Estimated reading time: 9 minutes
These Italian stuffed peppers are filled with seasoned ground beef, tender onions, tomato sauce, mozzarella cheese, and optional rice. You can prepare them in the oven, cook them completely on the grill, or add a little smoky flavor by making them on a smoker.
Stuffed peppers have always been one of those dependable dinners that everyone seems happy to see on the table. I especially love this version because the peppers are cut in half instead of leaving them whole. They cook more evenly, are easier to fill, and give you plenty of that golden, cheesy topping in every serving.
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You can also make the filling with ground turkey or chicken. Add the rice for a more traditional and filling dinner, or leave it out for a meatier, lower-carb stuffed pepper. Either way, these are cheesy, comforting, and much easier to make than they may look.
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!
Recipe at a Glance
- Stuffed peppers are versatile and can be made with beef, turkey, or chicken, with optional rice.
- You can prepare them in the oven, on the grill, or using a smoker for added flavor.
- Sautéing onions and garlic enhances the filling’s taste, making the dish more flavorful.
- Leftovers reheat well, making these stuffed peppers perfect for future meals.
- Variations include adding spices, using different meats, or incorporating more vegetables.
Table of contents
- Why You’ll Love These Stuffed Peppers
- Ingredients You’ll Need
- How to Make Stuffed Peppers in the Oven
- How to Make Stuffed Peppers on the Grill
- How to Make Stuffed Peppers on a Smoker
- Tips for the Best Stuffed Peppers
- Variations
- What to Serve With Stuffed Peppers
- Make-Ahead Instructions
- How to Store Leftover Stuffed Peppers
- Can You Freeze Stuffed Peppers?
- FAQ
- Reader Favorites
Why You’ll Love These Stuffed Peppers
- The filling is fully cooked before the peppers are stuffed.
- You can make them with beef, turkey, or chicken.
- The rice is completely optional.
- They can be cooked in the oven, on a grill, or on a smoker.
- Cutting the peppers in half helps them cook faster.
- Leftovers reheat beautifully for lunch or dinner.
Ingredients You’ll Need
Bell Peppers
Choose large red, yellow, or orange bell peppers. These colorful peppers are naturally sweeter than green bell peppers, although you can certainly use green peppers if that is what you have.
Ground Meat
Ground beef gives the filling a hearty, classic flavor. Ground turkey or chicken will also work well. If you use poultry, make sure it is completely cooked before stuffing the peppers.
Onion and Garlic
Sautéing the onion and garlic before adding the meat brings out their flavor and helps them blend into the filling.
Tomato Sauce or Ketchup
Tomato sauce gives the peppers more of an Italian flavor, while ketchup adds a slightly sweeter, meatloaf-style taste. Both work, so use whichever your family prefers.
Breadcrumbs and Milk
The breadcrumbs and milk help bind the filling while keeping it moist. This is especially helpful if you decide to leave out the rice.
Mozzarella Cheese
Mozzarella is stirred directly into the filling and can also be sprinkled over the top. Freshly grated Parmesan makes a delicious finishing touch.
Cooked Rice
Rice is optional in this recipe. It stretches the filling and makes the peppers more substantial. White rice, brown rice, or even cooked cauliflower rice can be used.
How to Make Stuffed Peppers in the Oven
Preheat your oven to 400°F. Slice each pepper in half lengthwise, cutting through the stem if you would like to leave it attached for presentation. Remove the seeds and white membranes.
Brush the peppers lightly with olive oil and season them with salt and pepper. Arrange them cut side up on a foil-lined baking sheet and roast for 10–15 minutes. This gives the peppers a head start so they become tender without overcooking the filling later.
Meanwhile, heat one tablespoon of olive oil in a large skillet. Sauté the onion for about two minutes, then add the garlic and cook for another 30 seconds.
Add the ground meat and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
Transfer the cooked meat mixture to a bowl. Stir in the breadcrumbs, Worcestershire sauce, tomato sauce, milk, Italian seasoning, rice if using, and mozzarella. Season the filling with salt and pepper.
