If You Haven't Made Stuffed Bell Peppers in Years, Start With Ree Drummond's Recipe
Stuffed peppers always remind me of my childhood because they’re something my mom made when I was growing up. This version is similar to hers, only with a little extra kick!
- 6 whole bell peppers (can use 8 if needed)
- 3 tbsp. olive oil, divided
- 8 oz. lean ground beef
- Salt and pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 large zucchini, diced
- 4 roma tomatoes, diced
- 1 c. cooked rice (mix of white and brown is fine)
- 2 c. shredded pepper jack cheese, divided
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a zip-top bag in the refrigerator.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.
- Add the remaining tablespoon of olive oil to the pan. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. Add the garlic and zucchini, and cook for another minute. Add the tomatoes and season with more salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasonings. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in an airtight container in the refrigerator. Store the extra cheese in a small container in the refrigerator. (All ingredients can stay in the fridge for up to 3 days.)
- When you're ready to make dinner, preheat the oven to 350°F.
- Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. Serve piping hot!
The greatest thing about this recipe is that you can make it ahead—a lifesaver on busy weeknights! This recipe makes six generously stuffed peppers, but you can stretch it to eight peppers if you stuff them a little less than I do. If you like this version, you’ve got to try this deconstructed stuffed pepper casserole next. It’s got all the same flavors in casserole form! Here are more ground beef recipes and other stuffed vegetable recipes to add to your dinner rotation.
What are stuffed bell peppers made of?
Stuffed bell peppers are typically made with a filling of ground meat, rice, and cheese inside bell peppers. This version also includes tomatoes, zucchini, onion, and pepper jack cheese for extra flavor and a little heat.
Can you substitute a different meat for ground beef?
Yes! Instead of lean ground beef, you can use ground turkey, ground chicken, or even ground sausage.
Do you have to cook the meat before stuffing bell peppers?
Yes. While some stuffed pepper recipes call for adding raw meat to the peppers and baking everything together, this recipe starts by browning the beef first—and it’s totally worth the extra step. Cooking the ground beef before baking builds rich, savory flavor and helps keep the filling tender.
Do you need to boil the bell peppers before stuffing them?
No. There’s no need to boil the peppers first. As they bake, they become tender in the oven. Covering the dish with foil and adding a little water to the bottom helps them steam and soften while still holding their shape.
Can you make stuffed bell peppers ahead of time?
Yes! You can prep the peppers, cook the filling, and shred the cheese up to three days ahead and store each in separate zip-top bags or airtight containers in the fridge. When it’s time for dinner, just spoon the filling into the peppers, sprinkle on the cheese, and pop them in the oven. Everything comes together quickly, and dinner is ready without the last-minute rush on busy weeknights.
How long do stuffed bell peppers last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat them in the microwave or oven. The flavors will deepen overnight, so they taste just as good—if not better—the next day.
Can you freeze stuffed bell peppers?
Yes, cooked stuffed bell peppers freeze beautifully. Let them cool completely, then wrap each tightly in a layer of plastic followed by a layer of foil. Freeze for up to three months. Before serving, let the peppers thaw in the fridge overnight, then reheat covered in a 350-degree Fahrenheit oven for about 20 minutes. Uncover and bake until warmed through and lightly browned, about 10 minutes more. The filling alone also freezes well, stored in an airtight container for up to three months. Avoid freezing raw stuffed peppers, since raw vegetables can become watery and lose their texture after thawing.
