Stuffed peppers are a comfort food classic, and they’ve been a favorite in my kitchen for years. There’s just something satisfying about a tender bell pepper packed full of savory filling and baked to perfection. This recipe is simple, customizable, and totally delicious. Whether you use ground beef, turkey, or chicken—or skip the meat altogether—these stuffed peppers are always a hit around the dinner table.
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I love using red, orange, or yellow peppers for their natural sweetness. Green peppers work too, but they can be a bit bitter, so I usually leave those for other dishes. Roasting the peppers before stuffing them brings out a deeper flavor, so I always take that extra step (and you’ll taste the difference!).
If you’re looking for a hearty dinner idea that pairs perfectly with a fresh loaf of No Knead Bread or warm French Bread, this recipe is for you!
Why You’ll Love These Stuffed Peppers
Kid-approved and freezer-friendly
Classic comfort food with simple, wholesome ingredients
Easy to customize with your favorite proteins or even make vegetarian
Roasting adds incredible flavor
Great make-ahead dinner idea
Table of contents
How to Roast or Grill Peppers for Stuffed Peppers
Roasting or grilling your peppers before stuffing adds an incredible depth of flavor. It softens the peppers just enough, gives them a slight char, and adds that irresistible smoky sweetness you can’t get from parboiling.
To Roast Peppers in the Oven
- Preheat your oven to 425°F.
- Slice the tops off your peppers, remove the seeds, and brush the outsides lightly with olive oil.
- Place peppers cut-side down on a baking sheet lined with parchment.
- Roast for 10–12 minutes, or until the edges start to soften and the skins begin to blister.
- Remove from the oven and let them cool slightly before filling.
To Grill Peppers
- Preheat your grill to medium-high heat.
- Brush peppers lightly with olive oil and place them directly on the grates.
- Grill for 6–8 minutes, turning occasionally, until the skins develop char marks and the peppers soften slightly.
- Remove from the grill and let them cool just enough to handle before stuffing.
Why This Step Matters
Roasted or grilled peppers hold their shape beautifully, add layers of flavor, and prevent the soggy texture that sometimes comes from boiling. This simple step turns classic stuffed peppers into something truly RIDIC-ULICIOUS. Roast Peppers for Stuffing
Roasting gives the peppers a rich, slightly smoky flavor that takes this dish to the next level. Here’s how to do it:
How To Make The Filling For Stuffed Peppers
The filling is where all the magic happens! It’s savory, cheesy, and packed with flavor. You can keep things classic with ground beef, turkey, or chicken—or get creative with fun variations like taco-seasoned meat, spinach and feta, or even quinoa for a lighter twist.
For my classic stuffed pepper filling, here’s what I use:
- 1 lb ground beef, turkey, or chicken
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- ½ cup plain breadcrumbs
- 1 Tbsp Worcestershire sauce
- ¼ cup tomato sauce or ketchup
- 2 Tbsp milk
- 1 cup shredded mozzarella cheese
- Freshly grated Parmesan (optional)
- 1 cup cooked rice (optional, but great for texture and stretching the filling)
- 1 Tbsp Italian seasoning
- Salt and pepper, to taste
- Olive oil for sautéing
After a quick sauté of the onions and garlic, everything gets mixed together until it’s fully combined. No eggs needed! The moisture from the tomato sauce and milk keeps the filling tender, juicy, and perfectly scoopable. Every bite is loaded with flavor—exactly what you want in a homemade stuffed pepper.
Helpful Tips for the Best Stuffed Peppers
- Parboil the peppers first. Boil them for about 5 minutes before stuffing to ensure they’re tender but still hold their shape while baking.
- Use cooked rice. This prevents the filling from being too wet and helps it hold together nicely inside the pepper shells.
- Mix meats for flavor. Combining ground beef and pork (or even sausage) gives a richer, more balanced taste.
- Add a little sauce on top. Spoon some tomato sauce over each pepper before baking to keep the tops moist and flavorful.
