Classic Stuffed Peppers Recipe (Easy 1-Hour Dinner for Busy Families!)

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Are you searching for dinner ideas for family gatherings that satisfy everyone at the table? These classic stuffed peppers combine tender bell peppers with savory ground beef, perfectly cooked rice, and melty cheese to create a complete meal that’s both nutritious and delicious. This recipe has been feeding families for generations, and once you try it, you’ll understand why it remains one of America’s favorite comfort foods.

Stuffed peppers are the ultimate solution when you need healthy dinner ideas that don’t require hours in the kitchen. With just one hour of total time, you can prepare a restaurant-quality dinner that looks impressive but uses simple, affordable ingredients. The best part? This dish naturally provides protein, vegetables, and grains all in one colorful package, making it perfect for kid friendly dinners without the typical mealtime battles.

Why This Stuffed Peppers Recipe Works

This recipe solves multiple dinner dilemmas at once. If you’re tired of making the same rotation of supper ideas, stuffed peppers offer a welcome change while using ingredients you likely already have. The combination of ground beef and rice creates a hearty, satisfying filling that stretches your grocery budget making these perfect cheap dinners for a family.

The cooking method ensures tender peppers with a perfectly seasoned filling every time. By baking covered first, then uncovering to add cheese, you get peppers that are soft but not mushy, topped with that golden, bubbly cheese everyone loves. Whether you’re planning easy weeknight dinners or lazy dinners after a long day, this recipe fits seamlessly into your schedule.

Essential Ingredients

Ingredient Tips

Choose bell peppers that sit flat on their bottoms for stability during baking. Red, yellow, orange, or green peppers all work beautifully mix colors for a stunning presentation. If you’re making this as one of your quick dinner ideas, use pre-cooked rice from the refrigerator section or leftover rice from another meal.

The ground beef can be substituted with ground turkey or chicken for a leaner option. For vegetarian dinner dishes, replace the meat with black beans, lentils, or extra vegetables. Using a food processor makes quick work of chopping the onion and garlic.

Equipment You’ll Need

Having the right tools makes this recipe even easier. Here’s what you’ll need:

• Large frying pan for cooking the filling
• Cutting board and chef’s knife for prep work
• 13×9-inch baking dish (standard baking sheet size)
• Wooden spoon for stirring
• Aluminum foil for covering
• Oven preheated to 400°F
• Mixing bowls for organizing ingredients

A quality frying pan ensures even browning of the beef, while a sharp chef’s knife makes pepper prep safe and efficient.

Step-by-Step Instructions

Prepare the Filling

1. Position your oven rack in the center and preheat your oven to 400°F.
2. Place a large frying pan over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the chopped onion and cook for about 7 minutes, stirring occasionally, until the pieces are soft and translucent.
3. Add the finely chopped garlic and tomato paste to the pan. Stir continuously for about 1 minute until the mixture becomes fragrant and the tomato paste deepens in color.
4. Add the ground beef to the pan. Using a wooden spoon or kitchen utensil, break up the meat as it cooks. Continue cooking until no pink remains, approximately 6 minutes.
5. Stir in your pre-cooked rice and the entire can of diced tomatoes with their juices. Season generously with dried oregano, kosher salt, and freshly ground black pepper. Let the mixture simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld together.

Prepare and Stuff the Peppers

6. While your filling simmers, prepare your bell peppers. Using a sharp chef’s knife on a sturdy cutting board, slice off the tops of each pepper and remove the seeds and membranes inside. Rinse if needed.
7. Arrange the hollowed peppers cut-side up in a 13×9-inch baking dish. Drizzle a small amount of olive oil over each pepper.
8. Using a large spoon, carefully fill each pepper with the beef and rice mixture, packing it in gently but firmly. Divide the filling evenly among all six peppers.
9. Cover the entire baking dish tightly with aluminum foil.

Bake to Perfection

10. Place the covered dish in your preheated oven and bake for 35 minutes. The peppers will become tender and the filling will heat through completely.
11. Remove the foil carefully (watch for steam!) and sprinkle the shredded Monterey Jack cheese evenly over the top of each stuffed pepper.
12. Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese melts completely and becomes golden and bubbly.
13. Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
14. Serve warm as a complete meal, or pair with crusty bread for extra heartiness. Enjoy!

