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Stuffed Bell Peppers

by Olivia

Stuffed bell peppers are really good for a variety of reasons. You can add various meats, cheese, and rice, and it can hold a lot of great things in the oven, and it goes with practically everything. It’s a great recipe that offers numerous options to customize this. From shredded cheese to even just different meats that you can have with this, there are a ton of great ways for you to really build the perfect meals and offer really wonderful results.

They’re perfect for an afternoon snack, but they also work as a fun appetizer, and also may work for those who are having company over and want something tasty.


What’s best to serve with the stuffed bell peppers?

These are best served on their own as an appetizer, but you can also have these as a side item or snack. You don’t really need to serve this with anything else if you don’t want to.

How long can I keep stuffed bell peppers?

You can usually keep stuffed bell peppers for about a week at most. You can freeze these, but it will need to be reheated in the oven for you to have it, and usually, they’re better in the fridge for a few days.

Can I add more cheese to these?

You can! If you like to have yours with a lot more cheese or just really like cheese, you can cover the top of this with cheese, or with other spices if you want to create a more flavorful mixture.

Can I use other proteins for this?

While ground beef is usually what’s used, if you prefer to use turkey, pork, or chicken, then go on ahead! You can also add some protein substitutes if you want to have something that doesn’t contain meat.

Cal/Serv: 405
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 20 mins

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Stuffed Bell Peppers

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  • Author: Olivia



1/2 c. uncooked rice

2 tbspextra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

2 tbsptomato paste

3 cloves garlic, minced

1 lb. ground beef

1 (14.5-oz.) can diced tomatoes

1 1/2 tspdried oregano

Kosher salt

Freshly ground black pepper

bell peppers, tops and cores removed
1 c. shredded Monterey jack

Freshly chopped parsley, for garnish


First make sure to heat the oven to 400 degrees. In a small pan, make sure to cook the rice to the box instructions. In a big skillet, heat the oil over medium heat, and make sure to cook the onion so that it softens up, which usually is about 5 or so minutes. Stir the garlic and the tomato paste into their cooking this until the garlic has a smell, usually a minute or so of cooking. Put the ground beef in there and cook it so that it’s not pink anymore. Then, drain the fat.

Put the beef in the skillet, add in the tomatoes and the rice, add pepper, salt, and oregano, and then the mixture simmer for about five minutes.

Grab the peppers and put them in a baking dish that has oil over it. Put the beef within each of these peppers and then have some Monterey jack on top, covering the dish with aluminum foil

Bake this for about 35 minutes or until the peppers become soft and tender. Then, let it uncover bake for about 10 more minutes until the cheese bubbles. Add parsley and then serve to others!


Nutrition (per serving): 405 calories, 22 g protein, 27 g carbohydrates, 4 g fiber, 7 g sugar, 23 g fat, 8 g saturated fat, 432 mg sodium

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