Perfect Stuffed Peppers

The Best Stuffed Peppers have the perfect beef-to-rice ratio, great texture, and delicious flavor. They’re easy to make and can be frozen to enjoy later. Watch the video tutorial below to see how easy this recipe is.

Easy-to-make comfort food is at the center of this blog. I love a good recipe that makes delicious leftovers and can also be frozen; it makes life so much easier. You guys absolutely loved my Instant Pot Stuffed Peppers recipe, and many of you asked for an oven-baked version of the recipe. I can wholeheartedly tell you that these oven-baked stuffed peppers are absolutely amazing.

Stuffed Peppers are a staple in our house as we grew up eating them a lot in Eastern Europe. Tender peppers filled with juicy beef and fluffy rice seasoned with Italian herbs, garlic, and onions are so easy to make in this mix-and-bake one-dish meal. It only takes you a few minutes to toss it all together, and then you can relax and wait for it to bake. Instead of going out to a restaurant, stay home and use this easy recipe to enjoy something even better—not to mention all the money you will save!

I like this recipe a lot because it can be prepared in advance, you can stuff the peppers and cook when ready. Also, the cooked peppers reheat very well, which makes for some tasty leftovers. I prefer to cook a large batch and freeze some for later. To make the peppers even more rich and delicious, you can add some cheese to the filling, or even cooked bacon!

Also, you can freeze these delicious peppers individually in freezer bags or freezer-safe containers to have something ready when needed. This is great for meal prep or when you are home alone and get the munchies. It is always nice to fix something healthy, too. Made with all fresh ingredients, you can feel good about serving these to your family and about eating them yourself.

You can make these for a crowd too. They are so inexpensive; it would not cost much to make them for a bunch of people. Cut them in half instead of leaving them whole and you can serve 12 instead of six. Double that and you can serve 24. You get the picture!

Why you will love this recipe

• A timeless classic: Stuffed peppers have been around for thousands of years. 
• Full of flavors: Packed with Italian seasonings, tomato sauce, and melted cheese.
• Easy to do: Just mix it all up and bake it.
• Feed a crowd as easy as a few: Cut them in half to serve double.

What you’ll need to make perfect stuffed peppers

Special items:

• Saucepan – To boil the rice.
• Baking dish – For baking the peppers.
• Bowls
• Baking utensils

Ingredients:

You probably already have a lot of these ingredients.

For the rice:

• Basmati rice – You can use any rice you like.
• Olive oil
• Salt
• Water

For the filling

• Peppers – I prefer to use different colors for different flavors.
• Ground beef – I recommend 85/15 lean ground beef for the least grease.
• Onion – I use a small, sweet onion, roughly diced.
• Garlic – Mince your garlic just before using.
• Tomato paste – Cento San Marzano is my favorite.
• Tomato sauce – Again, my favorite is Cento San Marzano for the best taste and texture.
• Paprika – I like sweet paprika for this recipe.
• Italian seasoning – Make your own from scratch with my easy recipe.
• Red pepper flakes – You can leave these out if you are not a fan of spicy food.
• Worcestershire sauce – Full of salty, sweet, savory, and tangy tastes to add to your dish.
• Breadcrumbs – To help hold everything together.
• Salt
• Pepper

For the topping:

• Marinara sauce – Try this easy recipe for my tangy homemade marinara sauce.
• Mozzarella cheese – Always shred your own cheese for the best taste and texture.
• Fresh parsley – Chopped and added before serving.

How to make perfect stuffed peppers?

1. Make the rice: To begin, rinse and drain the rice. Then, add the rice and water to a medium saucepan and bring it to a boil. Reduce the heat and cook according to package directions.
2. Preheat the oven: Preheat the oven to 350 degrees F and lightly oil a baking dish. While you wait, wash the peppers and slice them as you like. Remove the seeds and ribs before rinsing them out well.
3. Fill the peppers: Now, mix all the bell pepper filling in a large bowl and stir well. Use an ice cream scoop or spoon to scoop an equal amount into each pepper and arrange them in the baking dish before topping them with the marinara sauce.
4. Bake and serve: After, bake them until they are tender, basting them every 15 minutes. It usually takes about 50 to 60 minutes. Then, top with shredded cheese and broil for a few minutes, garnishing with parsley before serving.

