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Easy stuffed peppers filled with ground beef, spinach, rice, tomato sauce, and cheese. This stuffed peppers recipe makes an easy dinner.

Looking for more easy ground beef dinner ideas? I think you’ll love my lasagna, classic chili, and spaghetti sauce recipes.

Photo of stuffed peppers in a baking dish.
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Why I Love This Recipe

  • Classic delicious recipe – stuffed peppers are a classic favorite dinner recipe.
  • Meal prep ease – I love to assemble the stuffed peppers, store them in the fridge, and then bake them for an easy make-ahead meal.
  • Versatile recipe – While I love this recipe as written, there are so many variations you can make. I’ve shared a few favorites in the recipe post.

Stuffed Peppers Recipe

How to Make Stuffed Peppers

Ingredients used to make easy stuffed peppers recipe.

Ingredients

For this recipe, you’ll need a few simple ingredients. I’ve also provided substitutions you may enjoy.

  • 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 personally. You can also substitute with poblano peppers if you prefer.
  • ground beef – you can also use ground turkey, ground chicken, or even ground venison or lamb 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 – I use 2 cups of fresh baby spinach. You can also use a package of frozen spinach that has been thawed and drained well.
  • diced tomatoes – I use a 14.5-ounce can of diced tomatoes along with their juices. You can also use fire-roasted for additional flavor or crushed tomatoes or tomato sauce if you do not have diced tomatoes.
  • rice – I use 1 cup of cooked rice. You can use your favorite type of rice: brown rice, long-grain white, or even substitute it with wild rice (which isn’t technically rice but is a native grain).
  • cheese – My family loves cheddar cheese on these stuffed peppers. You can also use Colby or pepper jack.
Photo of stuffed peppers in a baking dish.

Step-by-Step Instructions

Bell peppers cut lengthwise with the seeds and membrane removed in a baking dish.

Prep. Preheat oven to 375º F. Add ¼ 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 by step instructions of making stuffed peppers by browning meat and adding seasonings.

Brown and season the meat. Brown the ground beef in a Dutch oven or large sauce pan. 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. Add the spinach and cook until wilted. Stir in the cooked rice, tomatoes and their juices, and ½ cup of the shredded cheese. Remove from the heat.

Stuffed pepper filling spooned into bell pepper halves in a white baking dish.

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

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

Make Ahead and Freezing Instructions

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. 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.

How to Bake Frozen Stuffed Peppers

Top stuffed peppers 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.

5 from 1 vote

Stuffed Peppers Recipe

Dinner

Photo of stuffed peppers in a baking dish.
Prep Time 10 mins
Cook Time 40 mins
Servings 8 pepper halves
Course Main Course
Cuisine American
Author Robyn Stone
Easy stuffed peppers filled with ground beef, spinach, rice, tomato sauce, and cheese. This stuffed peppers recipe makes an easy dinner.

Equipment

Ingredients  

  • 4 large bell 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 rice
  • 1 cup shredded Cheddar cheese
  • parsley optional

Instructions 

  • Prep. Preheat the oven to 375º F. Pour ¼ cup water in 9×13 baking dish. Slice the peppers lengthwise and remove the stem, seeds, and white membrane. Arrange the pepper halves in the baking dish.
    Bell peppers cut lengthwise with the seeds and membrane removed in a baking dish.
  • Brown and season meat. Add ground beef to Dutch oven over medium heat. Cook, stirring often, until all of the meat is browned. Drain away any excess drippings. Stir in the Stone House Seasoning and Italian Seasoning.
    Two photos side by side showing step by step instructions of making stuffed peppers by browning meat and adding seasonings.
  • Add spinach and rice, tomatoes, and cheese. Add the spinach and cook until wilted. Stir in the cooked rice, tomatoes, and cheese. Remove from the heat.
    Photo of fresh spinach added to ground beef in a dutch oven and then cooked rice, tomatoes, and cheese added to the meat mixture.
  • Stuff peppers. Spoon the meat mixture into the pepper halves. Top with the remaining cheese.
  • Bake. Bake the stuffed peppers (uncovered) until the peppers are fork tender and the cheese has melted, about 30 to 35 minutes. The internal temperature should register 160º F. Top with chopped fresh parsley (optional) and serve.
    Photo of stuffed peppers in a baking dish.

Notes

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, 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 up to 4 months. 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, 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 up to 3 months.

Nutritional Information

Serving: 1pepper half | Calories: 251kcal | Carbohydrates: 11g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 431mg | Potassium: 389mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3417IU | Vitamin C: 107mg | Calcium: 129mg | Iron: 2mg

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Robyn xo

Ground Beef 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




Comments

  1. I just found a new family favorite recipe when I made these tonight. My family loved these stuffed peppers. So delicious and colorful, full of flavor.

    1. I know these peppers were delicious with the ground turkey, Christina. So glad you enjoyed them.