Stuffed Peppers – Easy Cheesy Weeknight Comfort Food

These stuffed peppers are cozy, saucy, and packed with a juicy beef-and-rice filling you’ll want to scoop up to the last bite. Tender bell peppers hold a rich tomato base, warm spices, and melty cheese on top. They’re perfect for a busy weeknight dinner, and they reheat like a dream for meal prep lunches. If you want comfort food that still feels fresh and colorful, this is it.

Intro

If you grew up loving classic baked dinners, stuffed peppers hit that sweet spot of cozy and satisfying. You get a full meal in one little package—protein, carbs, and veggies—without needing a bunch of side dishes.

The “secret” that makes these taste better than many restaurant versions is simple: you simmer the filling with tomato sauce before it ever goes in the oven. That quick simmer turns the spices and aromatics into a rich, spoonable filling that stays juicy while it bakes.

These stuffed peppers are also a total crowd-pleaser. Everyone can top theirs with extra cheese, add heat, or keep it mild. Trust me, once you make them, they’ll become a regular in your easy weeknight dinner rotation.

Why You’ll Love This Stuffed Peppers

• Ultimate comfort food: Warm, saucy, cheesy, and satisfying without feeling heavy.
• A full meal in one: Protein, rice, and veggies all in one easy baked dinner.
• Better than restaurant: That simmered tomato filling tastes rich and homemade.
• Meal prep friendly: Leftovers reheat well for quick lunches and busy nights.
• Family-friendly: You can keep it mild or let everyone add spice at the table.
• Easy to customize: Swap meats, grains, and toppings with what you already have.

Ingredients for Stuffed Peppers

For the Peppers

• Bell peppers (6 large): The edible “bowls” that turn tender and sweet as they bake.
• Sub: any color works; red and yellow are naturally sweeter.
• Olive oil: Helps the pepper tops roast instead of drying out.
• Sub: any neutral cooking oil.
• Salt + black pepper: Wakes up the pepper flavor.

For the Filling

• Ground beef (1 pound): Classic, juicy, and flavorful.
• Sub: ground turkey or ground chicken for a lighter option.
• Yellow onion: Builds a sweet, savory base.
• Sub: white onion or a few tablespoons of dried minced onion in a pinch.
• Garlic: Adds that cozy “dinner’s ready” smell.
• Sub: garlic powder (use less; it’s stronger).
• Cooked white rice: Makes the filling hearty and scoopable.
• Sub: cooked brown rice, quinoa, or cauliflower rice (stir in at the end so it doesn’t get soggy).
• Crushed tomatoes: Adds body and texture.
• Sub: diced tomatoes (pulse briefly if you want a smoother sauce).
• Tomato sauce: Makes the filling saucy so it stays moist in the oven.
• Italian seasoning: Easy shortcut for herby flavor.
• Sub: dried oregano + dried basil.
• Paprika: Adds mild warmth and color.
• Worcestershire sauce (optional): Gives a savory boost that tastes “slow cooked.”
• Shredded cheese: Melts into the filling and makes the top extra cozy.
• Tip: freshly shredded melts better than pre-shredded.

Optional Toppings

• Chopped parsley: Fresh finish.
• Sour cream or plain Greek yogurt: Cool and creamy on top.
• Hot sauce or red pepper flakes: If you want heat.

How to Make Stuffed Peppers

1. Prep the peppers. Heat your oven to 375°F. Cut the tops off 6 bell peppers and remove seeds and ribs. Lightly brush the outside with a little olive oil and sprinkle with salt and pepper. Arrange peppers upright in a baking dish. If they wobble, slice a tiny bit off the bottom so they sit flat (don’t cut too much or the filling can leak).
2. Sauté the aromatics. Warm a large skillet over medium heat. Add a drizzle of oil, then cook diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant (don’t let it brown).
3. Brown the beef. Add the ground beef and cook 6–8 minutes, breaking it up, until no pink remains. If there’s a lot of grease, spoon off most of it so the filling doesn’t turn oily.
4. Simmer the filling. Stir in crushed tomatoes, tomato sauce, Italian seasoning, paprika, optional Worcestershire sauce, and a pinch of salt and pepper. Simmer 5 minutes on low, until it looks saucy and thick enough to mound on a spoon. Stir in the cooked rice and 1/2 cup of the shredded cheese. If it looks too thick, splash in a little tomato sauce or water until it’s juicy.
5. Stuff the peppers. Spoon the filling into each pepper, packing it lightly but not smashing it down. Pour 1/2 cup water into the bottom of the baking dish (this creates gentle steam so the peppers get tender, not wrinkly).
6. Bake until tender. Cover the dish tightly with foil and bake 30 minutes. Remove the foil, sprinkle the remaining cheese over the tops, and bake 10–15 minutes more, until the peppers are tender and the cheese is melted and lightly golden.
7. Rest and serve. Let the stuffed peppers rest 5 minutes before serving. That short rest helps the filling set so it doesn’t fall apart when you cut in.

