Classic Stuffed Peppers Recipe: The Best Traditional Family Dinner

There’s something about classic stuffed peppers that just feels like home. My grandmother made these every Sunday, and the smell of them baking in tomato sauce would fill the entire house. Now I make them the same way she did, and they never disappoint.

This isn’t some fancy modern twist or complicated technique. This is the real deal—ground beef, rice, tomato sauce, and tender bell peppers. Simple ingredients that come together into something way better than the sum of their parts.

These stuffed peppers are the kind of meal that feeds everyone without breaking the bank, tastes even better as leftovers, and makes your kitchen smell absolutely incredible. If you’ve never made traditional stuffed peppers before, this is your recipe.

Why You’ll Love This Recipe

Traditional Recipe That Actually Works: This is the tried-and-true method that’s been passed down for generations. No weird ingredients or complicated steps. Just straightforward cooking that delivers perfect results every time.

Perfect Balance of Everything: The ratio of meat to rice to vegetables is spot-on. You’re not eating mostly rice with a little meat, or vice versa. Every bite has all the flavors working together exactly right.

Feeds a Crowd Affordably: Ground beef and rice are budget-friendly, and six peppers feed at least six people generously. You can make this for under $15 and have a complete, satisfying dinner that feels special.

Makes the Best Leftovers: These actually taste better the next day when all the flavors have melded together. The peppers soak up more of that tomato sauce, and everything just gets more delicious. Leftovers you’ll actually look forward to eating.

Kid-Friendly Comfort Food: Even picky eaters tend to like stuffed peppers. There’s something about eating out of a “pepper bowl” that makes vegetables more appealing to kids. Plus, the filling tastes like a really good meat sauce.

Can Be Prepped Ahead: You can stuff the peppers in the morning, refrigerate them, then pop them in the oven when you get home. Or freeze them for later. Perfect for meal planning and busy schedules.

Ingredients with Key Notes

For the Stuffed Peppers:

• 6 large bell peppers – Red, yellow, or orange are sweeter; green is more traditional
• 1½ pounds ground beef – 80/20 or 85/15 lean
• 1 cup uncooked white rice – Long grain works best
• 1 medium onion – Diced
• 3 cloves garlic – Minced
• 1 can (28 oz) crushed tomatoes – Divided
• 1 can (15 oz) tomato sauce – For the base
• 1 cup beef broth – Adds depth to the filling
• 1½ cups shredded mozzarella cheese – Optional but highly recommended
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes – Optional for a little heat
• Fresh parsley – For garnish

Key Ingredient Notes:

Bell Pepper Colors: Red, yellow, and orange peppers are sweeter and milder. Green peppers have a slightly bitter taste that’s more traditional. I usually mix colors for visual appeal. Pick peppers that can stand upright on their own.

Ground Beef: Get 80/20 or 85/15 lean. Too lean and your filling will be dry. The fat adds flavor and keeps everything moist during the long baking time.

Rice: Use uncooked white rice—it cooks perfectly in the filling while the peppers bake. Don’t use instant rice or pre-cooked rice. They’ll turn to mush. Long grain rice holds its shape best.

Crushed Tomatoes: You’ll use about half in the filling and the rest on the bottom of your baking dish. This creates that classic rich tomato sauce the peppers bake in.

Cheese: Totally optional but mozzarella on top makes these extra special. Some people mix parmesan in the filling too. Your call on how cheesy you want to go.

Italian Seasoning: This is usually a mix of oregano, basil, thyme, and rosemary. It’s what gives these peppers that classic Italian-American flavor. If you don’t have it, use 1 teaspoon dried oregano and ½ teaspoon dried basil.

Step-by-Step Instructions

Prep Your Peppers

Preheat the Oven: Set it to 350°F. Lower temperature than usual for stuffed peppers, but it gives everything time to cook through without burning.

Cut the Peppers: Slice off the tops about ½ inch down. Save the tops if you want to chop up the usable parts for the filling. Remove all seeds and white membranes inside. Rinse well.

Create Stable Bottoms: If your peppers wobble, carefully trim a tiny slice off the bottom to create a flat surface. Don’t cut into the cavity or your filling will leak out.

