Stuffed Bell Pepper Recipes

These Stuffed Bell Peppers are an easy and healthy dinner recipe that you can make with a variety of filling options, including ground beef, turkey, rice, cheese, tomatoes, and more!

Stuffed Peppers are a must all year round, and there’s no better way to make use of fresh garden peppers than with this recipe. It’s hearty, delicious, easy to customize, and makes a great make-ahead meal.

Trust me when I say, this filling is like no other filling you’ve ever tried. The traditional components include ground beef and sausage along with garlic, onions, diced tomatoes, tomato sauce, rice, and cheddar cheese.

The ingredients that make this better than any other are the chicken broth (depth of flavor), Worcestershire and hot sauce (flavor enhancers, the hot sauce doesn’t make it spicy), and the brown sugar (a hint of sweetness to offset the acidity from the tomatoes).

This is definitely one recipe your family will want again and again. Be sure to check out my pro tips below!

Slice the top off of the peppers and remove the seeds/membranes. Place them top-side-down in a casserole dish with water. Cover and steam them for 20 minutes. Remove water and place the peppers back in the casserole dish. While the peppers steam, prepare the filling.

Prepare the meat/sauce/rice mixture and fill the middle of each bell pepper. Cover and bake for 20 minutes.

Remove cover and top with cheese. Bake uncovered for 10 minutes, or until the cheese is melted and the peppers are tender. Remove and serve!

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Stuffed Bell Peppers

These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest!

Prep: 20min

Total: 80min

Serving Size: 1 serving

Nutrition Facts: calories 408 kcal, Carbohydrate 25 g, Protein 32 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 96 mg, Sodium 628 mg, Fiber 4 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 6 bell peppers (any color, or a combination of colors)
• 2 teaspoons olive oil
• 1 1/2 pounds ground beef (I use 90% lean)
• 1/2 cup onion (finely chopped)
• 2 teaspoons garlic (minced)
• 1 1/2 cups cooked white rice (do not use raw rice)
• salt and pepper to taste
• 15 ounce can tomato sauce
• 1/2 teaspoon Italian seasoning
• 1 1/2 cups mozzarella cheese (shredded, divided use)
• 2 tablespoons parsley (chopped)
• cooking spray

Instruction:

1. Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
6. Add the ground beef and season with salt and pepper.
7. Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
8. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
9. Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
10. Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
11. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
12. Sprinkle with parsley, then serve.

Stuffed Bell Peppers

These Stuffed Bell Peppers are an easy and healthy dinner recipe that you can make with a variety of filling options, including ground beef, turkey, rice, cheese, tomatoes, and more!

Prep: 25min

Total: 80min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 477 kcal, Carbohydrate 31 g, Protein 28 g, Fat 27 g, Saturated Fat 11 g, Trans Fat 0.2 g, Cholesterol 93 mg, Sodium 1039 mg, Fiber 5 g, Sugar 13 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 6 bell peppers (of roughly equal size)
• 1-2 tablespoons olive oil
• ¾ lb. ground beef
• ½ lb. ground Italian sausage (spicy or mild)
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• Salt/Pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 14.5 oz. diced tomatoes (undrained)
• 1 ½ cups marinara sauce (I love Rao’s)
• ½ cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1.5 cups cooked rice
• 1 ½ cups cheddar cheese (shredded)

Instruction:

1. Preheat oven to 350 degrees. Add 1 ½ cups water to a 9×13-inch casserole dish. Cut the tops of each pepper and remove the seeds/membranes.
2. Place the whole pepper top-side-down on the baking sheet. Cover with foil and bake for 20 minutes. Remove water from the casserole dish once finished and set the peppers aside.
3. While the peppers steam, prepare the filling.
4. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and sausage and season it with salt and pepper. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the meat is brown and cooked through. Drain grease. Reduce heat to medium and add garlic and Italian seasoning.
5. Add the tomato paste and brown sugar and stir to combine. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce/concentrate for 15 minutes or until little excess liquid remains. Stir in the cooked rice and heat through for 1-2 minutes. Remove from heat.
6. Fill each pepper with an even amount of filling and place in the casserole dish. Cover and bake for 20 minutes. Remove cover and top with cheese. (If there is any excess space around the edges of the pepper, I like to push cheese down into those spaces.) Bake for 10 more minutes, or until the cheese is melted and the peppers are tender. Serve!

Stuffed Bell Peppers

Food Network’s Ree Drummond shares this easy recipe for healthy, classic stuffed bell peppers.

Total: 0 1h35min0

Yield: 4 to 6 servings

Nutrition Facts: calories 323, Fat 22 grams, Saturated Fat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

Ingredients:

• 6 bell peppers, any color
• 4 tablespoons olive oil, plus more for drizzling
• 8 ounces lean ground beef
• Kosher salt and freshly ground black pepper
• 1 onion, finely diced
• 2 cloves garlic, chopped
• 1 medium zucchini, finely diced
• 4 Roma tomatoes, seeded and finely diced
• Red pepper flakes, as needed
• 1 cup cooked long-grain and wild rice
• 1 1/2 cups grated pepper Jack cheese

Instruction:

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

How To Make Easy Stuffed Bell Peppers | Chef Jean-Pierre