Stuffed Peppers make an easy and delicious weeknight dinner. They’re quick to prepare and oven-roasted to perfection, with no pre-cooking of the peppers required.
author’s note
My Forever Stuffed Pepper Recipe!
Stuffed peppers were one of my favorite dinners growing up—I always thought they were a little “fancy,” and I loved the flavors. Turns out, they’re actually super easy to make and just as tasty as I remembered!
These days, they’ve become my go-to fridge clean-out meal. I almost always have everything I need on hand, and my kids will always eat them, which makes it such a weeknight win.
I’ve loved them so much that I’ve even created a few spinoffs—like an unstuffed pepper skillet dinner and a cozy stuffed pepper soup. If you’re as into this meal as I am, you’ve got to try them all!
Ingredients In Stuffed Peppers
A few ingredients to talk about:
- Basmati Rice: Cooking the rice before adding it to the pepper ensures it isn’t crunchy!
- Bell peppers: Use similar-sized peppers so they cook evenly.
- Marinara sauce: Use a thick, flavorful sauce (like Rao’s) for the best result.
- Ground Beef and Sausage: I love the flavor of both but in a pinch you can just use double of one.
- Cheddar Cheese: Grate yourself for a good melt. Use sharp cheddar for extra flavor.
Quick Tip
If your peppers wobble, trim the bottom for stability or cut them in half lengthwise. Fill and bake as usual.
How To Make Stuffed Peppers
- Cook Rice: Boiling it first helps it cook all the way through inside the peppers.
- Cook the filling: Let the tomato paste darken a bit—it makes everything taste richer.
- Prep the peppers: Pick peppers that stand up straight so they cook evenly.
- Fill & bake: Don’t overstuff the peppers just fill to the top.
- Add cheese & finish baking: Shredded cheese melts better when it’s not pre-bagged.
Storage
Can You Freeze This Dinner?
Absolutely! Let the peppers cool, then cover with foil and wrap in plastic to prevent freezer burn. They’ll keep in the freezer for up to 3 months—stuffed peppers are great for doubling and saving for later!
More Low-Carb Dinner Ideas:
Stuffed Peppers
Equipment
- 9 x 13-inch baking pan 9 x 13-inch
Ingredients
- 1/2 cup uncooked basmati rice
- 2 tablespoons olive oil plus more for drizzling
- 1-1/2 cups diced yellow onion 1 medium onion
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon tomato paste
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage mild or hot
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large beef bouillon cube see note 1
- 1 tablespoon Worcestershire sauce
- 1/2 cup marinara sauce I like Rao’s
- 6 large bell peppers yellow, red, and orange; tops and cores removed
- 1-1/4 cup freshly shredded sharp Cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Place rice in a fine-mesh sieve and rinse in cold water for 2–3 minutes or until water runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once boiling, salt the water (a teaspoon or so). Drain rice through the sieve and add to the boiling water. Cook, stirring occasionally, 5 minutes (do not reduce temperature; it should be boiling). Drain rice and set aside.
- Preheat oven to 400°F. Heat oil in a large pan over medium heat. Once oil is shimmering, add onion and cook until soft, about 5–8 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute more. Add ground beef and Italian sausage and cook, breaking up meat with a wooden spoon until no longer pink, about 5–8 minutes. Drain any fat and return the pan to stovetop. Reduce heat to low.
- Stir in cooked and drained rice, undrained diced tomatoes, oregano, thyme, Italian seasoning, and salt and pepper (or to taste). Crumble in the bouillon cube and add Worcestershire sauce and marinara. Simmer 3–5 minutes, stirring occasionally until liquid has slightly reduced.
- Meanwhile, remove tops of the peppers and pull out the core and seeds. Place hollowed-out peppers (without their tops) in a 9×13-inch baking dish. Drizzle oil over peppers (about 1 tablespoon). Stuff peppers evenly with the filling; you should use all the filling among the 6 peppers. Cover peppers with their tops. Place in the oven 35 minutes, uncovered, or until peppers are crisp-tender. Remove from oven and remove the tops of the peppers (set aside). Divide cheese evenly among the top of the peppers. Return to oven for another 5–10 minutes or until cheese is nicely melted on top. Remove, garnish with fresh herbs if desired, and serve with the tops on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using quick cooking basmati or
regular basmati rice?
Regular!
This is one of my families favorite meals. I like it too because it’s easy to make. Great flavors and a happy family. What more can you ask for?
The best kind of peppers! Love the sausage and the ground beef in them!
Hearty & so tasty!! I don’t make these enough, but I need to. They always hit the spot!