Stuffed Bell Peppers Recipe – How to Make Stuffed Bell Peppers

Stuffed peppers are such a comfy comfort food. They’re so pretty and yummy, and make a hearty, healthy dinner. This particular recipe is a lot like the one my mom made growing up. It has beef, zucchini, onion, tomatoes, and rice, and a healthy sprinkle of pepper jack cheese on top of each one. Simple and delicious! The best part is you can make each element a day or two in advance, and throw them all together just before you’re ready to bake. Make-ahead meals are the easiest dinner recipes for weeknights! This recipe makes six very stuffed peppers, but you can stretch it to eight peppers if you stuff them a little less than I did. And if you like this recipe, try this deconstructed stuffed pepper casserole next!

Should peppers be boiled before stuffing them?

Nope! Some recipes will have you boil or roast the peppers before stuffing them, but that’s not necessary here. They bake long enough, stuffed, that the peppers get cooked through. Pouring a small amount of water in the bottom of the baking dish and wrapping it tightly in foil creates steam to help them cook!

Can you switch up the meat?

Yes! Instead of lean ground beef, you can use ground turkey. Or, for an extra flavorful boost, you can even use ground sausage!

How do you make stuffed bell peppers ahead of time?

I like to prep the peppers and store them in a zip-top bag in the fridge. Then, I’ll make the filling and store it in an airtight container in the fridge. Next, I’ll shred the cheese and store it in another zip-top bag. When you’re ready, just stuff the peppers with the filling, top with cheese, and bake. This is a great recipe to have ready to go for busy weeknights.

How long do stuffed bell peppers last in the fridge?

Leftovers will stay good for up to three days, stored in an airtight container in the refrigerator. You can reheat them in the microwave or in the oven. They taste great the next day!