Sunday Stuffed Bell Peppers

Name: Sunday Stuffed Bell Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 pound ground beef or turkey; 1 cup cooked rice; 1/2 cup diced onion; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup marinara sauce; 1 cup shredded cheese (mozzarella or cheddar)

Highlighted under: Comfort Food

I love making these Sunday Stuffed Bell Peppers as a family tradition. The vibrant colors of the bell peppers and the aroma of the filling cooking in the oven always bring joy to our kitchen. Each time, I experiment with different fillings, but the combination of ground meat, rice, and spices has become a favorite in our home. This dish is not only hearty and filling, but it also allows me to sneak in some vegetables for my family. It’s a great way to connect over a delicious meal after a long week.

Created by

Harriet Collins

Last updated on 2026-01-10T10:55:26.281Z

One Sunday, I decided to try a stuffed bell pepper recipe that had been passed down in my family. After some trial and error, I found that pre-cooking the rice not only saves time but also enhances the texture of the stuffing. I love seasoning the meat with herbs and spices, which elevates the flavors and makes every bite memorable.

What really sets my stuffed peppers apart is the addition of a tangy tomato sauce that I pour over the top before baking. This not only adds extra moisture but creates a beautiful glaze that makes the peppers look so inviting on the table. The combination of flavors is absolutely delightful!

        Why You Will Love This Recipe
        Colorful presentation that impresses guests
Customizable fillings to suit your taste
Comforting and wholesome meal perfect for any day

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, consider the flavor profile and presentation. Red, yellow, and orange peppers are sweeter, while green peppers have a more earthy taste. I recommend using a mix to create a vibrant visual impact on your dinner table. To ensure they stand upright during baking, choose peppers that have a flat bottom and are roughly the same size.

Additionally, if you want to add a bit of heat, consider using poblano or Anaheim peppers instead of the traditional bell peppers. They will provide a smoky flavor that pairs wonderfully with the seasoned meat filling. Just be mindful that the cooking time may vary slightly, as these peppers can be thicker.

Perfecting the Filling

The filling is the heart of these stuffed peppers, and the balance of flavors is crucial. Sautéing the onion and garlic until they're translucent not only enhances the aromatic base but also allows the natural sweetness of the onions to develop, which complements the savory elements of the meat. Make sure to brown the ground meat thoroughly until it's lightly caramelized for added depth of flavor.

If you want to switch things up, consider adding diced tomatoes or cooked beans for additional texture and nutrition. Just be aware that adding extra moisture may require slight adjustments to the cooking time to ensure the filling is heated through and the peppers remain intact.

Serving and Storing Tips

Once your stuffed bell peppers are baked to perfection, let them rest for about 5 minutes before serving. This resting time allows the filling to settle and makes cutting into them easier. Serve with a sprinkle of fresh herbs like parsley or basil for a burst of freshness that complements the rich flavors of the dish.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them. Let the peppers cool completely, then wrap each pepper tightly in plastic wrap and place in a freezer bag. They can last up to 3 months in the freezer and can be reheated directly from frozen in the oven at 350°F (175°C) until heated through.

Ingredients

Stuffed Bell Peppers

4 large bell peppers (red, yellow, or green)
1 pound ground beef or turkey
1 cup cooked rice
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 cup shredded cheese (mozzarella or cheddar)

Instructions

Steps

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

Cook the Filling

In a skillet over medium heat, cook the onion and garlic until fragrant. Add the ground meat and cook until browned. Stir in the cooked rice, Italian seasoning, salt, and pepper.

Stuff the Peppers

Spoon the meat and rice mixture into the prepared peppers. Pour marinara sauce over each stuffed pepper, then top with shredded cheese.

Bake

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Pro Tips

For a vegetarian version, substitute the meat with black beans or quinoa. You can also add chopped vegetables like spinach or corn to the filling for extra nutrition.

Ingredient Substitutions

If you need to make this recipe lighter, try substituting ground turkey or chicken for beef. These options still provide a hearty filling but offer a lower fat content. For a vegetarian version, you can replace the meat with a mixture of quinoa, black beans, and your favorite vegetables, maintaining the satisfying texture.

In place of rice, you could use cauliflower rice for a low-carb alternative, or even couscous, which cooks quickly and adds a different texture to the filling. Just make sure to adjust the cooking liquid accordingly to prevent the filling from becoming too dry.

Customizing the Flavor

From my experience, the key to making stuffed peppers that stand out lies in the seasoning and spices. You can experiment with different seasoning blends to personalize the flavors. For a Mexican twist, try adding taco seasoning and some corn, or for Mediterranean notes, incorporate feta cheese and olives.

Incorporating ample marinara sauce not only keeps the filling moist but also adds a rich tomato flavor that contrasts beautifully with the sweetness of the bell peppers. Consider pouring some on top before serving for added presentation and moisture. Adjust the quantity based on how saucy you want the dish.

Baking Techniques

Covering the baking dish with foil during the first part of cooking helps steam the peppers, ensuring they cook through without burning the tops. This technique can help prevent overcooked, mushy peppers while still allowing the flavors from the filling to meld beautifully. Some people prefer to bake them uncovered for a crispier top — feel free to experiment based on personal preferences.

If you find that your cheese isn't melting nicely, try broiling the peppers for the last few minutes of baking time. Keep a close eye to prevent burning; looking for a bubbly, golden surface will help achieve that perfect, gooey finish.

Questions About Recipes

→ Can I prepare stuffed peppers ahead of time?

Yes, you can prepare the stuffing and fill the peppers a day in advance. Just store them covered in the refrigerator and bake them when ready to serve.

→ What other fillings can I use?

You can use a variety of fillings such as lentils, quinoa, or even a mix of different meats and vegetables. Get creative with spices and herbs to customize the flavors!

→ How do I store leftovers?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Can I freeze stuffed peppers?

Yes, you can freeze uncooked or cooked stuffed peppers. Just remember to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.