Colorful Stuffed Peppers Recipe: A Hearty Family Favorite

Bell peppers bursting with savory stuffed goodness have been my secret dinner party weapon for years.

Mediterranean flavors dance through each carefully crafted bite.

Spices whisper stories of comfort and tradition across my kitchen.

My grandmother’s technique inspired this particular recipe, blending rustic charm with modern culinary creativity.

Lean proteins and vibrant vegetables create a nutritious meal that satisfies deeply.

Colorful ingredients promise a delightful experience that goes beyond mere sustenance.

I promise this recipe will become your new weeknight champion.

Stuffed Peppers Full Of Savory Rice And Beef

• Tackle Weeknight Dinners: This stuffed peppers recipe transforms ordinary ingredients into a hearty, satisfying meal that comes together quickly with minimal prep work.
• Customize with Ease: Swap ground beef for turkey, use different cheeses, or add more vegetables to personalize the dish and suit your family's taste preferences.
• Family-Friendly Crowd-Pleaser: Kids and adults alike will enjoy the colorful bell peppers filled with flavorful meat and rice, making it a perfect one-dish meal that minimizes cleanup.
• Meal Prep Champion: Prepare these stuffed peppers in advance, refrigerate, and bake when ready, offering a convenient solution for busy households wanting a delicious home-cooked dinner.

Everything That’s Put Into Stuffed Peppers

• Bell Peppers: Colorful vessel for the stuffing, choose firm and symmetrical peppers for easy filling.
• Ground Beef, Italian Sausage: Hearty meat base that provides rich flavor and protein, mix for complex taste profile.

• White Rice: Starchy component that adds bulk and absorbs surrounding flavors, use long-grain variety for best texture.
• Water: Necessary liquid for cooking rice and creating moisture in the filling.

• Onion, Garlic: Foundational flavor builders that add depth and savory notes to the meat mixture.
• Worcestershire Sauce, Italian Seasoning, Salt, Pepper: Complementary seasonings that enhance overall taste and create balanced seasoning.

• Petite Diced Tomatoes: Adds moisture and subtle tomato flavor to the filling.
• Marinara Sauce: Rich tomato sauce for coating and serving with the stuffed peppers.
• Mozzarella or Cheddar Cheese: Optional melty topping that adds creamy richness to the dish.

Stuffed Peppers Simple Method

Step 1: Warm Up the Cooking Space

Turn on your oven and set the temperature to 375°F.

This will create the perfect environment for baking your delicious stuffed peppers.

Step 2: Prepare the Pepper Vessels

Slice off the tops of the bell peppers and carefully remove all the seeds and internal membranes.

Rinse the peppers thoroughly to ensure they’re clean and ready for filling.

Step 3: Sizzle and Brown the Protein

Heat a large skillet over medium flame.

Toss in ground beef, sausage, chopped onions, and minced garlic.

Break up the meat and stir occasionally until it transforms into a rich, golden-brown mixture.

Step 4: Create the Flavor-Packed Filling

• Diced tomatoes
• Uncooked rice
• Water
• Worcestershire sauce
• Italian seasoning
• Salt
• Black pepper

Bring the mixture to a rolling boil, then reduce heat and let it simmer, covered, for 20 minutes until the rice becomes tender and absorbs all the delicious flavors.

Step 5: Stuff and Arrange the Peppers

Generously fill each pepper with the savory meat and rice mixture.

Place them upright in a baking dish, creating a beautiful arrangement.

Step 6: Add Saucy Goodness

Drizzle marinara sauce over the stuffed peppers, allowing it to cascade down the sides and infuse every bite with tangy deliciousness.

Step 7: Initial Baking

Cover the baking dish with aluminum foil and slide it into the preheated oven.

Bake for 45 minutes, letting the peppers become tender and the flavors meld together.

Step 8: Cheese Finale

Remove the foil and sprinkle cheese over the peppers.

Return to the oven and bake for an additional 15 minutes until the cheese melts into a golden, bubbly topping.

Helpful Advice for Stuffed Peppers

• Select bell peppers in different colors like red, yellow, and green for a vibrant and visually appealing dish.
• Chop vegetables and cook meat mixture in advance to reduce cooking time and make assembly easier.
• Swap spicy sausage for mild or add red pepper flakes to adjust heat according to personal preference.
• Replace traditional rice with cauliflower rice for a low-carb version or quinoa for added protein and nutrition.
• Assemble stuffed peppers in advance and freeze before baking, providing a convenient make-ahead meal option for busy nights.

