Stuffed peppers are a one-dish wonder — a colorful edible bowl packed with flavor. Whether you’re into classic beef and rice or a veggie-loaded Mediterranean version, there’s a pepper for everyone!
Classic Beef & Rice
The comfort food classic — juicy ground beef, fluffy rice, and melted cheese inside a sweet bell pepper.
Ingredients
- 4 bell peppers, tops removed and seeded
- 1 lb ground beef
- 1 cup cooked rice
- 1 can diced tomatoes
- 1/2 cup shredded cheddar
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
Toppings
- Shredded cheddar
- Fresh parsley
- Sour cream
Steps
- Preheat oven to 375F. Hollow out the peppers.
- Brown ground beef with onion and garlic. Drain fat.
- Stir in rice, diced tomatoes, and Italian seasoning.
- Stuff the peppers, top with cheese, and bake for 30 minutes.
Taco Style
All your favorite taco flavors stuffed inside a pepper — seasoned meat, beans, cheese, and all the toppings.
Ingredients
- 4 bell peppers
- 1 lb ground turkey
- 1 can black beans, drained
- 1/2 cup corn
- 1 packet taco seasoning
- 1/2 cup salsa
- 1/2 cup shredded Mexican cheese
Toppings
- Sour cream
- Diced avocado
- Shredded lettuce
- Hot sauce
Steps
- Preheat oven to 375F. Prep the peppers.
- Cook turkey with taco seasoning per packet instructions.
- Mix in black beans, corn, and salsa.
- Stuff peppers, top with cheese, and bake 25 minutes. Add cold toppings after baking.
Buffalo Chicken
Spicy buffalo chicken with creamy ranch and blue cheese crumbles — game day meets dinner time.
Ingredients
- 4 bell peppers
- 2 cups shredded chicken
- 1/3 cup buffalo sauce
- 4 oz cream cheese, softened
- 1/4 cup ranch dressing
- 1/2 cup shredded mozzarella
- 2 green onions, sliced
Toppings
- Blue cheese crumbles
- Extra buffalo sauce
- Celery sticks
- Ranch drizzle
Steps
- Preheat oven to 375F. Hollow out peppers.
- Mix shredded chicken, buffalo sauce, cream cheese, and ranch.
- Stuff the peppers with the buffalo chicken mixture.
- Top with mozzarella and bake 25 minutes until bubbly. Finish with blue cheese and green onions.
Mediterranean Veggie
A lighter take loaded with quinoa, sun-dried tomatoes, spinach, and crumbled feta — healthy, hearty, and meat-free.
Ingredients
- 4 bell peppers
- 1 cup cooked quinoa
- 1 cup fresh spinach, chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, sliced
- 1/3 cup crumbled feta
- 2 Tbsp olive oil
- 1 tsp dried oregano
Toppings
- Extra feta
- Fresh basil
- Pine nuts
- Lemon wedge
Steps
- Preheat oven to 375F. Prep the peppers.
- Saute spinach in olive oil until wilted.
- Combine quinoa, spinach, sun-dried tomatoes, olives, feta, and oregano.
- Stuff peppers and bake 25 minutes. Top with extra feta, basil, and pine nuts.
Meal prep tip: Assemble stuffed peppers ahead of time and refrigerate for up to 2 days before baking. They also freeze beautifully — wrap individually in foil and freeze for up to 3 months.