Simple Stuffed Pepper Recipe: 8 Ingredients, 45 Minutes

Here's a straightforward stuffed pepper recipe that requires just 8 basic ingredients and 45 minutes total time. This simple stuffed pepper recipe uses ground beef, rice, tomato sauce, and common spices - no fancy equipment needed. The peppers bake directly in their own juices for tender results every time. Perfect for weeknight dinners with minimal cleanup.

If you're searching for an uncomplicated meal that delivers big flavor without complicated techniques, this simple stuffed pepper recipe is your solution. Many "easy" recipes still require multiple steps or specialty ingredients, but this version streamlines the process while maintaining authentic taste. The secret? Using one baking dish and letting the peppers cook in their natural moisture.

Why This Simple Stuffed Pepper Recipe Works

This recipe eliminates common pain points in traditional stuffed pepper methods. Instead of pre-boiling peppers (which adds time and dishes), we bake them directly. The rice cooks perfectly inside the pepper as it bakes, absorbing all the delicious flavors. You'll need just one baking dish and basic pantry staples - no special equipment required.

Simple Stuffed Pepper Ingredients

Makes 4 servings | Total time: 45 minutes

Ingredient	Amount	Substitutions
Bell peppers (any color)	4 medium	N/A
Ground beef (or turkey)	1 lb	Lentils for vegetarian option
Uncooked white rice	1/2 cup	Quinoa or cauliflower rice
Tomato sauce	1 cup	Marinara sauce
Onion, diced	1/2 cup	Shallot or green onion
Garlic powder	1 tsp	2 cloves fresh garlic
Salt and pepper	To taste	N/A
Shredded cheese (optional)	1/2 cup	Vegan cheese alternative

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Cut tops off peppers and remove seeds/membranes. Place upright in dish.
3. Brown ground beef with onion in skillet over medium heat (5-7 minutes).
4. Mix cooked beef, uncooked rice, tomato sauce, garlic powder, salt, and pepper.
5. Fill each pepper halfway with mixture, then top with remaining filling.
6. Pour 1/4 cup water around peppers in dish (not inside them).
7. Cover dish tightly with foil and bake 30 minutes.
8. Remove foil, add cheese if using, and bake uncovered 5-7 more minutes.

Pro Tips for Perfect Stuffed Peppers

• Pepper selection: Choose peppers with flat bottoms that stand upright easily
• Rice texture: White rice works best here - brown rice requires longer cooking
• Moisture control: The water in the dish creates steam that cooks peppers perfectly
• Make ahead: Assemble peppers up to 24 hours before baking

Serving Suggestions

This easy stuffed bell peppers recipe pairs perfectly with a simple green salad or roasted vegetables. For a complete meal with minimal effort, serve with crusty bread to soak up any delicious juices from the baking dish. The recipe naturally contains protein, vegetables, and carbohydrates in one dish.

Storage and Reheating

Store leftovers in airtight container in refrigerator for up to 4 days. Reheat in microwave with a splash of water to maintain moisture, or in oven at 350°F until heated through. You can also freeze baked stuffed peppers for up to 3 months - thaw overnight in refrigerator before reheating.

Simple Variations

Vegetarian stuffed peppers: Replace ground beef with 1.5 cups cooked lentils and add 1/2 cup corn for texture. Use vegetable broth instead of water when baking.

Cheesy baked stuffed peppers: Mix 1/4 cup shredded cheese directly into the filling and top with additional cheese before the final bake.

Frequently Asked Questions

Can I make stuffed peppers without rice?

Yes, you can make simple stuffed peppers without rice by using quinoa, cauliflower rice, or additional ground meat. If omitting rice completely, reduce baking time by 5-7 minutes since rice absorbs moisture during cooking. For best results with rice substitutes, partially cook cauliflower rice before mixing with other ingredients.

How do I prevent stuffed peppers from getting watery?

To prevent watery stuffed peppers, avoid pre-boiling the peppers and don't add liquid directly to the filling. The natural moisture from the peppers combined with the small amount of water in the baking dish creates perfect steam. If using very juicy tomato sauce, drain excess liquid before mixing with the filling. Baking covered for most of the time then uncovered at the end helps maintain ideal texture.

What's the best way to cut stuffed peppers for serving?

Cut stuffed peppers carefully with a serrated knife after they've rested for 5 minutes post-baking. Start from the top and saw gently through the pepper wall. For cleaner presentation, serve each pepper whole in individual dishes rather than cutting them. If you must cut for portion control, do so just before serving to maintain structural integrity.

Can I prepare stuffed peppers ahead of time?

Yes, you can prepare this simple stuffed pepper recipe ahead of time. Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since they'll be going in cold. For longer storage, freeze unbaked stuffed peppers for up to 3 months - bake from frozen, adding 15-20 minutes to the cooking time.

Which color bell peppers work best for stuffed peppers?

All bell pepper colors work well for this easy stuffed bell peppers recipe, but they have slight differences. Green peppers have a more bitter taste and firmer texture, while red, yellow, and orange peppers are sweeter and slightly softer when baked. For best visual appeal and balanced flavor, use a mix of colors. Choose peppers with flat bottoms that stand upright without tipping.