Stuffed Peppers

The BEST stuffed peppers for weeknight dinners! Ground beef and rice combine with melted monterey jack cheese for a hearty meal!

If you’re looking for an easy and delicious weeknight dinner, look no further than these stuffed peppers!

They’re made with ground beef and rice, so they’re hearty and filling. Then we load them with melty monterey jack cheese. And the best part? They’re totally customizable – you can add your favorite veggies or spices to make them extra tasty.

This classic recipe is always a hit, and it’s simple enough for even novice cooks. Serve with a side of salad and vinaigrette for a satisfying meal.

These are definitely one of my favorite comfort foods — they’re so flavorful and filling! This classic recipe for stuffed peppers is always a hit with adults and kids alike.

So fire up the stove and let’s get cooking!

Make Ahead & Storage Tips

You can prepare these stuffed peppers ahead of time! Cut and core the bell peppers up to a day in advance, then store them in an airtight in the fridge until ready to assemble. You can also cook the filling as directed up to a day in advance. Let the filling completely cool, then refrigerate it in a separate airtight container. Assemble and bake the peppers as directed when ready.

If you want to make prepare this dish far i9n advance, you can freeze the unbaked peppers. Prepare and stuff the peppers as directed, then store the assembled, unbaked peppers in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator, and then bake as directed. You may need to bake a little longer if they aren’t fully thawed.

Any leftovers should be stored in an airtight container in the fridge for up to 4 days. These can be reheated in a baking dish at 350 degrees F until warmed through, about 25 minutes.

Tips for the BEST Stuffed Pepper

• You want the peppers to just fork tender, and not get soft and mushy. Be careful not to overcook, and do not add any extra liquid to the filling.
• Cut the peppers as shown, from top to bottom. I know most stuffed pepper recipes cut off the tops of the peppers, but that makes them harder to stuff, and harder to eat.

About the Ingredients for Stuffed Peppers

Rice – I generally use long grain white rice or parboiled rice, but you can substitute with quinoa, cauliflower rice, orzo, or any other type of small grain that you like.

Peppers – You can use any colour of bell pepper here, but I do specify red peppers because they have the best flavour. I also like to include a chopped green pepper in the filling.

Beef – Lean ground beef is best here but you can use medium if that is what you have on hand. You can also switch it up to ground chicken, lamb or pork!

Onion – Just a plain old yellow onion.

Tomato paste – Gives a deeper tomato flavour to the filling.

Garlic – Fresh garlic is always best, and you can certainly increase to about 4 cloves if you really like garlic.

Italian seasoning – If you don’t have any on hand, replace with a mixture of dry basil, oregano, thyme and rosemary. You can also increase the amount if you really want more of an herbaceous flavour to this dish.

Tomatoes – Canned diced tomatoes are so easy to use here, but you can also use fresh diced tomatoes if you prefer.

Cheese – Monterey jack provides a mild flavour and melts really well. You can also substitute with mozzarella, pepper jack for a bit of a kick, gouda, or muenster. In a pinch cheddar will do!

Seasoning – Add salt and pepper to taste. Just remember we are adding cheese which adds a little salt to the final flavour of the dish.

Looking for More Easy Weeknight Dinner Recipes?

Check out more easy weeknight dinner ideas!

This Ground Turkey Sweet Potato Skillet is a healthy, flavourful gluten-free meal that can be made in one pot for your whole family to enjoy!

The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!

Crock Pot Chicken Thighs with Potatoes & Carrots is a perfect family dinner you can set up in the morning and come home to – ready to eat!

How to Make the BEST Classic Stuffed Peppers

Yields: 8 Servings | Prep time: 10 Mins | Cook time: 40 Mins

Ingredients:

1/2 cup uncooked rice
4 large red bell peppers
1 lb. lean ground beef
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 Tablespoons tomato paste
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 – 15 oz can diced tomatoes
Salt & Pepper, to taste
1 cup Monterey jack, shredded

Directions:

Preheat your oven to 400 degrees F.

In a small saucepan, prepare rice according to package instructions.

Grease a 9×13-inch baking dish. Slice the bell peppers in half, from top to bottom down, through the stem. Deseed the peppers then arrange them, cut side up, in the prepared baking dish. Set aside.

Heat a large skillet over medium heat, then add the ground beef and cook until no longer pink. Drain any excess fat.

Add the onion and diced pepper, cook until onion softens.

Add tomato paste, garlic, and Italian seasoning, then stir to combine.

Stir in tomatoes and cooked rice, then season to taste.

Let simmer until liquid has reduced slightly, about 5 minutes.

Spoon the beef and rice mixture into the pepper halves, and top with Monterey Jack. The peppers should be over-filled.

Cover your baking dish with foil, and bake until the peppers are tender, about 35 minutes. Uncover and bake for 5 minutes, the cheese should be bubbly.

Serve immediately. Enjoy!