Easy Stuffed Peppers Recipe

These easy stuffed peppers are loaded with flavorful ground beef, rice, and veggies, and then baked to perfection. A simple, delicious, and family-friendly meal!

Today, I am sharing with you a recipe that is perfect for the end of summer and beginning of fall – easy stuffed peppers. It’s a true comfort food but it’s very light and made with summer vegetables. The combination of ground beef and pork sausage turned out really good!

The best part about this meal is that it’s loaded with fresh veggies, making it a delightful choice for lunch or dinner. It’s a great way to enjoy wholesome, homemade goodness without any fuss. You eat more good food and less processed food without even trying. They are great served with my cobb salad and sweet potato fries!

For more healthy ground beef and rice recipes, check our my easy fried rice with ground beef which is great for busy weeknights, as well as this flavorful Mexican Ground Beef and rice one pan meal.

How to Make Stuffed Peppers

Preheat oven to 350º F.
Cut tops off peppers and remove seeds and chop your veggies.

In a large skillet over medium high heat, cook ground beef and pork, breaking it up in small pieces, until the meat is browned. Transfer to a big mixing bowl.
Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender.
Add finely chopped zucchini, tomatoes, and tomato sauce and stir well.
Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).

Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.

Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.
Remove stuffed peppers from the dish, serve warm, and enjoy!

Recipe Notes and Tips

I like to use red bell peppers as they are the sweetest, but you can also use orange, yellow or green if you prefer.
If you are reheating the peppers, cover them with foil so that the edges don’t burn.
Steam the peppers in a pan with water for a few minutes before stuffing them to soften them slightly. You can also heat them in the microwave for a couple of minutes.

Variations

Add different veggies like mushrooms, corn or beans.
You can substitute the rice with quinoa.

Can you make them ahead of time?

You can make the filling for the stuffed peppers ahead of time and keep it covered in the fridge for 3 to 4 days. You can also stuff the peppers and keep them refrigerated up to a day ahead of baking them.

I like to serve the peppers as soon as they are cooked, but you can keep leftovers for 3 to 4 days in the fridge and reheat them in the oven. Perfect for meal prep!

Can you freeze them?

Stuffed peppers are ideal freezer meals! They freeze really well, either cooked or uncooked. Wrap each pepper individually in foil to freeze it, and then once solid you can transfer them to a freezer bag. If you are freezing cooked peppers, let them cool to room temperature before wrapping them.

Thaw the peppers in the fridge overnight before cooking or you can cook them from frozen, you will just need to increase the cooking time until they are cooked through.

Delicious and Hearty

These oven baked stuffed peppers aren’t just easy to make, but they are also delicious and make a great satisfying meal. They are high in protein and contain a load of veggies, and the herbs and spices make for a really flavorful meal.

More Easy Main Meals

If you enjoyed this Stuffed Peppers recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Stuffed Peppers

These easy stuffed peppers are loaded with flavorful ground beef, rice, and veggies, then baked to perfection. A simple, delicious, and family-friendly meal! Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

6 bell peppers, tops and seeds removed – (reserve tops if you want to use as lids when serving)
1 lb ground beef or turkey
½ lb pork ground sausage
1 medium onion, chopped
2 tomatoes
½ medium zucchini, finely chopped
2 medium carrots, finely chopped
14 oz tomato sauce
1 cup of cooked rice
2 large cloves of garlic, pressed or finely minced
2 teaspoon oregano
1 teaspoon basil
1 teaspoon cumin
Pinch red chili pepper flakes
Salt and pepper to taste
Garnish with chopped parsley leaves

Instructions

Preheat oven to 350º F. Cut tops off peppers and remove seeds. Keep tops if you want to use them as lids when serving.
In a large skillet over medium high heat, cook ground beef and pork, breaking it up into small pieces, until the meat is browned. Transfer to a big mixing bowl.
Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender (about 3 minutes). Add finely chopped zucchini, tomatoes, and tomato sauce and stir well. Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).
Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.
Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.
Remove stuffed peppers from the dish, serve warm, and enjoy!

Video

Notes

I like to use red bell peppers as they are the sweetest, but you can also use orange, yellow or green if you prefer.
If you are reheating the peppers, cover them with foil so that the edges don’t burn.
Steam the peppers in a pan with water for a few minutes before stuffing them to soften them slightly. You can also heat them in the microwave for a couple of minutes.

Nutrition

Serving: 428 g
Calories: 464 kcal
Carbohydrates: 42.2 g
Protein: 35.7 g
Fat: 16.4 g
Saturated Fat: 5.4 g
Polyunsaturated Fat: 9 g
Trans Fat: 0.1 g
Cholesterol: 99 mg
Sodium: 899 mg
Fiber: 5.8 g
Sugar: 11 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.