There’s something wonderfully satisfying about a tray of colourful, glistening stuffed peppers emerging from the oven. They represent a complete, wholesome meal all in one neat, edible package. This stuffed peppers recipe is one I turn to time and time again; the aroma of the sweet peppers roasting alongside the savoury, herby filling is just the scent of a good dinner waiting to happen. This is my go-to recipe when I need something that feels a little special for a weeknight but is straightforward to put together.

What makes this particular recipe stand out is the balance we create between the tender, sweet flesh of the bell peppers and the rich, flavourful filling. We use a classic combination of lean beef mince, fluffy rice, and a rich tomato sauce seasoned with oregano and basil. It’s all brought together under a blanket of gloriously melty cheddar cheese that turns golden and crisp at the edges. It’s a dish that feels both nourishing and indulgent at the same time.

This is an ideal meal for family dinners, where everyone can grab their own pepper half, and it also works beautifully when you have friends over for a casual meal. The colours look fantastic on the table, and the flavours are familiar and comforting. It’s a brilliant way to get a good portion of vegetables into a meal in a way that always gets compliments.

Recipe Overview

This stuffed peppers recipe delivers tender, sweet bell peppers filled with a savoury and satisfying mix of beef, rice, and herbs, all baked under a layer of melted cheese. The key is giving the peppers a quick pre-cook, a little step I discovered makes all the difference, ensuring they are perfectly soft and not unpleasantly crunchy. The flavours are classic and harmonious, creating a well-rounded and deeply satisfying healthy dinner.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4 people (makes 8 halves)
• Difficulty: Easy

Why You’ll Love This Stuffed Peppers Recipe

• Genuine Flavour: The sweetness of the roasted red and yellow peppers perfectly complements the rich, savoury beef and tomato filling. The oregano adds a lovely earthy, Mediterranean note that makes the whole dish sing.
• Ready in an Hour: From chopping the onion to pulling the finished dish from the oven, the whole process comes together in about 60 minutes, making it entirely achievable for a weeknight meal.
• Flexible Recipe: This is a brilliant base recipe. You can easily swap the beef mince for turkey mince, or make it vegetarian by using cooked lentils or crumbled firm tofu. For a different grain, try quinoa or bulgur wheat. Have a look at my Hearty Lentil Soup Recipe for more vegetarian inspiration.
• Great for Casual Gatherings: These baked peppers look so appealing served straight from the baking dish. They are ideal for a relaxed Sunday lunch or a casual dinner with friends, served with a big green salad.
• Family Tested: My whole family enjoys this one. The children love having their own individual ‘boat’ of food, and it’s a dish that feels complete without needing lots of different side dishes.

Stuffed Peppers Recipe

⏱️ 15 min prep  •  🍳 50 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, we want to use fresh, firm bell peppers and good-quality tinned tomatoes. I always reach for Mutti Polpa Finely Chopped Tomatoes; they have a genuine sweetness and thick texture that prevents the filling from becoming watery. You’ll find everything you need at your local supermarket.

• 4 large bell peppers (a mix of red, yellow, or orange works best)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (5% fat)
• 100g long-grain white rice, uncooked
• 400g tin of finely chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• 500ml vegetable or beef stock, hot
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 150g mature cheddar cheese, grated
• Fresh parsley, chopped, for garnish (optional)

Ashley’s Tip: Don’t be tempted to use leftover cooked rice. Starting with uncooked rice allows it to absorb all the delicious flavours from the stock and tomato sauce as it cooks right inside the filling, making it much more flavourful.

How to Make This Stuffed Peppers Recipe

We’ll start by preparing the peppers and then make the rich filling on the hob. The final step is to bring it all together for a bake in the oven until everything is tender and the cheese is beautifully golden. The process is very straightforward.

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from the stem to the base. Carefully remove the seeds and white membranes. Place them in a large, deep pan.
2. Par-boil the Peppers: Pour boiling water over the pepper halves until they are just covered. Let them sit in the hot water for 5 minutes. This step is crucial for ensuring the peppers are tender after baking. Once done, carefully drain them and arrange them cut-side up in a large baking dish.
3. Sauté the Aromatics: While the peppers are softening, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Cook the Filling: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until it’s browned all over. Drain off any excess fat. For tips on getting a really good brown on your mince, Serious Eats has a great guide.
5. Combine Ingredients: Stir in the uncooked rice, chopped tomatoes, tomato purée, dried oregano, and dried basil. Pour in the hot stock and season with salt and pepper. Give everything a good stir to combine.
6. Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for 15 minutes, stirring occasionally. The rice will absorb most of the liquid and become tender.
7. Stuff the Peppers: Carefully spoon the filling mixture evenly into the prepared pepper halves. What works best for me is to fill them right to the top without packing the mixture down too tightly.
8. Bake to Perfection: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are completely tender and the cheese is melted, golden brown and bubbling.
9. Rest and Serve: Let the baked peppers rest for a few minutes before serving. Garnish with fresh chopped parsley if you like.

