Stuffed bell peppers sound simple… until they come out crunchy, watery, or just kind of bland. This version fixes that with a richer filling and a method that gives you tender peppers without any extra steps.
These are filled with seasoned ground beef, sausage, rice, and cheese, then baked until everything is hot, hearty, and packed with flavor.
Why do these stuffed bell peppers work?
Skipping the pre-boil step keeps this recipe simple without sacrificing texture. Baking the peppers covered traps steam so they soften as they cook. Plus the fully cooked filling prevents excess moisture from building up inside.
The mix of ground beef and sausage adds extra flavor, and a final layer of cheese seals everything together into a hearty, satisfying dish that turns out tender, not watery....every time!
Easy Stuffed Bell Peppers Recipe
Ingredients
- 6 bell peppers - use any combination you'd prefer, green peppers, red peppers, etc. Slice off top of pepper, remove seeds and membrane.
- 2 tablespoons olive oil
- 1 pound lean ground beef
- ½ pound Italian sausage
- 1 onion finely diced
- 2 teaspoons Montreal steak seasoning
- 14 ounces fire roasted tomatoes drained
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon red pepper flakes
- 1 cup cooked white rice
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Lightly spray casserole dish with non-stick cooking spray, set aside.
- Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as possible. Place the peppers cut-side up in a baking dish.
- Finely chop the tops of the peppers after removing the stems, set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the beef, and Italian sausage. Brown ground beef, breaking up the lumps, until the meat is cooked through. Drain excess fat.
- Add the diced onions and bell peppers to the cooked beef. Season with Montreal steak seasoning, Worcestershire sauce and red pepper flakes. Sauté until the vegetables are soft, about five minutes.
- Reduce the heat to medium low. Add the drained fire roasted tomatoes and rice, stir to combine. Simmer for another five minutes to combine the flavors. Stir in half the cheese.
- Spoon the meat and rice mixture into the prepared bell peppers. Top with the remaining shredded cheese, cover with aluminum foil. Place peppers in the oven and bake for 35 minutes or until the peppers are tender.
- If desired, place under broiler for two minutes to brown the cheese.
Notes
Storage
Refrigerate - Store leftover peppers in an airtight container in the fridge for 3 days. To freeze, wrap the unbaked casserole dish tightly with foil or plastic wrap. Label and date. Store in the freezer for up to three months. Thaw overnight in the fridge. Bake as directed. Leftover stuffed peppers can be reheated in the microwave or oven. To reheat in the oven, preheat the oven to 350 degrees F. Place the unwrapped casserole dish in the oven and heat until warmed through, about 15-20 minutes.Nutrition
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What goes in stuffed bell peppers?
The exact amounts in the printable recipe card.
Step-by-step instructions
This is an overview of the instructions. For the complete directions refer to the recipe card.
FAQ's
No, you don't have to cook the peppers before you stuff them for this recipe. However, if you prefer a softer pepper you can boil them first.
The key is starting with a fully cooked filling and not adding extra liquid. Brown the meat and drain any excess fat, then simmer the filling briefly so the flavors come together before stuffing the peppers. Baking the peppers covered helps them soften with steam, while the rice and cheese absorb moisture so the filling stays rich, not watery.
Yes! You can assemble the stuffed peppers up to 2 days in advance. Cover the dish tightly and store it in the refrigerator, then bake as directed when you're ready. If they're going into the oven cold, add an extra 5-10 minutes to the bake time.
You can use any color of bell pepper. Green peppers have a slightly more savory flavor, while red, yellow, and orange peppers are sweeter. Choose peppers that are similar in size so they cook evenly.
Yes, you can skip the rice or swap it out. Try cauliflower rice, cooked quinoa, or even extra meat and vegetables. Just keep the filling balanced so it's not too wet.
Deb's tips for the perfect dish
If you want your peppers to sit flat on your baking dish you can cut a small portion off the bottom of the peppers.
- You can assemble them ahead wrap the casserole dish in foil and store them in the fridge up to 2 days until you are ready to bake them.
More pepper recipes
If you love this, try my Stuffed Bell Pepper Casserole (no stuffing required, same flavors - love that!). And if you're short on time? Stuffed Pepper Soup gives you the same flavor with half the effort!
Want something a little different? Sausage, Peppers, and Onions Pasta brings bold flavor to busy weeknights, while Sausage, Peppers, and Onions Pasta is an easy, crowd pleasing meal.
Perfect pairings: what to serve with
If you're craving something fresh, a crisp salad adds a cool, crunchy balance to the warm, savory filling. A classic Caesar salad or a simple coleslaw both work well here.
For comfort-food vibes, garlic bread or buttered dinner rolls are always a hit. If you want something a little more filling, serve these with mashed potatoes to soak up all those flavorful juices.
And don't skip dessert-something easy like Peach Cobbler is the kind of sweet finish that makes dinner feel complete.
A simple stuffed pepper recipe that actually works
Stuffed peppers always take me back to family dinners. It's the kind of meal where the kitchen smelled amazing and you knew something good was coming before you even sat down. This version keeps all that comfort but skips the extra steps, giving you tender, flavorful peppers without the hassle.