Expert tip

What is the best way to cut a pepper for baking?

There are two ways to cut a bell pepper for stuffing. Normally, I would say it depends on how you are cooking it. But it also depends on the type of pan or dish you are using. For example, if this were a recipe for an instant pot stuffed pepper dish, I would say it is best to just cut off the top. That way the pepper can just stand straight up. Baking or roasting a stuffed pepper is a whole different story though.

If you are using a long casserole dish with low sides, I would cut your peppers in half lengthwise, so they lay down flat. That is the only way to really be sure they will not fall over while they are baking. You can leave the stems on or cut them off. If you are using a smaller, deeper casserole dish with high sides, you can just cut the top off like you would with the instant pot.

One thing you have to remember though. When you cut your peppers in half, they cook faster, and you serve more people. Instead of cooking for one hour, you only have to cook these for about 30 minutes. So, cutting them in half literally cuts the time in half and you serve more people. I would say that is an excellent reason to do it that way.

How long do you cook Stuffed Peppers with raw meat?

• If baking in the oven – you will need to bake for about one hour until the peppers are tender, but not mushy.
• If cooking in the Instant Pot or other electric pressure cookers – you need to cook for 5 minutes on High Pressure followed by 5 minutes Natural Pressure Release. You can follow this recipe for Instant Pot Stuffed Peppers for all the details.
• If cooking in the slow cooker – cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

Recipe variations and add-ins:

• Lower fat meat: For a low-fat choice, I sometimes use ground chicken or turkey.
• Add sausage: When I am more worried about flavor than fat, I like to add some ground pork sausage to my peppers.
• Add bacon: Everything seems to taste better with bacon. Cook and chop some bacon and sprinkle it into the mixture or use it as a topping.
• Crack stuffed peppers: If you use bacon, switch the Italian seasoning to ranch, and use cheddar cheese instead of mozzarella, you turn these into crack stuffed peppers!
• Tex-Mex style: Add some corn, chopped green chiles, cilantro, and salsa to give these a Tex-Mex flavor.
• Slow cooker version: If you are looking to make them in the crockpot, try these Mexican stuffed peppers. 

Serving suggestions:

Here are some ideas you can try when serving these perfect stuffed peppers with.

• Since you already have meat and vegetables, you can serve them with a nice, easy salad like this pear and greens salad.
• Anything goes with these peppers really. Serve them with some baked potatoes or sweet potato fries.
• This is an attractive dish, no matter how you serve it. Be sure to add something equally attractive for dessert like my no-bake peach cheesecake. It is not just pretty. It is also easy and delicious.
• Everyone will love these with their favorite toppings to add like extra cheese, salsa, onions, olives, tomatoes, and lettuce.
• Are you looking for an adult beverage you can serve in several ways? Try my fruit mojitos you can serve four ways. My favorite is watermelon.

Frequently asked questions

Should I boil peppers before stuffing them?

No, although some people do because they say that it makes them cook faster, I find that they tear easier when I am trying to fill them. Also, have you ever had mushy peppers? That is what happens if you overcook them. If you boil them and then bake them, that is what is likely to happen. Also, if you are cutting your peppers to stand upright like I am, boiling them first will make them fall right over.

Why are my baked peppers watery?

This is one reason why people say that you should blanch your peppers. This is similar to boiling them first, but you are not cooking them all the way. You are just boiling or steaming them for two minutes. First, prepare a large bowl of ice water. Then, bring a large pot of salted water to boil. Place the peppers in and let them boil for two minutes. No longer. Use a timer. Remove with tongs and plunge them in ice water to stop them from cooking. Then, drain, and you can proceed as usual.

