If you are on the lookout for a comforting, flavorful dish that looks as delightful as it tastes, you have to try this Easy Baked Stuffed Peppers Recipe. These vibrant bell peppers are filled with a savory mixture of seasoned ground beef, rice, and gooey cheese, then baked to tender, cheesy perfection. The combination of spices, fresh vegetables, and melty cheese creates a dish that’s bursting with warmth and homestyle goodness. Whether it’s a cozy family dinner or a crowd-pleaser for friends, this recipe brings together simple ingredients in a truly unforgettable way.
Ingredients You’ll Need
Getting your ingredients ready for this Easy Baked Stuffed Peppers Recipe is straightforward and fuss-free. Each component plays an important role to build layers of taste, create texture contrasts, and add beautiful colors that make the dish irresistible.
- 6 large bell peppers: Choose bright, firm peppers that stand upright to hold the delicious filling.
- 1 tablespoon olive oil (plus extra for brushing peppers): Adds richness and helps soften the peppers before baking.
- 1 small onion finely diced: Brings sweetness and depth to the savory filling.
- 3 cloves garlic minced: Intense aroma and flavor that wakes up the taste buds.
- 1 pound lean ground beef: Protein-packed base with a savory bite that pairs perfectly with the spices.
- 1 teaspoon Italian seasoning: A blend of herbs that adds warmth and complexity.
- 1 teaspoon salt: Enhances every flavor in the dish.
- 1/2 teaspoon black pepper: Offers a mild kick that balances the filling.
- 1/2 teaspoon smoked paprika: Adds a smoky hint that elevates the overall taste profile.
- 1 tablespoon Worcestershire sauce: Provides a subtle umami punch and richness.
- 1 cup cooked rice (white or brown): Creates a satisfying, tender texture that soaks up all the savory juices.
- 1 cup tomato sauce: Adds moisture and tangy brightness to the mixture.
- 1/2 cup diced tomatoes drained: Bursts of fresh tomato flavor complement the sauce.
- 1 cup shredded mozzarella cheese, divided: Creamy, melty cheese that makes the dish comfort food at its best.
- 1/4 cup grated Parmesan cheese, divided: Adds a nutty, salty edge that perfectly finishes the filling and topping.
- 1/4 cup beef or chicken broth (or water): Keeps the peppers moist during baking and enhances tenderness.
- 2 tablespoons chopped fresh parsley (for garnish): Fresh, bright herb to finish and add a pop of color.
How to Make Easy Baked Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Lightly oil a baking dish big enough to fit all six bell peppers standing upright. Slice the tops off the peppers, then carefully remove their seeds and membranes. Trim the bottoms ever so slightly if needed so they stand steadily without making holes. Arrange the peppers cut-side up in the baking dish, brush or drizzle lightly with olive oil, and season with a sprinkle of salt and pepper. This prep ensures your peppers soften nicely without losing their shape during baking.
Step 2: Par-Bake the Peppers
Place the peppers in the oven and par-bake them for 10 to 12 minutes. You want them to just begin to soften around the edges while still holding their vibrant form. This step helps the peppers cook evenly and prepares them to hold all that amazing filling without getting soggy. Once done, take them out and set them aside while you work on the filling.
Step 3: Cook the Filling
Heat one tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds, letting the fragrant aroma fill your kitchen. Then, add the ground beef, breaking it apart with a spatula. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook the beef for 6 to 8 minutes, until it’s browned thoroughly and most liquid has evaporated, ensuring a rich meaty flavor.
Step 4: Incorporate Sauces and Rice
Stir in the Worcestershire sauce, tomato sauce, and drained diced tomatoes. Let it simmer gently for 3 to 4 minutes to allow the flavors to meld beautifully. Turn off the heat, then add the cooked rice to the skillet. Mix it in thoroughly to combine the rice with the savory beef mixture. Next, fold in half a cup of shredded mozzarella and two tablespoons of grated Parmesan cheese, making the filling irresistibly creamy. Give the filling a taste and adjust salt or seasoning if needed.
Step 5: Stuff the Peppers and Bake
Spoon the beef and rice mixture into each par-baked pepper. Press the filling gently with the back of the spoon, mounding it slightly over the rim for a generous portion. Pour the broth or water into the baking dish around the peppers to help steam and tenderize them as they bake. Sprinkle the tops with the remaining mozzarella and Parmesan cheese. Cover the dish with foil and bake for 20 to 25 minutes until the peppers are tender and the filling is hot throughout. Remove the foil and bake for another 5 to 8 minutes, letting the cheese melt, bubble, and turn a light golden color.
Step 6: Rest and Garnish
Take the stuffed peppers out of the oven and let them rest for 5 minutes to allow all the juices to settle. Before serving, sprinkle with chopped fresh parsley for a fresh, herbaceous touch that brightens the plate and balances the rich filling perfectly.
