Sunday Stuffed Bell Peppers

Name: Sunday Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers, any color; 1 pound ground beef or ground turkey; 1 cup cooked rice; 1 can (15 oz) diced tomatoes; 1 cup shredded cheese (cheddar or mozzarella); 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I love making Sunday Stuffed Bell Peppers as a way to bring family together around the dinner table. The burst of colors from fresh bell peppers and the savory filling of seasoned meat, rice, and cheese make this dish not only delicious but also visually appealing. It's a hearty meal that I can prep ahead of time, making it perfect for the busy weekends. The balancing act of flavors gives each bite a delightful crunch and melts in the mouth, making every Sunday feel a little more special.

Created by

Perrie Lawson

Last updated on 2026-01-11T21:04:16.671Z

When I first started making stuffed peppers, I experimented with different fillings until I found this combination of ground beef, rice, and spices that truly hits the spot. The key is to use a mix of spices that enhance the meat without overpowering the natural flavor of the peppers. My secret tip? I like to sprinkle a bit of cheese on top before baking for that extra golden, bubbly crust.

As I perfected this recipe over the years, I realized that letting the filled peppers rest for a few minutes after coming out of the oven allows the flavors to meld beautifully. Each bite is a well-rounded explosion of taste that keeps my family coming back for more every Sunday.

        Why You Will Love This Recipe
        Vibrant colors and flavors that please the eye and the palate
Hearty and filling, perfect for a family gathering
Customizable with your favorite ingredients and spices

      

Choosing the Right Bell Peppers

When preparing stuffed bell peppers, selecting the right peppers is vital for both flavor and presentation. I recommend using large, firm bell peppers to ensure they can hold a hearty filling. Opt for a mix of colors, such as red, yellow, and green, to create a visually stunning dish. The sweetness of red peppers balances nicely with the savory filling, while green peppers offer a slightly sharp flavor that enhances the overall taste experience.

Don't hesitate to experiment with different pepper varieties, like poblanos or anaheims, for a slightly spicier kick. When preparing them, be sure to cut off the tops uniformly to create a nice opening for the filling. A sharp knife works best, allowing for clean cuts and reducing the risk of crushing the peppers.

Perfecting the Filling

The filling is where the magic happens in this dish, and using high-quality ingredients makes a significant difference. I typically use a combination of ground beef and turkey for a balanced texture and flavor, but feel free to substitute with plant-based protein for a vegetarian option. Be sure to season well; this step not only enhances the meat but also infuses the rice, making every bite flavorful. Incorporating diced tomatoes adds moisture and acidity, helping to balance richer ingredients like cheese.

For added depth of flavor, consider sautéing additional vegetables, such as bell peppers or zucchini, with the onion and garlic. You can incorporate beans or corn for extra protein and fiber, making this dish even more satisfying. Just ensure that any added ingredients are cooked down adequately, or they may release excess moisture and make your filling too wet.

Ingredients

Stuffed Bell Peppers

4 large bell peppers, any color
1 pound ground beef or ground turkey
1 cup cooked rice
1 can (15 oz) diced tomatoes
1 cup shredded cheese (cheddar or mozzarella)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Peppers

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Cook the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground beef, cooking until browned. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well.

Stuff the Peppers

Fill each prepared bell pepper generously with the meat and rice mixture. Place them upright in a baking dish and top with shredded cheese.

Bake

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Serve

Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve warm.

Enjoy!

Pro Tips

Feel free to experiment with different fillings, such as quinoa or black beans, for a vegetarian option. You can also prepare the stuffed peppers ahead of time and refrigerate them until you're ready to bake.

Storage and Reheating Tips

Stuffed bell peppers are a wonderful make-ahead meal. Once you have prepared the filling and stuffed the peppers, they can be covered tightly with foil and stored in the refrigerator for up to 2 days. If you want to freeze them, place the stuffed peppers in an airtight container once cooled and they will stay good for up to 3 months. When you're ready to enjoy them, simply thaw overnight in the fridge, then bake as directed, adding a few extra minutes to the cooking time to ensure they are heated through.

To reheat leftovers, I find that using the oven for about 20-25 minutes at 350°F (175°C) keeps the peppers from getting soggy, unlike microwaving. Cover them with foil to retain moisture and avoid drying out the tops while reheating. If you opt for the microwave, do it in short bursts and keep an eye on them so they don’t explode!

Serving Suggestions

These stuffed bell peppers can be served as a main dish, but they pair beautifully with a variety of sides to round out your meal. A fresh garden salad or some crusty garlic bread can complement the rich flavors of the peppers. You might also serve them alongside quinoa or a light couscous salad to add different textures to your plate.

For a fun twist, consider serving the peppers atop a bed of sautéed spinach or kale, which adds a nutritious green element and also helps soak up any delicious juices that may escape during baking. A drizzle of balsamic reduction or a dollop of sour cream can enhance the overall flavor profile and provide a cool contrast to the warmth of the baked peppers.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! Ground chicken or pork works well too, and you can even make it vegetarian by using lentils or beans.

→ Can these be frozen?

Yes, you can freeze the stuffed peppers before baking them. Just make sure to wrap them tightly in plastic wrap and aluminum foil.

→ How do I know when they're done?

The peppers should be tender and the filling should be hot throughout. A meat thermometer should read at least 160°F (70°C) for ground beef.

→ What can I serve with stuffed peppers?

These stuffed peppers pair well with a fresh salad or some garlic bread for a complete meal.