Do I have to cook the rice first?

Yes, it would be best to cook the rice before adding it to the peppers. This helps make sure the rice gets cooked all the way. However, if you are worried it may get overcooked and mushy, cook it halfway. Then, you can let it finish cooking as it bakes. But this may take some experimentation. I have not tried this, so I cannot tell you with certainty how long to cook it for. Leave me a note in the comments if you try it, and let me know how it goes.

Can I make this ahead of time?

Absolutely. This is the perfect make-ahead meal. First, prepare the peppers by cleaning them and removing the ribs and seeds. I keep the tops of mine so I can put them back on when serving. Prepare the rice and brown the ground beef. Then, mix all of the bell pepper filling and stuff the bell peppers. After, place them into the prepared serving dish and cover them with plastic wrap. Refrigerate until you are ready to cook them.

How to store leftovers:

• Refrigerate: These peppers can be wrapped and stored in an airtight container for up to three days in the fridge.   
• Freezing: You can also freeze them in a freezer bag for up to three months after wrapping them in plastic and foil.   
• Defrost: Thaw overnight in your refrigerator for the best flavor.
• Reheating: You can reheat in the oven for 10 minutes or in the microwave for two minutes. 

Freezing leftovers:

HOW TO FREEZE UNCOOKED STUFFED PEPPERS?

• First, add the peppers to a freezer-safe dish.
• Next, cover well in aluminum foil and then wrap the dish fully in plastic wrap or better if you have freezer wrap. Make sure the dish is fully covered in a wrap to avoid exposing the peppers directly to the cold.
• You can also freeze each pepper individually by wrapping it in plastic wrap or better in freezer wrap and adding it to a freezer bag.
• Properly frozen the peppers can be stored in the freezer for up to 3 months at 0 degrees F or less.

HOW TO FREEZE COOKED STUFFED PEPPERS?

• Fully cook the Stuffed Peppers, and if you intend on freezing them, do not top with marinara sauce and cheese.
• Also, fully cool the cooked peppers before freezing.
• Add the peppers to a freezer-safe dish. Cover well in aluminum foil and then wrap the dish fully in plastic wrap or better if you have freezer wrap. Make sure the dish is fully covered in a wrap to avoid exposing the peppers directly to the cold.
• You can also freeze each pepper individually by wrapping it in plastic wrap or better in freezer wrap and adding it to a freezer bag.
• Properly frozen the peppers can be stored in the freezer for up to 3 months at 0 degrees F or less.

HOW TO COOK FROZEN UN-COOKED STUFFED PEPPERS?

• It is best to thaw peppers in the refrigerator for several hours before cooking, this will ensure uniform baking in the oven.
• Preheat oven to 350 degrees F.
• Then, remove the wrapping from the peppers and add them to a baking dish, leaving enough room between them.
• Next, top each pepper with marinara sauce.
• Bake for about one hour, until peppers are tender.
• Use a fork to taste the stuffing, to ensure that it has been cooked through.

HOW TO COOK FROZEN PRE-COOKED STUFFED PEPPERS?

• If you have time, thaw peppers in the refrigerator for several hours before cooking. It’s ok if you don’t, you can cook frozen peppers as well.
• Preheat oven to 350 degrees F.
• Remove the wrapping from the peppers and add them to a baking dish, leaving enough room between them.
• Then, top each pepper with marinara sauce.
• Next, bake for about 20-30 minutes for frozen peppers or until heated through and about half the time for thawing.
• Use a fork to taste the stuffing, to ensure that it has been heated through.

More easy and delicious dinners:

Recipe tips:

• Do not boil the peppers beforehand. They will tear more easily, not stand up, and can also get mushy.
• If you are worried about watery peppers, you can blanch them first for two minutes and then submerge them in ice water.
• It is best to cook the rice first so it gets cooked all the way.
• You can make the peppers the night before and then cook them the next day to save time.
• If you have time, you can also brown the beef in a skillet before adding it to the mixture.