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Classic Stuffed Peppers – Easy, Reliable, Family Favorite

Classic Stuffed Peppers baked with cheese
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Classic Stuffed Peppers are a hearty and comforting dish made with tender bell peppers filled with savory ground beef, rice, and herbs, then topped with melty cheese for a cozy homemade dinner delight.

Ingredients

Scale
  • 4 whole Bell Peppers (you can substitute with poblanos or zucchini for a different flavor profile)
  • 1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative if you prefer)
  • 1 cup Cooked Rice (white, brown, or cauliflower rice all work wonderfully)
  • 1 medium Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 1 cup Tomato Sauce (or crushed tomatoes for a chunkier texture)
  • 1 cup Diced Tomatoes (drained to prevent excess moisture)
  • 1 tablespoon Italian Seasoning (or a mix of individual herbs like oregano and basil)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1 cup Mozzarella Cheese (or cheddar, shredded)
  • 1/4 cup Parmesan Cheese (finely grated)
  • 1 tablespoon Olive Oil (or vegetable/canola oil)
  • 1/4 cup Fresh Parsley (for garnish, chopped)

Instructions

1. Wash the bell peppers, slice off the tops, and remove seeds and membranes. Reserve tops if desired.

2. Optional: Blanch peppers in boiling water for a few minutes to slightly soften. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 5-7 minutes. Add minced garlic and cook for 1 minute.

4. Add ground beef and cook until browned. Drain excess fat.

5. Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5-10 minutes. Adjust seasoning to taste.

6. Add cooked rice to the skillet and mix until fully combined with the beef mixture.

7. Preheat oven to 375°F (190°C). Fill each prepared pepper with the meat and rice mixture. Place upright in a baking dish.

8. Optional: Add a splash of tomato sauce or water to the bottom of the baking dish. Cover tightly with foil.

9. Bake covered for 30-40 minutes, until peppers are tender.

10. Remove foil, top with mozzarella and Parmesan. Bake uncovered for another 10-15 minutes until cheese is melted and golden.

11. Let rest for a few minutes. Garnish with chopped parsley and serve hot.

Notes

You can swap bell peppers for poblanos or even hollowed-out zucchini for a twist.

Blanching the peppers before stuffing makes them more tender after baking.

For a vegetarian version, use plant-based meat or sautéed mushrooms.

Add red pepper flakes for a spicy kick or extra herbs for freshness.

These can be prepped ahead and refrigerated before baking for an easy make-ahead meal.

Find it online: https://cookingwithramsay.com/classic-stuffed-peppers/