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Close-up of stuffed bell peppers garnished with herbs, served on a rustic ceramic plate.

Roasted Stuffed Bell Peppers: The Ultimate Comfort Food That’s Surprisingly Easy

 

Roasted stuffed bell peppers are an easy, flavorful, and nutritious meal that can be customized to fit any dietary preference. These colorful peppers are packed with a savory filling of seasoned meat, rice or quinoa, veggies, and gooey melted cheese. They are perfect for a quick weeknight dinner or an impressive dish for gatherings. Plus, they’re incredibly versatile—make them vegetarian, spicy, or low-carb with simple ingredient swaps.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 large bell peppers (red, yellow, or orange—whatever looks good)

  • 1 pound ground beef, turkey, or chicken (or skip the meat for a veggie version)

  • 1 cup cooked rice or quinoa (leftover rice works like a charm)

  • 1 small onion, chopped

  • 2 cloves garlic, minced (because garlic makes everything better)

  • 1 can (15 oz) diced tomatoes, drained

  • 1 cup shredded cheese (cheddar, mozzarella, or whatever you’ve got)

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin (for a little earthy kick)

  • Salt and pepper, to taste

  • Fresh parsley or cilantro, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off tops and removing seeds.
  3. Cook onion and garlic in a skillet until softened. Add ground meat and cook until browned.
  4. Stir in tomato paste, diced tomatoes, oregano, cumin, and cooked rice. Season with salt and pepper.
  5. Stuff the peppers with the mixture and top with shredded cheese.
  6. Place in a baking dish, cover with foil, and bake for 30 minutes.
  7. Remove foil and bake for another 15 minutes until cheese is bubbly.
  8. Garnish with fresh parsley or cilantro and serve.

Notes

  • Leftover rice works best for the filling.
  • Swap in different cheeses like feta or gouda for unique flavors.
  • Covering with foil ensures even cooking and prevents the peppers from drying out.
  • Add spice with jalapeños or red pepper flakes.
  • Use black beans and corn for a vegetarian version.
  • Author: Anna Gomez
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: per serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 50mg

Keywords: roasted stuffed bell peppers, easy dinner, healthy meal, stuffed peppers recipe, weeknight dinner, meal prep, low-carb stuffed peppers, vegetarian stuffed peppers, comfort food, homemade dinner