If you’re craving a comforting, colorful meal that’s as satisfying as it is delicious, Stuffed Bell Peppers with Cheese are exactly what you need. These vibrant peppers are packed with a savory filling of seasoned ground meat (or a vegetarian alternative), fluffy rice, fresh herbs, and plenty of melty cheese. Once baked, they turn tender and juicy with a golden cheesy crust on top—making each bite a perfect mix of textures and flavors. This recipe is a great choice for weeknight dinners, meal prepping lunches, or whenever you want a hearty yet fresh home-cooked meal that feels special without being complicated.
I first tried stuffed peppers years ago during a busy season when I wanted something simple to make ahead but also filling and crowd-pleasing. Over time, I tweaked the filling to include extra veggies and cheese, and it quickly became a go-to recipe that I keep coming back to. The best part? It’s super flexible—perfect for using up leftovers, switching up proteins, or making a vegetarian version that everyone loves.
Why You’ll Love This Recipe:
- Ready in about an hour — great for planning ahead but still quick enough for a cozy dinner
- Comforting and hearty — filling with a great balance of protein, grains, and veggies
- Cheese-lover’s dream — gooey, melty cheese baked right into the filling and on top
- Versatile — swap ground beef for turkey, chicken, or plant-based alternatives
- Family-friendly — colorful and approachable, even picky eaters tend to love them
- Easy to customize — add spices, herbs, or extra veggies to suit your taste
- Perfect for leftovers — tastes just as good reheated the next day
Ingredients You’ll Need:
- Bell peppers — choose large, firm ones in any color you like (red, yellow, green, or orange)
- Ground meat — beef, turkey, chicken, or plant-based crumbles for a vegetarian option
- Cooked rice — white, brown, or even quinoa works great here
- Onion — finely chopped for a mild sweetness and depth of flavor
- Garlic — don’t skip it! Adds that essential savory base
- Diced tomatoes — canned or fresh to keep the filling moist and flavorful
- Shredded cheese — a mix of cheddar, mozzarella, or Monterey Jack for gooey, melty goodness
- Olive oil — for sautéing and drizzling over the peppers before baking
- Fresh herbs — parsley, cilantro, or basil for brightness
- Salt, pepper, and spices — cumin, paprika, chili powder, or Italian seasoning to suit your mood
- Optional extras — corn, black beans, mushrooms, or zucchini for added texture and nutrition
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Preheat your oven to 375°F (190°C). While it warms up, prepare your bell peppers by slicing off the tops and removing the seeds and membranes carefully. Set the peppers aside in a baking dish, standing upright.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Add your ground meat (or plant-based substitute) to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through. Season with salt, pepper, and your choice of spices like cumin, paprika, or chili powder for a smoky, savory flavor.
Step 4: Stir in the cooked rice, diced tomatoes (with juices), and any optional veggies like corn or black beans. Let the mixture cook for another 2-3 minutes to meld the flavors and heat everything through.
Step 5: Remove the skillet from heat and stir in about half of the shredded cheese and some chopped fresh herbs. Mix until the cheese starts melting into the filling.
Step 6: Spoon the filling into each prepared bell pepper, packing it in gently but not too tight. Sprinkle the remaining shredded cheese evenly over the tops.
Step 7: Drizzle a little olive oil over the peppers and cover the baking dish with foil. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese on top is bubbly and golden.
Step 8: Remove from the oven and let cool slightly before serving. Garnish with extra fresh herbs or a dollop of sour cream or guacamole if you like.
Helpful Tips:
- For perfectly tender peppers, choose ones that stand upright on their own—this helps them hold the filling better during baking.
- If you prefer a softer pepper, you can parboil them for 5 minutes before stuffing.
- Use leftover rice or quinoa for a quick meal prep hack.
- To make this vegetarian, swap the meat for cooked lentils or crumbled tofu seasoned well.
- Leftovers reheat wonderfully in the microwave or oven; just cover to keep the peppers moist.
- Add a splash of hot sauce or sprinkle red pepper flakes if you like a little heat.
- Pair these stuffed peppers with a crisp green salad or warm crusty bread to round out the meal.
Frequently Asked Questions (FAQs):
Can I prepare these ahead of time?
Yes! You can stuff the peppers and store them covered in the fridge for up to 24 hours before baking.
Are these freezer-friendly?
Absolutely. Freeze cooked stuffed peppers individually wrapped or in a container for up to 3 months. Reheat thoroughly in the oven or microwave.
What if I don’t have cooked rice?
You can cook rice fresh or substitute with other grains like quinoa, couscous, or even cauliflower rice for a low-carb option.
Can I make these vegan?
Yes, use plant-based meat alternatives, beans, or lentils for the filling and skip the cheese or use vegan cheese.
Do I have to use cheese?
No, but the cheese adds creaminess and helps bind the filling together. If avoiding dairy, consider nutritional yeast or mashed avocado as alternatives.
I make Stuffed Bell Peppers with Cheese regularly because they’re just so comforting and easy to customize. Plus, the cheesy filling and tender peppers make for a cozy dinner that always feels a little special. If you try this recipe, I’d love to hear what variations you come up with! Whether you add extra veggies or switch up the protein, these peppers are a canvas for delicious creativity. Enjoy!
Stuffed Bell Peppers with Cheese
Ingredients
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 lb ground beef or ground turkey for a lighter option
- 1 cup cooked rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 2 tbsp olive oil
Instructions
- Prepare the peppers: Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Lightly brush peppers with olive oil.,
- Cook the filling: In a skillet over medium heat, heat olive oil. Sauté onion and garlic until fragrant and translucent. Add ground beef, cook until browned. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes to combine flavors.,
- Stuff the peppers: Spoon the beef and rice mixture into each bell pepper, filling them generously.,
- Add cheese topping: Sprinkle shredded cheese over the top of each stuffed pepper.,
- Bake: Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is bubbly and golden.,
- Serve: Let cool slightly before serving. Enjoy warm.,
Notes
- Substitute ground turkey or chicken for a leaner version.
- Add chopped vegetables like zucchini or mushrooms to the filling for extra nutrition.
- Use cooked quinoa instead of rice for a gluten-free option.
