If you’re craving a hearty comfort food that packs vibrant color and flavor into every bite, look no further than Stuffed Bell Peppers with Cheese. This is the kind of recipe you fall in love with instantly: juicy bell peppers filled with a savory blend of ground meat, tender rice, and an irresistible layer of bubbling, golden cheese. It’s a dish that brings the family to the table with anticipation and always disappears quickly! Whether you want a make-ahead meal or a show-stopping centerpiece for dinner, these stuffed peppers offer loads of flavor, amazing texture, and just the right amount of gooey cheesy goodness.
Ingredients You’ll Need
Let’s celebrate the beauty of simplicity! Stuffed Bell Peppers with Cheese comes together with everyday ingredients that each play their unique role in flavor, texture, and presentation. Every ingredient shines here, so a little attention to quality makes this dish taste like pure comfort.
- Bell peppers (4 large, any color): The sweet, colorful shells that hold everything together and add a beautiful pop to your plate.
- Ground beef or turkey (1 lb): Gives the filling its hearty, satisfying bite; feel free to pick your favorite or go leaner with turkey.
- Cooked rice (1 cup): Offers a tender, fluffy base that soaks up flavors and helps bind the filling.
- Onion (1 small, finely chopped): Adds subtle sweetness and depth to the savory filling.
- Garlic (2 cloves, minced): Brings aromatic richness that you’ll taste in every bite.
- Italian seasoning (1 teaspoon): An easy way to infuse classic herby notes for old-world flavor.
- Salt (1/2 teaspoon): Enhances and balances all the layers of flavor.
- Black pepper (1/4 teaspoon): Lends just the right touch of warmth and depth.
- Marinara or tomato sauce (1 1/4 cups, divided): Keeps the filling juicy and saucy; the topping makes everything extra inviting.
- Shredded mozzarella cheese (1 cup): Melts into a creamy, irresistible layer of gooiness on top.
- Grated Parmesan cheese (1/4 cup): For deep, nutty flavor and a hint of golden crunch.
- Olive oil (1 tablespoon): Helps the peppers roast to tender perfection and adds a subtle rich note.
- Chopped parsley (optional): Sprinkled at the end for a pop of fresh color and herbal brightness.
How to Make Stuffed Bell Peppers with Cheese
Step 1: Prepare the Peppers
Kick things off by preheating your oven to 375°F (190°C). Slice the tops off each bell pepper and scoop out the seeds and white membranes inside. Give the outside a light brush of olive oil, which helps them roast up tender and glossy. Stand the peppers upright in a baking dish to create little edible “bowls” ready for filling.
Step 2: Cook the Filling
In a large skillet over medium heat, drizzle a bit of olive oil, then add your chopped onion and minced garlic. Sauté for a couple of minutes until fragrant and soft. Crumble in the ground beef or turkey, breaking it up as it cooks, and let it brown completely for the deepest flavor. Once the meat is cooked through, drain off any extra fat if needed to keep things light.
Step 3: Flavor and Assemble the Filling
With your meat ready, stir in the cooked rice, Italian seasoning, salt, black pepper, and a cup of marinara or tomato sauce. Give everything a good stir—the rice helps absorb the sauce and flavors, while the herbs and seasoning bring everything together. Let the mixture simmer for a few minutes so the flavors really marry.
Step 4: Stuff and Top the Peppers
Spoon the hearty filling into each prepared bell pepper, packing it in until they’re brimming with goodness. Spoon the remaining marinara sauce over the tops, then pile on shredded mozzarella and a sprinkle of Parmesan. It’s the layering of cheese that gives Stuffed Bell Peppers with Cheese their iconic gooey topping!
Step 5: Bake to Melted Perfection
Cover the dish with foil to help the peppers steam and soften in the oven. Bake for 30 minutes, then remove the foil and return the dish to the oven for another 10–15 minutes. The cheese will melt and bubble, turning golden brown around the edges. Let the peppers rest for five minutes—the hardest part!—so they’re set and easy to serve.