Quick Blanch: Bring a large pot of water to boil. Drop in your peppers and boil for 3-4 minutes until slightly softened. This helps them cook through properly. Drain them upside down on paper towels.

Make the Filling

Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until no pink remains. Season with salt and pepper as it cooks.

Add Aromatics: Toss in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing right now.

Mix in Everything: Add the uncooked rice, half the can of crushed tomatoes (about 1½ cups), beef broth, Italian seasoning, paprika, and red pepper flakes if using. Stir everything together well. Let it simmer for 2-3 minutes so the rice can start absorbing some liquid.

Taste and Adjust: This is your filling. Make sure it’s seasoned properly before stuffing the peppers. Add more salt, pepper, or Italian seasoning if needed. Remember, the flavors will mellow as it bakes.

Assemble and Bake

Prep the Baking Dish: Pour the can of tomato sauce plus the remaining crushed tomatoes into the bottom of a 9×13-inch baking dish. Stir to combine. This creates the sauce bed your peppers will bake in.

Stuff Those Peppers: Stand your blanched peppers upright in the baking dish in the tomato sauce. Pack each pepper generously with the beef and rice mixture. Really stuff them full—the rice will absorb liquid and settle as it cooks, so don’t be shy.

Add a Little Liquid: Pour a couple tablespoons of water over each stuffed pepper. This helps create steam and ensures the rice cooks through properly.

Cover and Bake: Cover the entire baking dish tightly with aluminum foil. Bake for 35 minutes. The foil traps steam and helps everything cook evenly.

Add Cheese and Finish: Remove the foil, top each pepper with shredded mozzarella, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly and the peppers are tender.

Rest Before Serving: Let the peppers sit for 5 minutes after pulling them from the oven. This gives the filling time to set and makes serving way easier.

Finish Strong

Garnish: Sprinkle with fresh chopped parsley for color and freshness. It’s optional but makes them look restaurant-quality.

Serve with Sauce: Use a spatula to carefully lift each pepper onto a plate, and spoon some of that delicious tomato sauce from the bottom of the pan over the top.

Serving Suggestions

These classic stuffed peppers are hearty enough to be a complete meal, but here’s how to round things out:

With Crusty Bread: A loaf of Italian bread or garlic bread is perfect for soaking up that tomato sauce. This is comfort food—lean into it.

Simple Green Salad: A crisp salad with Italian dressing or balsamic vinaigrette cuts through the richness. Keep it simple—just lettuce, tomatoes, cucumbers, and onions.

Roasted Vegetables: Zucchini, eggplant, or green beans roasted with olive oil and garlic make great Italian-style sides. They cook at the same temperature, so you can roast them alongside the peppers.

Mashed Potatoes: If you want to make this extra filling, creamy mashed potatoes or garlic mashed potatoes are amazing with the tomato sauce. Very comforting.

Make It More Italian: Add fresh basil to the filling, use Italian sausage instead of ground beef, and top with parmesan cheese along with the mozzarella. Serve with a glass of red wine.

Make It Mexican-Style: Use taco seasoning in the filling, add black beans and corn, top with pepper jack cheese, and serve with sour cream and salsa. Completely different vibe but equally delicious.

Storage Tips

Refrigerator: Store leftover stuffed peppers in an airtight container with some of the tomato sauce for up to 4 days. They honestly taste even better after a day or two in the fridge.

Reheating: Microwave individual peppers for 2-3 minutes, or reheat in a 350°F oven for 15-20 minutes covered with foil. Add a splash of water or extra tomato sauce if they look dry.

Freezing Before Cooking: Stuff the peppers, wrap each one individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed. You might need to add 10 extra minutes to the cooking time.

Freezing After Cooking: Let the cooked peppers cool completely, then wrap and freeze the same way. Reheat from frozen at 350°F for 45-50 minutes, covered with foil, until heated through.

Meal Prep Strategy: Make a double batch and freeze half. Future you will be so grateful when you pull out ready-to-bake stuffed peppers on a busy weeknight.

Leftover Filling: If you have extra filling, freeze it and use it for another batch of peppers later. Or use it as a pasta sauce—it’s basically a really good meat sauce anyway.