Easy Stuffed Peppers🫑

Summary

Stuffed peppers are the perfect Sunday dinner! I made my grandma’s stuffed peppers a few years back and everyone loved it as much as my family loves it! See the recipe here: https://melissajorealrecipes.com/grandmas-stuffed-peppers/

So I made a version that is absolutely delicious, similar, but a little bit easier. So you’re going to gather your usual ingredients such as bell peppers, crushed tomatoes, spices, and ready made rice. Let’s make it!

A metal bowl filled with ground meat, chopped onions, diced red bell peppers, and various seasonings sits on a wooden surface—perfect for prepping Easy Stuffed Peppers. A knife with a colorful handle is visible in the background.

A skillet on a stovetop simmers with a red tomato sauce containing ground meat and fresh green herbs—perfect for Easy Stuffed Peppers. In the background, a dish of fresh vegetables is visible.

A close-up of a spoon filling a halved yellow bell pepper with a savory Easy Stuffed Peppers mixture of rice, ground meat, tomato sauce, and herbs in a baking dish surrounded by other stuffed peppers.

A hand with blue nail polish sprinkles grated cheese onto Easy Stuffed Peppers—bell peppers filled with rice, meat, and sauce—arranged in a baking dish layered with tomato sauce.

Easy Stuffed Peppers: Halved bell peppers filled with a savory meat mixture, topped with shredded cheese and chopped parsley, arranged in a white and orange baking dish, ready for baking.

Easy Stuffed Peppers filled with a savory meat mixture, topped with melted cheese and fresh herbs, are baked in a white casserole dish until juicy and golden.

A hand with blue nails lifts an Easy Stuffed Pepper from a baking dish brimming with stuffed peppers topped with melted cheese and herbs. The savory filling features ground meat and tomato sauce for a classic, comforting meal.

I love to use this dish, I have used this so much over the years and I just love it. It holds so much moisture to ensure your meal is delicious and juicy!!

An easy stuffed pepper topped with melted cheese and herbs is served on a white plate, while a slotted spoon adds extra sauce on top—perfect for those who love Easy Stuffed Peppers.

❤️More easy recipes you will love

Grandma’s Stuffed Peppers

Unstuffed Peppers One Pot Meal

Cheesy Stuffed Pepper Soup 🫑

👝 How to Store Leftovers

Store in an air-tight container in the refrigerator for 3-5 days.

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🤔 Common Questions

Can I use a different type of meat?

Yes, you may use sausage, ground turkey, or pork. Ground chuck made this dish delicious!

Do I have to use rice?

You may use other chopped vegetables, cauliflower, or even pasta!

Melissa Jo

Easy Stuffed Peppers

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Stuffed peppers are the perfect Sunday dinner! I made my grandma's stuffed peppers a few years back and everyone loved it as much as my family loves it! See the recipe here:https://melissajorealrecipes.com/grandmas-stuffed-peppers/. So I made a version that is delicious, similar, but a little bit easier. So you're going to gather your usual ingredients such as bell peppers, crushed tomatoes, spices, and ready-made rice. Let's make it!

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Prep Time 15

Cook Time 30

Total Time 4

Servings: 8 people

Course: Main Course

Cuisine: Italian

Calories: 183

Ingredients

1-1.5 lbs ground chuck
6-7 cloves garlic chopped
1/2 of a large onion chopped
4 multicolor bell peppers divided
8.5 oz bag basmati ready to heat rice
28 oz can crushed tomatoes
8 oz freshly shredded mozzarella cheese
1 tbsp grated pecorino romano per pepper
2 tsp garlic powder
1/2 tsp crushed red pepper flakes
Salt & pepper to taste
1/4 cup chopped fresh parsley
Handful of chopped fresh basil
2 tbsp olive oil

Method

In a bowl add ground chuck, onion, garlic, 1/2 a bell pepper chopped (setting the other half whole aside),
and season it with garlic powder, crushed red pepper flakes, and salt & pepper.
Then add that all to a pan with olive oil and cook until browned.
Once the meat is browned add in the can of crushed tomatoes then fill the can 1/4 of the way with water and add that to the pan as well.
Stir it and bring it to a boil.
Cut the 3 peppers in half, remove the seeds, and grab the half of the pepper you set aside.
Place them in a baking dish and par-bake them at 400°F for 10 mins.
When the sauce comes to a boil add fresh parsley and basil.
Then add about 1 cup of the sauce to the bottom of the baking dish with the peppers, and give the dish a shake back and forth so the sauce coats the whole bottom of the dish.
Then add your rice to the sauce.
Fill each pepper with the sauce mixture and shake grated pecorino romano over each pepper.
Cover the baking dish with aluminum foil and bake in the oven at 400°F for 25 mins.
Once it’s done, add shredded mozzarella over each pepper and broil it uncovered until cheese is melted.
Serve and Enjoy!!!

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Nutrition

Calories: 183kcalCarbohydrates: 1gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 46mgPotassium: 172mgFiber: 0.1gSugar: 0.05gVitamin A: 3IUVitamin C: 1mgCalcium: 22mgIron: 1mg