Easy Stuffed Peppers Recipe

Easy Stuffed Peppers Recipe

Think stuffed peppers are fussy, soggy, or bland? What if you could get tender peppers, a savory filling, and melted cheese with almost no guesswork?

This guide shows you how to make restaurant-quality Stuffed Peppers at home, fast. It’s perfect for weeknights and for planning healthy dinners that actually satisfy. You’ll find simple techniques, data-backed timing, and pro tips for consistent, juicy results.

We’ll cover ingredients, swaps, timing, and steps that lock in flavor. Then we’ll share nutrition, storage, and easy variations for your lifestyle.

Ingredients List

Here’s what you need for deeply flavorful Stuffed Peppers with a hearty, saucy filling and a melty finish.

• 4 large bell peppers, tops removed, seeds out. Choose sturdy, flat-bottom peppers.
• 1 lb 90% lean ground beef. Substitute ground turkey, chicken, or plant-based crumbles.
• 1 tbsp olive oil, divided. Avocado oil also works.
• 1 small onion, finely diced, for sweetness and depth.
• 3 cloves garlic, minced, for aromatic punch.
• 1 cup cooked rice. Use white, brown, or quinoa for nuttiness.
• 1 1/2 cups tomato sauce, low-sodium if preferred.
• 1 cup petite diced tomatoes, drained to curb excess moisture.
• 1 tbsp tomato paste, for concentrated umami.
• 1 tsp Worcestershire sauce, optional but boosting savoriness.
• 1 tsp smoked paprika, for gentle warmth.
• 1 tsp ground cumin, earthy balance.
• 1 tsp dried oregano, classic herb note.
• 3/4 tsp kosher salt, plus more to taste.
• 1/2 tsp black pepper.
• 1 cup shredded cheese. Mozzarella or Monterey Jack melt best; cheddar adds tang.
• 1/2 cup low-sodium chicken or vegetable broth, for baking moisture.
• Fresh parsley or basil, chopped, for bright finish.

Add-ins: corn, black beans, sautéed mushrooms, or spinach. For spice, a pinch of red pepper flakes works wonders.

Timing

Prep: 15 minutes. Filling: 15 minutes. Par-bake