Reader Review: “I made these stuffed peppers on Sunday and ate them for lunch all week. They stayed juicy, and the cheese on top was my favorite part!”

Tips for Perfect Stuffed Peppers

• Simmer the filling first: It keeps everything juicy and flavorful (and not watery).
• Add water to the baking dish: A little steam helps the peppers turn tender faster.
• Don’t overpack the peppers: Lightly pack so the filling stays fluffy.
• Cover, then uncover: Foil first for tenderness, then finish uncovered for melty cheese.
• Taste before stuffing: Adjust salt and spice while the filling is still in the skillet.
• Use sturdy peppers: Choose peppers that can stand up on their own in the dish.

Variations & Substitutions

• Tex-Mex stuffed peppers: Swap Italian seasoning for taco seasoning, add black beans and corn, and top with pepper jack.
• Cheesy pizza-style: Add pepperoni slices into the filling and use mozzarella on top.
• Lower-carb option: Use cauliflower rice and add extra sautéed veggies (like zucchini).
• Vegetarian version: Use cooked lentils or a plant-based ground, plus extra onions and mushrooms for depth.
• Extra veggies: Stir in chopped spinach, diced zucchini, or grated carrots.
• Spicy twist: Add diced jalapeño, hot sauce, or red pepper flakes to the filling.
• “Lazy” version: Chop the peppers and bake the filling like a casserole, then top with cheese.

Storing & Reheating

• Fridge: Store stuffed peppers in an airtight container for 3–4 days.
• Reheat: Microwave until hot, or warm in the oven at 350°F until heated through. If they look dry, spoon a little extra tomato sauce over the top before reheating.
• Freezer: Freeze cooled peppers (wrapped tightly) for up to 2–3 months. Thaw overnight in the fridge before reheating for best texture.

Serving Suggestions & Pairings

• Simple side salad: Something crisp and tangy balances the cheesy filling.
• Garlic bread: Perfect for scooping up extra sauce in the dish.
• Roasted vegetables: Broccoli, zucchini, or carrots work great.
• Mashed potatoes: Extra cozy if you want a comfort-food dinner.
• Fresh fruit: A light, easy side for busy weeknights.

If you make these stuffed peppers, leave a rating and a comment, and tell me—do you like yours extra cheesy, extra saucy, or with a spicy kick?

Stuffed Peppers – Easy Cheesy Weeknight Comfort Food

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• Author: Donald Anderson
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed peppers

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Description

These stuffed peppers are a cozy, saucy, high-protein dinner with juicy ground beef and rice baked inside tender bell peppers and finished with melty cheese.

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Ingredients

– 6 large bell peppers (any color)

– 1 tablespoon olive oil

– 1/2 teaspoon kosher salt, divided

– 1/2 teaspoon black pepper, divided

Filling

– 1 pound ground beef

– 1 medium yellow onion, diced

– 3 garlic cloves, minced

– 1 (14.5-ounce) can crushed tomatoes

– 1 (8-ounce) can tomato sauce (plus extra as needed)

– 1 1/2 teaspoons Italian seasoning

– 1 teaspoon paprika

– 1 tablespoon Worcestershire sauce (optional)

– 1 1/2 cups cooked white rice

– 1 1/2 cups shredded cheddar or Monterey Jack cheese, divided

For Baking Dish

– 1/2 cup water (for steam)

Optional Toppings

– Chopped parsley

– Sour cream or plain Greek yogurt

– Hot sauce or red pepper flakes

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Instructions

1. Preheat oven to 375°F. Cut tops off peppers and remove seeds. Brush with olive oil and season with a little salt and pepper. Stand peppers upright in a baking dish.
2. Cook onion in a skillet over medium heat for 3–4 minutes until softened. Add garlic and cook 30 seconds.
3. Add ground beef and cook 6–8 minutes until browned. Drain excess grease if needed.
4. Stir in crushed tomatoes, tomato sauce, Italian seasoning, paprika, optional Worcestershire, and remaining salt and pepper. Simmer 5 minutes on low. Stir in cooked rice and 1/2 cup cheese.
5. Fill peppers with the mixture. Pour 1/2 cup water into the bottom of the baking dish. Cover tightly with foil and bake 30 minutes.
6. Uncover, top peppers with remaining cheese, and bake 10–15 minutes more until peppers are tender and cheese is melted and lightly golden. Rest 5 minutes before serving.

Notes

– Protein swap: Use ground turkey or ground chicken instead of beef.

– Grain swap: Use cooked quinoa or brown rice; for lower-carb, use cauliflower rice (stir in at the end).

– Make-ahead: Prepare the filling up to 2 days ahead and store in the fridge. Stuff and bake when ready.

– Tools: Large skillet, baking dish, aluminum foil.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American