Perfect Stuffed Bell Peppers: Flavorful Recipe & Serving Tips

Are you looking for a quick, easy, and healthy dinner recipe?

Here’s a simple, flavorful option your whole family will enjoy: cheesy stuffed bell peppers loaded with veggies, protein, and rice.

Stuffed foods are always exciting, and bell peppers make excellent edible bowls—their firm skins hold up well in the oven and add a sweet, roasted flavor. This recipe is flexible, so you can swap ingredients to suit your tastes or dietary needs.

The filling is so tasty you could eat it by the spoonful. Pepper jack cheese brings a bold, slightly spicy flavor—if you choose a milder cheese, add a pinch of red pepper flakes or extra seasoning to boost the taste.

Here’s a close-up of the cheesy filling — absolutely delicious!

A family favorite dinner recipe…

Print Recipe

The Best Stuffed Bell Peppers

A quick, easy, and healthy dinner that pleases the whole family. Bell peppers are filled with ground beef or turkey, rice, zucchini, garlic, corn, tomatoes, and plenty of pepper jack cheese.

Servings: 6

Ingredients

6 bell peppers (red or orange preferred)
8 ounces lean ground beef or turkey
6–8 garlic cloves (finely minced)
1 large zucchini, finely diced
3 roma tomatoes, seeded and finely diced
1/2 cup cooked corn
1 large cup cooked brown rice (or rice of choice)
2.5 cups grated pepper jack cheese
5 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C). Line a baking dish with foil and pour about 1/4 cup of water into the bottom of the pan.
Cut the tops off the peppers, remove stems, and finely chop the tops; set the chopped pepper aside. Scoop out seeds and membranes, then place the hollowed peppers cut-side up in the baking dish.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté 3–4 minced garlic cloves for about 30 seconds, then add the ground meat. Season with salt and pepper and cook, breaking up the meat, until browned (about 7–10 minutes). Remove the meat from the pan and set aside.
Add 2 more tbsp olive oil to the pan and cook the diced pepper tops until they soften. Add the zucchini, corn, and remaining garlic and cook for another minute. Stir in the diced tomatoes, cooked meat, and rice, and heat through. Mix in about 1.5 cups of the grated cheese.
Fill each pepper halfway with the stuffing, add a layer of cheese (about half of the remaining cheese), then top with more stuffing until filled to the rim. Finish with the remaining cheese on top.
Cover the dish with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is bubbly and starts to brown. Serve warm.

Notes

If you prefer very tender peppers, parboil or prebake them for a few minutes before stuffing.
A sautéed chopped onion is a tasty addition if your family likes onions.
For extra moisture, add a little tomato sauce or mild salsa to the stuffing.
Pepper jack provides a lot of flavor—if using milder cheese, add extra seasoning or red pepper flakes.
Swap rice for quinoa, cauliflower rice, or another grain. Frozen or vacuum-sealed precooked rice speeds preparation.