers reach your desired tenderness and the cheese on top is golden and bubbling.
- Allow to cool briefly, then garnish with chopped parsley and red pepper flakes before serving.