Why You’ll Love Stuffed Peppers Recipe
This recipe takes the classic stuffed pepper to the next level by layering in plenty of herbs and seasonings for bold flavor, pre-roasting the peppers for better texture and sweetness, and finishing with melted cheese for extra comfort. It’s hearty enough to serve as a main course and versatile enough to adapt with different proteins or seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 bell peppers, halved and seeds/core removed
3 tablespoons avocado or olive oil, divided
1 medium to large yellow onion, diced
1 pound ground chicken (can substitute ground beef or turkey)
3 garlic cloves, minced or pressed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried fennel seeds
1/2 tablespoon fresh rosemary, chopped
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 3/4 cups marinara sauce, divided
2/3 cup Parmigiano Reggiano, freshly grated
1/4 cup chicken stock
8 oz cooked rice (brown or white)
Kosher salt and pepper, to taste
6 provolone slices, halved to make 12 pieces
Directions
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Preheat your oven to 400°F (204°C).
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Place the halved and cleaned peppers cut-side up in a large roasting pan. Brush or spray with 1–2 tablespoons of oil and sprinkle the inside lightly with salt. Cover with foil and roast for 30 minutes.
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In a large skillet, heat 1 tablespoon of oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Add the ground chicken, season with salt, and cook until no longer pink. Stir in minced garlic and cook for 1 minute.
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Add garlic powder, onion powder, fennel seeds, rosemary, basil, and parsley to the pan. Stir in 1 cup of marinara, cooked rice, and chicken stock until everything is combined. Season with salt and pepper. Stir in grated Parmigiano Reggiano and cook until the mixture becomes slightly creamy.
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Remove the roasted peppers from the oven and discard any liquid that has accumulated inside. Transfer the peppers to a baking dish if needed. Spoon the filling into each pepper, packing it down slightly.
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Spoon about 1 tablespoon of marinara sauce over each stuffed pepper. Bake uncovered at 400°F (204°C) for 30 minutes.
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Remove from the oven, top each pepper with a slice of provolone, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
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Let cool a few minutes before serving.
Servings and timing
Serves 12 stuffed pepper halves
Prep time: 35 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 45 minutes
Variations
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Different protein: Substitute ground turkey or lean ground beef for the chicken.
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Vegetarian: Replace meat with cooked lentils or a mixture of sautéed mushrooms and quinoa.
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Spicy: Add a pinch of crushed red pepper flakes or diced jalapeño to the filling.
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Sauce options: Use your favorite tomato sauce or a slightly spicy arrabbiata sauce for more heat.
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Cheese swap: Try mozzarella, cheddar, or pepper jack instead of provolone for varied flavors.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4–5 days.
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Freezing: You can freeze fully cooked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through.
FAQs
How long do stuffed peppers last in the fridge?
Properly stored in an airtight container, cooked stuffed peppers last about 4–5 days in the refrigerator.
Can I freeze stuffed peppers?
Yes. Fully cooked stuffed peppers can be frozen for up to 3 months. Thaw before reheating.
Do I need to pre-cook the rice?
Yes, cook the rice before adding it to the filling so the texture remains tender and the filling blends well.
Can I make this recipe vegetarian?
Absolutely. Replace the meat with lentils, beans, or sautéed vegetables like mushrooms and zucchini.
What peppers work best?
Bell peppers of any color work well, but choose large ones for easier stuffing and even cooking.
Can I prepare these ahead of time?
Yes. Assemble the stuffed peppers and refrigerate before baking. Add extra baking time if baking from cold.
Why roast the peppers first?
Roasting softens the peppers and enhances their natural sweetness, improving texture.
What cheese can I use instead of provolone?
Mozzarella, cheddar, Monterey Jack, or pepper jack are great alternatives.
Is it possible to make this gluten-free?
Yes. This recipe is naturally gluten-free if you ensure the marinara and seasonings contain no gluten.
How do I reheat leftovers without drying them out?
Cover with foil in the oven or microwave with a moist paper towel to retain moisture.
Conclusion
These stuffed peppers are a delicious and satisfying meal that brings bold flavors and comforting textures to your table. With versatile filling options and easy steps, they’re perfect for family dinners or meal prep. Whether you stick to the classic style or try a fun variation, this recipe promises hearty, flavorful results.
Stuffed Peppers
These stuffed peppers are a delicious and healthy dish made with bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and seasonings, then baked until perfectly tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 stuffed peppers
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 6 bell peppers (any color)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup cooked white rice
- 1 1/4 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Prepare a 9×13-inch baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the baking dish, cut side up.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook another 30 seconds.
- Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Season beef with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.
- Stir in the drained diced tomatoes and cooked rice. Mix until well combined.
- Remove skillet from heat and stir in 1 cup of shredded mozzarella and Parmesan cheese.
- Stuff each pepper with the beef and rice mixture. Sprinkle the remaining 1/4 cup mozzarella cheese on top.
- Cover with foil and bake for 30 minutes. Then remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use any color of bell pepper – red, yellow, orange, or green.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Cook the rice ahead of time to speed up prep.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
