On nights when you want dinner to feel comforting but not complicated, stuffed peppers are hard to beat.
There’s something deeply satisfying about roasting sweet bell peppers until tender, then filling them with a savory, hearty mixture that comes together on the stove.
As they bake, the kitchen fills with rich, familiar aromas.
By the time they’re done, you have a wholesome meal that feels nourishing and familiar—just as good fresh from the oven as it is reheated the next day.
For the Stuffed Peppers
- Bell Peppers – These act as the “container” for the filling and become tender and slightly sweet once roasted.
- Extra-Virgin Olive Oil – Used for roasting the peppers and sautéing the filling, adding richness and flavor throughout.
- Garlic – Brings a deep, savory base to the filling.
- Yellow Onion – Adds natural sweetness and depth once softened.
- Ground Beef – The hearty protein that makes the peppers filling and satisfying.
- Fire-Roasted Diced Tomatoes – Adds moisture and a subtle smoky flavor to the beef mixture.
- Baby Spinach – Wilts right into the filling, adding nutrients without overpowering the dish.
- Cooked Rice – Helps bulk up the filling and absorb all the savory flavors.
- Italian Seasoning – A simple blend that ties all the ingredients together with classic herb flavor.
- Kosher Salt and Black Pepper – Enhances and balances the overall taste.
- Monterey Jack or Cheddar Cheese – Melts beautifully on top, adding creaminess and a touch of indulgence.
- Fresh Parsley – Sprinkled on at the end for a pop of color and freshness
Easy Classic Beef Stuffed Peppers
These oven-baked stuffed peppers are hearty, nourishing, and easy to make your own. With tender roasted bell peppers filled with a savory beef and rice mixture, this dish works just as well for a cozy family dinner as it does for make-ahead meals. Leftovers reheat beautifully—if there are any!
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Servings: 6
Notes
Ingredients
- 6 bell peppers, cut in half lengthwise and seeds removed
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ½ yellow onion, diced
- 1 pound ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 cups baby spinach, roughly chopped
- 1½ cups cooked rice
- ½ tablespoon Italian seasoning
- Kosher salt and ground black pepper, to taste
- ½ cup Monterey Jack or cheddar cheese
- Chopped parsley, for garnish
Instructions
- Roast the peppers first.
Heat the oven to 350°F (175°C). Arrange the halved peppers on a baking pan after removing the seeds and membranes. Drizzle them with 1 tablespoon of olive oil, rubbing it over both the inside and outside surfaces. Place them cut-side down and bake for 15 minutes. - Soften the aromatics.
While the peppers are roasting, warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant and slightly tender. - Cook the beef.
Add the ground beef to the skillet and cook until fully browned, breaking it apart with a spatula as it cooks. - Build the filling.
If needed, pour off any excess liquid from the pan. Stir in the diced tomatoes, cooked rice, chopped spinach, Italian seasoning, salt, and pepper. Cook for 1–2 minutes, just until the spinach wilts and everything is well combined. - Stuff and bake.
Take the peppers out of the oven and flip them over. Spoon the beef mixture evenly into each pepper half, then sprinkle cheese over the top. Return the pan to the oven and bake for another 15–20 minutes, until the peppers are tender. - Finish and serve.
Sprinkle with fresh parsley just before serving.
Helpful Notes
- One serving equals two pepper halves.
- You can use either two casserole dishes or one large half-sheet pan.
- Lean ground beef works best to minimize excess grease, but fattier beef may require draining.
- To make 1½ cups of cooked rice, cook about ½ cup of dry rice. Microwaveable rice also works as a shortcut.
- Freezing: Store cooked peppers in the freezer for up to 3 months. If stacking, separate layers with parchment paper.
- Reheating: Bake straight from frozen at 350°F for 10–15 minutes, or microwave for 3–4 minutes. Thawing overnight in the fridge will shorten reheating time.
Calories: 328 kcal | Carbohydrates: 20 g | Protein: 20 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 58 mg | Sodium: 115 mg | Potassium: 590 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 4736 IU | Vitamin C: 156 mg | Calcium: 113 mg | Iron: 3 mg
- Can I use a different type of rice?
Absolutely. White rice, brown rice, or even quinoa all work here. Just make sure it’s fully cooked before adding it to the filling—raw rice won’t soften enough inside the peppers. - Do I really need to pre-bake the peppers?
Short answer: yes, if you want tender peppers. Pre-roasting softens them and gives you perfectly cooked peppers at the end instead of ones that are still a bit crunchy. Worth the extra step! - Can I make these ahead of time?
You sure can. The filling can be made a day in advance and kept in the fridge. When you’re ready to eat, just stuff the peppers, add cheese, and bake. Dinner, sorted. - Can I swap the ground beef for something else?
Definitely. Ground turkey or chicken work beautifully, and plant-based mince is a great option too. No other changes needed—just cook it the same way. - How do I know when the peppers are done?
The peppers should be soft when pierced with a fork, and the cheese on top should be melted and lightly golden. If the fork slides in easily, you’re good to go.
