These easy stuffed peppers are the ultimate comfort food—juicy, flavorful, and baked to perfection. This stuffed pepper recipe is just perfect for weeknight dinners, feeding the whole family, or if your just in need of some good old fashioned comfort food!
If you’re following a low-carb diet, these healthy stuffed peppers are a must-try!
If you love popular recipes like this one, check out my other easy recipes for the entire family; Creamy Chicken Garlic Parmesan Pasta, Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Red bell peppers, Green peppers or Yellow bell peppers
- Ground beef mixture (or ground turkey, ground chicken, ground pork, Italian sausage)
- Medium onion
- Carrots
- Tomato sauce
- Flour & spices
- Parsley (optional)
See recipe card for quantities.
Instructions
Make the meat mixture & fill each pepper up with meat!
Pour our sauce overtop & place the lids on!
Bake for one hour!
Serve with mashed potatoes & heavy cream!
- Prep the peppers
Cut off the top of the peppers and remove the seeds. Keep the tops of the peppers as lids. - Make the filling
In a large skillet over medium heat, sauté onions and carrots until soft, about 5-6 minutes. Add your choice of ground meat and cook until browned, about 15-20 minutes on medium-high heat. Stir in parsley, Italian seasoning, and black pepper. Mix in cheese if desired for melty cheese. - Stuff the peppers
Fill each pepper with the meat mixture, pressing lightly. For best results, don’t overfill. - Prepare the sauce
Heat little oil in a small saucepan. Add flour and whisk to form a roux. Stir in tomato sauce, a bit of water or broth, and sugar if desired. Season with Italian seasoning and black pepper. Simmer until smooth. - Bake
Place stuffed peppers upright in a baking dish. Pour the sauce over and around them so they are mostly covered. Cover with aluminum foil and bake at 180°C (350°F) for 45–55 minutes. Remove foil for the last 5–10 minutes to lightly brown the tops of the peppers. - Optional finishing touch
Sprinkle with parmesan cheese, mozzarella cheese, or Monterey Jack cheese, plus a drizzle of olive oil for extra flavor. - Serve
Serve with mashed potatoes, sour cream, or crusty bread. These delicious stuffed peppers are perfect for the entire family and are great for a low-carb diet.
Scroll all the way down for the full recipe card!
Substitutions
- Peppers: Red, green peppers, yellow, or poblano peppers
- Meat: Ground turkey, ground chicken, ground pork, Italian sausage, or plant-based mince for vegetarian stuffed peppers
- Cheese: Parmesan cheese, mozzarella cheese, Monterey Jack cheese, cheddar cheese, or cottage cheese
- Rice option: Add brown rice or white rice if you want a rice recipe version
- Sauce: Tomato paste, tomato puree, tomato sauce, marinara sauce, or diced tomatoes
Equipment
- Large skillet, Baking dish & Saucepan
- Knife & cutting board
- Aluminum foil
Storage
Store leftovers in an airtight container in the fridge for 3–4 days. To freeze, wrap individually in aluminum foil or use a freezer-safe container for up to 2–3 months. Reheat in the oven at 180°C (350°F).
Top tips for Success
- Don’t overfill the peppers – leave space for sauce circulation for best results.
- Sauté veggies first to bring out best flavor.
- Let it rest at room temperature for a few minutes after baking.
- Use tender bell peppers like red, green, or yellow for colorful peppers and delicious stuffed peppers.
- A drizzle of olive oil on top with melty cheese makes them irresistible next time you bake.
FAQ
Yes! Prep the filling and stuff the peppers in advance. Keep covered in the fridge and bake later.
Fresh peppers give best results. Frozen ones may get watery.
Absolutely! Swap meat for black beans, lentils, or quinoa.
Yes! Add brown rice or white rice if desired for a classic twist.
Related
Looking for other weeknight dinners like this? Try these:
Dessert Pairing
These are my fav desserts to serve with [this recipe]:
How to Make Easy Stuffed Peppers Recipe (No Rice)
Ingredients
Equipment
Method
- Prep the peppers: Cut the top of the peppers off and remove the seeds. Set aside. (keep them as lids for later, don't throw out!)
- Make the filling: In a large skillet, over medium heat, sauté onions and carrots until soft, about 5 minutes. Add the ground meat and cook until browned, about 8–10 minutes. Stir in parsley, salt, pepper, paprika, and garlic powder. If using cheese, mix it in at this stage. (watch video below)
- Stuff the peppers: Fill each pepper with the meat mixture, pressing lightly to pack it in.
- Prepare the sauce: Heat oil in a small saucepan. Add flour and whisk to form a roux. Stir in paprika, then pour in tomato sauce and water (or broth). Add sugar if desired, and season with salt and pepper. Simmer for a few minutes until smooth.
- Bake : Place the stuffed peppers upright in a baking dish. Pour the sauce over and around them so they are mostly covered. Cover tightly with foil or a lid. Bake at 180°C (350°F) for 45–55 minutes, until the meat is fully cooked.
- Optional finishing touch: Remove the foil and bake 5–10 more minutes to lightly brown the tops.
- Serve: Sprinkle with fresh parsley and serve hot with mashed potatoes, sour cream, or fresh bread. (watch video below)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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