How to Serve Easy Baked Stuffed Peppers Recipe
Garnishes
Fresh parsley is a classic garnish, adding both appealing color and a mild peppery note that contrasts beautifully with the savory meat and cheese. For a bit of extra zest, a sprinkle of red pepper flakes or a spoonful of sour cream can add a fun twist and extra creaminess on the side.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with light and fresh sides. A crisp green salad with vinaigrette, steamed green beans, or roasted root vegetables complement the easy baked stuffed peppers recipe and round out your meal perfectly.
Creative Ways to Present
For a fun dinner party twist, try serving each stuffed pepper cut in half on a decorative plate, drizzled with a simple basil pesto or a splash of creamy ranch dressing. You can also mix and match pepper colors for an eye-catching presentation that’s as joyful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually marry even more after resting, making the next-day meal a delightful treat. Just be sure to keep any sauce or broth from the baking dish to spoon over when reheating.
Freezing
If you want to prep this Easy Baked Stuffed Peppers Recipe ahead of time, fully assemble the peppers but do not bake. Wrap them tightly in plastic wrap and then foil, freezing for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding extra time to ensure they’re heated through.
Reheating
Reheat your leftover stuffed peppers covered in the oven at 350°F (175°C) for about 15 to 20 minutes, or until heated through. You can also microwave them on medium power for 2 to 3 minutes if you’re short on time, but oven reheating preserves the texture best.
FAQs
Can I use other types of meat for the filling?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives can be used in place of ground beef for a different twist or to suit dietary preferences.
Is it okay to use brown rice instead of white rice?
Yes, both white and brown rice work well. Keep in mind brown rice has a nuttier flavor and chewier texture, which some people prefer for a heartier bite.
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for cooked lentils, chickpeas, or a mix of sautéed mushrooms and vegetables to create a vegetarian-friendly stuffed pepper that’s still filling and flavorful.
What if I don’t have Worcestershire sauce?
You can substitute soy sauce or a splash of balsamic vinegar to add that savory umami depth, though the flavor will vary slightly.
How can I tell when the peppers are done baking?
The peppers are done when they are tender enough to pierce easily with a fork but still hold their shape well, and the cheese topping is golden and bubbly.
Final Thoughts
This Easy Baked Stuffed Peppers Recipe is one of those timeless dishes that warms the soul and pleases the palate. Simple ingredients come together with such a rewarding result — colorful, nutritious, and downright delicious. I hope you give this recipe a try soon and discover just how easy and satisfying stuffed peppers can be at your dinner table!
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
These Easy Baked Stuffed Peppers are a delicious and hearty meal featuring bell peppers filled with a flavorful mixture of ground beef, rice, tomato sauce, and cheese. Par-baked to tender perfection and topped with melted mozzarella and Parmesan, they make a comforting and satisfying dish perfect for family dinners.
Ingredients
Peppers
- 6 large bell peppers
- Olive oil for brushing peppers
- Pinch of salt and pepper for seasoning peppers
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 and prepare baking dish: Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers standing upright.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim a thin slice off the bottom so they stand upright without making a hole. Arrange them cut-side up in the baking dish, brush or drizzle lightly with olive oil, and season with a pinch of salt and pepper.
- Par-bake peppers: Bake the peppers for 10–12 minutes until they begin to soften around the edges but still hold their shape. Remove from the oven and set aside.
- Cook onion and garlic: While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Brown the ground beef: Add ground beef to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes until browned and no longer pink, and most moisture has evaporated.
- Add tomato elements: Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Bring to a gentle simmer and cook for 3–4 minutes to blend flavors.
- Mix in rice and cheese: Turn off heat and add cooked rice to the skillet, stirring until evenly combined. Fold in half of the shredded mozzarella and half of the Parmesan cheese until the filling is creamy. Taste and adjust seasoning if needed.
- Stuff the peppers: Spoon the beef and rice mixture into each par-baked pepper, pressing down gently and mounding slightly above the rim.
- Add broth and cheese topping: Pour broth or water into the bottom of the baking dish around the peppers to help steam them. Sprinkle the tops with the remaining mozzarella and Parmesan cheeses.
- Bake covered: Cover the baking dish with foil and bake for 20–25 minutes until the peppers are tender and the filling is heated through.
- Finish baking uncovered: Remove the foil and bake for another 5–8 minutes until cheese is melted, bubbly, and lightly golden.
- Rest and garnish: Remove from oven, let rest for 5 minutes, garnish with chopped fresh parsley, and serve warm, spooning any extra sauce over the peppers.
Notes
- You can use white or brown rice according to preference.
- For a lighter option, substitute ground turkey or chicken for the beef.
- Adding extra vegetables like diced zucchini or mushrooms to the filling can increase nutrition and flavor.
- If you prefer a spicier dish, add red pepper flakes to the seasoning.
- Make sure to drain diced tomatoes well to avoid watery filling.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
