Stuffed Peppers
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Classic stuffed peppers loaded with savory ground beef, rice, tomato sauce, and melty cheese—comforting, crowd-pleasing, and easy enough for a weeknight.
Almost every cuisine has its own version of stuffed peppers—bell peppers filled with some combination of meat, tomato sauce, vegetables, rice, and cheese. In the U.S., the dish is undeniably retro (the most popular recipe online is still the one from Betty Crocker!). Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which pair perfectly with the sweetness of the bell peppers. That said, the recipe is endlessly flexible—you can switch up the meat, spices, grain, or cheese to give it a whole new twist. I like to serve this version with cornbread.
The peppers need a head start in the oven so they cook all the way through. A lot of recipes call for boiling them first, but I prefer roasting—more flavor, less cleanup! Just slice the peppers in half from top to bottom, scoop out the seeds and membranes, and roast until they’re tender-crisp.
“These stuffed peppers are so good I was asked to make them for dinner twice in one week! And there were leftovers in between!”
What You’ll Need To Make Stuffed Peppers
When selecting bell peppers, look for peppers that are bright, shiny and firm. They should not have wrinkled skin, soft spots, or moldy stems. I prefer red, orange, or yellow peppers; green peppers are unripe and have an unpleasant, somewhat bitter taste. (If left to fully ripen, green peppers will eventually turn another color, and the flavor will become increasingly sweet.) Bell peppers keep for up to a week in the refrigerator crisper drawer.
Step-by-Step Instructions
Step 1: Tenderize the beef. In a medium bowl, combine the beef with 1 teaspoon of the salt and the baking soda. Mix it with your hands until it’s evenly combined, then let it sit for 20 minutes while you prep the rest of the recipe. The baking soda works its magic during this time—it raises the pH, which helps the beef stay tender and juicy as it cooks. (I use this tenderizing technique in many ground beef recipes, including beef enchiladas, beef chili, and shepherd’s pie.)
Step 2: Prepare the peppers. Slice the peppers in half from top to bottom, then scoop out the seeds and membranes with your hands or a small knife.
Step 3: Pre-roast the peppers. Place the pepper halves cut side up in a 9×13-inch baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Roast for about 20 minutes, until they’re just starting to brown and are tender but still holding their shape. Don’t worry if some liquid collects in the peppers—that’s totally normal.
Step 4: Make the filling. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown.
To the skillet, add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high.
Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, about 5 minutes. Add the tomato sauce and bring to a boil.
Reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and 3/4 cup of the cheese.
Stir until melted and remove the skillet from the heat.
Step 5: Fill the peppers. Take the peppers out of the oven and spoon the meat filling evenly into each one. Sprinkle the tops with the remaining ¾ cup of cheese.
Step 6: Bake. Return the filled peppers to the oven and bake for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling. Serve warm and enjoy!
Video Tutorial
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Stuffed Peppers
Hearty, comforting, and always a hit—these stuffed peppers are easy to make, great for leftovers, and freezer-friendly too.
Ingredients
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tablespoons extra-virgin oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (8-oz) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
- Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
- Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
- Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
- Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
- Make-Ahead/Freezing Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: One 1/2 pepper
- Calories: 381
- Fat: 24 g
- Saturated fat: 9 g
- Carbohydrates: 17 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 24 g
- Sodium: 646 mg
- Cholesterol: 74 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Love your recipes!
Can you please clarify the make-ahead instructions? Assuming I should roast the peppers for 20 min and afterwards fill them with the meat mixture but don’t cook for the remaining 15 minutes? Can you please confirm?
Actually, you’d fill them with the meat mixture and then freeze them. After thawing, you’d bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted. Hope that clarifies and that you enjoy!
You never say what the oven temperature should be! Please confirm.
They should be baked at 425°F/220°C. Hope you enjoy!
This filling is amazing! We just moved 2 months ago so maybe it’s just my oven, but it took longer for mine at the end to get that cheese on top to brown more (also could just be my personal choice). Also, next time I’m gonna roast the peppers in the air fryer! I hate babysitting the oven and they got mushy, cause kid distracted me lol
Way too much preprep . Just core stuff, and roast . My gramother did it that way . And I guarantee it was better than your recipe.
No need to be so harsh. Just as easy to be kind. I bet your gramother (your spelling) would not like you to be mean.
Kindness always wins
Pre-cooking the peppers is a game changer, which is what makes this version of stuffed peppers so great. Go ahead and don’t spend the extra time pre-roasting the peppers, but it definitely changes the flavors of the dish and in my opinion these are the best stuffed peppers I’ve ever made. Oh, and stop being such a douche.
Question… if I replace with ground Turkey do I still need to add the baking soda?
No, the baking soda isn’t necessary with ground turkey.
Family liked this one. The filling was delicious.
My teenage granddaughter has asked me to make the recipe doubled, so she can have more the next day. Big success in our house!
Delicious. What a great idea to cut them in half rather than try to stand them up to roast. A friend have me lovely peppers from her garden. I wound up using 4 and had just the right amount of stuffing and perfect for 2 nights. I thought they were even better reheated. Based on the comments I doubled the spices and found that to be just right for us. My husband has request this be part of the regular rotation.
It was okay! If just going by the recipe measurements of the spices the filling is a bit bland. Next time I will add some hatch chilis and perhaps double the seasonings.
Very nice. Not a goopy or overly sauced recipe, which I liked. I followed the recipe but added more cooked brown rice (so I added 1/2 cup more sauce too) and subbed cheddar. Peppers were from my favourite farmer’s market vendor. I haven’t eaten stuffed peppers very often as I don’t particularly care for them but this recipe turned out very well. The peppers were the right level of done – still a little crunchy. I have frozen the extras (before being baked) as well as the leftover filling. I am already looking forward to future easy, tasty meals.
I made this recipe using ripe carmen peppers and doubled the minced garlic. It was the best stuffed pepper recipe that I have used. Will definitely make again.
This was my first time trying stuffed peppers and we loved it. Bell peppers were never a favorite of mine but this was delicious.
What’s the baking soda for?
Hi Toni, The baking soda raises the pH of the meat, helping to lock in moisture and make the beef more tender.