Easy Stuffed Peppers Recipe: 7 Ingredients, 40 Minutes

The easiest stuffed pepper recipe requires just 7 basic ingredients and 40 minutes total time. Core ingredients: 4 bell peppers (halved and seeded), 1 lb ground beef or plant-based alternative, 1 cup cooked rice, 1 jar (24 oz) marinara sauce, 1 small onion (diced), 2 cloves garlic (minced), and 1 cup shredded mozzarella. Simply brown meat with onions and garlic, mix with rice and half the sauce, stuff peppers, top with remaining sauce and cheese, then bake at 375°F for 25 minutes until peppers are tender and cheese is golden.

Stuffed peppers represent one of the most versatile comfort foods that can be adapted to nearly any dietary preference. This streamlined recipe eliminates complicated steps while delivering maximum flavor with minimal effort. Whether you're a beginner cook or need a weeknight dinner solution, this approachable method ensures perfect results every time without requiring specialty ingredients or advanced techniques.

Why This Easy Stuffed Peppers Recipe Works

Unlike traditional recipes that require parboiling peppers or making sauce from scratch, this simplified version uses jarred marinara to cut preparation time significantly. The direct oven method prevents peppers from becoming waterlogged while allowing flavors to meld beautifully. Many home cooks struggle with stuffed peppers turning out soggy or underseasoned, but this foolproof technique addresses both common pain points through precise ingredient ratios and baking instructions.

Complete Ingredient List for Simple Stuffed Peppers

Choose fresh, firm bell peppers in your preferred colors (red, yellow, or green) for the best results. Here's exactly what you'll need for this beginner-friendly stuffed peppers recipe:

Ingredient	Amount	Substitution Options
Bell peppers	4 medium	Hollowed tomatoes or zucchini boats
Ground beef or plant-based alternative	1 lb	Ground turkey, chicken, or lentils
Cooked rice	1 cup	Quinoa, cauliflower rice, or skip entirely
Marinara sauce	24 oz jar	Tomato sauce with Italian seasoning
Yellow onion	1 small, diced	Shallot or onion powder
Garlic cloves	2, minced	1/2 tsp garlic powder
Mozzarella cheese	1 cup shredded	Cheddar, provolone, or dairy-free alternative

Step-by-Step Instructions for Perfect Stuffed Peppers

Follow these straightforward steps for the easiest stuffed peppers recipe that delivers restaurant-quality results:

1. Preheat oven to 375°F and prepare baking dish with light oil spray
2. Cut bell peppers in half lengthwise and remove seeds and membranes
3. Brown ground beef with onions and garlic in skillet over medium heat
4. Drain excess fat, then mix meat with cooked rice and 1 cup marinara sauce
5. Arrange pepper halves upright in baking dish
6. Fill each pepper half with equal portions of meat mixture
7. Pour remaining sauce around peppers (not over the top)
8. Cover dish with foil and bake for 20 minutes
9. Remove foil, add cheese topping, and bake uncovered for 5 more minutes
10. Let rest 5 minutes before serving for cleaner slices

Essential Baking Guidelines for Best Results

Temperature and timing make all the difference in this quick stuffed bell pepper recipe. Many home cooks make the mistake of baking at too high a temperature, which causes peppers to become mushy while the filling remains undercooked. Our tested parameters ensure perfectly tender peppers with fully cooked filling:

• Baking temperature: 375°F (190°C) - high enough to cook filling properly but not so high that peppers disintegrate
• Covered baking time: 20 minutes - steams peppers gently while cooking filling
• Uncovered finishing time: 5 minutes - melts cheese without overcooking peppers
• Resting time: 5 minutes minimum - allows flavors to settle and prevents filling from spilling

Pro Tips for the Simplest Stuffed Peppers Experience

These practical suggestions transform this already easy stuffed peppers recipe into a truly effortless meal preparation:

