These easy Classic Stuffed Bell Peppers are a hearty but healthy comfort food from my childhood that is family-approved and can be made ahead for an easy weeknight meal. Perfect for left-overs, too!
There are always those recipes that stay with you from childhood, no matter how long it's been. Comfort food is interesting that way. I'll always remember enjoying my mom's stuffed peppers, nachos, and corned beef and cabbage as long as I live. These memories are so heart-warming and familiar, it's hard to believe we can go so long without them, yet the memory is so strong.
Watch Me Make My Childhood Favorite Stuffed Bell Peppers
Since I live states away from my mom and my need for comfort food is real, I wanted to create my own version of the stuffed peppers recipe she used to make. I made a few changes to add in some additional fiber and remove some of processed foods.
How To Cut A Bell Pepper For Stuffed Peppers
In case you're wondering how the heck you cut a bell pepper for stuffed peppers, it's not as difficult as it looks. PS it's not magic, either, but it's pretty amazing once they're all baked and ready to dig into.
- On a cutting board, lay the bell pepper on its side;
- Slice off the top with a knife. Try to slice off as little of the top as needed in order to remove the stem.
- Twist the stem and then remove and discard the core;
- Hold the bell pepper upside down over a trash can or the sink and gently pat the bottom of the bell pepper to knock any remaining seeds out;
If seeds remain in the bell pepper, you can always rinse it out with water.
ALSO if your bell pepper just won't stand up, you have a couple of options.
(1) you can gently slice an ever-so-small slice on the bottom to make the rounded edges of the bottom flat so it stays upright or
(2) Just hold it upright with the additional rice and beef filling that you add to the casserole dish.
If all else fails, you can always slice the entire bell pepper in half through the stem and just stuff half of it, but they'll take up more space in your casserole dish this way.
What Bell Peppers Are Best For Stuffed Peppers?
If you're wondering what's the best bell pepper to choose for your stuffed pepper recipe, the easy answer is ANY! Bell peppers all start out green, then ripen to yellow, orange, and then red, which is the most mature. If you like your bell peppers slightly sweet, opt for an orange or red bell pepper. If you prefer less sweet choose a green bell pepper.
My personal fave is red bell pepper, followed by green, but the recipe works perfectly with all bell peppers.
Here are some tips for how to pick out the best bell peppers for stuffed peppers:
- Look for evenly sized bell peppers so they all bake evenly
- One medium-large stuffed bell pepper will be a full serving for one adult, so plan accordingly
- Avoid bell peppers that are wrinkled or have soft spots. Instead opt for firm, crisp bell peppers that feel heavy for their size
- Choose round, stocky-looking bell peppers so look like they'll hold a good amount of stuffing
How To Make Healthy Stuffed Peppers
Did you know they are a great source of vitamin C, B (including B6 and folate), A, and are full of antioxidants? Awesome, right? One of the things I love about these healthy stuffed peppers is how healthy they are. I love it when healthy and comfort meet up so nicely!
So...what’s the difference between my mom’s stuffed peppers and these healthy stuffed peppers?
First off, my mom would use white rice, but I’m always partial to brown rice as a super easy and high-fiber, unrefined alternative. You could choose another grain or quinoa as well, but the rice does provide a real creamy, yummy texture for the stuffed peppers.
I also choose lean, grass-fed ground beef or ground turkey to make sure the saturated fat amounts remain in check. Plus the topping my mom used to use contained parmesan (remember those parmesan gratings from the canister?), but I use freshly grated parmesan nowadays.
Finally, I use low sodium chicken broth for making the rice in order to control the sodium amount. This is such an easy way to reduce your daily sodium intake and you'll never taste the difference!
It’s crazy how it is to make stuffed peppers, even just from memory. Stuffed pepper are a forgiving recipe. So, you can add an extra ingredient here or leave out another there and it’ll still be delicious. You could also use the filling to stuff tomatoes, zucchini, spaghetti squash, or whatever you happen to have on hand. On that note, I like red or green bell peppers the best for this recipe, but any will do.