Pro Tips for Perfect Stuffed Peppers

Make-Ahead Magic: These stuffed peppers are ideal for meal prep. Assemble them completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if starting from cold.

Freezer-Friendly: Prepare the filling and stuff the peppers, then freeze individually wrapped in plastic wrap and foil. Bake directly from frozen, adding 15-20 minutes to the cooking time.

Rice Selection: White rice creates a softer texture, while brown rice adds nuttiness and extra fiber. Both work perfectly, so use what you prefer or have on hand.

Cheese Variations: Monterey Jack offers mild, creamy flavor, but cheddar, mozzarella, or Mexican blend cheeses work beautifully too.

Even Cooking: If your peppers vary in size, cut larger ones to match smaller ones so everything cooks evenly.

Serving Suggestions

These stuffed peppers shine as dinner dishes that need minimal accompaniment. Serve them with:

• Crusty garlic bread or dinner rolls
• Simple green salad with vinaigrette
• Roasted vegetables or steamed broccoli
• Sour cream and hot sauce on the side
• Fresh avocado slices

Storage and Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm multiple peppers covered with foil in a 350°F oven for 15-20 minutes.

Frequently Asked Questions

Can I use uncooked rice in this recipe?
It’s best to use pre-cooked rice. Uncooked rice won’t have enough time or liquid to cook properly inside the peppers during the baking time.

What if my peppers tip over in the pan?
Slice a thin piece off the bottom (carefully, not cutting through) to create a flat base, or nestle them tightly together in the baking dish so they support each other.

Can I make this recipe vegetarian?
Absolutely! Replace the ground beef with 2 cups of cooked black beans, lentils, or crumbled extra-firm tofu. Add extra vegetables like mushrooms or zucchini for texture.

How do I know when the peppers are done?
The peppers should be tender when pierced with a fork but still hold their shape. They shouldn’t be mushy or collapsed.

Can I use a different type of meat?
Yes! Ground turkey, chicken, pork, or Italian sausage all work wonderfully. Adjust seasoning to complement your chosen protein.

What’s the best way to cut the peppers?
Slice straight across about 1 inch from the top to create a cap. Use your fingers or a spoon to pull out the seeds and white membranes.

Can I add more vegetables to the filling?
Definitely! Diced zucchini, mushrooms, corn, or spinach make excellent additions. Sauté them with the onions for best results.

This classic stuffed peppers recipe proves that dinner ideas for family meals don’t need to be complicated or expensive. With simple ingredients, straightforward techniques, and about an hour of your time, you can serve a wholesome, satisfying dinner that everyone will request again and again. Whether you’re looking for healthy dinner ideas, cheap dinners for a family, or easy weeknight dinners that actually taste amazing, these stuffed peppers check all the boxes.

Classic Stuffed Peppers Recipe (Easy 1-Hour Dinner for Busy Families!)

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Tender bell peppers stuffed with savory ground beef, fluffy rice, diced tomatoes, and melted Monterey Jack cheese. This classic American comfort food makes a complete, nutritious meal that’s perfect for busy weeknights and family dinners.

• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

2 Tbsp extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, chopped

3 cloves garlic, finely chopped

2 Tbsp tomato paste

1 lb ground beef

1 1/2 cups cooked white or brown rice

1 (14.5-oz) can diced tomatoes

1 1/2 tsp dried oregano

Kosher salt, to taste

Freshly ground black pepper, to taste

6 bell peppers, tops and cores removed

1 cup shredded Monterey Jack cheese

Chopped fresh parsley, for serving

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Instructions

1. Arrange a rack in center of oven and preheat to 400°F. In a large skillet over medium heat, heat 2 tablespoons of oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.

2. Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

3. Arrange peppers cut side up in a 13×9-inch baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.

4. Bake peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until cheese is bubbly, about 10 minutes more.

5. Top with parsley before serving. Serve warm as is or with a hearty bread on the side. Enjoy!

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

These can be assembled up to 24 hours in advance and refrigerated before baking.

For freezing, prepare and stuff peppers, then freeze individually wrapped. Bake from frozen, adding 15-20 minutes to cooking time.

Feel free to substitute ground turkey or chicken for a leaner option.

Mix bell pepper colors for a beautiful presentation.

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