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

Stuffed-Pepper-Recipe2

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:

  1. Preheat your oven to 400°F (200°C).
  2. Pick your peppers. Red, yellow, or orange are my top picks.
  3. Wash and prep. Cut the tops off or slice in half lengthwise. Remove seeds and membranes.
  4. Brush with olive oil and season lightly with salt and pepper.
  5. Place on a foil-lined baking sheet, cut side up.
  6. Roast for 10–15 minutes until the edges start to blister.
  7. 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:

Everything gets mixed together until well combined—no eggs needed! The moisture from the tomato sauce and milk keeps the filling tender and juicy.


peppers-sprinkled-with-mozzarella

Watch This Video On How To SMOKE Stuffed Peppers!!

How to Make Stuffed Peppers

  1. Prep your peppers. Wash, slice in half, and remove the insides. Roast as described above or par-boil for just a few minutes.
  2. Make the filling. Brown the meat with onion and garlic, then mix in the rest of the ingredients.
  3. Stuff the peppers. Fill each roasted pepper half generously with the meat mixture.
  4. Top with cheese. A layer of mozzarella and a sprinkle of parmesan works beautifully.
  5. 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.

grilling-peppers

Tips for the Best Stuffed Peppers


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!

Easy Stuffing Recipe

Traeger Smoked Mini Stuffed Peppers

Stuffed Breakfast Baked Potatoes

Meat Stuffed Shells

Reese’s Stuffed Chocolate Chip Cookies

Apparel for the foodies & grillers

apron
Stuffed-Pepper-Recipe2

Stuffed Peppers

Nettie
A hearty and comforting classic, these stuffed peppers are filled with a savory ground meat mixture and baked until tender. Easy to customize and packed with flavor!
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 581 kcal

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

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 

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.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 31gProtein: 30gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 104mgSodium: 486mgPotassium: 668mgFiber: 3gSugar: 6gVitamin A: 2860IUVitamin C: 108mgCalcium: 237mgIron: 4mg
Keyword baked stuffed peppers, easy stuffed peppers, ground beef stuffed peppers, mini stuffed peppers, stuffed bell peppers
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