Easy Baked Stuffed Peppers

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Stuffed peppers are the ultimate comfort food with a healthy twist — tender bell peppers packed with a savory, seasoned filling of ground meat, rice, tomatoes, and melted cheese. Each bite bursts with flavor, and the vibrant colors make it just as visually appealing as it is satisfying. Whether you’re cooking for a cozy family dinner or meal prepping for the week, these baked stuffed peppers are an easy and reliable go-to.

This dish strikes the perfect balance between indulgent and nutritious. It’s hearty enough to stand alone but also pairs wonderfully with a crisp salad or roasted vegetables. You can tweak the filling to match your preferences, making it a great way to use up leftover ingredients or sneak in extra veggies. Plus, it’s naturally gluten-free and can be made dairy-free or vegetarian with simple swaps.

Why You’ll Love This Easy Baked Stuffed Peppers Recipe

• It’s a complete meal in one.
• Kid-friendly and customizable.
• Great for meal prep and leftovers.
• Can be made ahead and reheated with ease.
• Perfect for weeknight dinners or dinner parties alike.

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Preparation Phase & Tools to Use

Before diving into this recipe, set yourself up for success with a few key tools. You’ll need:

• A baking dish or casserole pan: Essential for holding your upright peppers during baking.
• A large skillet: For cooking your filling ingredients evenly.
• A sharp knife and cutting board: To slice the tops off the peppers and dice your aromatics.
• Mixing bowl: To combine the cooked filling ingredients thoroughly before stuffing.
• Aluminum foil: Helps steam the peppers in the oven for a tender texture.

Each tool plays an important role in the process, ensuring your prep is smooth and your peppers hold their shape and flavor through baking.

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Preparation Tips

Choose peppers that are large, firm, and can stand up on their own — bell peppers with four “bumps” on the bottom are typically more stable. When hollowing them out, remove all seeds and membranes for a clean fill. Lightly pre-cook the peppers in the microwave or blanch them to reduce baking time and make them extra tender. Cook your rice and meat ahead of time for faster assembly, and don’t skimp on seasoning — the filling should be flavorful enough to stand on its own. Finally, top with a generous layer of cheese just before the final bake for a bubbly, golden finish.

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Ingredients for This Easy Baked Stuffed Peppers Recipe

• 4 large bell peppers (any color, tops sliced off and seeds removed)
• 1 lb (450g) ground beef or turkey
• 1 cup cooked white or brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (drained slightly)
• 1/2 cup tomato sauce (plus more for topping, optional)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (or mozzarella)
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

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Step 1: Prepare the Bell Peppers

Start by washing your bell peppers and slicing off the tops. Remove all seeds and membranes from the inside. If any peppers don’t sit flat, carefully trim the bottoms to level them (without cutting through). Place them in a baking dish upright. For softer peppers, you can parboil them for 5 minutes or microwave them for 2-3 minutes before filling.

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Step 2: Cook the Filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute. Add ground beef or turkey, breaking it apart as it browns. Cook until fully browned and no longer pink.

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Step 3: Mix the Filling Ingredients

To the cooked meat in the skillet, add cooked rice, diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir well to combine and let simmer for 5 minutes, allowing the flavors to meld together. Remove from heat and let cool slightly.

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Step 4: Stuff the Peppers

Spoon the meat and rice mixture into each hollowed-out bell pepper, pressing down slightly to pack the filling. Top each pepper with a spoonful of extra tomato sauce if desired, then sprinkle generously with shredded cheese.

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Step 5: Bake

Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

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Step 6: Garnish and Serve

Remove from oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. These stuffed peppers pair wonderfully with a simple green salad or garlic bread for a complete meal.

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Notes

Stuffed peppers are endlessly adaptable. You can use ground chicken, sausage, or even lentils for a vegetarian option. Swap white rice with quinoa, cauliflower rice, or bulgur for different textures and added nutrition. If you’re looking to cut down on prep time, use store-bought pre-cooked rice and pre-shredded cheese. Want a spicy kick? Add a dash of hot sauce or chopped jalapeños into the filling.

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Watch Out for These Mistakes While Cooking

• Overcooking the peppers: This can lead to soggy or collapsed peppers. Keep an eye on baking time.
• Under-seasoning the filling: The filling should be flavorful on its own. Taste and adjust before stuffing.
• Skipping the par-cook step: If you want softer peppers, don’t skip the pre-cooking — it makes a big difference.
• Using too much moisture: Drain diced tomatoes slightly to prevent watery filling.
• Overstuffing or under-packing: Fill peppers just to the top, pressing gently to avoid gaps but not overloading.

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Storage Instructions

Let any leftovers cool completely before storing. Refrigerate stuffed peppers in an airtight container for up to 4 days. To reheat, place in a microwave-safe dish and heat in 1-minute intervals until warmed through, or reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes. They also freeze well — wrap individually in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Stuffed Pepper)

• Calories: 350–400 kcal
• Protein: 24g
• Carbohydrates: 22g
• Fiber: 4g
• Fat: 21g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 550mg
• Sugar: 6g

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the stuffed peppers a day in advance, refrigerate, and bake just before serving.

How do I freeze baked stuffed peppers?

Wrap them individually in foil and place in a freezer-safe container. Thaw in the fridge overnight before reheating.

What other proteins can I use instead of beef?

Ground turkey, chicken, pork, or even crumbled tofu all work great.

Can I make this dish vegetarian?

Absolutely! Use cooked lentils, quinoa, or a plant-based meat alternative.

Do I need to cook the rice first?

Yes, using pre-cooked rice ensures even cooking and better texture in the final dish.

What type of cheese is best?

Cheddar, mozzarella, Monterey Jack, or a mix all melt beautifully and add great flavor.

Are these gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure your seasonings and canned goods are certified.

Can I use frozen peppers?

Fresh is best for structure, but you can use thawed frozen peppers if needed — just expect a softer texture.

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Conclusion

Easy Baked Stuffed Peppers are a weeknight dinner hero — simple to make, satisfying, and bursting with flavor. With their colorful presentation and hearty filling, they’re a family-friendly classic that never disappoints. Whether you’re customizing the filling or doubling the batch for leftovers, this recipe is one you’ll return to again and again.

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