If you’re looking for a meal that checks every box—colorful, comforting, and downright irresistible—look no further than Stuffed Bell Peppers with Melted Cheese. This dish is the perfect way to bring everyone together around the table, offering hearty fillings nestled inside sweet bell peppers, then topped with a glorious layer of gooey, golden cheese. Whether you’re a longtime fan or trying it for the first time, you’ll love how this recipe delivers big flavor with just a handful of kitchen staples. It’s a weeknight wonder that feels like a special occasion every time you serve it.
Ingredients You’ll Need
Each ingredient in Stuffed Bell Peppers with Melted Cheese plays a starring role, from the juicy peppers to the savory beef and oozy cheese. These simple but essential components come together for a dish that’s as beautiful as it is delicious—here’s what you’ll need and why:
- Bell Peppers: Choose any color you like—red, yellow, orange, or green—for a pop of color and natural sweetness.
- Ground Beef or Turkey: Adds hearty protein and rich flavor; ground turkey is a lighter option but both work beautifully.
- Olive Oil: Helps soften the onions and garlic, infusing them with extra aroma and taste.
- Onion: Diced onion adds a gentle sweetness and depth to the filling.
- Garlic: Minced garlic brings a classic, savory kick that’s irresistible in every bite.
- Cooked Rice: Gives the filling its signature tender texture and makes the peppers satisfyingly hearty.
- Diced Tomatoes (drained): Brings juicy brightness and a hint of acidity to balance the richness.
- Italian Seasoning: A blend of herbs that ties everything together with subtle, earthy notes.
- Salt: Essential for seasoning each layer of flavor throughout the dish.
- Black Pepper: Adds a gentle warmth and rounds out the seasoning.
- Shredded Mozzarella Cheese: Melts beautifully for that stretchy, cheesy topping everyone loves.
- Shredded Cheddar Cheese: Adds sharpness and color, complementing the mozzarella perfectly.
- Fresh Parsley (for garnish): A sprinkle of chopped parsley gives a fresh, vibrant finish.
How to Make Stuffed Bell Peppers with Melted Cheese
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F and giving your baking dish a quick grease to prevent sticking. Carefully cut the tops off each bell pepper and scoop out the seeds and membranes. Nestle the peppers cut-side up in your baking dish—they’ll be waiting to be filled with all that savory goodness!
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, then sauté for 2–3 minutes until everything is softened and fragrant. This step is quick, but it’s the foundation for the rich, mouthwatering flavor that makes Stuffed Bell Peppers with Melted Cheese so special.
Step 3: Brown the Meat
Add your ground beef or turkey to the skillet. Cook it until browned, breaking it up with a spoon as you go. If there’s excess fat, go ahead and drain it—this ensures your filling is rich but not greasy, letting the other flavors shine through.
Step 4: Mix in the Rest
Now it’s time to stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and black pepper. Mix everything together and let it simmer for about 5 minutes so the flavors can mingle and develop. The mixture should be thick and hearty, ready to fill those peppers to the brim.
Step 5: Stuff and Bake
Spoon the savory filling into each bell pepper, packing it in so each bite is loaded with flavor. Cover the dish with foil and bake for 25 minutes—this helps the peppers soften and the filling meld together.
Step 6: Add the Cheese and Finish Baking
Carefully remove the foil, then sprinkle a generous layer of mozzarella and cheddar cheese over each pepper. Pop them back in the oven, uncovered, for another 10–15 minutes. When the cheese is melted, bubbly, and golden at the edges, your Stuffed Bell Peppers with Melted Cheese are ready to steal the show!
Step 7: Garnish and Serve
Finish with a sprinkle of fresh parsley for a burst of color and freshness. That final touch makes these peppers feel extra special—and totally photo-worthy.
How to Serve Stuffed Bell Peppers with Melted Cheese
Garnishes
Once your Stuffed Bell Peppers with Melted Cheese emerge from the oven, don’t forget the finishing touches. A shower of freshly chopped parsley adds a green pop and fresh flavor. If you’re feeling adventurous, try a sprinkle of red pepper flakes for a hint of heat or a drizzle of olive oil to bring out the richness.
Side Dishes
This dish is hearty enough to stand alone, but it also loves company! Pair your peppers with a simple green salad, roasted veggies, or a slice of crusty bread to soak up any extra juices. For a lighter meal, serve with a tangy cucumber salad or steamed broccoli.
Creative Ways to Present
Make your Stuffed Bell Peppers with Melted Cheese the star of any gathering by serving them on a colorful platter, arranging different colored peppers for a rainbow effect. For a fun twist, slice each pepper in half before baking for easy-to-eat “boats” that are great for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Bell Peppers with Melted Cheese keep beautifully! Just let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days, and you’ll have a ready-to-go meal that tastes just as delicious the next day.
Freezing
If you want to plan ahead, these peppers freeze wonderfully. Wrap each cooled pepper individually in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to three months—perfect for busy nights when you need a homemade meal in a hurry.
Reheating
To reheat, place the peppers in an oven-safe dish, cover with foil, and warm at 350°F until heated through (about 20–25 minutes). For a quick fix, you can also microwave them in short bursts until hot, but the oven keeps the cheese perfectly melty and the peppers tender.
FAQs
Can I use a different type Main Course
Absolutely! Ground chicken, pork, or even a plant-based meat substitute all work well. Feel free to swap in your favorite protein to make the dish your own.
What can I substitute for rice?
Quinoa is a fantastic alternative that adds extra protein and a slightly nutty flavor. You can also try cooked farro or even cauliflower rice if you’re looking to keep things low-carb.
How do I prevent the peppers from getting soggy?
The key is not to overbake them. Covering them with foil during the first part of baking helps them cook evenly without getting mushy, and removing the foil lets the cheese brown without making the peppers too soft.
Can I make Stuffed Bell Peppers with Melted Cheese ahead of time?
Yes! You can assemble the peppers and store them in the fridge (uncooked) for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re starting from cold.
Are these peppers gluten-free?
They are! Just be sure to double-check that your seasonings and any add-ins are certified gluten-free, and you’ll have a meal that works for most dietary needs.
Final Thoughts
There’s something so satisfying about making and sharing Stuffed Bell Peppers with Melted Cheese—a dish that’s as comforting as it is impressive. With its vibrant colors, hearty filling, and ooey-gooey cheese, it’s a recipe you’ll want to make again and again. Gather your loved ones, give it a try, and watch these peppers become an instant favorite at your table!
Print
Stuffed Bell Peppers with Melted Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This recipe for Stuffed Bell Peppers with Melted Cheese offers a delicious and hearty meal featuring colorful bell peppers stuffed with a savory mixture of ground beef or turkey, rice, and diced tomatoes, all topped with melted mozzarella and cheddar cheeses. Perfect for a wholesome and comforting dinner, this baked dish combines protein, vegetables, and cheesy goodness in every bite.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Meat and Protein
- 1 pound ground beef or turkey
Pantry Items
- 1 tablespoon olive oil
- 1 cup cooked rice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F and lightly grease a baking dish. Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
- Cook Ground Meat: Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
- Mix Filling: Stir in cooked rice, drained diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together.
- Stuff Peppers: Spoon the meat and rice mixture evenly into each bell pepper, filling them to the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes in the preheated oven.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella and cheddar cheeses evenly over the peppers. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the peppers from the oven and garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- For added protein and a different texture, substitute quinoa for the rice.
- To spice up the filling, add a pinch of red pepper flakes or diced jalapeños.
- Stuffed peppers can be prepared ahead of time and reheated for a convenient weeknight dinner option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
