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Stuffed Peppers Are Awesome Dinner Recipe With Helpful Tips

· Recipes

I really enjoy stuffed peppers and have selected a few recipes of my favorite types! Stuffed Peppers are Colorful with nutritious bell peppers and are loaded with seasoned ground beef, hearty rice, and mildly sweet tomatoes. They're delicious, easy to make, and extremely flexible because you can make the filling with whatever ingredients or leftovers you have available. Stuffed peppers also cover all your bases for a healthy and complete meal. You get your vegetable intake from the bell peppers, starch from the white rice or brown rice, protein from the ground beef or other meat, dairy from the cheese, and fiber if you're adding beans.

Please enjoy the recipes I have added to this blog.

Mexican-Style Stuffed Peppers


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups cooked Spanish-style rice (usually sold in packets)
  • 15-ounce can black beans, drained and rinsed
  • 14-1/2-ounce can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 / 2 teaspoon ground cumin
  • 1/2 teaspoon salt or more as desired
  • 4 large red or yellow bell peppers, tops, seeds and membranes removed
  • 10 ounces shredded Mexican cheese blend


  1. Heat oven to 350 degrees.
  2. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes.
  3. In a large bowl, mix rice, black beans, tomatoes, and cooked onion. Add chili powder, garlic salt, cumin, and salt; stir until well combined.
  4. Fold half of the Mexican cheese into rice mixture. Stand peppers up in large muffin tins and fill each with the rice mixture.
  5. Sprinkle peppers with remaining Mexican cheese.
  6. Bake until cheese is melted and bubbling about 30 minutes.
Stuffed Peppers Ingredients
  • 2/3 cup long-grain white rice
  • Salt and freshly ground black pepper
  • 6 bell peppers, any color (medium-large size)
  • 1 Tbsp olive oil
  • 1 1/4 lbs lean ground beef
  • 1 small yellow onion, finely chopped (1 cup)
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 (14.5 oz) can petite diced tomatoes, drained
  • 1 (8 oz) can tomato sauce
  • 3 Tbsp minced fresh parsley, plus more for garnish
  • 2 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  1. Preheat oven to 400 degrees. Cook rice according to package instructions.

  2. Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs, and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.

  3. Place peppers upside down in the water, cover with foil and bake 20 minutes.

  4. Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on the bottom, about 3 minutes.

  5. Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.

  6. Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.

  7. Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.

  8. Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with parsley and serve warm.

Bell peppers have countless varieties depending on the way the peppers are cut, the way it is cooked, and, most importantly the ingredients. From regional variations to vegetarian options, peppers can be stuffed with any combination of meat, beans, starches, and sauces, which makes them perfect for using up any leftovers sitting in the fridge as well.

There are two ways you can slice you bell peppers:

  • Some folks like to keep them whole with only the top cut off and the seeds removed. Helpful tip: use a paring knife, which is smaller to carefully remove all of the seeds.
  • If you want to change it up a bit, try slicing your bell peppers in half. This cuts down the baking time and makes it easier to fill each bell pepper.


STUFFED PEPPERS: 8 Large Bell Peppers (Multi-Colored) 1 cup Onion - chopped 2-3 cloves Garlic – chopped/minced ½ cup Fresh Parsley – chopped ¼ cup Fresh Basil – chopped 1 cup Peeled Tomato (in Stuffing Mixture) 1 lb Ground Beef 2 cups Partially Cooked Arborio Rice (or your favorite type of rice) 1 cup grated Pecorino Romano Cheese 8 oz. Whole Milk Mozzarella – shredded 16 oz. Peeled Tomato (in a baking dish - approx.) 1 tsp Oregano Olive Oil Salt and Pepper to taste

Divas Can Cook

Looking for an easy, family-favorite dinner idea? Classic stuffed peppers to the rescue! Ok so my boys just eat the filling out but the hubs and I love these! It’s a VERY basic stuffed peppers recipe that you can truly customize to your liking. I like to use this dish to get rid of leftover veggies and meats because just about anything tastes good smothered in cheese! These classic stuffed peppers are full of savory rice, sausage and lots of cheese. Pair with a basket of garlic french bread and dinner is ready!

If you're not slicing your bell peppers in half and using them whole, you can also use the tops of peppers as a lid. This adds to presentation of the stuffed peppers and you can also eat the lids, minus the stem.

Chicken Stuffed Peppers
  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 medium red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup of frozen corn
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded Monterey jack cheese
  • Sour cream
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)
  1. Prepare brown rice according to directions listed on the package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.

  2. Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

  3. Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.

  4. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.

  5. Cook, stirring occasionally until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.

  6. Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into the bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

  7. Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

  8. Serve warm topped with more cilantro, sour cream and hot sauce if desired.

While I'm making the filling, like to pre-cook my bell peppers in a baking dish with a little water, broth or tomato sauce on the bottom of the pan in a preheated oven.

Another way to pre-cook your bell peppers is by placing them directly over the flame. This is done on medium-high heat on the grill or stovetop, just keep an eye on them.

A little short cut to cut down the prep time use a good quality chunky salsa, it has spices, peppers, onions, tomatoes with tomato sauce.

BBQ Pit Boys

Hold the rice because this is not your mama's same ol', boring Stuffed Pepper recipe. These moist and tender, meat stuffed bell peppers make for some good eating at the Pit. And this recipe is easy to do. Print the recipe at YouTube's #1 Cooking Show for Barbecue and Grilling. #BBQPITBOYS #BBQ #RECIPES Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill

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