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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.
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
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.
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.
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.
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.
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.
Stuffed Peppers Recipe
- Dutch Oven or large sauce pan
- 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
- 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.
- 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.
- 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.
- 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.
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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.
Thank you, Anne. I love that you and your family liked these stuffed peppers.
Made these tonight but used ground Turkey. They were a hit!
I know these peppers were delicious with the ground turkey, Christina. So glad you enjoyed them.
These were delicious. Thank you for the recipe.
Thank you for this simple and delicious recipe! I made it once as directed, and then again in a carb-friendly version by eliminating the rice and replacing with 1 cup mushrooms/squash/zucchini. I also added 1 can sugar free tomato paste to pump up the tomato zing. You were right, this recipe really is versatile!
Thanks, Glynis. I like your version with the vegetables.