Stuffed Peppers

Stuffed Peppers are a versatile and hearty dish that combines simplicity, flavor, and creativity all in one. They’re wildly popular for good reason—easy to make, customizable, and perfect for any mealtime.

Looking for more ways to use bell peppers? Check out my recipes for sheet pan chicken fajitas, red pepper pesto sauce, and roasted red pepper soup too!

What Are Stuffed Peppers?

They’re a timeless dish made by hollowing out bell peppers and filling them with a delicious mix of rice, beef, tomato-based sauce, seasonings, and optional cheese that’s baked to perfection.

To make them a bit “healthier” I decided to fill them with wild rice and chopped spinach. I chose a rice that cooked quickly (15 minutes) and I started throwing things into the skillet! Southwest flavors are always a favorite, so corn, black beans, and enchilada sauce were added to the party.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Stuffed Peppers

Preheat oven to 375°F (190°C).

Prepare the Peppers:

Choose firm and large bell peppers with even bottoms so they’ll stand upright.

Slice off the tops (save them for presentation, if you like) and remove the seeds and membranes inside. A small spoon or your fingers work great for this.

For extra-tender peppers, you can parboil them for a few minutes in boiling water. This step is optional but reduces baking time.

Prepare the Filling:

• Heat oil in large skillet over medium heat. Add onions and garlic and cook until softened.
• Add ground beef and cook until no longer pink.
• Mix in spinach and cooked rice.
• Stir in the corn, black beans, and half of the enchilada sauce.

Assemble:

Spoon the filling into each pepper generously, packing it in without overstuffing.

Bake:

Place the stuffed peppers upright in a baking dish.

Add a thin layer of enchilada sauce or chicken broth to the bottom of the dish to prevent drying out.

Cover with foil and bake for about 30 minutes. Then, uncover, sprinkle cheese on top, and bake for an additional 10–15 minutes until the peppers soften and the cheese melts.

Spinach is high in vitamin K, which is good for bone health, and manganese, which helps lower blood pressure. It also has anti-inflammatory properties, which is awesome! You could add sour cream or Greek yogurt to increase the calcium content as well.

Choosing the Right Peppers

Here’s what to look for:

• Color Options:
  • Red, yellow, orange: These are sweeter and make for a more flavorful, vibrant dish.
  • Green: Slightly less sweet and more economical, great for when you want a more robust pepper flavor.
• Firmness: Choose peppers that are firm and heavy for their size. Avoid any with wrinkled skin or soft spots.
• Even Bottoms: Look for peppers that can stand upright without tipping over. This makes filling and baking much easier.
• Size Matters: Large peppers are ideal. Smaller ones may not hold enough filling, and overly large peppers can lead to uneven cooking.

Make-Ahead and Storage Tips

Stuffed peppers are perfect for meal planning, and knowing the best ways to prep and store them will save you time and effort.

Make-Ahead Prep Tips:

• Pre-Stuff and Refrigerate: Assemble the stuffed peppers up to 24 hours ahead. Keep them covered in the fridge until ready to bake.
• Prep the Components: Cook the filling separately and store it in an airtight container. When it’s time to cook, stuff the peppers and bake.
• Par-Cook Peppers: For faster weeknight cooking, boil or microwave the peppers until slightly tender. Then refrigerate them until needed.

Storage Tips for Leftovers:

• Refrigeration: Place cooled leftover peppers in an airtight container. They’ll stay fresh for up to 3–4 days.
• Freezing: Stuffed peppers freeze well! Wrap each pepper individually in plastic wrap, then store in a freezer-safe bag. They’ll hold for up to 3 months.
• Reheating: Thaw frozen peppers overnight in the fridge. Reheat in the oven at 375°F for 20–30 minutes or until warmed through.