- Let them rest before serving. A few minutes of rest after baking helps the filling set and makes them easier to serve neatly.
Watch This Video On How To SMOKE Stuffed Peppers!!
How to Make Stuffed Peppers
- Prep your peppers. Wash, slice in half, and remove the insides. Roast or grill as described above.
- Make the filling. Brown the meat with onion and garlic, then mix in the rest of the ingredients.
- Stuff the peppers. Fill each roasted pepper half generously with the meat mixture.
- Top with cheese. A layer of mozzarella and a sprinkle of parmesan works beautifully.
- Bake. Place the stuffed peppers in a baking dish, cover loosely with foil, and bake at 375°F for 30–45 minutes, or until the filling is fully cooked and the peppers are fork-tender.
Tips for the Best Stuffed Peppers
- Roast or grill the peppers first. Lightly roast them in the oven or grill just until the skins start to blister. This deepens the flavor and keeps the peppers tender without becoming soggy.
- Use a variety of pepper colors – It makes the dish more vibrant and fun to serve.
- Make ahead – Stuff the peppers and refrigerate for up to a day before baking.
- Freeze leftovers – They reheat beautifully!
These stuffed peppers are a cozy dinner that’s easy to make and even easier to love. Pair them with a side salad or a loaf of crusty bread, and dinner is done!
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FAQ
Can I make stuffed peppers ahead of time?
Yes! Assemble them up to a day in advance, cover, and refrigerate. When ready to bake, add an extra 10–15 minutes to the cook time.
Can I freeze stuffed peppers?
Absolutely. Let them cool completely, then wrap individually and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
What can I serve with stuffed peppers?
They pair beautifully with a simple side salad, crusty bread, or even mashed potatoes. A drizzle of extra sauce or a sprinkle of cheese on top never hurts, either!
Apparel for the foodies & grillers
Stuffed Peppers
Ingredients
- 2 large bell peppers yellow, orange, red
- 1 pound ground beef or ground turkey or chicken
- 2 cloves garlic minced
- 1/4 cup onion chopped
- 1/2 cup plain bread crumbs
- 1 Tbsp worcestershire sauce
- 1/4 cup tomato sauce or ketchup
- 2 Tbsp milk
- 1 cup shredded mozzarella cheese
- freshly grated parmesan optional for topping
- 1 cup cooked rice optional
- 1 Tbsp Italian seasoning
- 2 Tbsp olive oil for drizzling peppers and sautéing onions
Instructions
- Preheat the oven to 400°F (200°C).
- Prep the peppers by slicing them in half lengthwise. Remove seeds and membranes. Brush the outsides lightly with olive oil and sprinkle with salt and pepper.
- Roast the peppers cut side up on a foil-lined baking sheet for 10–15 minutes, until slightly blistered. Remove from oven and set aside. For grilling instructions see above blog post.
- In a skillet, heat 1 Tbsp olive oil over medium heat. Add chopped onion and garlic. Sauté for 2–3 minutes until softened.
- Add ground meat to the skillet. Cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Transfer meat mixture to a large mixing bowl. Stir in breadcrumbs, Worcestershire sauce, tomato sauce or ketchup, milk, Italian seasoning, cooked rice (if using), and mozzarella cheese. Season with salt and pepper to taste.
- Stuff each roasted pepper half generously with the filling. Top with extra mozzarella or grated parmesan if desired.
- Place stuffed peppers in a 9×13 baking dish. Bake at 375°F for 30–45 minutes, until the filling is cooked through and the peppers are fork-tender.
- Serve warm with fresh bread or a side salad.
Notes
Notes
- Red, orange, and yellow peppers are naturally sweeter and pair well with savory fillings.
- Roasting or grilling the peppers adds more flavor than boiling and helps prevent sogginess.
- These stuffed peppers can be made ahead and stored in the fridge for up to 24 hours before baking.
- Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.