Stuffed Peppers Recipe

Name: Stuffed Peppers Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 large bell pepper (red, yellow, or green peppers); 1 pound ground beef (or ground turkey, ground chicken, or ground venison); 1 teaspoon Stone House Seasoning; 1 teaspoon Italian Seasoning; 2 cups spinach; 1 (14.5-ounce) can diced tomatoes; 1 cup cooked white rice; 1 cup grated Cheddar cheese; parsley (optional)

Robyn Stone

on Jan 24, 2023, Updated Mar 21, 2024

19 Comments

5 from 7 votes

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This Stuffed Peppers recipe, filled with a hearty beef and rice mixture and topped with cheese, makes a delicious weeknight dinner! It’s an easy, satisfying meal that is also great to prep ahead!

Photo of red, green and yellow peppers halved and filled with a beef and rice mixture and topped with cheddar cheese in a white baking dish.

Delicious, satisfying weeknight suppers like these Stuffed Peppers are family favorites. Such an easy ground beef recipe that is simple, tasty, and great to prep ahead!

Spinach, tomatoes, shredded cheddar cheese, Italian seasoning, ground beef, rice, Stone House Seasoning, as well as red, green and yellow peppers ready to make stuffed peppers.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Bell Peppers – Use your favorite color of bell pepper or a blend as I have. I love the sweetness and mild flavor of red peppers. You can also substitute with poblano peppers if you prefer. Note that I do not pre-cook the bell peppers since I include a bit of water in the baking dish before adding in the peppers to fill. This way the peppers get a bit tender as they bake yet can still hold the delicious beefy filling.

Ground Beef – Substitute with ground turkey, ground chicken, ground venison, or ground lamb for the ground beef if you prefer.

Onion – an optional ingredient. If you use it, I recommend a very finely diced small onion.

Seasonings – I love using my Stone House Seasoning and Italian Seasoning in this recipe.

Spinach – Use fresh baby spinach or a package of frozen spinach that has been thawed and drained well.

Diced Tomatoes—If you do not have diced tomatoes, use canned diced tomatoes and their juices, fire-roasted for additional flavor, or crushed tomatoes or tomato sauce.

Rice – Use cooked white rice or another of your favorite types, such as brown or long-grain white rice. You can also substitute it with wild rice (which isn’t technically rice but is a native grain).

Cheese – My family loves cheddar cheese on these peppers, but you can also use Colby or Pepper Jack cheese.

How to Make Stuffed Peppers

This makes a classic favorite dinner recipe easy enough for a busy weeknight. Here’s how to make them.

Red, yellow and green bell peppers cut lengthwise with the seeds and membrane removed in a baking dish.

Prep. Preheat oven to 375º F. Add 1/4 cup water to a 9×13 baking dish. Slice peppers in half lengthwise and remove the tops, seeds, and white membrane. Arrange peppers in the baking dish.

Two photos side by side showing step browning ground beef and adding seasonings.

Brown and season the meat. Brown the ground beef in a Dutch oven or large saucepan. Drain away any excess drippings. Return the pan to the stove and add the seasonings. Stir to combine.

Photo of fresh spinach added to ground beef in a dutch oven and then cooked rice, tomatoes, and cheese added to the meat mixture.

Add spinach, tomatoes, rice, and cheese. Then, cook the spinach until wilted. Stir in the cooked rice, tomatoes, and their juices, and 1/2 cup of the shredded cheese. Remove from the heat.

Colorful bell pepper halves are stuffed with meat, rice, spinach, tomato and cheese, ready to bake in a white baking dish.

Fill peppers. Spoon the meat mixture filling into the pepper halves.

Shredded cheddar cheese tops bell peppers stuffed with meat mixture before baking.

Top with cheese and bake. Add the remaining shredded cheese to the top of the stuffed peppers. Bake for 30 minutes. When the peppers are done, remove from the oven and allow to rest for about 5 minutes before serving.

White baking dish of colorful stuffed peppers topped with melty cheddar cheese.

Leftover Makeovers

If you have any leftovers, try chopping them and adding them to tomato soup to make a satisfying Stuffed Pepper Soup.

Extra or leftover filling is perfect for my stuffed zucchini recipe. Use this leftover beefy rice filling instead!

Leftover stuffed peppers can make delicious stuffed mushrooms! Stuff the chopped leftovers into portabello mushroom caps, top with cheese, and bake at 375 degrees F for about 15-20 minutes or until the cheese is melty.

Storage Tips

To make ahead. Omit adding the water to the baking dish. Prepare stuffed peppers without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 1 day. When ready to bake, remove from the refrigerator, remove the plastic wrap, and bake as directed. Additional baking time may be needed since the stuffed peppers are cold, about 10 more minutes. Check the internal temperature of the baked stuffed peppers. They should register at 160º F.

To store. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave until warm throughout.

To freeze. Stuffed peppers freeze beautifully. You can freeze them unbaked or baked.

To freeze unbaked peppers, prepare the stuffed peppers according to the recipe without adding the final topping of cheese. Wrap the stuffed peppers in a freezer-safe container with plastic wrap and then with foil. Make sure they are well sealed. Store in the freezer for up to 4 months. When ready to serve, thaw in the refrigerator overnight, top with cheese, and bake as directed. To bake frozen stuffed peppers, top with cheese, cover with foil, and bake until the internal temperature reaches 160º F, about 50 minutes.

To freeze baked peppers, allow the cooked peppers to cool. Wrap in a freezer-safe container with plastic wrap followed by foil or in an airtight, freezer-safe container. Make sure they are well sealed. Store in the freezer for up to 3 months.

Red, yellow and green peppers stuffed with beef and topped in melted cheese in a white baking dish.

Recipe Tips

More about the color of the peppers – You can use red, yellow, or green bell peppers for this recipe. I personally like a mixture of all the colors. The red and yellow have a bit of sweetness that the green ones do not. However, green bell peppers may be more plentiful and could be less expensive at times than red or yellow peppers. You can use whichever bell pepper color or a mixture of colors, as I have demonstrated, that you wish.

Prep the meal ahead – Make the stuffed peppers as directed without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 1 day. Finally, follow the baking directions when ready to cook.

How to Bake Frozen Stuffed Peppers – Top the frozen peppers with cheese, cover with foil, and bake until the internal temperature reaches 160 degrees Fahrenheit, about 50 minutes.

Don’t forget the water – My recipe adds a bit of water to the baking dish before adding the halved peppers and stuffing them. Baking them with this small amount of water makes the peppers somewhat tender yet able to hold the beef and rice filling.

Serving Suggestions

Serve it as a complete meal – it contains vegetables, rice, meat, and cheese. And since my recipe includes spinach in the filling mixture, that adds even more nutrients and flavor to this meal!

Even though this is satisfying on its own, I sometimes serve this with a house salad, and my family enjoys a hot skillet of my southern cornbread alongside these peppers. Yum!

Enjoy!
Robyn xo