Easy Stuffed Peppers Recipe: Simple 5-Ingredient Meal

This easy stuffed pepper recipe requires just 5 basic ingredients, takes 10 minutes to prepare, and bakes in 30 minutes. You'll need bell peppers, ground beef (or plant-based alternative), cooked rice, tomato sauce, and cheese. Simply fill halved peppers with the mixture, top with cheese, and bake at 375°F until tender. This beginner-friendly version skips complicated steps while delivering flavorful results every time.

Stuffed peppers don't need to be complicated or time-consuming. Many home cooks avoid this classic dish because traditional recipes involve multiple steps, hard-to-find ingredients, or hours of preparation. This streamlined approach proves you can create delicious stuffed peppers with pantry staples and minimal effort. Whether you're cooking for a weeknight dinner or meal prepping, this easy stuffed pepper recipe for beginners delivers restaurant-quality results without the stress.

Why This Simple Stuffed Peppers Recipe Works

The secret to the best easy stuffed peppers recipe lies in strategic simplification without sacrificing flavor. Traditional recipes often require parboiling peppers first, using multiple types of meat, or incorporating hard-to-find ingredients. Our approach eliminates unnecessary steps while maintaining the essential elements that make stuffed peppers so satisfying.

By using standard pantry items and reducing prep time, this recipe addresses the most common pain points home cooks face. You won't need specialty equipment or spend hours in the kitchen. The direct method ensures your peppers cook evenly while the filling stays moist and flavorful.

Ingredients for Quick Stuffed Pepper Recipe

Makes 4 servings | Total time: 40 minutes

Ingredient	Amount	Substitutions
Bell peppers (any color)	4 medium	Large tomatoes or zucchini halves
Ground beef (85% lean)	1 lb	Turkey, lentils, or plant-based crumbles
Cooked rice	1 cup	Quinoa, cauliflower rice, or couscous
Tomato sauce	1 cup	Marinara sauce or diced tomatoes
Shredded cheese	½ cup	Mozzarella, cheddar, or dairy-free alternative

Step-by-Step Instructions for Simple Stuffed Peppers

1. Prepare peppers: Cut tops off peppers and remove seeds. No need to parboil - this saves time and prevents sogginess.
2. Cook filling: Brown ground beef in skillet. Add ½ cup tomato sauce, cooked rice, salt, and pepper. Stir until combined.
3. Fill peppers: Spoon mixture into pepper halves, leaving ½ inch space at top. Place upright in baking dish.
4. Add liquid: Pour remaining ½ cup tomato sauce around peppers (not on top) to create steam.
5. Bake: Cover with foil and bake at 375°F for 25 minutes. Remove foil, add cheese, and bake 5 more minutes.

Avoid These Common Mistakes in Easy Stuffed Pepper Recipe

Even simple stuffed peppers with ground beef can go wrong without these crucial tips:

• Don't overfill peppers: Leave space at the top as the filling expands during baking
• Don't skip the liquid: Sauce around (not in) peppers prevents drying and helps cook peppers evenly
• Don't use raw rice: Always use pre-cooked rice to ensure proper texture
• Don't skip covering: Foil creates steam that cooks peppers properly without drying filling

Variations for Your Quick Stuffed Pepper Recipe

This easy baked stuffed peppers recipe adapts perfectly to different dietary needs:

• Vegetarian version: Replace beef with 1 can black beans and 1 cup corn
• Low-carb option: Substitute rice with cauliflower rice (squeeze out excess moisture first)
• Creamy twist: Mix ¼ cup sour cream into filling before baking
• Spicy kick: Add ½ teaspoon cayenne pepper to the filling mixture

Storage and Reheating Instructions

Leftover stuffed peppers maintain quality when stored properly:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Wrap individually in foil and freeze for up to 3 months
• Reheating: Microwave covered for 2-3 minutes or bake at 350°F for 15 minutes
• Reviving: Add a splash of broth when reheating to restore moisture

Frequently Asked Questions

Can I make stuffed peppers without rice?

Yes, you can create a stuffed peppers recipe with minimal ingredients by substituting rice with quinoa, couscous, or cauliflower rice. For grain-free options, increase the ground meat portion by ½ cup or add chopped mushrooms for bulk. Just ensure your substitute has similar moisture content to prevent dry filling.

How do I prevent stuffed peppers from getting soggy?

The key to firm stuffed peppers is avoiding parboiling and controlling moisture. Use this easy stuffed pepper recipe technique: don't pre-cook peppers, leave space at the top when filling, pour liquid around (not in) peppers, and cover with foil during initial baking. This creates steam that cooks peppers properly without making them waterlogged.

What's the fastest way to prepare stuffed peppers?

This quick stuffed pepper recipe with rice is already optimized for speed at 40 minutes total. For even faster preparation, use leftover cooked rice and pre-browned meat. You can also microwave peppers for 3 minutes before filling to reduce baking time by 10 minutes. The absolute fastest method uses a pressure cooker - cook filled peppers at high pressure for 7 minutes.

Can I prepare stuffed peppers ahead of time?

Absolutely. Assemble the easy stuffed pepper recipe for beginners up to 24 hours ahead. Store filled peppers in a covered dish in the refrigerator. When ready to bake, add 5-7 minutes to the cooking time since they'll go in cold. You can also freeze uncooked stuffed peppers - wrap individually and bake from frozen, adding 15-20 minutes to cooking time.