Can You Freeze Stuffed Peppers?
These Stuffed Peppers can be stored for up to a week in the fridge and will reheat perfectly. If you're interested in meal prepping for the week, these stuffed peppers are a GREAT option.
Quick Tip: Slice the whole pepper in half before heating as this will make reheat a lot faster.
I store them in these meal prep containers.
If you're wondering if you can freeze stuffed peppers, the answer is YES. Freezing these babies is an awesome way to make sure you have quick meals on busy weeknights. They'll last up to 3 months in the freezer, too. Here are some tips for how to freeze stuffed peppers:
How To Freeze Stuffed Peppers
- Cook the bell peppers according to the recipe. You want everything to be completely cooked through before freezing to make it easier and quicker to reheat later. Once cooked, allow the stuffed peppers to completely cool before freezing.
- The best way, I've found, to freeze stuffed peppers is to freeze them in a large casserole dish that is freezer-safe. This will make it much easier to grab and go when it's time to reheat.
- Cover the casserole dish with aluminum foil and then wrap the entire dish in plastic wrap to completely seal. Any open areas will lead to freezer burn which we don't want.
- When you're ready to enjoy these easy stuffed peppers for a tasty dinner, just remove all the wrapping and bake, frozen, at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour. If you'd prefer, you can also thaw them in the refrigerator before cooking and they will heat through faster.
Nowadays, I get to enjoy this comforting meal with three kiddos and think back on my own happy childhood memories at the same time.
What is it about comfort food from our childhood? Is it just a food we enjoyed that our mom or dad or grandma made for us? Is it just that is was familiar and so it became comforting? Or was there something so special about that moment in time where we were cared for and the food just created that memory?
I wonder what my kiddos will remember when they're older - will it be something I hardly ever made? A routine weeknight dinner? Or - yikes - will they even remember me as a good cook? lol
What to Serve with Stuffed Peppers
These healthy stuffed peppers are pretty filling by themselves, especially if you help yourself to some of the extra filling I like to stuff around them in the casserole dish (yum!), but you do have some great options for what to serve with them.
My favorite side is a simple salad -- nothing too crazy, but this does allow you to add a little greens into the meal and provides a nice crunch to go along with the deliciousness of the classic stuffed peppers. For your salad, make sure to grab one of my homemade dressings and avoid high sugar, high-processed dressings.
How To Reheat Stuffed Peppers
These stuffed peppers can be stored for up to a week in the fridge and will reheat perfectly. If you’re interested in meal prepping for the week (which you totally should!!), these stuffed peppers are a GREAT option. In fact, I happened to use these babies in my $75 Whole Foods 5 Day Meal Plan in case you’d like to check it out.
If you are reheating a make-ahead stuffed pepper, a quick tip is to slice the whole pepper in half before heating as this will make it a lot faster to reheat. I store them in these meal prep containers.
If you’re reheating from frozen, just remove all the wrapping and bake, frozen, at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour. If you’d prefer, you can also thaw them in the refrigerator before cooking and they will heat through faster.
More Healthy Bell Pepper Recipes
I sure hope you enjoy these bell peppers - they're simply delicious and a great weeknight dinner that can be used for lunches throughout the week as left-overs. Just one pepper is all you need for a meal, which makes it go far and cuts down on cost, too. So yay. Maybe this could turn out to be one of those lovely memories for you and your family as well 🙂
What are your cherished comfort foods from your childhood?
After you make the best stuffed peppers AKA these healthy stuffed peppers, I really recommend trying more recipes with bell peppers. Because all those amazing health benefits cannot be ignored.
- Healthy Chicken Fajitas Meal Prep | Meal Prep On A Budget (Just $3.37!)
