Stuffed Peppers

Stuffed Peppers is a classic dish that can be served many different ways. These bell peppers are served with ground beef and rice to make the base filling then topped with mozzarella cheese.

Stuffed Peppers are a classic dinner that is made around the globe. They are made differently in different cultures. I make these a pretty traditional way. However you make these, I know you will enjoy them!

How to make Stuffed Peppers:

Start by preparing your bell peppers. Some people cut the tops off, but I like cutting them in half. Cook the peppers to soften them and get them ready for the filling. While the peppers are cooking prepare your meat and rice filling. Once the filling and peppers are done, spoon a heaping scoop of the filling into the peppers. Top with mozzarella cheese and put back in the oven. Once everything is baked together serve and enjoy!

Ingredient Notes:

• Olive Oil – used for the peppers and cooking the onions and jalapeno.
• Bell Peppers – cut in half, cored and seeded.
• Onions – diced finely.
• Jalapeno – diced, cored and seeded.
• Ground Beef – I used a 90/10 ground beef for this recipe.
• Salt
• Garlic Powder
• Italian Seasoning
• Black Pepper
• Petite Diced Tomatoes – one can of petite diced tomatoes, do not drain.
• Cooked Rice – prepare your favorite rice for the filling.
• Mozzarella – shredded cheese for the topping.

Directions:

Step One – Preheat the oven to 350 degrees.

Step Two – Drizzle 1 tablespoon of olive oil over the peppers. Spread the oil over the peppers and sprinkle with salt and pepper to taste.

Step Three – Flip the peppers, cut side down, and bake for 20 minutes. When done, set aside.

Step Four – While the peppers are cooking, heat the remaining olive oil over medium heat. Sauté the onions until softened. Then add the jalapeño and sauté 2 more minutes.

Step Five – Next add the beef, salt, pepper, garlic powder, and Italian seasoning to the pan. Cook and crumble the beef until brown. Drain any fat from the pan.

Step Six – Add the tomatoes and simmer for 5 minutes. Then stir in the rice and remove from heat.

Step Seven – Fill the cooked peppers with the beef and rice mixture and cover with foil. Bake for 15 minutes.

Step Eight – Remove the peppers from the oven and sprinkle the cheese on top of each pepper. Bake or broil until the cheese is lightly browned, 2-3 minutes.

Tips for making these Stuffed Shells:

1. To make this a low carb friendly meal you can omit the rice or use brown rice.
2. This recipe also tastes great made with ground turkey or venison.
3. If you don’t have mozzarella cheese you can use Colby or Cheddar.

How to store leftovers:

Store any leftover stuffed peppers in an air-tight container in the refrigerator. They will only last about 3 to 5 days in the refrigerator before the peppers start to get too soggy.

I do not recommend freezing this recipe. The peppers will not last well in the freezer.

When you wish to reheat, the peppers warm them up in the microwave.

Make these Stuffed Peppers however you wish:

As I stated earlier, make these stuffed peppers however you like. Use beef, turkey, or chicken for the filling. Add rice or keep it keto or low-carb friendly with leaving the rice out of the filling. I think mozzarella works best but use whatever cheese you prefer. Use whatever spices you want or even add a little heat with some red pepper flakes, more jalapenos, or green chilies.

Check out some of my other Stuffed Pepper Recipes:

Mexican Stuffed Peppers – These Mexican Stuffed Peppers make the perfect dinner for any night of the week. Loaded with flavor and made with ground beef, beans, and cheese this dish is full of color and flavor. 

Philly Cheesesteak Stuffed Peppers – With just a few simple ingredients and less than 30 minutes, this Philly Cheesesteak Stuffed Peppers makes the perfect dinner recipe that your entire family is going to love.

Slow Cooker Stuffed Peppers – These Slow Cooker Stuffed Peppers is one of my favorite recipes. These peppers are loaded with flavor, stuffed to the brim and so simple to make. 

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