Easy Baked Stuffed Peppers

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There’s something about baked stuffed peppers that brings back the warmth of home. I love how a single bell pepper can hold such a satisfying meal — hearty, colorful, and comforting. This recipe has become a regular in my kitchen, especially on busy nights when I want something easy to make yet filling enough for everyone at the table.

I’ve played with a lot of variations, but this version hits that sweet spot between simple and satisfying. Tender bell peppers are filled with a savory mix of ground beef, rice, tomatoes, and spices, then topped with melted cheese. It’s the kind of dish that smells amazing while it bakes and tastes even better. Let me show you why this recipe might just become a favorite in your home too.

Why You’ll Love This Easy Baked Stuffed Peppers Recipe

These stuffed peppers are incredibly versatile — they work as a quick weeknight dinner or a dish to impress guests. You only need a handful of staple ingredients, and the whole meal bakes in one dish. They’re also naturally gluten-free, easy to adapt for low-carb diets, and the flavors can be customized to suit your taste.

Plus, it’s a meal-in-one: you’ve got protein, vegetables, and carbs all in a single, colorful package. And let’s not forget that cheesy top layer — golden and bubbling, it brings everything together perfectly.

What Kind of Bell Peppers Should I Use?

You can use any color bell pepper you like — green, red, yellow, or orange all work. Green peppers are slightly more bitter, while red, yellow, and orange are sweeter. I like using a mix for color contrast and flavor variety. Just make sure the peppers are firm and have flat bottoms so they stand upright in the baking dish.

Options for Substitutions

If you’re not into beef, swap it out for ground turkey, chicken, or even a plant-based meat alternative. You can replace the white rice with brown rice, quinoa, or cauliflower rice if you’re going low-carb. Not a fan of tomatoes? Try using salsa or enchilada sauce for a spicier twist. And for a dairy-free version, skip the cheese or use a plant-based alternative.

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Ingredients for This Easy Baked Stuffed Peppers Recipe

• Bell Peppers – The star of the dish. Use firm, medium-to-large peppers with flat bottoms for easier stuffing and baking.
• Ground Beef – Adds savory richness and a hearty texture to the filling. Choose lean beef to avoid excess grease.
• Cooked Rice – Helps bind the filling and adds a soft, fluffy texture. Great for soaking up all the flavors.
• Onion – Brings a base of sweetness and depth to the meat mixture.
• Garlic – Adds bold, aromatic flavor to the stuffing.
• Diced Tomatoes – Juicy and tangy, they balance the richness of the beef and add moisture.
• Tomato Sauce – Coats the filling with flavor and keeps the mix tender while baking.
• Italian Seasoning – A blend of herbs that gives the dish that familiar, comforting flavor.
• Salt & Pepper – Essential for enhancing all the other ingredients.
• Shredded Cheese – Melts beautifully on top, adding that irresistible golden finish.

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Step 1: Prepare the Peppers

Slice the tops off the bell peppers and remove the seeds and membranes inside. Rinse them well and pat dry. If they don’t stand up straight, you can trim the bottoms slightly to level them. Place them standing upright in a baking dish.

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Step 2: Cook the Filling

In a large skillet, sauté chopped onions in a bit of oil over medium heat until soft. Add the garlic and cook for another 30 seconds. Stir in the ground beef and cook until browned. Drain any excess fat.

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Step 3: Add Tomatoes and Seasonings

Once the beef is browned, mix in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Let it simmer for about 5–7 minutes to blend the flavors.

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Step 4: Stuff the Peppers

Spoon the filling generously into each prepared bell pepper. Press it down lightly to fill every corner without breaking the pepper.

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Step 5: Bake

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake the stuffed peppers for 30 minutes. Then remove the foil, sprinkle shredded cheese on top of each pepper, and return to the oven uncovered for another 10–15 minutes, or until the cheese is bubbly and golden.

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Step 6: Serve

Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley or a sprinkle of chili flakes if desired. Serve warm and enjoy the cozy, melty goodness in every bite.

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How Long to Prepare Easy Baked Stuffed Peppers

Preparation Time:
Prepping the peppers, chopping vegetables, cooking the filling, and stuffing takes around 25–30 minutes. If you already have cooked rice on hand, this step goes even faster.

Cooking Time:
The peppers bake for 30 minutes covered, then an additional 10–15 minutes uncovered after topping with cheese. That’s a total bake time of about 40–45 minutes.

Combined, the total time from start to finish is about 1 hour to 1 hour and 10 minutes.

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Tips for Perfect Easy Baked Stuffed Peppers

• Use peppers of uniform size so they cook evenly.
• Slightly pre-boiling the peppers for 5 minutes makes them more tender if you prefer a softer texture.
• Don’t overfill the peppers — leave a bit of room on top for cheese.
• Let the filling simmer to soak up flavor before stuffing.
• Add extra tomato sauce to the baking dish base to keep the peppers moist.

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Watch Out for These Mistakes While Cooking

• Using undercooked rice: Make sure your rice is fully cooked before mixing into the filling.
• Not draining beef properly: Excess fat can make the filling greasy and soggy.
• Overbaking: Too long in the oven can make the peppers fall apart. Keep an eye during the last 10 minutes.
• Crowding the pan: Give peppers some space in the dish so they cook evenly.
• Skipping seasoning: Be generous with salt and spices — the filling needs flavor!

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What to Serve With Easy Baked Stuffed Peppers?

1. Garlic Bread

Warm, crusty garlic bread is perfect for soaking up any tomato-y juices in the dish.

2. Mixed Green Salad

A simple side salad with vinaigrette balances the richness of the filling.

3. Roasted Vegetables

Try a medley of zucchini, carrots, and broccoli roasted with olive oil and herbs.

4. Mashed Potatoes

Creamy mashed potatoes complement the savory stuffing beautifully.

5. Corn on the Cob

Sweet, buttery corn is a fun and easy pairing for family dinners.

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Storage Instructions

Refrigerator:
Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for convenience.

Freezer:
Stuffed peppers freeze well. Let them cool completely, then wrap each pepper in foil or place them in freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 375°F until hot.

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Estimated Nutrition

Per stuffed pepper (based on 6 servings):

• Calories: ~350 kcal
• Protein: 22g
• Carbohydrates: 28g
• Fat: 18g
• Saturated Fat: 8g
• Fiber: 4g
• Sugar: 6g
• Sodium: 680mg
• Cholesterol: 65mg

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Frequently Asked Questions

How do I make this recipe vegetarian?

You can substitute the ground beef with lentils, black beans, or a plant-based ground meat alternative. Just keep the rest of the recipe the same.

Can I prepare stuffed peppers in advance?

Absolutely. You can make the filling and prep the peppers a day ahead. Assemble and bake the next day.

Should I cook the peppers before stuffing?

You don’t have to, but if you prefer softer peppers, you can boil them for 5 minutes or microwave them for 3 minutes before stuffing.

Can I use brown rice or quinoa?

Yes! Brown rice or quinoa work great and add more fiber and nutrients. Just make sure they’re fully cooked before mixing in.

How do I make it spicier?

Add diced jalapeños or red pepper flakes to the filling. You can also top the peppers with spicy salsa or hot sauce.

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Conclusion

Easy Baked Stuffed Peppers are the kind of recipe that brings comfort and satisfaction with every bite. They’re hearty, customizable, and perfect for both busy weeknights and laid-back weekend dinners. Whether you keep it classic with beef and rice or make it your own with creative twists, this dish is sure to be a family favorite. Plus, the leftovers make an equally delicious lunch the next day!

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