Recipe

Stuffed Peppers

Updated on 3 min read

Few dinners feel as comforting and dependable as a pan of Stuffed Peppers fresh out of the oven. They’re hearty, colorful, and packed with familiar flavors that always hit the spot—especially on busy weeknights when you want something filling but not complicated.

This version combines savory ground beef, tender rice, tomatoes, and oregano, all baked inside sweet bell peppers and finished with melted Monterey Jack cheese. It’s a high-protein comfort meal that feels classic, satisfying, and nourishing without being heavy.

Perfect for family dinners, meal prep, or leftovers that taste even better the next day, these stuffed peppers are a timeless recipe worth keeping on repeat.

Servings: 6
Total Time: ~60 minutes
Difficulty: Easy–Medium
Calories per Serving: ~430 kcal (estimate)

Approx. Macros (per serving):
Protein: ~28g | Carbs: ~34g | Fat: ~22g | Fiber: ~6g

Look at the Recipe

  • Tender roasted peppers with a savory beef-and-rice filling
  • High-protein, balanced, and deeply satisfying
  • Oven-baked comfort food the whole family loves

Ingredients Needed

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 pound ground beef
  • 1½ cups cooked white or brown rice
  • 1 (14.5-ounce) can diced tomatoes
  • 1½ teaspoons dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 bell peppers, tops and cores removed
  • 1 cup shredded Monterey Jack cheese
  • Fresh parsley, chopped (for serving)

How to Make Our Stuffed Peppers

  1. Preheat the oven.
    Arrange a rack in the center of the oven and preheat to 400°F (205°C).
  2. Cook the filling.
    Heat olive oil in a large skillet over medium heat. Cook the onion for about 7 minutes, until softened. Stir in garlic and tomato paste and cook for 1 minute, until fragrant.
  3. Brown the beef.
    Add ground beef and cook, breaking it up, until no longer pink, about 6 minutes.
  4. Add rice and tomatoes.
    Stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Simmer for 5 minutes, until slightly thickened.
  5. Stuff the peppers.
    Arrange peppers cut-side up in a 13×9-inch baking dish. Drizzle lightly with olive oil. Spoon the beef mixture evenly into each pepper.
  6. Bake.
    Cover with foil and bake for 35 minutes, until peppers are tender.
  7. Add cheese.
    Uncover, sprinkle with Monterey Jack, and bake for 10 more minutes, until the cheese is melted and bubbly.
  8. Finish and serve.
    Top with fresh parsley and serve warm.

This recipe delivers a reliable high-protein dinner that’s comforting, colorful, and satisfying.

Storage & Serving Suggestions

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or microwave until warmed through.
  • Serve with a side salad or roasted vegetables for a balanced meal.
  • These peppers also freeze well for up to 2 months.

Tips & FAQs

Can I make these higher in protein?
Yes. Use lean ground beef or add extra meat and slightly reduce the rice.

Can I use ground turkey or chicken?
Absolutely. Both work well as lighter alternatives.

Are these good for weight loss?
They can be when portioned properly. They’re filling and protein-forward.

Can I make them low carb?
Swap the rice for cauliflower rice or chopped vegetables.

Do I need to pre-cook the peppers?
No. Baking them covered allows them to soften perfectly.

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