Reduce the oven temperature to 375°F. Fill each partially roasted pepper generously and arrange them in a 9×13-inch baking dish. Sprinkle the tops with additional mozzarella or Parmesan.
Bake for 20–25 minutes, or until the peppers are fork-tender and the filling is hot throughout. If you want a more golden cheese topping, broil the peppers for one or two minutes before serving.
How to Make Stuffed Peppers on the Grill
Prepare a gas or charcoal grill for two-zone cooking, with one side heated to approximately 375–400°F and the other side left for indirect cooking.
Brush the pepper halves with olive oil and season with salt and pepper. Place them cut side down over direct heat. Grill for 3–5 minutes, just until lightly charred. Flip and grill for another two minutes.
Remove the peppers from the grill while you prepare the filling in a grill-safe skillet. Place the skillet over direct heat and sauté the onion and garlic in olive oil. Add the ground meat and cook until completely browned. Drain any excess grease.
Stir in the remaining filling ingredients and remove the skillet from the heat. Fill the grilled pepper halves and top with additional cheese.
Place the stuffed peppers over indirect heat. Close the grill and cook for 20–30 minutes, or until the peppers are tender and the filling is hot. Rotate the peppers halfway through if your grill has uneven heat.
For easier handling, arrange the stuffed peppers in a disposable foil pan before returning them to the grill.
How to Make Stuffed Peppers on a Smoker
Preheat your smoker to 350–375°F. A higher smoking temperature helps the peppers become tender while still giving them plenty of smoky flavor.
Prepare the filling on the stovetop as directed in the oven method. You can also brown the onion, garlic, and meat in a cast-iron skillet directly on the smoker if your smoker maintains a steady cooking temperature.
Brush the pepper halves with olive oil and season them with salt and pepper. Place the empty pepper halves directly on the smoker grates for approximately 10 minutes.
Remove the peppers and fill them with the prepared meat mixture. Place them in a foil pan or directly on the smoker grates, making sure they are steady and will not tip.
Smoke the stuffed peppers for 30–40 minutes, or until the peppers are tender and the center of the filling is hot. Sprinkle with additional mozzarella or Parmesan during the final 10 minutes.
Mild woods such as apple, cherry, pecan, or maple work especially well with stuffed peppers. Hickory can also be used, but it will give them a stronger smoky flavor.
Tips for the Best Stuffed Peppers
- Choose peppers that are similar in size so they cook evenly.
- Do not roast or grill the empty peppers until completely soft. They will continue cooking after they are filled.
- Drain excess grease from the meat so the filling does not become oily.
- Use cooked rice rather than uncooked rice.
- Do not pack the filling too firmly into the peppers.
- Place a little tomato sauce in the bottom of the baking dish if you prefer softer peppers.
- Cook ground turkey or chicken completely before adding it to the filling.
- For a golden topping, broil the oven-baked peppers briefly or move grilled peppers over direct heat for the final minute.
Variations
Make Them Spicy
Add crushed red pepper flakes, diced jalapeño, or spicy Italian sausage to the filling.
Use Italian Sausage
Replace half or all of the ground beef with mild or hot Italian sausage. Remove the casings before browning.
Make Them Lower Carb
Leave out the rice and add a little extra ground meat. Cooked cauliflower rice is another good option.
Add More Vegetables
Sauté chopped mushrooms, zucchini, or spinach with the onion. Cook off excess moisture before combining the vegetables with the filling.
Change the Cheese
Provolone, Italian-blend cheese, cheddar, or Monterey Jack can replace the mozzarella.
What to Serve With Stuffed Peppers
These stuffed peppers are hearty enough to serve as a complete meal, especially when you include the rice. You can also serve them with:
- No knead bread or warm Italian bread
- A simple tossed salad
- Roasted vegetables
- Grilled corn salad
- Buttered noodles
- Mashed potatoes
Make-Ahead Instructions
Prepare the peppers and filling as directed, but do not complete the final baking step. Arrange the stuffed peppers in the baking dish, cover, and refrigerate for up to 24 hours.
