Name: Classic Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 large large bell peppers (Any color; red and yellow are sweeter.); 1 pound ground beef (Can substitute with ground turkey or chicken.); 1 cup cooked rice (Use brown rice or quinoa for a healthier option.); 1 can diced tomatoes (Use can size you have; drain if preferred less liquid.); 1 teaspoon Italian seasoning (Sub with a mix of dried basil and oregano, if needed.); Salt and pepper to taste; Olive oil (For cooking; use canola if desired.); 1 cup shredded cheese (Can use part-skim mozzarella, cheddar, or a Mexican blend.); Extra salt and pepper (For serving if desired.)

Classic stuffed peppers are a warm, cozy meal with juicy bell peppers filled with savory beef, tender rice, bright tomatoes, and melty cheese on top. The outside pepper gives a slight roast and sweetness while the filling stays hearty and well seasoned — a mix of soft rice and browned beef with a bubbly cheesy crown. This recipe is easy and low-stress: brown the meat, mix with rice and tomatoes, stuff the peppers, cover and bake. It works for a simple weeknight dinner or a relaxed weekend meal. If you want a fun twist, try a flavor inspiration like the teriyaki chicken and rice stuffed peppers with pineapple for a sweet-savory change.

Why You’ll Love This Classic Stuffed Peppers

Hands-off baking time lets you relax while the oven finishes the dish.
Balanced textures: tender pepper walls, soft rice, and melty cheese on top.
Simple pantry ingredients that come together fast and reliably.
One-dish dinner — easy cleanup and great for family meals.
Easy to scale up or down: make more for a crowd or freeze extras.
Comfort-food vibe that still feels bright thanks to the diced tomatoes.
Flexible seasoning — the Italian seasoning keeps it familiar and kid-friendly.
Works well for meal prep and reheats cleanly without losing flavor.

What Is Classic Stuffed Peppers?

Classic stuffed peppers are whole bell peppers hollowed out and filled with a cooked mixture of ground beef, rice, tomatoes, and seasonings, then topped with cheese and baked until tender. The taste is comforting and savory: the beef brings backbone and richness, rice adds bulk and a mild texture, diced tomatoes add a fresh acidity, and cheese finishes with salt and gooey yum. The cooking method is skillet-to-oven: you brown the beef and stir in the cooked rice and tomatoes, stuff the peppers, then bake covered and uncovered for a perfect tender finish. The overall vibe is classic comfort food — ideal for weeknights, cozy family dinners, or a casual potluck.

Ingredients for Classic Stuffed Peppers

For the Peppers & Filling

4 large bell peppers
1 pound ground beef
1 cup cooked rice
1 can diced tomatoes (use the can size you have)
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil (for cooking)

For the Topping

1 cup shredded cheese

To Serve (optional)

Extra salt and pepper to taste

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: Swap with ground turkey or chicken for a leaner version. Keep the same amount.
Rice: Use cooked brown rice or quinoa for more fiber. Cooked volume should remain close to 1 cup.
Diced tomatoes: If you prefer less liquid, drain some of the can juice before mixing.
Cheese: Use part-skim mozzarella or cheddar for lower fat, or a Mexican blend if you want a sharper bite.
Italian seasoning: If you don’t have it, use a mix of dried basil and oregano (about 1/2 tsp each).
Olive oil: Use a neutral oil (canola) if you don’t want an olive flavor.
Bell peppers: Any color works. Red and yellow are sweeter; green gives a more savory note.

Step-by-Step Instructions

Step 1 – Prepare the peppers
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat dry, then set them upright in a baking dish. If needed, trim a thin slice off the bottom so they stand flat.
Visual cue: The peppers should sit upright and look clean inside.

Step 2 – Brown the beef
In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if there’s a lot.
Pro cue: Browning the beef well adds flavor — let it get a little color before stirring.

Step 3 – Mix the filling
Stir in the cooked rice, the can of diced tomatoes (with or without some juice), 1 teaspoon Italian seasoning, and salt and pepper to taste. Cook just until heated through and combined, 2–3 minutes. Taste and adjust salt and pepper.
Visual cue: The mixture should look moist but not soupy; rice and beef should be evenly coated.

Step 4 – Stuff the peppers
Fill each pepper cavity with the beef and rice mixture, pressing lightly so they’re full but not bursting. Top each stuffed pepper with the shredded cheese.
Pro cue: Slightly overfill for a nice cheesy top but leave a little space so the cheese can brown.

Step 5 – Bake covered then uncovered
Place the stuffed peppers in the baking dish and pour a little water (about 1/4 to 1/2 cup) into the bottom of the dish to help steam the peppers. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly and the peppers are tender.
Visual cue: The peppers should be fork-tender and cheese golden and bubbly.

Pro Tips for Success

Use warm cooked rice so it mixes easily with the beef and heats faster in the oven.
Don’t overstuff: leave a small gap at the top so cheese can brown without spilling over.
If peppers wobble, trim a very small amount off the bottom — don’t cut too much or they’ll leak.
Drain excess fat after browning the beef for a less greasy filling.
If you like a tighter filling, chill the beef mixture 10–15 minutes before stuffing.
Add a splash of tomato juice from the can only if the filling seems dry; too much liquid makes baking time longer.
Let stuffed peppers rest 5 minutes after baking for easier serving and cleaner slices.
Use an oven-safe thermometer for best results: peppers are done when fork-tender, about 200°F if you test filling temp.

