Old Fashioned Stuffed Bell Peppers Recipe

These Easy Old Fashioned Stuffed Bell Peppers recipe has been in my dinner repertoire for years. This classic recipe is made with simple ingredients and takes a couple of steps, but they come out delicious every time.

Fresh green bell peppers are filled with a savory beefy tomato rice filling and are topped with melted cheese. This bell pepper recipe is a classic recipe and is a lovely idea for Sunday dinner.

. If you love a beef-and-pepper combo, my Chili with Bell Peppers and my Unstuffed Bell Pepper Soup – both are family favorites.

This recipe is a go to for me and is very economical when ground beef and peppers are on sale. This is one of our easy beef dinner recipes you will want to bookmark for later

Why Try this Recipe

Delicious. This easy stuffed peppers recipe is a classic favorite dish. This delicious meal is great for a dinner idea with the tasty combination of flavors and fresh peppers.

Easy Recipe. This really is a simple recipe, there are a few steps involved but you can prepare some ahead of time. it is great way to make ahead for later.

Classic. This easy meal idea is a family favorite and a good recipe for a dinner party with family or friends.

Old Fashioned Stuffed Bell Peppers Recipe Ingredients

• green peppers
• ground beef – I use a 80/20 lean ground beef
• onion – I prefer the flavors of white or yellow onion for this
• tomato sauce
• Cooked rice white or brown rice
• Mozzarella cheese
• salt
• sugar
• garlic clove or garlic powder
• black pepper
• Fresh basil or dried basil

Equipment and Kitchen Tools

• large stock pot or dutch oven
• large skillet
• square or round baking dish

Variations and Substitutions

• pepper colors – I used green peppers, but you could use yellow peppers or red peppers or orange bell peppers.
• cheese – You could change up the cheese and use Cheddar cheese or Monterey jack cheese or any combination.
• Ground Turkey – You can sub ground turkey or even ground chicken for the ground beef.
• Brown rice – I make these with white rice, but they can be made with cooked brown rice.

How to Make Stuffed Bell Peppers

Step by Step Overview

Step 1 – Wash the peppers and cut off the tops.

Step 2 – Blanch the peppers in water. See tips regarding blanching.

Step 3 – Prepare the ground meat filling on the stove top.

Step 4 – Spoon the ground beef mixture into the pepper shells.

Step 5 – if desired you can spoon a little more tomato sauce on top.

Step 6 – Add shredded cheese to the top of the peppers and bake in the oven.

I like to serve with a sprinkle of Parmesan cheese .

What to Serve with Stuffed Bell Peppers

• Pasta – Stuffed peppers are great when served with pasta. I like spaghetti, rotini or linguini.
• Steamed Vegetables: Serve steamed vegetables such as broccoli, cauliflower, or green beans for a healthy option.
• Potatoes – Baked or air fried potatoes are also delicious with these stuffed peppers.
• Green Salad – A simple green salad made with cucumbers, tomatoes, red onions, and a light dressing is a refreshing side dish for stuffed peppers.
• Cauliflower rice and corn salad also make great side dishes 
• Garlic Bread – A crusty bread like this crusty baguette garlic bread or dinner rolls as a side dish. They are the best sides for dipping into the flavorful juices of the stuffed peppers.

Any combination of the above is the perfect accompaniment to this classic dish

Timesaving Tips for this Recipe

• Blanching Bell Peppers – Cook peppers in boiling water 3-4 minutes. When done, quickly remove them from the boiling water with a slotted spoon and plunge them into some cold water to stop the cooking process.
• Double the recipe and freeze the stuffed bell peppers for a meal later on. ‘Double the recipe and freeze the stuffed bell peppers for a meal later on.
• Prepare the rice ahead of time in a rice cooker or on the stove top so it is ready to go.
• Store baked bell peppers in an airtight container in the refrigerator.
• The original recipe for these comes from Betty Crocker in one of my early cookbooks. Since then I have updated these and added some spices to ramp up the flavor. I love it when I can mix ingredients up and change up a recipe.

Recipe FAQs

Can I make stuffed bell peppers ahead of time?
Yes! You can blanch the peppers and prepare the beef filling up to a day in advance. Store them separately in the refrigerator, then stuff and bake when you’re ready. You may need to add a few extra minutes to the bake time since everything will be starting cold.

Can I freeze stuffed bell peppers?
Yes, they freeze well both before and after baking. To freeze unbaked, assemble the stuffed peppers (without the final cheese topping), wrap tightly, and freeze for up to 3 months — add the cheese and bake straight from frozen, adding extra time as needed. To freeze already-baked peppers, cool completely, wrap individually, and freeze up to 3 months.

How do I reheat frozen stuffed peppers?
Thaw overnight in the refrigerator, then reheat covered in a 350°F oven for 20-25 minutes, or until warmed through. You can also microwave individual peppers for 2-3 minutes.

Do I have to blanch the peppers first?
Blanching softens the peppers slightly so they cook evenly in the oven without becoming too crunchy or too mushy. If you prefer a firmer, more roasted texture, you can skip this step and simply bake the raw peppers a bit longer.

What’s the best color pepper to use?
Green peppers have a slightly more bitter, savory flavor, while red, yellow, and orange peppers are sweeter and milder. Any color works well here — it’s really a matter of preference.

Can I use a different protein?
Yes, ground turkey or ground chicken both work well as a lighter substitute for the ground beef. Italian sausage is another great option if you want more flavor.

How long do leftovers last in the fridge?
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 day

Storage, Make-Ahead & Freezing

To store: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.

To make ahead: Blanch the peppers and prepare the beef filling up to a day in advance. Keep them stored separately, covered, in the refrigerator. When you’re ready to bake, stuff the peppers and add a few extra minutes to the bake time since everything will be starting cold instead of warm.

To freeze unbaked: Stuff the blanched peppers with the filling, but hold off on the cheese topping. Wrap each pepper tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Bake straight from frozen, adding the cheese in the last 10 minutes of baking, and plan on extra time in the oven since they’re starting frozen.

To freeze baked: Cool completely, then wrap each pepper individually before freezing for up to 3 months.

To reheat from frozen: Thaw overnight in the refrigerator, then bake covered at 350°F for 20-25 minutes until heated through. For a quicker option, microwave individual peppers for 2-3 minutes.

Don’t forget to bookmark this recipe.

For more great ground beef dinner ideas, check out:

• Ground Beef Pasta – A delicious one pot pasta made with zucchini and ground beef. 
• Easy Cavatappi Pasta – A fun twist on pasta made with ground beef and vegetables. 
• Taco Pasta with Ground Beef -This One Pot Taco Pasta with Ground Beef comes together quickly in a single skillet!
• One-Pot Beef Pasta – A delicious pasta recipe with ground beef and vegetables made in a single pan.
• Crockpot Beef Stew – a delicious and comforting stew that is easy to prepare.

Browse more Ground Beef Dinner Recipes

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