Published: · Modified: by Debra Clark · 24 Comments
Jump to Recipe
This Old Fashioned Stuffed Bell Peppers recipe is the perfect comfort food for a winter night! It's packed with flavorful ground beef, rice, and tomatoes, then topped with melted cheese. Serve it with a side of green beans or a salad for a complete meal.
Next time try the Stuffed Pepper Casserole is a great way without all the fuss!
Jump to:
- Why you'll love this recipe
- Ingredients
- Instructions
- Equipment
- FAQ's
- Things to know
- Variations
- Storage
- Related recipes
- Serve with
- Easy Stuffed Bell Peppers Recipe
Why you'll love this recipe
✔️ This classic recipe is a hearty and flavorful meal.
✔️ The ground beef, rice, and tomatoes create a well-rounded dish.
✔️ The cheese on top provides a delicious and bubbly topping.
Ingredients
You'll only need a handful of simple ingredients. For the exact measurements for the Old Fashioned Stuffed Bell Peppers Recipe, please refer to the printable recipe card at the bottom of this post.
- redbell peppers, green bell peppers, red bell peppers, yellow or orange bell peppers, you can useany color!
- extra virgin olive oil
- lean ground beef and Italian sausage
- diced onion
- Montreal steak seasoning - you can use several different spices like salt, black pepper, garlic powder, etc, but the shortcut of the spice mix saves time!
- Worcestershire sauce
- fire roasted tomatoes - tomato sauce, tomato soup or tomato juice would be be delicious as well.
- red pepper flakes or chili powder for just a touch of spice.
- cooked rice - this recipe uses white rice, you can substitute with cooked brown rice if you'd prefer.
- shredded cheese - this recipe recommends shredded cheddar cheese, but if you'd prefer mozzarella cheese or pepper jack would be amazing as well.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Pre heat oven to 350 degrees. Prepare baking dish, set aside.
- Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as possible. Place the peppers cut-side up in a baking dish.
- Finely chop the tops of the peppers after removing the stems. Dice onions, set aside.
- Heat olive oil in a large skillet or dutch oven over medium-high heat. Add the beef, and Italian sausage. Brown ground beef, breaking up the lumps, until the meat is cooked through. Drain excess fat.
- Add the diced onions and bell peppers to the cooked beef. Season with Montreal steak seasoning, Worcestershire sauce and red pepper flakes. Sauté until the vegetables are soft, about five minutes.
- Reduce the heat to medium low. Add the drained fire roasted tomatoes and rice, stir to combine. Simmer for another five minutes. Add half the shredded cheese.
- Stuff peppers. Spoon the ground beef filling into the whole peppers. Place bell peppers in the prepared baking dish. Top with shredded cheese, cover with aluminum foil and bake for 35 minutes or until the peppers are tender.
Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 9x13 baking dish
- knife and cutting board
- large skillet
FAQ's
Do you have to cook peppers before stuffing them?
No, you don't have to cook the peppers before you stuff them for this recipe. However, if you prefer a softer pepper you can boil them first.
How do you keep stuffed peppers from falling apart?
The best way to keep stuffed peppers from falling apart is to use bell peppers that have a good amount of flesh on them. You also want to make sure not to overcook the peppers.
Can you freeze stuffed peppers?
Yes, you can freeze stuffed peppers. After cooking allow to completely cool. Wrap well and freeze individually.
Things to know
- If you want your peppers to sit flat on your baking dish you can cut a small portion of the bottom off.
- You can use any type of shredded cheese you like for this recipe. I usually use a cheddar cheese blend. I have found that when I am shredding the cheese myself it tends to melt better.
- Don't forget to spray your casserole dish will with nonstick cooking spray so that your preppers do not stick to the pan.
- You can assemble these stuffed peppers ahead wrap the casserole dish in foil and store them in the fridge until you are ready to bake them.
Variations
- If you are looking for a vegetarian option you can omit the beef and sausage from this recipe. Load it up with plenty of veggies like mushrooms and zucchini, chopped kale or spinach.
