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.
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!
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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
How to 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:
- Preheat your oven to 400°F (200°C).
- Pick your peppers. Red, yellow, or orange are my top picks.
- Wash and prep. Cut the tops off or slice in half lengthwise. Remove seeds and membranes.
- Brush with olive oil and season lightly with salt and pepper.
- Place on a foil-lined baking sheet, cut side up.
- Roast for 10–15 minutes until the edges start to blister.
- Let them cool slightly before stuffing, or use while still warm.
The Filling
The filling is where the magic happens! It’s savory, cheesy, and full of flavor. You can keep it classic with ground meat or get creative with ingredients like taco-seasoned beef, spinach and feta, or even quinoa.
Here’s what I use in my classic version:
- 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 cheese (optional)
- 1 cup cooked rice (optional, adds texture and makes it stretch!)
- 1 Tbsp Italian seasoning
- Salt and pepper, to taste
- Olive oil for sautéing
Everything gets mixed together until well combined—no eggs needed! The moisture from the tomato sauce and milk keeps the filling tender and juicy.
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 as described above or par-boil for just a few minutes.
- 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, don’t boil – Roasting builds flavor and prevents sogginess.
- 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!
Try These Delicious Recipes Too!
Traeger Smoked Mini Stuffed Peppers
Stuffed Breakfast Baked Potatoes
Reese’s Stuffed Chocolate Chip Cookies
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.
- 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 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.