Looking for a vibrant dinner that feels indulgent but still fits your weeknight rhythm? These Easy Baked Stuffed Peppers deliver all the comfort of a hearty meal tucked inside colorful bell peppers. With a satisfying blend of savory meat, grains, and cheese, they’re a complete dish baked into an edible bowl.

Whether you’re trying to get more veggies on the table or looking to shake up your dinner lineup, this stuffed pepper recipe does both with minimal fuss. It’s also make-ahead friendly and customizable based on your pantry staples or dietary needs. Let’s dive in!

Preparation Phase & Tools to Use

Before you start stuffing, gather these key kitchen tools:

Baking Dish (9×13 inch): This is your main vessel for roasting the peppers evenly. Make sure it’s deep enough to hold them upright.
Sharp Knife & Cutting Board: You’ll need these to slice the tops off the peppers and prep your fillings.
Large Skillet: Perfect for browning the ground meat and sautéing aromatics.
Mixing Bowl: Ideal for combining the meat, rice, sauce, and seasonings before stuffing.
Spoon or Small Ladle: Helps neatly transfer the filling into the peppers without tearing them.

Using the right tools not only speeds things up, but ensures every step is clean and efficient. Once prepped, it’s just a matter of bake, melt, and enjoy.

Ingredients for the Easy Baked Stuffed Peppers

Bell Peppers (red, yellow, green): These are the heart of the recipe, acting as the edible vessel. Choose firm, medium-sized ones for best results.
Ground Beef or Turkey: Brings savory richness and protein. Choose lean meat to avoid excess grease.
Cooked Rice: Adds texture and bulk to the filling. White or brown rice both work.
Onion & Garlic: Foundational aromatics that deepen flavor.
Tomato Sauce or Crushed Tomatoes: Binds the filling and brings acidity.
Italian Seasoning & Smoked Paprika: Enhances the savory notes with herbal and smoky depth.
Salt & Black Pepper: Essential seasoning for balance.
Shredded Cheese (cheddar or mozzarella): Melts into a golden topping that seals everything deliciously.
Olive Oil: For sautéing and brushing the peppers lightly.

Each ingredient plays a role in delivering balanced texture, flavor, and structure. Substitutions are welcome if you’re working with what’s on hand.

How To Make the Easy Baked Stuffed Peppers

Step 1: Prep the Peppers

Slice off the tops of each bell pepper and remove seeds and membranes. Lightly brush the insides with olive oil and pre-bake in a 375°F oven for 10-12 minutes to soften.

Step 2: Cook the Filling

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, then stir in garlic. Add the ground meat and cook until browned. Season with salt, pepper, Italian seasoning, and smoked paprika.

Step 3: Combine the Mixture

Transfer the cooked meat to a mixing bowl. Add cooked rice and tomato sauce, mixing until everything is evenly coated. Taste and adjust seasoning if needed.

Step 4: Fill the Peppers

Spoon the filling into each pre-baked pepper, pressing down slightly to compact. Place them upright in your baking dish.

Step 5: Bake and Cheese It

Bake uncovered at 375°F for 20 minutes. Remove, top each pepper with shredded cheese, and return to the oven for another 10 minutes, or until the cheese is melted and golden.

How to Serve and Store Easy Baked Stuffed Peppers

These stuffed peppers are wonderfully versatile when it comes to serving. You can plate them as a full dinner with a crisp side salad or keep it casual with crusty garlic bread. For lighter portions, slice them in half before serving.

To store leftovers, let the peppers cool completely. Then transfer them to an airtight container and refrigerate for up to 4 days. They also freeze beautifully—just wrap each pepper in foil and place in a freezer bag. Reheat in the oven at 350°F until warmed through.

Frequently Asked Questions

Can I use quinoa instead of rice?

Absolutely. Quinoa is a great high-protein alternative that holds up well in the filling.

Can I make these vegetarian?

Yes! Swap the ground meat for black beans, lentils, or a plant-based crumble.

Should I pre-cook the peppers?

Pre-baking softens the peppers slightly and reduces overall baking time. It also helps them hold their shape when filled.

How do I keep the peppers from tipping over?

Use a baking dish that fits them snugly or slice a thin layer off the bottom to create a flat base.

Can I make these ahead of time?

Yes, assemble the stuffed peppers up to a day in advance, cover, and refrigerate. Bake just before serving.

What cheese works best for topping?

Mozzarella and cheddar both melt beautifully. Pepper Jack adds a spicy kick if you want more heat.

Want More Weeknight Dinner Ideas?

If you enjoyed these Easy Baked Stuffed Peppers, you might also love the comforting layers of this Buffalo Chicken Lasagna Recipe for a spicy twist on a classic.

For a cozy soup night, try my Creamy Broccoli Cheddar Soup, or go for a protein-packed spoonful with this Hearty Tuscan Bean Soup.

Looking for something pasta-based? You’ll adore the cheesy finish of Delicious Beef Bowtie Pasta, a family-style winner every time.

Or dive into the cold crunch of the Italian Grinder Salad—perfect to pair alongside your peppers or enjoy as a next-day lunch.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go spicy with the filling? Add mushrooms? Leave a comment below. I’m always curious how others put their own spin on it.

For more weekly inspiration, I also share my recipes daily over on Pinterest @LadyPlate.