Stuffed Peppers Recipe

When you’re craving something hearty, satisfying, and utterly delicious—stuffed peppers hit every note. This isn’t just another stuffed pepper recipe. It’s a bold, flavor-packed version that balances textures, spices, and a melty cheesy top in the best way possible. Whether you’re feeding a hungry family or looking to impress guests with a cozy dinner, this recipe delivers. Plus, with minimal prep and simple ingredients, you’ll find it surprisingly easy to pull off.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to Prep – Less than 30 minutes of hands-on time
• Uses Pantry Staples – Nothing fancy, just good food made well
• Flavor-Packed – Infused with bold Mexican spices
• Hearty & Comforting – A full meal in one
• Crowd-Pleaser – Loved by kids and adults alike
• Impressive Yet Easy – Great for dinner parties, casual nights, or meal prep

This version stands out for its unbeatable balance—moist beef and rice filling, gooey cheese, sweet roasted peppers, and rich flavor that builds from the sautéed aromatics and homemade spice blend. It’s the kind of dish you feel good eating.

Ingredients Needed

For the Peppers:

• 5 large bell peppers (approx. 12cm tall) – choose firm, upright ones in assorted colors
• ½ cup water – helps steam during baking

For the Filling Base:

• 1 tbsp olive oil – for sautéing
• 1 medium onion, finely chopped (yellow or white)
• 3 garlic cloves, minced

For the Protein & Grains:

• 350g (12 oz) lean ground beef – turkey or chicken works too
• ½ cup long or medium-grain white rice, uncooked – avoid quick-cook rice

Sauce + Liquids:

• ¼ cup tomato paste – adds umami and richness
• 1¼ cups low-sodium chicken broth – enhances depth
• 1 cup corn kernels – canned, frozen, or fresh
• 1 cup green onions, finely sliced (or sub red onion for color)

Cheese:

• 1½ cups shredded mozzarella – or a mix with cheddar for added bite

Mexican Spice Blend:

• ½ tsp cayenne pepper – adjust to heat preference
• 1 tbsp dried oregano – slightly crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1½ tsp onion powder
• ¾ tsp salt – or to taste

Want more flavor-boosting combos for your weeknight meals? Check Mexican Corn Salad Recipe

How to Make Stuffed Peppers

1. Preheat & Prep the Peppers

• Preheat your oven to 180°C / 350°F.
• Slice around the stem of each pepper at a 45-degree angle to create a lid—don’t cut too deep to avoid making holes at the base.
• Gently scoop out seeds and membranes.
• If a pepper doesn’t sit flat, slice a thin layer off the bottom to level it—just enough to balance.

2. Sauté the Aromatics

• In a large skillet, heat olive oil over high heat.
• Add chopped onion and garlic. Sauté for 2–3 minutes until the onion turns translucent and fragrant.

3. Cook the Beef & Spices

• Add ground beef and break it up with your spoon.
• Cook until no pink remains—about 5 minutes.
• Stir in all the spices: cayenne, cumin, coriander, oregano, onion powder, and salt.
• Add tomato paste and cook another minute to deepen the flavor.

4. Simmer Rice & Veggies

• Pour in chicken broth, rice, and corn.
• Stir to combine and bring to a simmer.
• Cover with a lid and reduce heat to medium-low.
• Let it cook for 13–15 minutes, or until rice is just tender. The mixture should be loose—not dry—since it’ll continue cooking in the oven.
• Stir in the green onions last for freshness.

5. Fill and Bake

• Fill each pepper halfway with the warm beef-rice mix.
• Sprinkle with half of the cheese, then top off with more filling.
• Replace pepper tops and pour ½ cup of water into the bottom of the baking dish to help steam.
• Cover tightly with foil and bake for 45 minutes.

6. Finish with Cheese

• Remove foil and pepper lids.
• Sprinkle remaining cheese over each pepper.
• Return to oven for 5–10 minutes, until bubbly and golden.

Serve hot with sour cream, guacamole, or even a drizzle of hot sauce. Looking for inspiration? Try this simple homemade Authentic Mexican Rice

Serving and Storage Tips

Serving Suggestions:

• Top with fresh cilantro or sliced jalapeños for flair.
• Pair with a side salad or tortilla chips for a full meal.
• For a party platter: slice peppers in half lengthwise before baking and serve as “stuffed boats”.

Storage & Reheating:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap each pepper in plastic wrap and freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Microwave covered for 2–3 minutes or bake at 350°F until heated through.

Helpful Notes

• Make It Vegetarian: Swap the beef for black beans and cooked quinoa.
• Add More Veggies: Stir in diced zucchini, mushrooms, or spinach into the filling.
• Spice it Up: Add chipotle chili flakes or diced jalapeños to the mix.
• Don’t Overstuff: Leave a little room at the top of each pepper so it doesn’t overflow during baking.
• Avoid Soggy Peppers: Don’t overbake once the cheese is on—just enough to melt and bubble.

Want more creative variations of this dish? The Best Marry Me Chicken Recipe

Conclusion

This stuffed peppers recipe is a go-to for busy weeknights, cozy weekends, or when you want to wow guests without stress. It’s a blend of savory meat, fluffy rice, sweet roasted peppers, and gooey cheese that brings pure satisfaction. Plus, it’s incredibly versatile—spice it up, switch proteins, or go veggie.

Tried it? Leave a comment and a star rating below—we love hearing how you made it your own!
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Question for you: Did you try a twist on the filling? Share your version below!

Frequently Asked Questions (FAQ)

Can I use brown rice instead of white rice?

Yes, but pre-cook it partially before adding, as brown rice takes longer and may not soften fully during the baking process.

How do I make this recipe gluten-free?

It’s naturally gluten-free as written—just double-check your broth and spices for hidden gluten ingredients.

Why are my peppers still hard after baking?

They may be too large or too thick-walled. Bake them longer covered or pre-blanch them in boiling water for 3–5 minutes before filling.

Is this recipe freezer-friendly?

Absolutely. Stuffed peppers freeze beautifully. Cool completely, then wrap individually and freeze up to 2 months.

Can I add cheese inside the filling?

Yes! Stir in some shredded cheddar or Monterey Jack for a gooier, richer interior.