Flavor Variations

OPTIONAL: Add chopped onion and garlic to the beef when browning for extra aroma and depth.
OPTIONAL: Stir in 1/2 cup frozen corn or peas for color and a mild sweetness.
OPTIONAL: Mix in a tablespoon of tomato paste to the filling for a deeper tomato flavor.
OPTIONAL: Use a pinch of smoked paprika or chili powder for a subtle smoky or spicy note.
OPTIONAL: Swap the cheese to pepper jack for heat, or Swiss for a creamier melt.
OPTIONAL: Top with fresh parsley or basil after baking for a fresh finish.

Serving Suggestions

Serve with a simple green salad tossed in vinaigrette to cut the richness.
Pair with crusty bread to soak up any juices from the baking dish.
Offer a side of roasted or steamed vegetables for added color and fiber.
For a lighter meal, serve one pepper per person with a side of mixed greens.
Plate two halves for a family-style presentation and sprinkle extra cheese and herbs.
Great for casual dinner nights, meal prep lunches, or a small gathering where guests can grab one.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the beef and rice filling up to 2 days ahead and store in an airtight container in the fridge. Stuff peppers and bake when ready.
Fully assembled, unbaked peppers can be stored in the fridge for up to 24 hours before baking.
Storage duration: Cooked stuffed peppers keep well in the refrigerator for 3–4 days in a sealed container.
Reheating: Reheat in a 350°F oven for 15–20 minutes covered until warmed through, or microwave single portions for 2–3 minutes until hot. Cover with a microwave-safe lid to keep moisture.
Texture changes: The pepper may soften further after refrigeration; reheating gently helps keep the filling moist, but expect a slightly softer pepper than fresh-baked.

Storage and Freezing Instructions

To freeze: Cool cooked stuffed peppers completely, wrap each tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months.
To reheat from frozen: Bake covered at 350°F for 30–40 minutes, then uncover and bake 10 minutes more until heated through and cheese is bubbly.
If freezing uncooked: You can freeze unbaked stuffed peppers similarly, but note the pepper texture may soften when baked from frozen. Bake covered longer (about 45–55 minutes) and then uncover to brown.
If you prefer not to freeze because of texture changes, refrigerate for quick meals and freeze only the filling in portions. Thaw filling overnight in the fridge before stuffing and baking.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 450 kcal | 30 g | 32 g | 20 g | 4 g | 700 mg

Estimates vary by brands and portions.

FAQ About Classic Stuffed Peppers

Q: My peppers are still crunchy after baking — what went wrong?
A: They likely needed more steam. Add 1/4–1/2 cup water to the dish and bake covered a bit longer, or increase covered bake time by 10–15 minutes.

Q: The filling is too wet. How can I fix it?
A: Drain some juice from the diced tomatoes before mixing, or cook the filling a few more minutes in the skillet to reduce liquid before stuffing.

Q: Can I skip the cheese or use less?
A: Yes. Cheese adds richness and holds the top together but you can use less or skip it for a lighter meal.

Q: How do I know when the filling is fully cooked?
A: The filling is ready when the beef is browned, rice is heated through, and the mixture is hot. After baking, the top cheese should be bubbly and peppers fork-tender.

Q: Can I make vegetarian stuffed peppers with this recipe?
A: Yes — replace ground beef with cooked lentils or a plant-based ground beef substitute and keep the rest of the steps the same.

Q: How long do leftovers last in the fridge?
A: Store cooked stuffed peppers for 3–4 days in an airtight container.

TastyInspo Notes

Finish with a small pat of butter on each pepper before serving for a glossy, richer top.
Sprinkle chopped fresh parsley or basil right before serving for color and brightness.
Serve with lemon wedges on the side if you want a citrus lift.
Keep baking dish juices: spoon them back over the peppers when plating for extra flavor.
Use a shallow baking dish so peppers don’t steam too much and lose their shape.

Troubleshooting

Problem: Bland filling — Fix: Taste the filling before stuffing and add more salt, pepper, or Italian seasoning as needed.
Problem: Overcooked, mushy peppers — Fix: Reduce covered bake time by 5–10 minutes or remove foil earlier and check doneness.
Problem: Filling falls apart when serving — Fix: Press filling slightly when stuffing and allow peppers to rest 5 minutes after baking to set.
Problem: Cheese burns before filling heats — Fix: cover with foil for most of the bake time and uncover only for the last 10–15 minutes.
Problem: Peppers leak and make the dish watery — Fix: trim only a small bit off the bottom so they stand but don’t gouge; drain diced tomatoes a bit.

Final Thoughts

This classic stuffed peppers recipe is an easy, cozy meal that uses simple pantry ingredients to make a satisfying dinner. It balances simple prep with big, homey flavor and is easy to tweak for different tastes.

Conclusion

For a slightly different take and more inspiration on stuffed pepper variations, check this helpful recipe guide from Chili Pepper Madness: Classic Stuffed Peppers – Chili Pepper Madness.