Easy baked stuffed peppers recipe using green bell peppers, ground beef, tomato soup, rice, and mozzarella cheese.
The Best Stuffed Peppers Recipe
Stuffed peppers are such a memorable food from my childhood. My Mom used to make stuffed peppers at least once a month, usually for Sunday dinner. Now many years later, I’m making them for my own family.
This easy stuffed peppers recipe is super simple to make with basic ingredients, but is still filled with flavorful filling (ground beef, rice, onions, garlic, Worcestershire sauce and more) and comfort. Add shredded cheese to melt on top and you have my favorite stuffed peppers ready to serve for dinner!
How to Make Stuffed Peppers
Preheat the oven and prepare fresh bell peppers. For this recipe you’ll need 6 peppers.
Boil water in a large pot and add peppers. Drain and place in a baking dish. You’ll want to use either a 11×8 or 13×9 baking dish to make sure the peppers fit.
In a large skillet, cook the ground beef, chopped onions and garlic. Drain meat to remove fat and season as desired.
Add in the broth, tomatoes, rice, sauce, and mix while cooking.
Stuff peppers with the ground beef mixture.
In a medium bowl, mix tomato soup and water. Pour over peppers. I like saucy peppers, never dry, so this assures there’s enough sauce!
Cover peppers and bake. When done, remove foil and sprinkle mozzarella cheese on top and bake again.
Remove from the oven and allow to cool for a few minutes. Serve and enjoy!
Store leftover stuffed peppers in an airtight container or wrapped in plastic wrap and keep in the refrigerator. If stored properly, they should remain good to eat for up to three to five days.
To reheat stuffed peppers, just place them on a microwave-safe plate and cook them in the microwave for up to two minutes. Once done, take it out and check the middle to see if it needs to be heated more.
Stuffed Peppers Substitutions
- Ground Beef: If you want to make this recipe vegetarian-friendly, replace the ground beef with black beans or meat-free crumbles.
- Ground turkey: You can also make this recipe with leftover ground turkey after the holidays when you’re not quite sure what to do with it.
- Rice: If you’re gluten-free, replace rice with cauliflower rice.
- Beef broth: You can use vegetable broth as well.
- Tomato Soup: Use tomato sauce instead.
Should peppers be cooked before stuffing?
Yes, you should cook the peppers before baking them. I find the quickest and easiest way to cook them is in boiling water for 5 minutes. This ensures the peppers are tender and not too crunchy or raw tasting.
Should stuffed peppers be covered when baking?
Yes, cover the stuffed peppers with foil and bake for 25 minutes. This will soften the peppers perfectly. After 25 minutes, uncover them, add cheese to the tops and bake until cheese is melted.
What cheese is best for stuffed peppers?
I have always had mozzarella cheese on my stuffed peppers since I was a kid, but you can also use shredded cheddar, Monterey jack, or parmesan cheese. No matter what cheese you pick, I recommend a thick-cut shredded cheese as it melts better on the peppers.
Are bell peppers good for you?
Yes! Bell peppers are rich in antioxidants and vitamins. They are most known for being a good source of vitamin C. Bell peppers are great for the average diet. It definitely depends what you pair it with though. This recipe includes a good portion of protein which is another great component to a typical, healthy meal. Peppers stuffed with protein are a great combo.
Does bell pepper color matter?
Yes and no—it depends on what you like. To clarify, there is a difference between bell pepper colors. For example, red bell peppers are the sweetest of the various colored peppers. Both red, yellow, and orange bell peppers are sweeter than green bell peppers. They also have more vitamins and antioxidants. Green bell peppers are more bitter because they are less mature than the other colors and harvest earlier than the rest.
Do you eat the pepper in stuffed peppers?
Yes, you can and should eat the pepper of a stuffed pepper! As mentioned above, bell peppers are great for you and full of vitamin C. However, you can also eat the stuffing with a spoon if you prefer.
More Bell Pepper Recipes
If you love this recipe, make it in casserole form. Check out my Easy Stuffed Pepper Casserole. You can also check out my other stuffed peppers recipes and more:
- Slow Cooker Sausage And Green Peppers
- Cheesy Green Pepper Bake
- Easy Ground Beef Chili
- Instant Pot Cherry Tomato Chicken Tacos
- French Fry Casserole
Pin for later:
- 6 large green bell peppers
- 1 pound ground beef
- 1/3 cup onions finely chopped
- 2 cloves garlic minced
- salt & pepper
- 1 (14.5 ounce can) diced tomatoes (not drained)
- 1/2 cup beef broth
- 1/2 cup uncooked rice
- 1 teaspoon Worcestershire sauce
- 2 (10.75 ounce cans) tomato soup
- 1/2 cup water
- 1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F.
- Cut the tops off the peppers and remove seeds.
- Fill a large pot up with water and bring to a boil. Add peppers and continue boiling for 5 minutes. Drain peppers, rinse with cold water and place them standing up in a 11×8 baking dish.
- Add ground beef, chopped onions and garlic in a large skillet and cook over medium high heat until beef is browned and cooked. Drain meat to remove excess fat. Season with salt and pepper to taste.
- Add diced tomatoes, beef broth, uncooked rice and Worcestershire sauce to skillet and mix. Bring to a boil, and then reduce to a simmer, cover and cook for 15 minutes, or until rice is tender.
- Fill peppers up with ground beef mixture. The peppers should be close to completely filled.
- In a medium sized bowl mix tomato soup and water together. Pour this mixture over the peppers.
- Cover peppers with aluminum foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on peppers and bake for 10 more minutes, uncovered.
- Remove from oven, allow to cool for a few minutes and serve. Enjoy!