Sunday Stuffed Bell Peppers

Name: Sunday Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb ground beef (or turkey); 1 cup cooked rice (brown or white); 1 cup diced tomatoes (canned or fresh); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional); 1 tbsp olive oil

Highlighted under: Comfort Food

I absolutely love making Sunday Stuffed Bell Peppers because they are not only delicious but also incredibly versatile. Each week, I mix up the stuffing, using whatever ingredients I have on hand, from quinoa and black beans to ground turkey and rice. It’s a delightful way to kick off the week with a hearty meal that’s easy to prepare. Plus, the vibrant colors of the bell peppers make it a visually appealing dish that my family can’t resist!

Created by

Noemi Turner

Last updated on 2026-01-11T21:10:14.010Z

Last Sunday, I decided to experiment with my stuffed bell pepper recipe. I used a mix of ground beef and mushrooms, along with brown rice and my secret blend of spices. The result was absolutely delightful! The flavors melded together beautifully, and the savory aroma filled my kitchen.

One tip I learned is to parboil the bell peppers for a few minutes before stuffing them. This technique ensures that the peppers are perfectly tender while maintaining their shape. It’s a simple step that makes all the difference in the final dish!

        Why You Will Love This Recipe
        Bright and colorful presentation that is sure to impress
Savory stuffing that can be customized to your taste
Perfect for meal prep or a hearty family dinner

      

Customizing Your Stuffed Peppers

One of the best parts about making stuffed bell peppers is how easily you can customize the filling. If you prefer a vegetarian option, simply replace the ground beef with black beans or lentils. For a fresh twist, try adding sautéed mushrooms or zucchini to the mixture. You can also experiment with different grains; quinoa or couscous can add interesting textures and flavors. Play around with spices as well, adding a pinch of cumin or smoked paprika for a different flavor profile.

Don't hesitate to incorporate seasonal vegetables into your stuffing. During the summer, fresh corn or diced eggplant could elevate the dish, while in the fall, incorporating pumpkin or squash would be delightful. The key is to ensure that any vegetables you choose to add are precooked or softened, so they blend well with the other ingredients and don't release excess moisture during baking.

Serving and Storing Suggestions

Once your stuffed peppers are out of the oven, allow them to cool for a few minutes before serving. This helps the filling set and makes them easier to eat. I love serving them with a side salad or crusty bread to soak up any leftover juices. You can also offer a dollop of sour cream or guacamole on top for added creaminess and flavor. The vibrant colors of the bell peppers make for a visually stunning dish on the dinner table.

For meal prep enthusiasts, these stuffed peppers store beautifully. After they cool completely, you can refrigerate them in an airtight container for up to 4 days. If you’d like to freeze them, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months. To reheat, simply thaw in the fridge overnight and bake in the oven at 350°F (175°C) until warmed through.

Ingredients

Gather these fresh ingredients to begin your culinary adventure!

Ingredients for Stuffed Bell Peppers

4 large bell peppers (any color)
1 lb ground beef (or turkey)
1 cup cooked rice (brown or white)
1 cup diced tomatoes (canned or fresh)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)
1 tbsp olive oil

Now that you have all the ingredients, let's move on to the cooking steps!

Instructions

Follow these easy steps to create your delicious stuffed bell peppers.

Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If desired, parboil them in boiling water for 5 minutes to soften them slightly before stuffing.

Make the Filling

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and translucent. Stir in the ground beef and cook until browned. Add in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and allow to simmer for 5 minutes.

Stuff the Peppers

Spoon the beef and rice mixture into each pepper, packing it tightly. If using, top with shredded cheese. Place the stuffed peppers upright in a baking dish and pour a little water in the bottom of the dish to help steam the peppers.

Bake

Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Serve

Once cooked, allow the stuffed peppers to cool for a few minutes before serving. Enjoy your delicious meal!

These stuffed bell peppers are ready to be enjoyed! Serve them hot and savor the delightful flavors.

Pro Tips

Try using different types of proteins or grains in the stuffing to switch things up! You can also add some chopped vegetables for extra nutrition.

Troubleshooting Common Issues

A common issue when making stuffed peppers is that they can sometimes turn out watery, especially if you use fresh tomatoes that contain a lot of juice. To avoid this, I recommend draining the canned diced tomatoes before adding them to the mixture or simmering fresh tomatoes in a pan over medium heat until some of the moisture evaporates. If you find that your peppers are still too watery after baking, you can place them briefly under the broiler to help reduce excess moisture.

If your bell peppers are undercooked after the initial baking time, simply cover them with foil again and continue baking for an additional 10 minutes. Checking for doneness is simple; the peppers should be fork-tender, and a knife should easily glide through. Remember, the size and thickness of the peppers can affect cooking time, so a bit of patience may be required.

Scaling the Recipe

Scaling up this recipe for a larger crowd is straightforward. Each bell pepper typically serves one person, so simply multiply the ingredients by the number of peppers you wish to prepare. Ensure that your baking dish can accommodate all the stuffed peppers; using two smaller dishes may be more manageable than one large dish if you need to bake them in batches.

Should you want to make a smaller batch, you can easily split the filling ingredients, and the baking time will remain consistent. Just keep an eye on the peppers and remove them from the oven once they are tender, regardless of the number being prepared. This flexibility makes stuffed bell peppers a great choice for varying crowd sizes.

Questions About Recipes

→ Can I prepare stuffed bell peppers in advance?

Yes! You can prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them right before serving.

→ Can I freeze stuffed bell peppers?

Absolutely! You can freeze uncooked stuffed peppers. Just wrap them tightly in plastic wrap and aluminum foil and store them in the freezer for up to 3 months.

→ What other fillings work well?

Feel free to get creative! Quinoa, black beans, lentils, and even chopped vegetables work great as alternatives for the stuffing.

→ How do I know when the peppers are done?

The peppers are done when they are tender and the filling is heated through. You can poke them with a fork to check for doneness.