If you’re searching for a comforting easy dinner that looks fancy but secretly takes minimal effort, you’ve found it—Stuffed Bell Peppers are here to save the day (and your weeknight sanity).

These colorful little “edible bowls” are filled with a hearty mix of ground beef and rice, tomatoes, and melty cheese. They’re satisfying, wholesome, and surprisingly simple to pull together. Whether you’re feeding your family after a long day or meal-prepping for the week ahead, this healthy recipe delivers all the comfort of a home-cooked meal without hours in the kitchen.

I first made these cheesy peppers when I was craving something warm but didn’t want to juggle multiple pans. The result? A dish that made the whole house smell incredible and had everyone asking for seconds. Let’s just say it became an instant regular in my rotation—and it might become one in yours too!

Why You’ll Love These Stuffed Bell Peppers

These Stuffed Bell Peppers check every box for a perfect weeknight family meal. They’re hearty, colorful, and balanced with protein, grains, and veggies in one tidy package. You can prep them ahead, bake them fresh, or even reheat leftovers for a satisfying next-day lunch.

Plus, this recipe is flexible—swap the ground beef for turkey or add extra veggies for a lighter twist. And that golden layer of melted cheese on top? It’s the delicious exclamation mark on a wholesome dinner.

Easy Stuffed Bell Peppers

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Author: Olivia Hartwellen
Total Time: 40 minutes
Yield: 6–7 servings 1x
Diet: Low Fat

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Description

These Stuffed Bell Peppers are a colorful, hearty, and comforting dinner classic. Each pepper is filled with a flavorful blend of ground beef, rice, tomatoes, and melted cheese — baked to perfection for a wholesome, family-friendly meal that’s as easy as it is satisfying.

Ingredients

Scale

For the filling:

2 tbsp (30 ml) olive or avocado oil
1 medium onion, diced
2–3 garlic cloves, minced
1 lb (450 g) lean ground beef
1½ cups (285 g) cooked brown rice
1 can (14.5 oz / 411 g) diced tomatoes
1 tbsp (15 g) tomato paste
1 tsp (1 g) dried oregano
2 tsp (4 g) paprika
Kosher salt and black pepper, to taste

For the peppers:

7 large bell peppers, tops and cores removed
1 cup (100 g) shredded cheddar jack cheese
Fresh parsley, for garnish

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Instructions

Prep the Peppers:
Preheat oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and set them upright in a baking dish.
Cook the Filling:
Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
Add the Beef and Seasoning:
Stir in ground beef, breaking it apart with a spoon. Cook until browned, about 5–6 minutes. Season with salt, pepper, oregano, and paprika.
Mix in Rice and Tomatoes:
Add cooked brown rice, diced tomatoes, and tomato paste. Stir well and let simmer for 4–5 minutes until slightly thickened.
Stuff the Peppers:
Spoon the filling evenly into each bell pepper, pressing gently to pack the mixture.
Bake and Melt the Cheese:
Bake uncovered for 10–12 minutes, then top each pepper with shredded cheese. Bake another 5–7 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
Sprinkle with fresh parsley and serve warm with your favorite sides.

Notes

Red or yellow peppers give a sweeter flavor; green peppers are more savory.

Pre-cook rice ahead of time to save prep minutes.

Swap beef for ground turkey, chicken, or a plant-based option for a lighter version.

Add diced jalapeños for a spicy twist.