- Keto Philly Cheesesteak Stuffed Peppers | Keto Meal Prep
- How To Make Homemade Chili (Easy Weeknight Dinner Idea!)
- Frozen Breakfast Burritos (Healthy Make Ahead Breakfast!)
- Sheet Pan Sausage and Veggies - Perfect for Meal Prep!
Stuffed Peppers
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef (can also use ground turkey)
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/1 teaspoon dried oregano
- 1 ½ cup brown rice uncooked
- 3 cups low sodium chicken broth
- 1 14 oz. can diced tomatoes
- 8 oz tomato sauce low salt
- 6 medium bell peppers red or green
- 2 tablespoon parmesan cheese grated
- Italian parsley for topping
Instructions
- Start by preheating your oven to 350 degrees F.
- In a deep pot, heat the brown rice with low sodium chicken broth over medium-high heat. Simmer, covered, for about 20 minutes or until rice is mostly tender.
- Now, in a large, deep skillet over medium-high heat, add olive oil and allow to heat up.
- Add the lean ground beef, diced yellow onion, minced garlic, sea salt, black pepper, chili powder, dried oregano, and paprika and stir to combine. Cook until the meat is well-browned and the onions are tender, about 6-8 minutes.
- Next, add the diced tomatoes, tomato sauce, and cooked brown rice (should be approximately 3 cups) and stir to combine.
- To prep the bell peppers, carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible. Then, clean out each pepper and wash thoroughly.
- Place each pepper in an oven-safe baking dish, cut side up. (NOTE: If you find the pepper wont stand up on its own, it may be necessary to slice off some of the bottom of the pepper to make it level.)
- Gently spoon mixture into hollowed-out peppers and top with shredded parmesan cheese.
- If there is extra stuffing, you can spread it around the peppers in the baking dish.
- Place in the oven and bake for 45 minutes, or until the peppers are tender.
Video
Notes
Nutrition
This post contains affiliate links to products I use regularly and highly recommend.
Douglas
I’m making this dish for a themed based dinner party today, and I can’t wait to try it. One question though. In the recipe it calls for 1/1 teaspoons of oregano. What is 1/1 teaspoons? Did you mean 1/2?
Kelly P
Forgot to rate.
Kelly P
I did not grow up having these. Just recently started making them and this is a great recipe! They were delicious! A hit with the kids too. And the added bonus, clean eating!!
Ronda
How much oregano?
Kelly P
I put in one teaspoon and they came out great!
Ronda
Have not tried yet but confused on how nuch oregano.
Mirra
Made these today and we're delicious. I did a little any stents by adding, mushrooms, cumin, chunky salsa instead if tomatoes, and cilantro. I added less rice as well but, these came out super awesome and yummy. Thus recipe us a keeper.
Lisa
I made these tonight minus the cheese and I used less rice, but omg these are delicious! Great recipe and I appreciate the info about freezing or reheating as that’s what I plan to do. The filling was so good that I just ate all the leftover.
Fabiola Diamond
One of my favorite recipes now.
Lacey Baier
Woot, you and me both! xoxo
Robin
I used your stuffed pepper recipe as my rubric this evening, having plucked the two fattest bell peppers we've grown so far. I dialed down the tomatoes to avoid whining and burping from my otherwise perfect spouse. Plus, I filled two fattie tomatoes with the stuffing - adding cheese for their innards. Adding mild Italian sausage to the beef lent a zesty layer of flavor. In order to as a couple serranos, I chopped them in the little processor; adding onion, shallot, spinach, chard, green onion, and a can of diced tomatoes with green chiles. That liquid went into the meat mixture to make friends while I waited for the red rice. A five-minute blanch for the peppers won over the microwave, but softening them is a great idea ~ should have been a no-brainer. I've made some rather lame stuffed peppers in my day, and I believe I've figured out why! So I sneaked in extra veg with the processor mixture, then added more sauteeing the meat...and even more when I chunked in the rice. These were the yummiest! Now I'll be checking out your other recipes. In fact, when my phone reloaded this page, it displayed your bio blurb, so I now see that my message to you is going to head up and out into cyberspace before speeding its way back down to Austin, my hometown! Thank you again. Great recipe.