How to Serve Stuffed Bell Peppers with Cheese
Garnishes
A finishing sprinkle of chopped fresh parsley brings bright color and a fresh herbal note. You can also add finely sliced basil, a little extra Parmesan, or even a drizzle of good olive oil for an extra special touch when you serve Stuffed Bell Peppers with Cheese.
Side Dishes
For a balanced plate, Stuffed Bell Peppers with Cheese pair beautifully with crisp green salads, roasted or steamed vegetables, or even simple garlic bread. The peppers are the star, but a fresh, crunchy side acts as the perfect contrast to their warm and hearty filling.
Creative Ways to Present
For dinner parties or special occasions, try slicing the peppers in half lengthwise for a fun, open-faced presentation. Arrange them on a platter and decorate with extra parsley or basil leaves. Mini bell peppers make adorable, bite-sized appetizers, and you can even use colorful peppers together for a rainbow effect on the table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Stuffed Bell Peppers with Cheese, you’re in for an easy lunch tomorrow! Simply let them cool, then store in an airtight container in the fridge for up to four days. The flavors just keep getting better as they meld in the fridge.
Freezing
Stuffed Bell Peppers with Cheese freeze brilliantly. Once baked and completely cooled, wrap each pepper individually in foil or plastic, then tuck them all into a freezer bag. They’ll keep well for up to three months, making future meals a totally effortless affair.
Reheating
To reheat, place Stuffed Bell Peppers with Cheese in a baking dish, cover with foil, and warm at 350°F (175°C) until heated through, about 20 minutes. You can also microwave them for a quick meal, but the oven keeps the cheese melty and the peppers tender—just as they should be!
FAQs
Can I use a different type Main Course
Absolutely! While mozzarella and Parmesan create that classic gooey and savory layer, you can swap in cheddar, provolone, or even pepper Jack for a fun twist. Pick your favorite and get creative.
What’s the best rice to use for Stuffed Bell Peppers with Cheese?
Any cooked rice will work—white, brown, jasmine, or even wild rice. Leftover rice is perfect, as it blends easily into the filling and saves time.
Can I make Stuffed Bell Peppers with Cheese vegetarian?
Yes! Substitute the ground meat with your favorite plant-based crumble or use lentils for a hearty, protein-packed vegetarian option. Add extra veggies like mushrooms or spinach for even more flavor and nutrition.
How do I keep the peppers from getting too soft?
Don’t overbake! Covering the dish for most of the baking time keeps the peppers tender but not mushy. If you like them to have a bit of bite, check for doneness a few minutes early.
Can I prepare them ahead of time?
Definitely! You can stuff the peppers and refrigerate (covered) up to a day ahead. When you’re ready to bake, just add a couple of minutes to the bake time if they go into the oven straight from the fridge.
Final Thoughts
I hope you feel inspired to bring Stuffed Bell Peppers with Cheese to your table soon! This dish is pure comfort that never fails to impress, and once you try it, you’ll want to make it again and again. Don’t be surprised if it becomes a new family favorite!
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Stuffed Bell Peppers with Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Stuffed Bell Peppers with Cheese are a delicious and satisfying meal that combines flavorful ground beef or turkey with rice, marinara sauce, and gooey melted cheese, all baked inside colorful bell peppers. Easy to make, these cheesy stuffed peppers are perfect for a weeknight dinner or entertaining guests.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color)
Stuffed Filling:
- 1 lb (450g) ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups marinara or tomato sauce, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the tops off the bell peppers, remove the seeds and membranes, and brush lightly with olive oil. Place them upright in a baking dish.
- Make the filling: Sauté onion and garlic, then brown the ground meat. Add rice, seasonings, and 1 cup of marinara sauce. Simmer until combined.
- Stuff the peppers: Fill each pepper with the meat mixture. Top with remaining marinara sauce, mozzarella, and Parmesan cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until cheese is bubbly.
- Serve: Let the peppers rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can substitute quinoa for rice or use a plant-based meat alternative for a vegetarian version.
- Try adding chopped spinach or mushrooms to the filling for extra veggies.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 7g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