• Use pre-cooked rice from the freezer section to save 20 minutes of preparation time
• Choose thicker-walled peppers (like red or yellow) which hold their shape better during baking
• Place peppers in muffin tins for perfectly upright presentation without tipping
• Add 1/4 teaspoon red pepper flakes to the meat mixture for subtle heat
• Prepare the filling while peppers bake for true 30-minute meal status
• Line your baking dish with parchment paper for effortless cleanup

Delicious Variations for Different Dietary Needs

This family friendly stuffed pepper recipe adapts beautifully to various preferences. Try these simple modifications for different versions of this easy stuffed peppers recipe:

Vegetarian Stuffed Peppers Easy Version

Replace ground beef with 1.5 cups cooked lentils or plant-based crumbles. Add 1/2 cup black beans and double the garlic for extra flavor depth. This vegetarian stuffed peppers easy alternative maintains the same texture and satisfaction without meat.

Low-Carb Stuffed Peppers

Skip the rice entirely and add 1 cup finely chopped mushrooms to the meat mixture. The mushrooms absorb flavors while providing bulk without carbohydrates. This healthy stuffed peppers recipe variation reduces carbs by 40% while maintaining satisfying texture.

Cheesy Mexican-Inspired Stuffed Peppers

Substitute marinara for enchilada sauce, use ground turkey instead of beef, and add 1/2 cup corn and 1/4 cup diced jalapeños to the filling. Top with Monterey Jack cheese instead of mozzarella for this quick stuffed bell pepper recipe with Southwestern flair.

Storage and Reheating Instructions

One of the best features of this best easy stuffed pepper recipe is its excellent leftovers. Proper storage ensures continued deliciousness:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Wrap individual portions 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 leftovers: Add 1 tablespoon water before reheating to prevent drying

For meal prep success, prepare the filling mixture ahead of time and store separately from cut peppers. Assemble just before baking for optimal texture in this 30 minute stuffed peppers solution.

Frequently Asked Questions

Can I make stuffed peppers without rice?

Yes, you can easily make stuffed peppers without rice by doubling the ground meat portion or adding alternative fillers like quinoa, cauliflower rice, or extra vegetables. Many home cooks find that mushrooms, zucchini, or lentils provide excellent texture while keeping the recipe low-carb. This modification works particularly well for the healthy stuffed peppers recipe variation.

How do I prevent stuffed peppers from getting soggy?

To prevent soggy stuffed peppers, avoid parboiling the peppers before filling. Instead, place them upright in the baking dish and cover during the initial baking phase. This steams them gently without waterlogging. Using a baking dish with minimal liquid (only about 1/4 cup broth or sauce in the bottom) and ensuring your filling isn't too wet will also help maintain perfect pepper texture in this easy stuffed peppers recipe.

What's the fastest way to prepare stuffed peppers?

The fastest method for this quick stuffed bell pepper recipe involves using pre-cooked rice from the freezer section, pre-minced garlic, and a quality jarred marinara sauce. You can also skip browning the meat separately by mixing raw ground beef directly with rice and sauce, though this extends baking time by 10 minutes. For true 30-minute meal status, prepare the filling while the oven preheats and peppers bake simultaneously.

Which color bell pepper works best for stuffed peppers?

Red and yellow bell peppers work best for stuffed peppers as they have thicker walls that hold their shape better during baking and slightly sweeter flavor that complements the savory filling. Green peppers are more bitter but work well if you prefer that traditional stuffed pepper taste. For the most visually appealing presentation in this family friendly stuffed pepper recipe, use a combination of different colored peppers.

Can I prepare stuffed peppers ahead of time?

Yes, you can prepare stuffed peppers up to 24 hours ahead. Assemble the peppers but don't add the cheese topping. Store covered in the refrigerator and add 5-10 minutes to the baking time if starting from cold. For make-ahead convenience in this easy stuffed peppers recipe for beginners, prepare the filling separately and store for up to 2 days, then stuff the peppers just before baking for optimal texture.