Growing up, this stuffed bell peppers recipe was a constant at our table—a delicious combination of bell peppers filled with flavorful ground beef, rice, and gooey cheese. These peppers are a marvel, sturdy enough to hold the delicious filling yet versatile enough to accommodate a range of flavors. This affordable and simple dish is a weeknight dinner hero, catering to both small and large families. While we adore experimenting with various combinations, this classic recipe remains unparalleled.
Pepper Prep Perfection
Preparing the peppers for stuffing is a breeze. Simply slice off the tops (similar to carving a pumpkin) and remove the core and seeds. You can effortlessly rid the excess seeds by tapping the peppers upside down over the sink. If needed, give them a quick rinse. A few remaining seeds won’t disrupt the dish.
To Cook or Not to Cook the Peppers?
Although you can pre-cook the peppers, we prefer not to. Filling raw peppers is easier, allowing them to maintain a bit of texture after baking. However, if pre-cooking, ensure they remain tender without becoming mushy.
The Filling & Endless Variations
This recipe features a classic, budget-friendly filling of beefy tomato rice and Monterey Jack cheese. However, feel free to personalize your peppers. Substitute ground beef with pork, turkey, or chicken and experiment with different melty cheeses. Check out our Greek, cheesesteak, or vegetarian stuffed peppers for more inspiration.
Perfect Baking Time
Bake these stuffed peppers for a total of 45 minutes: 35 minutes covered to allow the peppers to steam and soften, followed by 10 minutes uncovered for that golden, bubbly cheese topping.
You can prepare these ahead of time. Cut and core the peppers, storing them in an airtight container in the fridge. Prepare the filling separately and refrigerate. When ready, fill and bake for a delightful meal.