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My family is really enjoying meals I make ahead and freeze since our evening schedules have gotten so busy. My Stuffed Green Peppers provide a welcome, hearty meal when we are dragging back in the door from football practice or scouting.

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Here’s how I make them.

4.34 from 3 votes

Stuffed Green Peppers

Dinner 1 hr

Prep Time 10 mins
Cook Time 50 mins
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Stuffed Green Peppers make a great make-ahead meal.


  • 8 Green Peppers
  • 2 pounds ground turkey or ground beef, your preference
  • 1/2 cup uncooked wild rice cooked per package directions
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 red or yellow pepper, diced
  • 1 egg
  • 1 cup Parmesan cheese
  • 1 clove garlic minced


  • Remove tops and then the seeds of the pepper.
  • Place on a large baking pan.
  • Saute onion and pepper in lightly oiled skillet until tender.
  • Set aside.
  • Brown meat and drain.
  • Add onion, pepper, cooked rice, diced tomatoes, tomato paste, egg, and garlic to meat; mixing well.
  • Spoon meat mixture into green pepper and place in a 350 degree oven for 40 minutes, remove from oven and sprinkle with grated Parmesan and mozzarella cheese.
  • Return to the oven for 5 minutes until the cheese has melted.
  • For those you plan to freeze, do not add the cheese at this point.
  • Remove from oven and allow to sit for five minutes prior to serving.
  • Allow to cool completely before wrapping in parchment paper and then foil for freezing.

Nutritional Information

Calories: 363kcal | Carbohydrates: 18g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 306mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 661IU | Vitamin C: 98mg | Calcium: 181mg | Iron: 2mg

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To prepare from frozen, remove from the freezer and allow to thaw in the refrigerator. Cook at 350 degrees for 30 minutes, remove from the oven and top with cheeses. Return to the oven for 5 minutes until the cheese has melted. Allow to sit for five minutes prior to serving.

This goes perfectly with a fresh salad for a delicious, filling meal your family will love.

Robyn xo

Freezer Friendly Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I’m assuming you do not drain the tomatoes. Just want to be sure before I make the peppers! Sounds delish!!!! Thank you!!

    1. 5 stars
      You don’t drain the tomatoes, because you’ll be using 2 cups of rice… and the rice needs the liquid in order to cook properly. Did you ever try mixing in a small can of corn (drained) into your stuffed peppers? I made my peppers this way and they were fantastic!

    2. Took a chance & made the peppers the other day without draining the tomatoes. Best peppers I have ever tasted! Thanks for the heads up on the can of corn also. I’m making these again next week & will definitely try the corn! Thank you so much for the delicious recipe Angela and for your reply!!!

  2. 3 stars
    I vary this recipe with white rice and use Rotel. Then place a slice of jalepeno on top of each pepper. Also, I use a little bit of cumin and cayenne (not too much, just a little for flavor). Best and easiest dish that can come out of my kitchen and always better the next day!! Yummy!! “Happy Cooking” from Alabama! Jennifer 🙂

  3. 5 stars
    I have made stuffed peppers for years, I freeze two peppers together, I call these my TV Dinners.
    I have many things frozen like this.
    Love your site

  4. Not sure if you’ll even see this, but you left out directions on when to freeze — is it before or after baking? (I would guess before, but the instructions are very unclear.)

    1. cook-bake then cool before freezing (always freeze ONLY when food is cold), you can freeze in glass over proof pans with top then wrap in air tight freezer bag or parchment paper plus foil for airtight non freezer burn / defrost over night then bake 20 minutes delicious with nice tossed salad (tomatoes, cukes, watercress+blueberries, green onions vinaigrette dressing), garlic bread … its best to cook before freezing so food maintains flavors & texture