Hearty Stuffed Peppers: 6 Easy Comfort Bites

When those chilly evenings hit, what’s better than a meal that feels like a warm hug? For me, it’s always my mom’s classic stuffed peppers. They smell incredible baking in the oven, and the whole family knows it means comfort food is on the way. So many of my best memories revolve around the dinner table, and these peppers are a huge part of that. This recipe is super straightforward, making it my go-to for a busy weeknight when I still want something hearty and delicious that feels special.

Why You’ll Love This Easy Weeknight Stuffed Peppers Recipe

Seriously, these peppers are a weeknight lifesaver! You’ll love them because:

• They’re incredibly easy to make – perfect for when you’re tired.
• You can get dinner on the table fast, usually under an hour total.
• It’s pure comfort food that the whole family devours.
• They use totally common ingredients you probably already have.
• They’re so satisfying and hearty, you won’t need much else.
• Plus, they taste even better the next day – if there are any leftovers!

Gather Your Ingredients for Stuffed Peppers

Alright, let’s get down to business! To make these amazing stuffed peppers, you’ll need just a few simple things from your pantry and fridge. I always try to keep these on hand because you never know when a craving for them will strike!

• 6 large bell peppers (any color works, I love a mix!)
• 1 pound ground beef (or turkey, if you prefer!)
• 1 medium onion, chopped up
• 2 cloves garlic, minced really fine
• 1 (15 ounce) can of tomato sauce
• 1 (14.5 ounce) can diced tomatoes, don’t drain ’em!
• 1 cup cooked rice (I usually use leftovers from dinner!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (or your favorite melty cheese!)

How to Make Stuffed Peppers: A Step-by-Step Guide

Okay, this is where the magic happens! Making these stuffed peppers is surprisingly simple, even on a busy weeknight. We’re going to get them prepped and into the oven without any fuss. Don’t worry if you get a little distracted; these babies are pretty forgiving!

Prepping the Peppers for Stuffing

First things first, let’s get those peppers ready. Just slice off the tops – think of it like giving them little hats. Then, reach inside and scoop out all those seeds and the white pithy bits. You want a nice, clean cavity to hold all that delicious filling. Just a quick rinse if needed, and they’re good to go!

SAVE IT

Creating the Hearty Stuffed Pepper Filling

Now for the heart of our stuffed peppers! Grab a big skillet and get your ground beef (or turkey, you do you!) browning with that chopped onion and minced garlic. Cook it all up until the meat is no longer pink and the onions are nice and soft. Drain off any extra grease – nobody wants that! Then, we stir in the tomato sauce, those diced tomatoes (juice and all!), your cooked rice, salt, and pepper. Give it a good stir, bring it all to a gentle simmer, and let those flavors mingle for a few minutes. Yum!

SAVE IT

Assembling and Baking Your Stuffed Peppers

Time to assemble! Grab those prepped peppers and carefully spoon that amazing beef mixture into each one. Pack them in there, but don’t go too crazy, or it’ll spill out. Stand them up in a baking dish. Now, for a little moisture and to help them steam perfectly, pour about half an inch of water into the bottom of the dish, letting the peppers stand in it. Cover the whole thing tightly with foil. This helps them cook through without drying out. Pop that into your preheated oven at 375°F (190°C) for about 45 minutes. They should be starting to get tender. Take off the foil, sprinkle a generous amount of shredded cheddar cheese over the top of each pepper, and pop them back in, uncovered, for another 10 to 15 minutes. You want that cheese to be all melty and bubbly and the peppers perfectly tender. Perfect weeknight dinner!

SAVE IT

Tips for Perfect Stuffed Peppers Every Time

You know, making these stuffed peppers is pretty foolproof, but I’ve picked up a few tricks over the years that I think you’ll love. They just make them that much better! Trust me, a few little tweaks can make all the difference.