Tips From My Kitchen

• Temperature Control: Baking at 180°C (fan) is the sweet spot. It’s hot enough to melt the cheese and make it golden, but gentle enough to finish cooking the peppers without them becoming burnt or the filling drying out.
• The Secret Step: I used to struggle with this dish until I discovered this technique: par-boiling the peppers. Without this 5-minute soak in hot water, the peppers can remain tough and a bit raw, even after baking. This step guarantees a tender, succulent result every time.
• Make-Ahead Magic: You can prepare the entire filling a day in advance and keep it in an airtight container in the fridge. You can also prepare the peppers. When you’re ready to eat, simply stuff the peppers, top with cheese, and bake as directed, perhaps adding 5-10 minutes to the baking time.
• Storage: Leftover stuffed peppers keep brilliantly. Store them in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or in the oven at 160°C (fan) until warmed through.

Equipment You’ll Need

You won’t need any specialist equipment for this stuffed vegetable recipe, just a few kitchen basics.

• Large frying pan
• Sharp knife and cutting board
• Large baking dish (ceramic or glass)
• Mixing bowls
• Wooden spoon or spatula
• Cheese grater

What to Serve With Stuffed Peppers

These baked peppers are a fantastic all-in-one meal, but if you want to add a few accompaniments, here are some ideas that work beautifully:

• A Crisp Green Salad: A simple salad with a light vinaigrette dressing cuts through the richness of the filling and adds a lovely fresh contrast.
• Crusty Bread: A slice of warm, crusty baguette or ciabatta is perfect for mopping up any of the delicious juices in the bottom of the dish.
• A Dollop of Coolness: A spoonful of soured cream, Greek yoghurt, or even my Authentic Tzatziki Sauce adds a lovely creamy, tangy element that complements the savoury filling.
• Wine Pairing: A soft, light-bodied red wine like a Merlot or a Beaujolais works very well here, as it won’t overpower the flavours of the dish.

Frequently Asked Questions

Stuffed Peppers Recipe

Tender bell peppers filled with a savory mixture of beef mince, rice, and tomatoes, baked to perfection with a melted cheddar cheese topping.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 585

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers a mix of red, yellow, or orange works best
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 5% fat
• 100 g long-grain white rice uncooked
• 400 g tin of finely chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• 500 ml vegetable or beef stock hot
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 150 g mature cheddar cheese grated
• Fresh parsley chopped, for garnish (optional)

Method

 

1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from the stem to the base. Carefully remove the seeds and white membranes. Place them in a large, deep pan.
2. Par-boil the Peppers: Pour boiling water over the pepper halves until they are just covered. Let them sit in the hot water for 5 minutes. This step is crucial for ensuring the peppers are tender after baking. Once done, carefully drain them and arrange them cut-side up in a large baking dish.
3. Sauté the Aromatics: While the peppers are softening, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Cook the Filling: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until it’s browned all over. Drain off any excess fat. For tips on getting a really good brown on your mince, Serious Eats has a great guide.
5. Combine Ingredients: Stir in the uncooked rice, chopped tomatoes, tomato purée, dried oregano, and dried basil. Pour in the hot stock and season with salt and pepper. Give everything a good stir to combine.
6. Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for 15 minutes, stirring occasionally. The rice will absorb most of the liquid and become tender.
7. Stuff the Peppers: Carefully spoon the filling mixture evenly into the prepared pepper halves. What works best for me is to fill them right to the top without packing the mixture down too tightly.
8. Bake to Perfection: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are completely tender and the cheese is melted, golden brown and bubbling.
9. Rest and Serve: Let the baked peppers rest for a few minutes before serving. Garnish with fresh chopped parsley if you like.

Notes

For a spicier kick, add a pinch of chili flakes to the filling. Leftovers can be refrigerated in an airtight container for up to 3 days.

I really hope you enjoy making this stuffed peppers recipe. It’s a reliable, flavourful, and satisfying meal that has earned a permanent spot in my dinner rotation. It feels wholesome to make and even better to eat. If you do give it a try, I’d love to know how it turned out for you. Please leave a comment and a rating below to share your experience!

Happy cooking,
Ashley