Lacey Baier
Hi Robin!! Thanks so much for sharing how it went! Yay for Austin 🙂 We are in Dallas now, but I'll always have a soft spot for Austin. xoxo
Meka Gautti
Its in the oven now. Just how do you fill the pan without the peppers sticking? I'm making 3 different stuffed peppers. Thx for the recipe
Lacey Baier
I've actually never has an issue with them sticking, but you could always add olive oil to the bottom or line with parchment paper.
Nele
For the non-imperial cooks out there:
- 700 g lean ground beef
- 285 g of brown rice uncooked
- 700 ml low sodium chicken broth
- 1 x 400 g can of diced tomatoes
- 225 g tomato sauce low salt
Lacey Baier
Thanks so much for sharing your conversions xoxo
Raena
Lacey! I'm your biggest fan!!! I'm always surprised you use canned food (contain BPA) in your recipes. Can I use chopped tomatoes instead?
Lacey Baier
Thanks so much, Raena. Yes, you can always substitute with fresh tomatoes 🙂
Hannah Fechter
This is my go to recipe for stuffed bell peppers and I love how it turns out (sometimes I add a dash of Worcestershire sauce). I wanted to know how you came to 450 calories per bell pepper if you make 6 stuffed bell peppers with the recipe. When I added up the calories, it came out to about 250.
Lacey Baier
Interesting. I just re-checked it and the nutrition software I use just confirmed 490 again. It makes quite a lot of rice and filling so I'm not surprised by the numbers. Sorry I don't have a better answer -- I'm so glad you enjoy the recipe 🙂
Hannah
The recipe turned out delicious! Great for leftovers as well. Did not have have Worcestershire sauce, so used A1 sauce as a substitute.
Lacey Baier
Very cool! Thanks for letting me know! 🙂
Diana
I have been trolling the internet for stuffed bell pepper recipes this fall because we have had a bumper crop of bell peppers. This is hands down the best one I have tried! We loved them and your recipe! The only variations I made was to par-boil the bell peppers before stuffing so they don't take so long to bake, and my husband added 1/2 lb of ground sausage. I don't think either one of these variations made a substantial difference in the final product. Thank you for this delicious recipe!
Lacey Baier
You are so very welcome, Diana. I'm so glad you guys enjoy this recipe -- your variations sound great, too.
Janna Tolla
I love stuffed bell peppers, but takes a bit long in the oven for an after work meal. I think I've seen it before as a hash type dish. Could I just cut and cook the peppers separately and add it to the meat, rice tomato part? What would be the best way to do that?
Thanks, Janna
lacey - a sweet pea chef
Hi Janna! My mom actually used to make it this way for a quick weeknight dinner. Tastes the same and saves time, too! You could definitely cook the peppers separately if you'd like, but I think she used to just throw them all in together (large-chopped, of course) while the meat was browning so they cooked along with the rest of the goodies to get the most flavor. If you try it out, I'd love to know how it turns out for you. Good luck!
Kim
Wow does this look great! Can't wait to make it for my husband. This is one dish he has been asking for. Do you have any recipes for cabbage rolls? I would love to see you try them if you haven't. Thanks again! Love your blog 🙂
lacey - a sweet pea chef
Hi Kim! So glad you're gonna make these peppers! I hope you and your husband enjoy them. I actually have made cabbage rolls a LONG time ago, but I have not in a while. They sound good and I will look into posting about them. Thanks for the idea!
Lelah
Stuffed bell peppers was one of my favorite things to eat as a kid, and I've been looking for a good recipe. Thanks for sharing. Good luck with all the craziness!
lacey - a sweet pea chef
Glad to help, Lelah! Thanks!