These peppers freeze beautifully for easy future meals.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Oven-Baked
Cuisine: American

Ingredients You’ll Need

For the filling:

2 tablespoons (30 ml) olive or avocado oil
1 medium onion, diced
2–3 garlic cloves, minced
1 pound (450 g) lean ground beef
1½ cups (285 g) cooked brown rice
1 (14.5 oz / 411 g) can diced tomatoes
1 tablespoon (15 g) tomato paste
1 teaspoon (1 g) dried oregano
2 teaspoons (4 g) paprika
Kosher salt and black pepper, to taste

For the peppers:

7 large bell peppers, tops and cores removed
1 cup (100 g) shredded cheddar jack cheese
Fresh parsley, for garnish

How to Make Easy Stuffed Bell Peppers

Prep the Peppers
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and set them cut side up in a large baking dish.
Cook the Filling
Heat oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook another minute.
Add the Beef and Seasoning
Add ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–6 minutes.
Mix in the Rice and Tomatoes
Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Let the mixture simmer for 4–5 minutes until slightly thickened. Season to taste.
Stuff the Peppers
Spoon the filling evenly into each pepper, pressing gently to pack it in.
Bake and Melt the Cheese
Bake uncovered for 10–12 minutes, then top each pepper with shredded cheese. Return to the oven for another 5–7 minutes until melted and bubbly.
Garnish and Serve
Sprinkle with parsley and serve warm. Watch them disappear faster than you can say “dinner’s ready!”

Olivia’s Tips for Perfect Cheesy Peppers

Pick your peppers wisely. Red and yellow are sweeter, while green adds a hint of savory depth.
Pre-cook your rice. It saves time and ensures a perfectly tender filling.
Go cheesy! Don’t skimp on that cheddar jack—melted cheese makes the magic happen.
Want a lighter version? Swap ground beef for ground turkey or chicken.
Make it spicy. Add a pinch of crushed red pepper or diced jalapeños to the filling for a little kick.

And don’t worry if your peppers lean a little in the pan—they’re just relaxing before dinner.

A Little Story from My Kitchen

The first time I made Stuffed Bell Peppers, it was on one of those “everything’s chaotic” kind of evenings. The kids were arguing, the laundry buzzer was screaming, and I had about 30 minutes to get dinner on the table.

As soon as these easy stuffed peppers hit the oven, though, the smell transformed the mood instantly. Suddenly, everyone was hovering around the kitchen asking, “Is it ready yet?” It reminded me that sometimes, cooking isn’t just about food—it’s about grounding yourself in something simple, warm, and satisfying.

Now, whenever I make this recipe, I know it’s more than dinner—it’s comfort in edible form.

What to Serve with Stuffed Bell Peppers

These cheesy peppers are satisfying on their own, but they shine even brighter with a few simple sides:

A crisp green salad with lemon vinaigrette for freshness.
Garlic bread or roasted potatoes for a cozy, carb-friendly combo.
Steamed broccoli or asparagus for added greens.
Or keep it light with Greek yogurt or sour cream as a creamy topping.

Whether it’s Tuesday night or Sunday supper, these sides make your meal feel complete.

How to Store and Reheat Stuffed Bell Peppers

Store: Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave for 2 minutes.
Freeze: Wrap each pepper in foil, then store in freezer bags for up to 2 months. Thaw overnight and reheat before serving.

They make an excellent easy dinner option for busy nights—just reheat, top with a little fresh cheese, and enjoy!

FAQs About Stuffed Bell Peppers

Can I use a different meat?

Yes! Ground turkey, chicken, or even plant-based meat alternatives work perfectly.

Can I make these ahead?

Absolutely. Prep the peppers and filling up to a day in advance, then bake when ready to serve.

Can I skip the rice?

Sure! Substitute cooked quinoa, cauliflower rice, or even lentils for a low-carb or high-protein twist.

Do I have to pre-cook the peppers?

No need! Baking softens them just enough while keeping a slight crunch for texture.

A Simple Dish That Feels Like Home

These Stuffed Bell Peppers are the kind of meal that makes your kitchen feel warm and welcoming. They’re colorful, hearty, and full of flavor—a healthy recipe that doesn’t skimp on satisfaction.

Whether you’re cooking for family, friends, or just yourself, this dish is proof that comfort food can also be balanced, beautiful, and easy. So grab those peppers, turn on the oven, and let’s make dinner that tastes like love—one cheesy pepper at a time.

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Easy Stuffed Bell Peppers: A Cozy, Cheesy Family Favorite