Here’s a complete, from-scratch version of Stuffed Bell Peppers with tips for the best flavor and texture:
🌶️ Stuffed Bell Peppers (Classic & Cheesy)
🧾 Ingredients
- 4–6 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced onion
- 2–3 cloves garlic, minced
- 1 cup diced tomatoes (canned, drained)
- 3/4–1 cup tomato sauce (plus extra for the pan)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1–2 tsp Worcestershire sauce (optional, adds depth)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or blend)
- 1–2 jalapeños, diced (optional for heat)
- 2 tbsp chopped parsley or green onions (for garnish)
👩🍳 Instructions
1. Prep the peppers
- Preheat oven to 375°F (190°C)
- Cut tops off peppers and remove seeds/membranes
- Optional: Parboil peppers in boiling water for 3–5 minutes for softer texture, then drain
2. Make the filling
- In a large skillet over medium heat, cook ground beef and onion until browned
- Drain excess grease
- Add garlic and cook 1 minute until fragrant
3. Build flavor
- Stir in diced tomatoes, tomato sauce, rice, Worcestershire sauce, and seasonings
- Simmer 5–7 minutes until slightly thickened
- Taste and adjust salt/pepper
4. Stuff the peppers
- Spread a little tomato sauce on the bottom of a baking dish
- Fill each pepper with the meat mixture
- Top generously with shredded cheese
5. Bake
- Cover with foil and bake for 25–30 minutes
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly
6. Finish
- Garnish with parsley or green onions
- Let cool slightly before serving
🍽️ Tips for the Best Peppers
- Sweeter flavor: Use red, orange, or yellow peppers
- Low-carb option: Swap rice for cauliflower rice
- Extra cheesy: Mix some cheese into the filling too
- Make ahead: Assemble and refrigerate up to 24 hours before baking
⏱️ Storage
- Fridge: up to 4 days
- Freezer: up to 2–3 months (wrap tightly)
- Reheat: oven at 350°F or microwave until hot