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Perfect stuffed peppers recipe with melted cheese in baking dish

Perfect Stuffed Peppers Recipe

This perfect stuffed peppers recipe is the ultimate comfort food — tender bell peppers filled with a savory mix of ground beef, rice, herbs, and tomato sauce, topped with melted cheese. Includes old fashioned, poblano, green pepper, and vegetarian variations for every craving.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

  • 6 medium bell peppers red, green, yellow, or orange
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 pound 450 g ground beef (or turkey/chicken; vegetarian option: lentils or mushrooms)
  • 1 cup cooked rice white, brown, or quinoa
  • 1 can 15 oz / 425 g tomato sauce (reserve ½ cup for baking dish)
  • 1 cup diced tomatoes optional
  • 1 teaspoon Worcestershire sauce optional
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika optional, great for poblano peppers
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 to 1 ½ cups shredded mozzarella or cheddar cheese mix with Parmesan if desired
  • 2 tablespoons fresh parsley or basil chopped (for garnish)
  • ¼ cup grated Parmesan optional

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Wash bell peppers, slice off tops, and remove seeds/membranes. Optional: parboil 3–5 minutes for softer texture.
  • Heat olive oil in skillet. Sauté onion until translucent, add garlic for 30 seconds.
  • Add ground beef (or turkey/chicken) and brown. Drain excess fat. For vegetarian option, cook mushrooms first, then add lentils or beans.
  • Stir in rice, 1/2 cup tomato sauce, diced tomatoes (if using), Worcestershire, oregano, basil, paprika, salt, and pepper. Cook 2–3 minutes, adjusting flavor as needed.
  • Fill each pepper with mixture, mounding slightly on top. Place peppers upright in a baking dish. Pour remaining tomato sauce around peppers.
  • Sprinkle shredded cheese over peppers. Cover with foil.
  • Bake 30–35 minutes, remove foil, then bake 10–15 minutes until cheese is golden and peppers tender. Internal filling temp should reach 160°F for beef or 165°F for poultry.
  • Rest 5 minutes before serving. Garnish with parsley or basil.

Notes

  • Old fashioned stuffed bell peppers recipe: Ground beef + white rice + tomato sauce + minimal spices.
  • Stuffed green peppers: Parboil first for tenderness; balance with tangy sauce.
  • Stuffed poblano peppers: Roast poblanos first; fill with beans, corn, and pepper jack cheese.
  • Stuffed peppers with rice: Brown or quinoa rice adds more fiber; cauliflower rice for low carb.
  • Vegetarian option: Use lentils, beans, or quinoa with mushrooms for texture.