Best Stuffed Peppers Plus Make Ahead Directions Wellplated Com

I feel like I’ve been prepping my entire life to make the perfect baked stuffed peppers. Over the years, I’ve created a stuffed pepper recipe for every need and possible craving:

We have our culturally-inspired stuffed peppers: Italian Stuffed Peppers with mozzarella cheese and Mexican Stuffed Peppers with black beans. (Ben would have me add Buffalo Chicken Stuffed Peppers to that list too.)We have our vegetarian stuffed peppers: Vegan Stuffed Peppers and Quinoa Stuffed Peppers.We even have our stuffed peppers by preparation method: Grilled Stuffed Peppers, Instant Pot Stuffed Peppers, and yes, Crockpot Stuffed Peppers.

Overkill? Nah! Healthy stuffed peppers recipes are a way of life in our house. This is a go-to, CLASSIC stuffed pepper recipe ideal for everyday enjoyment. This stuffed pepper recipe:

Takes the best methods, tips, and tricks from each stuffed pepper recipe on Well Plated.Contains a traditional stuffed pepper filling of beef, rice, and cheese.Is endlessly versatile—offering plenty of options to play around with the ingredients and toppings to suit your taste preferences and diet.It even inspired Stuffed Pepper Casserole—one of my site’s all-time most popular recipes, adored by toddlers, picky partners, and discerning healthy eaters alike.

To summarize, this recipe for stuffed peppers is simply fabulous!

How to Make the BEST Stuffed Peppers

I’ve eliminated as many extra steps as possible in this classic stuffed peppers recipe. The filling comes together quickly on the stovetop, and the peppers are a breeze to stuff.

The Ingredients

Bell Peppers. Vitamin-rich (especially vitamin C) and fiber-rich bell peppers act as a healthy, colorful, and tender vessel for the flavorful filling. Use any mixture of colors you desire.Ground Beef. Not just for Hamburger Casserole, lean ground beef is a wonderful source of protein. It’s hearty and pairs nicely with the spices, tomatoes, and cheeses. You could also make these stuffed peppers with ground turkey or chicken.

Brown Rice. Stuffed peppers with rice are a classic. Adding a grain, like brown rice, makes the recipe more filling. (It also adds bulk to my favorite Mexican Casserole; and Instant Pot Brown Rice is an easy way to cook it!)

Fire-Roasted Tomatoes. While these are stuffed peppers without tomato sauce, I did add a can of diced fire-roasted tomatoes. It’s a simple change that adds a more complex flavor without sacrificing moisture.Fresh Spinach. Fresh spinach cooks down and blends seamlessly into the filling, making it an excellent healthy sneak for stuffed peppers (and this Meatball Casserole). Spinach is packed with iron and vitamins.

Cheeses. Because stuffed peppers with cheese is a true crowd-pleaser! I used a combination of pepper jack cheese and sharp cheddar cheese.

Spices. Italian seasoning, cumin, garlic powder (which is quicker and easier than garlic cloves), salt, and pepper make this from-scratch filling far from one-note.

The Directions

Make-Ahead and Storage Tips

To Store. Refrigerate peppers in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F. To Freeze. Freeze peppers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. The perfect cookware item for preparing the pepper filling. Baking Dish. You’ll use this beautiful dish on repeat. Hamburger Chopper. The ideal tool for stirring and breaking up ground meat.

It’s been quite the marathon to get here, now excuse me as I do a final sprint to a second helping of baked stuffed peppers. Cut and core the bell peppers up to 1 day in advance, and refrigerate them in an airtight storage container. Cook the filling as directed up to 1 day in advance. Let cool, then refrigerate it in a separate airtight storage container. Fill and bake peppers as directed just before serving. Option 2: Freezer Stuffed Peppers Did you know stuffed peppers can be frozen before cooking? Prepare and stuff the peppers as directed. Then, rather than baking, store the fully assembled peppers in an airtight container in the freezer for up to 3 months. When ready to bake, thaw overnight in the fridge, and bake as directed.