If you give these a try, I'd love to hear what you think! Leave a comment and five-star rating below, or share your plate on Instagram @bowl_me_over. Seeing your creations never gets old!
Patty Opuda says
Best I’ve ever had AND will only continue to make. No more spaghetti like filling for me! I highly recommend!
Debra Clark says
That's awesome Patty, thanks for the compliment and coming back to share!!! I appreciate your support!
Dee says
This all started because of Chinese! Yes, we'd ordered take out and it came with a large amount of white rice. My husband asked what we could do with all the leftover rice? Delicious. Used ground chicken in place of the beef and did not add the pepper flakes as neither of us like spice. The one problem was the peppers were still quite crunchy not cooked and soft. Solved this by precooking them in an air fryer for a few minutes and then stuffing and baking. Will be making them again but is there way to make them soft without this extra step?
Debra Clark says
Hahaha! Leftovers...the beginning to many great meals! 😂 Your substitutions sound terrific Dee, so yummy! If you prefer the peppers to be extra soft, then I would prepare the stuffed peppers. Put them in the casserole dish. Add a cup of chicken stock to the bottom of the casserole dish. Cover and seal it tightly with aluminum foil. Bake for 40 minutes. Steam the peppers will soften them nicely. Enjoy!
Dee says
The best stuffed pepper recipes ever my go to from here on out Thank you
Debra Clark says
High praise Dee, thank you so much!! I love this one too, it has the BEST flavor!
Debbie says
An excellent recipe! Easy to follow directions and measurements too. My husband says I can make these again! Thank you for sharing.
Bowl Me Over says
Hey Debbie, I'm so glad the Stuffed Pepper Recipe was a hit and enjoyed by all! Thanks for supporting the blog, I'm so appreciative!!
Cindy says
For some reason I always prefer the red bell peppers over the green even though they're considered interchangeable... but man are they delicious for this recipe! Thank you!
Julie says
I love prepping these stuffed bell peppers on the weekend so I can pull them out of the refrigerator and bake them on busy nights! They are so good!
Bowl Me Over says
Most definitely! These are perfect for meal planning!
Alyssa says
I can't wait to try this stuffed peppers recipe. I've only had store bought ones before. I think homemade ones will definitely be better!
Bowl Me Over says
Tons better, without a doubt!
Melanie C says
I used my leftover rice I had from a meal yesterday. I followed your recipe to a T and it came out superb. Stuffed bell peppers are my hubbies favorite, he's had them in many different circumstances - and said hands-down your recipe has been the best!
Bowl Me Over says
There's just so much flavor in the Stuffed Pepper Casserole Recipe. Glad your hubby enjoyed it!
Brittany says
Stuffed bell peppers are a great way for us to use up our peppers from the garden!
Bowl Me Over says
Most definitely, enjoy this easy recipe Brittany!
Cynthia Rusincovitch says
Stuffed peppers are literally my favorite. These were delicious and came together pretty quick! Sometimes we make them with quinoa instead of rice and that's good too.
Bowl Me Over says
Oooh! Quinoa sounds SO GOOD Cynthia, thanks for sharing!!
Kristen says
I know we still have a month of summer left, but I am craving all things fall, so I made this stuffed bell peppers recipe (because comfort food classic) and it did NOT disappoint! Tender rice, and the peppers still stayed tender and tasty, too!
Tara says
Very tasty. I did adjust a few things. I used less meat since I only had 4 peppers. I can’t eat onions so I used onion powder. I also used deer mixed with brisket meat. I cut the pepper long ways as well. Love my version but thank you for sharing and the inspiration!
Bowl Me Over says
I'm glad that you made it your own and enjoyed the recipe Tara! Sounds delicious!!
Janice says
Do you pre-cook the rice?
Bowl Me Over says
Yes, the rice is cooked prior to stuffing the peppers. I used a packet of instant rice cooked in the microwave. You can also use leftover rice in the Stuffed Pepper Recipe. Enjoy!
Camden Rusincovitch says
I can eat bell peppers like candy, so my boyfriend and I always keep them in the fridge! For these stuffed bell peppers, do you have some ideas for extra condiments we could top them with?
Bowl Me Over says
I always love cheesy stuffed peppers, so extra cheesy is always great! As far as condiments go, ketchup or salsa is delicious! I've also made a mixture of equal parts ketchup, mustard and brown sugar baked on top of the peppers. That is amazing as well. Enjoy!
Amanda says
This was delicious! Thank you for a quick and easy good old favorite!
Elle says
Delicious! It was a huge hit!!!
Genelle says
This is the stupidest website I have ever seen
No measurement card attached. I had to guess. Ads popping up to ight on the measureless ingredients. Thank God I was close with the measurements. Pretty tasty!
Bowl Me Over says
Since you brought up stupid Genelle, let's talk about it. The measurement card is clearly attached. In fact if you were SMART you'd hit the jump to recipe button at the very top. Best of luck in the future.