Ingredient Substitutions for Stuffed Peppers

Don’t have ground beef? No problem! Ground turkey or chicken works beautifully, and it’s a little lighter too. If you’re out of regular rice, even quinoa or couscous can work in a pinch! Just make sure they’re cooked beforehand. You can also swap out the cheddar for Monterey Jack, a little mozzarella, or even a sprinkle of Parmesan on top for a different flavor profile. The filling can really be customized!

Flavor Boosts and Variations

Want to kick things up just a notch? Add a pinch of red pepper flakes to the meat mixture – they give it a little warmth without making it super spicy. Mushrooms chopped up and sautéed with the onions add a lovely earthy flavor. Or, if you’re feeling adventurous, try adding some chopped zucchini or corn to the filling. And seriously, don’t be afraid to mix your cheeses!

Serving Suggestions for Your Stuffed Peppers

When you’ve got a pan full of these amazing stuffed peppers, you want to finish off the meal just right, right? My favorite shortcut is to have some of my homemade dinner rolls ready to go – perfect for soaking up any extra sauce. A simple side salad or some creamy coleslaw also adds a nice fresh crunch to balance everything out. Honestly though, these peppers are so filling, they’re practically a meal all on their own!

SAVE IT

Frequently Asked Questions about Stuffed Peppers

Of course, you might have a few questions swirling around, and that’s totally okay! These stuffed peppers are pretty straightforward, but here are some things people often ask:

Can I make stuffed peppers ahead of time?

Yes, absolutely! You can totally prep the filling and stuff the peppers a day in advance. Just store them covered in the fridge. You might want to add them to the oven a few minutes earlier since they’ll be cold. Honestly, they make a fantastic make-ahead meal!

Can I freeze stuffed peppers?

You bet! These freeze really well, either before or after baking. If freezing unbaked, just make sure they’re tightly wrapped. Thaw them in the fridge overnight and bake as usual, maybe adding a little extra time. If freezing baked ones, just reheat them in the oven or microwave. So convenient!

What kind of peppers are best for stuffing?

Any large bell pepper works perfectly! I love using a mix of colors – red, yellow, orange, and green peppers. The red, yellow, and orange ones tend to be a bit sweeter, while green can sometimes have a slightly earthier, more robust flavor. Just make sure they’re big enough to hold a good amount of filling!

Can I make stuffed peppers without meat?

Oh, for sure! You can easily make these vegetarian. Just swap out the ground beef for cooked lentils, black beans, chopped mushrooms, or a mix of diced veggies like zucchini and corn. You might want to add an extra pinch of salt or some herbs to boost the flavor. Delicious either way!

Nutritional Information (Estimated)

Just a little note on the numbers here – this is an estimate for one stuffed pepper based on the ingredients I used! Things like the type of cheese you choose or if you use leaner meat can change things up a bit. But it gives you a good idea of a hearty, satisfying meal!

Share Your Stuffed Peppers Creations!

I just LOVE seeing your creations! When you make these stuffed peppers, please take a moment to leave a comment below and rate them! It helps other home cooks know what to expect. And if you snap a pic, tag me on social media – I seriously live for seeing my recipes come to life in your kitchens! You can also reach out via my contact page. Happy cooking!

Easy Weeknight Stuffed Peppers

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A comforting and hearty stuffed pepper recipe perfect for a busy weeknight dinner.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 6 large bell peppers, any color
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup cooked rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, brown the ground beef with the chopped onion and minced garlic. Drain off any excess grease.
4. Stir in the tomato sauce, diced tomatoes, cooked rice, salt, and pepper. Bring to a simmer.
5. Spoon the beef mixture evenly into the prepared bell peppers.
6. Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil, sprinkle the tops with cheddar cheese, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

• For a quicker meal, use pre-cooked rice.
• You can substitute ground turkey or chicken for ground beef.
• Add a pinch of red pepper flakes for a little heat.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 350
• Sugar: 10g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 70mg