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There’s something especially comforting about making stuffed bell peppers on a quiet evening. As they bake in the oven, the kitchen fills with the warm, savory aroma of seasoned beef, tomatoes, and spices—and everything starts to slow down just a little.

It’s the kind of meal that feels both nourishing and familiar, where simple ingredients come together into something deeply satisfying.

I love this recipe because it’s hearty without being heavy and easy enough for a weeknight, yet comforting enough to feel like a proper home-cooked dinner.

Each pepper is generously filled, topped with melty cheese, and baked until tender. It’s cozy, flavorful comfort food that’s perfect for sharing.

For the Stuffed Peppers

• Bell Peppers – These act as the edible “shell” for the filling. Choose large peppers so they’re easy to stuff and hold their shape while baking.
• Lean Ground Beef – The main protein in the filling. Lean beef keeps the mixture hearty without becoming greasy.
• Cooked Brown Rice – Adds texture and makes the filling more filling. It also helps absorb the flavors from the sauce and spices.
• Onion – Provides a savory base and adds depth to the filling once softened.
• Garlic – Brings bold, aromatic flavor that ties the filling together.
• Extra-Virgin Olive Oil – Used to sauté the onion and garlic. You can substitute with another neutral cooking oil if needed.
• Diced Tomatoes – Add moisture and a subtle acidity that balances the richness of the beef and cheese.
• Tomato Paste – Concentrates the tomato flavor and helps thicken the filling slightly.
• Dried Oregano – Adds a mild, earthy herb flavor that complements the beef and tomatoes.
• Paprika – Brings warmth and depth to the seasoning. Adjust the amount if you prefer a milder flavor.
• Kosher Salt and Black Pepper – Essential for seasoning and bringing out all the other flavors.
• Shredded Cheddar Jack Cheese – Melts beautifully over the peppers, adding a creamy, cheesy finish.
• Fresh Parsley – Used as a garnish for a pop of color and fresh flavor right before serving.

Simple Oven Baked Stuffed Bell Peppers

These oven-baked stuffed bell peppers are hearty, cheesy, and satisfying. They’re filled with seasoned ground beef, tender brown rice, and tomatoes, then finished with melted Cheddar Jack cheese. This recipe is flexible enough to work with different proteins or grains while still delivering big flavor.

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Course: Main

Cuisine: American

Keyword: Simple Oven Baked Stuffed Bell Peppers

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 7

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Ingredients

• 2 Tablespoons extra-virgin olive oil (or avocado oil)
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1 pound lean ground beef
• 1½ cups cooked brown rice
• 14.5 ounces diced tomatoes (1 can)
• 1 Tablespoon tomato paste
• 1 Teaspoon dried oregano
• 2 teaspoons paprika
• Kosher salt and pepper, to taste
• 7 large bell peppers, tops removed and cored
• 1 cup shredded Cheddar Jack cheese
• Freshly chopped parsley, for garnish

Instructions

1. Set the oven to 375°F. Arrange the prepared bell peppers upright in a baking dish or on a rimmed baking sheet.
2. Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
3. Add the ground beef to the pan. Cook for 5–6 minutes, breaking it apart with a spoon, until fully browned.
4. Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Mix well to combine.
5. Let the mixture simmer until slightly thickened, about 4–5 minutes. Season with kosher salt and pepper to taste.
6. Spoon the beef and rice mixture evenly into each bell pepper. Bake until the peppers begin to soften, about 10–12 minutes.
7. Remove from the oven and top each pepper with shredded Cheddar Jack cheese. Return to the oven and bake for an additional 5–7 minutes, until the cheese is melted.
8. Garnish with freshly chopped parsley before serving.

Notes

Ingredient Swaps:

• Quinoa may be used in place of brown rice
• For a lower-carb option, substitute cauliflower rice
• Ground turkey can replace ground beef
• Any neutral cooking oil may be used instead of olive oil
• Swap Cheddar Jack with any light or fat-free shredded cheese

Paprika Tip:
The paprika adds bold flavor. If preferred, reduce the amount to 2 teaspoons.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. These peppers can also be frozen for up to 3 months.

Nutrition
Calories: 262 kcal | Carbohydrates: 23 g | Protein: 21 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 44 mg | Sodium: 168 mg | Potassium: 683 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 5696 IU | Vitamin C: 211 mg | Calcium: 98 mg | Iron: 3 mg

Save

1. Can I prep the peppers ahead of time?
   Yes! You can wash, core, and seed the bell peppers a day ahead. Store them in the fridge in an airtight container, and when you’re ready to cook, they’re ready to be stuffed.
2. What if my filling feels dry?
   This usually happens if there’s not enough moisture in the mixture. Make sure to include the diced tomatoes and tomato paste. If needed, a small splash of broth or tomato sauce will help keep the filling nice and moist.
3. Can I use a different protein?
   Absolutely! Ground turkey, chicken, sausage, or even a plant-based meat alternative work just as well. Cook them the same way you would the ground beef.
4. How do I know when the peppers are done?
   You’ll know they’re ready when the peppers are tender to the touch or easily pierced with a fork. Bake them about 10–12 minutes before adding cheese, then 5–7 more minutes after the cheese goes on.
5. Can I make these ahead or freeze them?
   Yes! You can assemble the peppers ahead of time and refrigerate them before baking. They can also be fully cooked and frozen for longer storage—just reheat in the oven until warmed through before serving.

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