Cheesy stuffed bell peppers are a flavorful and nutritious dish featuring tender bell peppers filled with a savory mixture of seasoned meat, rice, and gooey melted cheese. This satisfying meal is easy to make, customizable, and perfect for a family dinner or meal prep.
Why You’ll Love This Recipe
- A delicious combination of tender peppers, savory filling, and melted cheese
- Packed with protein, fiber, and essential nutrients
- Versatile—use different meats, grains, and cheeses for variety
- Easy to make ahead and store for meal prep
- Great as a main course or a hearty side dish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Peppers & Filling:
- Large bell peppers (any color)
- Ground beef, turkey, or chicken
- Cooked rice or quinoa
- Onion, finely chopped
- Garlic, minced
- Tomato sauce or diced tomatoes
- Worcestershire sauce
- Italian seasoning or dried oregano
- Salt and black pepper
- Red pepper flakes (optional, for heat)
- Shredded cheese (cheddar, mozzarella, or a blend)
For Topping:
- Extra shredded cheese
- Fresh parsley or basil (optional)
Directions
- Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Blanch them in boiling water for 3-4 minutes (optional for softer texture) or use raw.
- Cook the Filling: In a skillet, sauté onion and garlic until softened. Add ground meat and cook until browned. Stir in cooked rice, tomato sauce, Worcestershire sauce, and seasonings. Simmer for a few minutes.
- Stuff the Peppers: Fill each pepper with the meat and rice mixture. Top with shredded cheese.
- Bake: Preheat oven to 375°F (190°C). Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove foil, bake for another 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley or basil and enjoy warm.
Servings and Timing
- Servings: 4-6
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Option: Swap meat for black beans, lentils, or mushrooms.
- Spicy Version: Add jalapeños or extra red pepper flakes to the filling.
- Low-Carb Alternative: Replace rice with cauliflower rice.
- Mexican-Inspired: Use taco seasoning and top with avocado or salsa.
- Cheesy Creamy Version: Mix cream cheese into the filling for extra richness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze fully cooked stuffed peppers for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
FAQs
Do I need to pre-cook the peppers before stuffing?
It’s optional—blanching them makes them softer, but they will cook in the oven as well.
Can I use uncooked rice?
No, the rice should be pre-cooked since the baking time isn’t long enough to cook raw rice.
What’s the best type of cheese for stuffed peppers?
Cheddar, mozzarella, Monterey Jack, or a Mexican blend work great.
Can I make these ahead of time?
Yes, assemble the stuffed peppers in advance and refrigerate until ready to bake.
Can I cook these in an air fryer?
Yes, air-fry at 375°F (190°C) for 15-18 minutes.
How do I make the filling extra flavorful?
Use a mix of ground meat, seasonings, and a splash of Worcestershire sauce for depth.
Can I skip the meat for a vegetarian version?
Yes, use beans, tofu, or extra vegetables instead.
What side dishes go well with stuffed peppers?
A simple salad, garlic bread, or roasted vegetables pair well.
Can I use a different type of pepper?
Yes, poblano peppers or mini bell peppers work well too.
How do I prevent the peppers from falling over in the dish?
Slice a thin layer off the bottom to create a stable base or use a muffin tin for support.
Conclusion
Cheesy stuffed bell peppers are a wholesome, delicious meal that’s easy to prepare and packed with flavor. Whether you prefer a classic meat-and-rice filling or a creative twist, this dish is sure to be a family favorite. Enjoy them fresh out of the oven with your favorite sides!
Print
These Cheesy Stuffed Bell Peppers are loaded with a savory mixture of seasoned meat, rice, and melted cheese, then baked to perfection. A comforting, flavorful, and easy meal perfect for weeknights!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American / Italian
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground beef or ground turkey
- 1 cup cooked rice (white or brown)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set to 375°F (190°C). Grease a baking dish.
- Prepare Peppers: Cut the tops off the bell peppers and remove the seeds.
- Cook Meat: In a skillet, cook ground beef/turkey over medium heat until browned. Drain excess fat.
- Add Flavor: Stir in onions, garlic, salt, pepper, Italian seasoning, paprika, and marinara sauce. Cook for 2-3 minutes.
- Mix Filling: Combine cooked rice with the meat mixture.
- Stuff Peppers: Spoon the filling into each bell pepper, pressing down slightly.
- Top with Cheese: Sprinkle mozzarella and Parmesan over the stuffed peppers.
- Bake: Place in the baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish & Serve: Sprinkle with fresh parsley and serve hot!
Notes
- Swap ground beef for chicken or plant-based crumbles for a healthier option.
- Use quinoa instead of rice for extra protein and fiber.
- Add diced tomatoes or mushrooms to the filling for more flavor.