- Cauliflower rice would be terrific if you're looking for a low carb option.
- For a bit of a twist, try using ground turkey or chicken in place of the beef.
- If you're looking to stretch a buck, you can easily do that by buying extra peppers and doubling or tripling the amount of rice you use. Add some additional seasoning as well.
Storage
Refrigerate -Store leftover stuffed peppers in an airtight container in the fridge for 3 days.
Freezer-Wrap the unbaked casserole dish tightly with foil or plastic wrap. Label and date the freezer bag. Store in the freezer for up to three months. Thaw overnight in the fridge. Bake as directed.
Reheat -Leftover stuffed peppers can be reheated in the microwave or oven. To reheat in the oven, preheat the oven to 350 degrees F. Place the unwrapped casserole dish in the oven and heat until warmed through, about 15-20 minutes.
- If you love stuffed peppers but don't want to put the effort into them? This Stuffed Bell Pepper Soup is a great way to get all the flavor with half the work!
- Sausage Peppers and Onions Pasta is simple to make and full of flavor. This is a great weeknight meal that the whole family will love.
- If you love the flavor of peppers but want something different then I recommend that you give this Sausage Peppers and Onions in the Oven recipe.
- Stuffed Cabbage Casserole - skip the fussy prep and enjoy this easy casserole!
Serve with
- These Steamed Brussel Sprouts are a fresh and flavorful side dish that pairs so well with this hearty comfort food meal.
- This Outback Wedge Salad is a simple no-cook side dish to serve with these Stuffed Bell Peppers.
- You can never go wrong with a bread side dish like these Rolls from Frozen Dough. They don't take a lot of time to make and they taste amazing.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a⭐⭐⭐⭐⭐ rating!
5 from 14 votes
Easy Stuffed Bell Peppers Recipe
If you're looking for a delicious dinner, look no further! Tender bell peppers stuffed with a tasty rice and meat mixture tossed with melty cheese. You'll love everything about this easy recipe!
Print Recipe Pin Recipe Save Recipe
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Lunch or Dinner
Cuisine: American
Servings: 6 servings
Calories: 513kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 bell peppers - use any combination you'd prefer, green peppers, red peppers, etc. Slice off top of pepper, remove seeds and membrane.
- 2 tablespoons olive oil
- 1 pound lean ground beef
- ½ pound Italian sausage
- 1 onion finely diced
- 2 teaspoons Montreal steak seasoning
- 14 ounces fire roasted tomatoes drained
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon red pepper flakes
- 1 cup cooked white rice
- 2 cups shredded cheddar cheese
I earn a commission from Instacart from qualifying purchases.
Instructions
Preheat the oven to 350 degrees. Lightly spray casserole dish with non-stick cooking spray, set aside.
Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as possible. Place the peppers cut-side up in a baking dish.
Finely chop the tops of the peppers after removing the stems, set aside.
Heat olive oil in a large skillet over medium-high heat. Add the beef, and Italian sausage. Brown ground beef, breaking up the lumps, until the meat is cooked through. Drain excess fat.
Add the diced onions and bell peppers to the cooked beef. Season with Montreal steak seasoning, Worcestershire sauce and red pepper flakes. Sauté until the vegetables are soft, about five minutes.
Reduce the heat to medium low. Add the drained fire roasted tomatoes and rice, stir to combine. Simmer for another five minutes to combine the flavors. Stir in half the cheese.
Spoon the meat and rice mixture into the prepared bell peppers. Top with the remaining shredded cheese, cover with aluminum foil and bake for 35 minutes or until the peppers are tender.
If desired, place under broiler for two minutes to brown the cheese.
Notes
You can use any color of bell pepper you choose!
This is a great time to use leftover rice.
Nutrition
Calories: 513kcal | Carbohydrates: 20g | Protein: 33g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 726mg | Potassium: 653mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 100mg | Calcium: 329mg | Iron: 4mg
Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!
