5.0 from 21 votes
Stuffed Peppers Recipe
This Stuffed Peppers recipe, filled with a hearty beef and rice mixture and topped with cheese, makes a delicious weeknight dinner! Easy, satisfying meal that is also great to prep ahead or freeze!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 pepper halves
Calories: 251 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 large bell pepper red, yellow, or green peppers
- 1 pound ground beef or ground turkey, ground chicken, or ground venison
- 1 teaspoon Stone House Seasoning
- 1 teaspoon Italian seasoning
- 2 cups spinach
- 1 (14.5-ounce) can diced tomatoes
- 1 cup cooked white rice
- 1 cup grated cheddar cheese
- parsley optional
Instructions
- Prep. Preheat the oven to 375º F. Pour 1/4 cup water in 9x13 baking dish. Slice the peppers lengthwise and remove the stem, seeds, and white membrane. Arrange the pepper halves in the baking dish.
- Brown and season meat. Add ground beef to Dutch oven over medium heat. Cook, stirring often, until all of the meat is browned. Drain away any excess drippings. Stir in the Stone House Seasoning and Italian Seasoning.
- Add spinach and rice, tomatoes, and cheese. Add the spinach and cook until wilted. Stir in the cooked rice, tomatoes, and cheese. Remove from the heat.
- Stuff peppers. Spoon the meat mixture into the pepper halves. Top with the remaining cheese.
- Bake. Bake the stuffed peppers (uncovered) until the peppers are fork tender and the cheese has melted, about 30 to 35 minutes. The internal temperature should register 160º F. Top with chopped fresh parsley (optional) and serve.
Cup of Yum
Notes
- Storage Tips
- To make ahead. Omit adding the water to the baking dish. Prepare stuffed peppers without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 1 day. When ready to bake, remove from the refrigerator, remove the plastic wrap, and bake as directed. Additional baking time may be needed since the stuffed peppers are cold, about 10 more minutes. Check the internal temperature of the baked stuffed peppers. They should register at 160º F.
- To store. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave until warm throughout.
- To freeze. Stuffed peppers freeze beautifully. You can freeze them unbaked or baked.
- To freeze unbaked, prepare the stuffed peppers according to the recipe without adding the final topping of cheese. Wrap the stuffed peppers in a freezer-safe container with plastic wrap and then with foil. Make sure they are well sealed. Store in the freezer up to 4 months. To serve, thaw in the refrigerator overnight, top with cheese and bake as directed. To bake frozen stuffed peppers, top with cheese, cover with foil, and bake until the internal temperature reaches 160º F, about 50 minutes.
- To freeze baked, allow the cooked peppers to cool. Wrap in a freezer-safe container with plastic wrap followed by foil or in an airtight, freezer-safe container. Make sure they are well sealed. Store in the freezer up to 3 months.
Nutrition Information
Serving
1pepper half
Calories
251kcal
(13%)
Carbohydrates
11g
(4%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
431mg
(18%)
Potassium
389mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3417IU
(68%)
Vitamin C
107mg
(119%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pepper halves
Amount Per Serving
Calories 251
% Daily Value*
| Serving | 1pepper half | |
| Calories | 251kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 431mg | 18% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3417IU | 68% |
| Vitamin C | 107mg | 119% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.