How To Store Stuffed Peppers For Later Meals

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual peppers tightly in plastic wrap, then place in freezer bags, where they'll stay good for up to 3 months.
• Warm refrigerated peppers at 350°F for 15-20 minutes, covering with foil to prevent drying out and maintain moisture.
• Zap refrigerated peppers on medium power for 2-3 minutes, stopping midway to stir and ensure even heating throughout the dish.

Classic Sides for Stuffed Peppers

• Pair with Robust Red Wine: Select a medium-bodied Chianti or Sangiovese that complements the rich meat and tomato flavors, cutting through the dish's hearty profile with its balanced acidity.
• Serve with Crisp Side Salad: Create a light green salad with arugula, cherry tomatoes, and a zesty lemon vinaigrette to balance the stuffed peppers' warm, savory essence and provide a fresh counterpoint.
• Match with Garlic Bread: Prepare crusty garlic bread to soak up the marinara sauce and add a delightful textural contrast, enhancing the overall dining experience with its buttery, aromatic crunch.
• Complement with Herbed Quinoa: Prepare a side of herbed quinoa to offer a protein-rich, lighter alternative to the rice inside the peppers, adding nutritional variety and a different grain texture to the meal.

Stuffed Peppers Versions

• Vegetarian Peppers: Replace ground beef and sausage with lentils, black beans, or quinoa for a protein-packed meat-free version.
• Low-Carb Option: Swap rice with cauliflower rice or chopped zucchini to reduce carbohydrate content and create a lighter meal.
• Mediterranean Spin: Use lamb instead of beef, add feta cheese, and incorporate oregano and mint for a Greek-inspired flavor profile.
• Gluten-Free Adaptation: Ensure all ingredients like Worcestershire sauce and marinara are certified gluten-free, and use gluten-free rice or quinoa as the base grain.

FAQs

• Can I use different types of meat for this recipe?

Yes, you can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a different flavor profile.

• Is it necessary to pre-cook the rice before stuffing the peppers?

No, the rice will cook in the liquid while simmering and during the baking process, so you can use uncooked rice directly in the meat mixture.

• How do I prevent the peppers from falling apart during baking?

Choose firm, thick-walled bell peppers and make sure to stand them upright in a baking dish that holds them snugly to maintain their shape while cooking.

• Can I make this recipe ahead of time?

Absolutely! You can prepare the stuffed peppers in advance, cover them, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking directly from the refrigerator.

Stuffed Peppers Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mexican-inspired stuffed peppers deliver a flavor-packed culinary journey through hearty ground beef, zesty spices, and melted cheese. Colorful bell peppers cradle a savory filling that promises comfort and satisfaction in each delightful bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1/2 pound lean ground beef
• 1/2 pound Italian sausage

Produce:

• 6 bell peppers (any color)
• 1 small onion, diced
• 2 cloves garlic, minced

Pantry and Seasoning Ingredients:

• 1 can petite diced tomatoes (14 1/2 ounces, with juice)
• 1/2 cup white rice, uncooked
• 1 1/4 cups water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• 2 1/2 cups marinara sauce
• 1/2 cup mozzarella or cheddar cheese, shredded (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to a moderate temperature of 375°F, creating an ideal cooking environment for the peppers.
2. Carefully trim the tops from bell peppers and meticulously extract all internal seeds, preparing them for filling.
3. Select a spacious skillet and combine ground beef, sausage, finely chopped onions, and minced garlic, sautéing until the meat develops a rich, golden-brown color.
4. Incorporate diced tomatoes, uncooked rice, water, Worcestershire sauce, Italian seasoning, salt, and pepper into the meat mixture, stirring thoroughly to blend flavors.
5. Elevate the mixture to a rolling boil, then immediately reduce heat, cover the skillet, and allow the ingredients to simmer gently for approximately 20 minutes until the rice reaches perfect tenderness.
6. Generously fill each prepared pepper with the aromatic meat and rice mixture, arranging them carefully in a baking dish.
7. Lavishly drench the stuffed peppers with marinara sauce, ensuring complete coverage.
8. Shield the baking dish with aluminum foil and transfer to the preheated oven, baking for 45 minutes to develop deep, melded flavors.
9. Uncover the peppers, sprinkle with optional cheese, and return to the oven for a final 15 minutes until the cheese transforms into a golden, bubbling crust.

Notes

• Customize peppers by using different colored bell peppers for a vibrant presentation and varied flavor profiles.
• Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian alternative that maintains the dish’s hearty texture.
• Use cauliflower rice instead of regular rice to create a low-carb version perfect for keto and diabetic-friendly diets.
• Prep peppers ahead of time and refrigerate unbaked for a convenient make-ahead meal that saves time during busy weeknights.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 80 mg