Dinner

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, orange, or yellow work best); 1 pound ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup cooked rice, white or brown; 1 can (15 oz) tomato sauce; 1/2 cup beef broth; 1 teaspoon dried oregano; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup shredded cheddar or mozzarella cheese; 2 tablespoons tomato paste; 1 tablespoon olive oil

Roasted bell peppers filled with a savory mix of ground beef, rice, tomato sauce, and spices, then baked until tender. A classic comfort dish that is easy to customize and makes a satisfying weeknight dinner.

507calper serving 28gprotein 33gcarbs 31gfat 20min prep 35min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Stuffed Peppers — common questions

Can I make this ahead?

Yes. Prepare the filled peppers (before baking) up to 24 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold for 40–45 minutes covered, then add cheese and bake 5 more minutes uncovered.

Can I use ground turkey or chicken instead of beef?

Yes, use 1 pound ground turkey or chicken. Cook it the same way—it will take 7–9 minutes to cook through. The seasoning works equally well.

What's the most common mistake?

Using fresh hot rice, which absorbs too much liquid and turns mushy. Always use cooled, cooked rice. If making rice fresh, spread it on a plate to cool for 10 minutes before mixing.

Can I make this vegetarian?

Yes, replace the ground beef with 1.5 cups cooked lentils or crumbled firm tofu, and use vegetable broth instead of beef broth. Keep the onion, garlic, and all seasonings the same.

What should I serve with it?

Serve with a simple green salad, garlic bread, or steamed green beans. A dollop of sour cream on top is traditional and delicious.

How do I store and reheat leftovers?

Store in an airtight container for up to 4 days. Reheat in a 350°F oven for 15–20 minutes covered with foil, or microwave a single pepper on 50% power for 3–4 minutes until warmed through.