Growing up, stuffed peppers at our house meant ground beef and rice packed into green bell peppers – that’s just how mom made them. The first time I saw someone use breadcrumbs instead, I thought they were crazy. Why mess with a classic?
But here’s the thing – those breadcrumbs changed everything. They make the filling lighter, and they soak up all the good flavors from the vegetables and seasonings. Now when I make stuffed peppers, I skip the rice altogether. Sometimes the “wrong” way turns out to be just right.
Why You’ll Love These Stuffed Bell Peppers
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven when you’re ready to eat – perfect for busy weeknight planning.
- Budget-conscious meal – Using simple ingredients like ground beef, bread crumbs, and bell peppers, this recipe gives you a complete meal without breaking the bank.
- Customizable heat level – With optional jalapeños, you can make these as mild or spicy as you like, making them perfect for both heat-lovers and those who prefer milder flavors.
- All-in-one meal – Each pepper is a complete portion with protein, vegetables, and filling ingredients – no need to worry about extra side dishes.
What Kind of Bell Peppers Should I Use?
Bell peppers come in several colors, and each brings something different to this classic dish. Green bell peppers are the most economical choice and have a slightly bitter, earthy flavor that pairs well with beef, while red peppers are sweeter and have a milder taste. Yellow and orange peppers fall somewhere in between on the sweetness scale. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots or wrinkles. For stuffed peppers, you’ll want to choose ones that are large and relatively even in shape so they can stand upright in your baking dish and hold plenty of filling.
Options for Substitutions
This stuffed pepper recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Ground beef: You can easily swap the ground beef for ground turkey, chicken, pork, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using cooked lentils or a mixture of mushrooms and quinoa.
- Bell peppers: While bell peppers are the classic choice, you can use different colored bells or try poblano peppers for a mild heat. Just keep in mind that smaller peppers will need less filling.
- Bread crumbs: Out of bread crumbs? Crushed crackers, panko, or cooked rice work great. You can also use quinoa or cauliflower rice for a low-carb option.
- Tomato sauce: If you’re out of tomato sauce, you can blend diced tomatoes or use marinara sauce. In a pinch, mix tomato paste with water (2 tablespoons paste + 6 tablespoons water).
- Jalapeños: You can skip these if you don’t like heat, or replace them with mild green chiles. For more kick, try serrano peppers or red pepper flakes.
- Fresh garlic: Garlic powder works fine (use ¼ teaspoon), or you can use shallots for a milder flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed peppers is dealing with excess moisture – to prevent soggy peppers, make sure to drain your ground beef thoroughly after browning and avoid adding too much tomato sauce to the filling mixture. A common error is not pre-cooking the peppers before stuffing them, which can lead to undercooked, crunchy peppers with perfectly cooked filling – solve this by blanching them in boiling water for 3-4 minutes or microwaving for 2-3 minutes before stuffing. To ensure even cooking, try cutting your peppers the same size and avoid overstuffing them, leaving a little room at the top for the filling to expand. For the best flavor development, let your stuffed peppers rest for 5-10 minutes after coming out of the oven, which allows the juices to redistribute and makes them easier to handle.
What to Serve With Stuffed Bell Peppers?
Since stuffed peppers are already packed with protein and veggies, I like to keep the sides simple and complementary. A scoop of fluffy rice or quinoa makes the perfect base to catch any extra sauce and filling that might escape the peppers. For a fresh element, try a simple green salad with cherry tomatoes and a light vinaigrette, or some roasted vegetables like zucchini and carrots that can cook in the oven alongside your peppers. If you’re feeding a hungry crowd, warm crusty bread is always welcome at the table to help soak up the tasty tomato sauce.
Storage Instructions
Keep Fresh: These yummy stuffed peppers will stay good in the fridge for up to 4 days when stored in an airtight container. They’re actually perfect for meal prep since the flavors tend to get even better after a day or two!
Freeze: Want to make these ahead? Cool them completely, then wrap each pepper individually in foil and place them in a freezer bag. They’ll keep well in the freezer for up to 3 months. Such a great option for busy weeknight dinners!
Reheat: To warm up your peppers from the fridge, pop them in the microwave for 2-3 minutes or in the oven at 350°F for about 15-20 minutes. If reheating from frozen, thaw overnight in the fridge first, then heat until they’re warm all the way through. Add a splash of tomato sauce if they seem a bit dry.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 30-35 g
- Carbohydrates: 40-45 g
Ingredients
- 1/2 tsp minced garlic (freshly minced preferred)
- 1 tsp salt
- 2 tbsp diced jalapeños (optional, for a little heat)
- 1 can tomato sauce
- 3/4 lb ground beef (80/20 lean for best flavor)
- 4 large bell peppers (any color you prefer)
- 1 cup plain bread crumbs (I use Progresso brand)
- 2 tbsp chopped onion (finely chopped for smoother texture)
Step 1: Prepare the Peppers
Preheat your oven to 350°F (175°C).
Take your peppers and cut the tops off, then carefully remove the seeds and membranes from the insides, ensuring they are clean and ready for stuffing.
Step 2: Prepare the Filling
In a large bowl, gently mix together the remaining ingredients for the filling.
Make sure the ingredients are well combined to ensure even flavor and texture throughout the stuffing.
Step 3: Stuff the Peppers
Stuff each prepared pepper with ¼ of the filling mixture, packing it gently to make sure it stays in place.
Be careful not to overfill or compress the mixture too tightly to allow for even cooking.
Step 4: Bake the Stuffed Peppers
Place the stuffed peppers upright in an 8×8 inch casserole dish.
Pour ¼ cup of water into the bottom of the dish to help steam and soften the peppers as they cook.
Cover the dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
Step 5: Finish Baking and Serve
After 45 minutes, uncover the dish and bake for an additional 15 minutes to allow the tops to brown slightly.
Once done, remove the dish from the oven and let the stuffed peppers cool slightly.
Serve immediately while hot for the best taste and texture.
