Savory, satisfying, and surprisingly kid-approved—this is your new weeknight lifesaver.
These stuffed peppers pulled me out of a serious dinner slump. Between work deadlines, three kids demanding snacks, and a fridge full of random ingredients, I whipped these up almost by accident. What started as a “use what we have” experiment turned into an instant family classic.
The biggest shock? My youngest—who usually treats green veggies like enemies—actually asked for seconds. That’s when I knew this dish was magic.
What makes these peppers a standout is the harmony: the peppers soften beautifully without collapsing, and the filling is cheesy, hearty, and layered with flavor. Smoked paprika takes things up a notch with a subtle depth—if you have it, don’t skip it!
They look impressive enough for company, but they’re a breeze to make.
🧂 Ingredients
Ingredient Amount Notes
Large bell peppers 6 Any color works great
Ground beef (85/15) 1 lb Sub turkey if you prefer
Cooked rice 1½ cups White or brown both work
Onion, diced 1 medium
Garlic, minced 3 cloves
Canned diced tomatoes 1 can (14.5 oz) Lightly drained if watery
Tomato paste 2 tbsp Adds richness
Shredded cheddar cheese 1½ cups Save some for topping
Olive oil 2 tbsp For sautéing
Dried oregano 1 tsp
Smoked paprika 1 tbsp Regular paprika works too
Salt & pepper To taste
Fresh parsley (optional) For garnish Adds freshness
👩🍳 Instructions
1. Preheat the Oven
Set your oven to 375°F and lightly grease a baking dish that will fit all six peppers snugly.
2. Prep the Peppers
Slice off the tops, scoop out the seeds and membranes, and set aside while you prepare the filling.
3. Make the Filling
In a large skillet:
Heat olive oil over medium heat.
Add diced onions and sauté for about 5 minutes until soft.
Stir in garlic and cook for 1 more minute.
Add ground beef and cook until browned and fully cooked, about 8 minutes.
Stir in rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Mix thoroughly until well combined.
4. Stuff & Bake
Fill each bell pepper generously with the beef mixture.
Sprinkle the tops with the reserved cheddar cheese.
Arrange them upright in the baking dish.
Bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese is melted and golden.
5. Garnish & Serve
Sprinkle with chopped parsley (if using), serve hot, and watch the compliments roll in.
Tip: These reheat beautifully, so double the batch and enjoy easy leftovers for lunch!
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