When ready to bake, let the dish sit at room temperature while the oven preheats. Bake at 375°F for approximately 25–30 minutes, or until thoroughly heated.
How to Store Leftover Stuffed Peppers
Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days.
Reheat individual peppers in the microwave or place them in a covered baking dish and warm at 350°F until heated through.
Can You Freeze Stuffed Peppers?
Yes! This is one of my favorite recipes to make in batches because the peppers freeze so well and make an easy meal on a busy day. Let the cooked stuffed peppers cool completely, then wrap them individually or place them in a freezer-safe container. Freeze for up to three months.
Thaw them overnight in the refrigerator before reheating. The peppers may be slightly softer after freezing, but they’ll still be delicious.
FAQ
Do I have to cook the peppers before filling them?
Giving the peppers a short head start helps them become tender at the same time the filling is heated through. If you prefer peppers with a firmer texture, you can skip the initial roasting and add approximately 10–15 minutes to the final cooking time.
Do I need to add rice to stuffed peppers?
No. The cooked rice is completely optional. Leaving it out gives you a meatier filling, while adding it makes the peppers more substantial and stretches the recipe.
What temperature should stuffed peppers reach?
Because the meat is cooked before the peppers are filled, you are mainly heating the assembled peppers. The center should reach at least 165°F before serving, especially when using ground turkey or chicken.
Reader Favorites
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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
- salt and freshly ground pepper to taste
Instructions
Oven Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
- Brush the pepper halves lightly with one tablespoon of olive oil. Sprinkle with salt and pepper and arrange cut side up on the prepared baking sheet.
- Roast for 10–15 minutes, until the peppers begin to soften. Remove them from the oven and reduce the oven temperature to 375°F.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for two minutes.
- Add the garlic and cook for approximately 30 seconds.
- Add the ground meat. Cook until completely browned, breaking it into small crumbles as it cooks. Drain excess grease if necessary.
- Transfer the meat mixture to a large bowl. Add the breadcrumbs, Worcestershire sauce, tomato sauce, milk, Italian seasoning, cooked rice if using, and mozzarella. Stir until combined. Season with salt and pepper.
- Fill each pepper half generously with the meat mixture. Sprinkle with additional mozzarella or Parmesan if desired.
- Arrange the stuffed peppers in a 9×13-inch baking dish. Bake at 375°F for 20–25 minutes, until the peppers are fork-tender and the filling reaches 165°F.
- Broil for one or two minutes if you would like a more golden cheese topping. Serve warm.
Grill Instructions
- Preheat the grill for two-zone cooking at approximately 375–400°F.
- Brush the pepper halves with olive oil and season with salt and pepper.
- Grill the peppers cut side down over direct heat for 3–5 minutes. Flip and cook for another two minutes. Remove from the grill.
- Prepare the meat filling in a grill-safe skillet over direct heat or prepare it on the stovetop following the recipe instructions.
- Fill the peppers and top with additional cheese.
- Place the peppers in a foil pan or directly on the grill over indirect heat.
- Close the lid and grill for 20–30 minutes, until the peppers are tender and the filling reaches 165°F.
Smoker Instructions
- Preheat the smoker to 350–375°F.
- Prepare the meat filling according to the recipe instructions.
- Brush the pepper halves with olive oil and season with salt and pepper.
- Place the empty pepper halves on the smoker for 10 minutes.
- Fill the peppers with the prepared meat mixture and top with additional cheese if desired.
- Return the peppers to the smoker in a foil pan or directly on the grates.
- Smoke for 30–40 minutes, until the peppers are tender and the filling reaches 165°F.
Notes
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Notes
- Use cooked rice, not uncooked rice.
- Leaving out the rice will produce a meatier filling.
- When using ground turkey or chicken, cook the meat completely before assembling the peppers.
- Cooking time will vary depending on the size and thickness of the bell peppers.
- Apple, cherry, pecan, or maple wood pairs well with these stuffed peppers.
- Store leftovers in the refrigerator for up to four days.