Introduction

These Classic Stuffed Peppers are a timeless comfort food favorite, featuring bell peppers filled with a savory mixture of ground beef, rice, and tomatoes, then baked to perfection. For another family-friendly dinner option, try this Monterey Chicken Is A Dinner The Whole Family Will Love. This simple recipe delivers a satisfying meal that is both hearty and delicious.

Ingredients

These Classic Stuffed Peppers come together with a comforting blend of savory ground beef, fluffy rice, and melted cheese, all nestled inside sweet bell peppers for a satisfying, hearty meal.

• 4 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Classic Stuffed Peppers recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Peppers

Slice the tops off 4 large bell peppers and remove the seeds and membranes. Rinse the peppers thoroughly under cold water and pat them dry.

For even cooking, ensure each pepper can stand upright. If needed, trim a thin slice from the bottom to create a flat base.

Step 2 — Cook the Rice

Cook 1 cup of long-grain white rice according to package directions until just tender. Fluff with a fork and set aside to cool slightly.

Using slightly undercooked rice helps it absorb flavors and retain texture during baking.

Step 3 — Brown the Meat

In a large skillet over medium-high heat, cook 1 pound of ground beef until no longer pink, breaking it up as it cooks. Drain any excess fat.

For extra flavor, add 1 chopped onion and 2 minced garlic cloves to the skillet during the last few minutes of cooking.

Step 4 — Combine the Filling

In a large bowl, mix the cooked rice, browned beef, 1 can (15 oz) of diced tomatoes, 1 teaspoon of Italian seasoning, and salt and pepper to taste.

Stir in 1 cup of shredded mozzarella cheese for a creamy, cohesive filling that melts beautifully.

Step 5 — Stuff the Peppers

Spoon the filling mixture evenly into the prepared bell peppers, pressing down gently to pack it in. Leave about ¼ inch of space at the top.

Overfilling can cause the Classic Stuffed Peppers to spill during baking, so aim for a slightly mounded top.

Step 6 — Arrange and Add Liquid

Place the stuffed peppers upright in a baking dish just large enough to hold them snugly. Pour 1 cup of beef or vegetable broth into the bottom of the dish.

The steam from the broth helps cook the peppers evenly and keeps them moist.

Step 7 — Bake to Perfection

Cover the baking dish with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking for another 15–20 minutes.

The peppers are done when they are tender and easily pierced with a knife, and the filling is heated through.

Step 8 — Add Topping and Broil

Sprinkle the tops of the Classic Stuffed Peppers with an additional ½ cup of shredded cheese. Switch the oven to broil and cook for 2–3 minutes.

Watch closely until the cheese is bubbly and lightly browned. Remove from the oven immediately.

Step 9 — Rest and Serve

Let the stuffed peppers rest for 5–10 minutes before serving. This allows the filling to set and makes them easier to handle.

Garnish with fresh chopped parsley if desired, and serve warm with a spoon to enjoy every bit of the flavorful filling.

Nutritional Information

Calories	315
Protein	18g
Carbohydrates	28g
Fat	14g
Fiber	5g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These practical swaps let you customize your Classic Stuffed Peppers to meet different dietary needs while keeping the flavor satisfying.

• Lean ground turkey or chicken — A lighter protein option that still provides savory flavor and keeps the peppers moist.
• Lentils or black beans — A plant-based protein alternative that adds heartiness and earthy notes.
• Cauliflower rice — A lower-carb substitute for traditional rice, offering a mild, slightly nutty base.
• Quinoa — A gluten-free grain that adds protein and a pleasant, slightly chewy texture.
• Nutritional yeast or vegan cheese — Provides a cheesy, umami flavor for a dairy-free version.
• Low-sodium broth and tomatoes — Reduces salt content while maintaining the rich, savory cooking liquid.
• Zucchini or portobello mushrooms — A vegetable-based filling alternative for a lighter, earthier profile.

Serving Suggestions

• Pair with a crisp garden salad featuring romaine lettuce, cherry tomatoes, and a light vinaigrette to balance the richness of the Classic Stuffed Peppers.
• Serve alongside garlic bread or crusty baguette slices to soak up the savory tomato sauce from the peppers.
• Accompany with steamed green beans or roasted asparagus for a fresh, colorful vegetable side.
• Offer a dollop of sour cream or Greek yogurt on top of each Classic Stuffed Pepper for added creaminess.
• Present on a bed of fluffy quinoa or cauliflower rice for a low-carb alternative to traditional sides.
• Garnish with freshly chopped parsley or basil just before serving to enhance visual appeal and add a burst of freshness.

These Classic Stuffed Peppers are perfect for family dinners, potlucks, or meal prep, as they reheat beautifully and make a satisfying, well-rounded meal.

Common Mistakes to Avoid

• Mistake: Using raw rice directly in the filling. Fix: Parboil or use cooked rice so it absorbs flavors and cooks fully inside the pepper.
• Mistake: Overstuffing peppers until they split. Fix: Fill peppers only ¾ full to allow the filling to expand without breaking the pepper shells.
• Mistake: Skipping the pepper blanching step. Fix: Briefly boil peppers before stuffing to soften them and reduce overall baking time.
• Mistake: Underseasoning the meat and rice mixture. Fix: Season the filling generously and taste it before stuffing—it should be slightly over-seasoned.
• Mistake: Choosing peppers that won’t stand upright. Fix: Select bell peppers with flat bottoms or slice a thin piece off the bottom to create a stable base.
• Mistake: Baking without any liquid in the pan. Fix: Add a thin layer of broth or tomato sauce to the baking dish to keep peppers moist and prevent burning.
• Mistake: Using only lean ground beef. Fix: Opt for 80/20 ground beef or add a little olive oil to keep the filling juicy and flavorful.
• Mistake: Not letting stuffed peppers rest before serving. Fix: Allow peppers to sit for 5–10 minutes after baking so the filling sets and holds its shape.

Storing Tips

• Fridge: Let Classic Stuffed Peppers cool completely, then store in an airtight container for up to 4 days.
• Freezer: Wrap individual peppers tightly in foil or plastic wrap, then place in a freezer bag or airtight container for up to 3 months.
• Reheat: Thaw frozen peppers in the refrigerator overnight. Reheat in a 350°F oven until the internal temperature reaches 165°F, about 25-30 minutes.

Always use a food thermometer to ensure your Classic Stuffed Peppers reach the safe internal temperature of 165°F before serving.

Conclusion

These Classic Stuffed Peppers deliver a satisfying, well-balanced meal perfect for any occasion. Give this recipe a try and share your results or any variations in the comments below!

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FAQs

Can I make Classic Stuffed Peppers ahead of time?

Yes, you can assemble these Classic Stuffed Peppers a day in advance. Store them covered in the refrigerator, then bake as directed when ready to serve.

What is the best way to cook the peppers so they are tender but not mushy?

Blanch the peppers in boiling water for 3-4 minutes before stuffing and baking. This softens them perfectly for Classic Stuffed Peppers without making them fall apart.

Can I use a different type of rice in this recipe?

Yes, any cooked rice works well. For the best Classic Stuffed Peppers, ensure the rice is fully cooked and cooled before mixing it with the other filling ingredients.