More Ground Beef
- Cheeseburger French Fry Casserole
- One Pot Rigatoni Bolognese
- Hamburger Potato Casserole
- Doritos Casserole Recipe
About Debra Clark
Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram,Twitterand YouTube.
Reader Interactions
Comments
Debbie
An excellent recipe! Easy to follow directions and measurements too. My husband says I can make these again! Thank you for sharing.
Reply
Bowl Me Over
Hey Debbie, I'm so glad the Stuffed Pepper Recipe was a hit and enjoyed by all! Thanks for supporting the blog, I'm so appreciative!!
Reply
Cindy
For some reason I always prefer the red bell peppers over the green even though they're considered interchangeable... but man are they delicious for this recipe! Thank you!Reply
Julie
I love prepping these stuffed bell peppers on the weekend so I can pull them out of the refrigerator and bake them on busy nights! They are so good!
Reply
Bowl Me Over
Most definitely! These are perfect for meal planning!
Reply
Alyssa
I can't wait to try this stuffed peppers recipe. I've only had store bought ones before. I think homemade ones will definitely be better!
Reply
Bowl Me Over
Tons better, without a doubt!
Reply
Melanie C
I used my leftover rice I had from a meal yesterday. I followed your recipe to a T and it came out superb. Stuffed bell peppers are my hubbies favorite, he's had them in many different circ*mstances - and said hands-down your recipe has been the best!Reply
Bowl Me Over
There's just so much flavor in the Stuffed Pepper Casserole Recipe. Glad your hubby enjoyed it!
Reply
Brittany
Stuffed bell peppers are a great way for us to use up our peppers from the garden!Reply
Bowl Me Over
Most definitely, enjoy this easy recipe Brittany!
Reply
Cynthia Rusincovitch
Stuffed peppers are literally my favorite. These were delicious and came together pretty quick! Sometimes we make them with quinoa instead of rice and that's good too.Reply
Bowl Me Over
Oooh! Quinoa sounds SO GOOD Cynthia, thanks for sharing!!
Reply
Kristen
I know we still have a month of summer left, but I am craving all things fall, so I made this stuffed bell peppers recipe (because comfort food classic) and it did NOT disappoint! Tender rice, and the peppers still stayed tender and tasty, too!Reply
Tara
Very tasty. I did adjust a few things. I used less meat since I only had 4 peppers. I can’t eat onions so I used onion powder. I also used deer mixed with brisket meat. I cut the pepper long ways as well. Love my version but thank you for sharing and the inspiration!Reply
Bowl Me Over
I'm glad that you made it your own and enjoyed the recipe Tara! Sounds delicious!!
Reply
Janice
Do you pre-cook the rice?
Reply
Bowl Me Over
Yes, the rice is cooked prior to stuffing the peppers. I used a packet of instant rice cooked in the microwave. You can also use leftover rice in the Stuffed Pepper Recipe. Enjoy!
Reply
Camden Rusincovitch
I can eat bell peppers like candy, so my boyfriend and I always keep them in the fridge! For these stuffed bell peppers, do you have some ideas for extra condiments we could top them with?
Reply
Bowl Me Over
I always love cheesy stuffed peppers, so extra cheesy is always great! As far as condiments go, ketchup or salsa is delicious! I've also made a mixture of equal parts ketchup, mustard and brown sugar baked on top of the peppers. That is amazing as well. Enjoy!
Amanda
This was delicious! Thank you for a quick and easy good old favorite!Reply
Elle
Delicious! It was a huge hit!!!Reply
Genelle
This is the stupidest website I have ever seen
No measurement card attached. I had to guess. Ads popping up to ight on the measureless ingredients. Thank God I was close with the measurements. Pretty tasty!Reply
Bowl Me Over
Since you brought up stupid Genelle, let's talk about it. The measurement card is clearly attached. In fact if you were SMART you'd hit the jump to recipe button at the very top. Best of luck in the future.
Reply