This is the Best Stuffed Peppers Recipe! Dinner is ready in a snap with this hearty beef filled recipe. The perfect filling topped with melted cheese makes this an instant family favorite!
Want more simple dinner ideas? Try my Taco Stuffed Peppers, Carne Asada Tacos, and Homemade Meatball Recipe!
- Easy Weeknight Dinner: This recipe comes together quickly and is ready for the table in 30-minutes. Perfect for busy weeknights.
- Make-Ahead: You can prep most of the recipe ahead, keeping them stored up to 1 day in the refrigerator before baking.
- Freezer Friendly: These stuffed peppers will last up to 3 months in the freezer.
We LOVE this easy dinner recipe. It comes together quickly and leaves you with a filling meal that is perfect for weeknight dinners or weekend favorites. You can even make it ahead of time, which can be oh-so convenient! Make the filling, fill your peppers, and refrigerate. When you are ready to heat, simply add 10 minutes to the baking time and a little extra tomato sauce. I do suggest only keeping premade peppers for 1 day.
Oh, and did I mention you can make them in a SLOW COOKER? That is right, folks. This recipe comes out amazing as a slow cooker dinner recipe. Add an extra heaping spoonful of sauce to the top of each and cook on low 6 to 8 hours.
We eat it as is or as a salad topping. It is my husband’s favorite way to serve stuffed peppers. After they are done cooking, Chop one pepper. Place over a bed of greens and serve with your favorite salad dressing.
Stuffed Pepper Ingredients
I’m a fan of stuffed peppers with rice. I make a large batch of rice a day or two before and serve it with stir fry or orange chicken. Any leftover goes into these peppers!
- Beef: I prefer a mix of ground beef with spicy sausage. It adds a delightful flavor that is unmatched. That being said, you can use all ground beef or all sausage if you prefer.
- Rice: Cooked rice. We have made this with brown and white rice with great success. You can even substitute 1/3 to 1/2 of the rice with riced cauliflower!
- Peppers: For this recipe, bell peppers are the preferred pepper to use. They have a crunchy, slightly sweet, and aromatic flavor that is perfect for this dish. They also come in a variety of colors making it an easy way to brighten up your meal.
- Tomato Sauce: This will be the base to the sauce in your peppers.
- Worcestershire: A dash adds so much depth to the flavor thanks to the tamarind, vinegar, and molasses.
- Seasonings: Garlic powder, onion powder, and Italian seasoning
- Cheese: Use your favorite. We like either cheddar, pepper jack, or a mexican blend.
The Best Stuffed Peppers
- PREP: Preheat the oven to 350 degrees. Cut the peppers in half lengthwise and scrape out the seeds.
- COOK: Place the sausage and ground beef into a large pan that is heated over medium heat. Cook until the meat is cooked through and browned. Drain any excess liquid.
- STUFF: Add the rice, tomato sauce, Worcestershire, garlic powder, and onion powder in with the meat. Stir to combine. Fill each of your peppers with heaping amounts of the mixture.
- BAKE: Cover with tin foil and bake for 45 minutes or until the peppers are tender. Uncover, sprinkle each with cheese and cook an additional 2-3 minutes or until melted.
- ENJOY: Serve warm and enjoy!
- Skillet: Using a large skillet (affiliate) will ensure the food has enough room to cook evenly and keep you from dirting another dish when mixing the filling ingredients.
- Rice Cooker: A good rice cooker (affiliate) is a surprisingly versatile piece of kitchen equipment! Use it to steam veggies, make quinoa or slow cook soups and chilis!
- Baking Dish: Nothing is as comforting as a casserole. Having a set of casserole dishes (affiliate) is key to getting that even bake and beautiful presentation.
For this recipe, bell peppers are the preferred pepper to use. They have a crunchy, slightly sweet, and aromatic flavor that is perfect for this dish. They also come in a variety of colors making it an easy way to brighten up your meal.
I have heard it both ways. Some people strongly suggest that you do blanch or steam your peppers. I haven’t found that super necessary. We do not cook our peppers before baking. However, you definitely could if you wanted to.
YES. The amount of sauce that this recipe calls for is perfect for our tastes. I have had readers tell me that they prefer to add an extra 6-8 oz of tomato sauce into their mix. It all comes down to your personal preference.
This is another big ol’ YES. Chop up zucchini, stir in corn, or even a little jalapeno for kick! We kept the base recipe fairly simple but don’t hesitate to add in our favorite vegetables as we see fit.
Keep any leftovers covered in the refrigerator. Reheat when ready to eat. Leftovers will stay good for up to 4 days.
More Quick Dinner Ideas
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Easy Stuffed Peppers
- 1/2 lb Italian sausage
- 1/2 lb ground beef
- 1 1/2 cup cooked rice
- 4 peppers color is up to you
- 1 1/4 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon Italian seasoning
- 1 cup cheddar cheese shredded
- Preheat the oven to 350 degrees. Cut the peppers in half lengthwise and scrape out the seeds.
- Place the sausage and ground beef into a large pan that is heated over medium heat. Cook until the meat is cooked through and browned. Drain any excess liquid.
- Add the rice, tomato sauce, Worcestershire, garlic powder, and onion powder in with the meat. Stir to combine. Fill each of your peppers with heaping amounts of the mixture.
- Cover with tin foil and bake for 45 minutes or until the peppers are tender. Uncover, sprinkle each with cheese and cook an additional 2-3 minutes or until melted.
- Serve warm and enjoy!
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Comments & Reviews
[email protected] says
These look wonderful! I finally have peppers coming in from my garden and this would be a perfect use for them.
Audra @ Painless Meals says
Pinned! Thank you!
Kathleen Clegg says
Those look great! I wish my husband could be fooled by me switching the colors of the peppers.
Miss Angie says
Those look soooo good, I’m going to have to try it!
These look amazing! I am not usually a pepper lovin gal, but I think I will have to give this a try. Thanks for the recipe.
Vanessa Barker says
I love the color of your pictures. Using different colored peppers would get my family excited about eatin this. Thanks for the recipe.
Oh yum! There are several recipes I want to try in a stuffed pepper – adding this to the list!
I LOVE stuffed peppers and other stuffed vegetables like squash. Can’t wait to try them! I also couldn’t resist pinning.
I love stuffed peppers – they are one of our fav dinners. I love that Dax enjoyed them.. without even realizing they were the peppers that he wouldn’t try before! Score for you!