How Long To Bake Stuffed Bell Peppers

These easy Stuffed Peppers beginning with gorgeous multi-colored bell peppers, filled with a hearty mix of ground beef, rice, tomatoes, and seasonings, and then finished with cheese and baked until tender. It'due south a perfect all in one healthy, delicious dinner that your family volition dear!

If you lot're craving Mexican nutrient and other stuffed peppers, you'll also love our classic Chile Relleno recipe made with poblano peppers.

cooked stuffed peppers in white baking dish

I take always loved stuffed peppers – the gustatory modality, that is, but not all the work that seems to get into making them. Par-humid the peppers earlier blistering, making up the rice and beef separately, etc. By the time dinner is ready, you've been on your feet for two hours and have a mountain of dishes to clean. No thanks! These stuffed bell peppers are none of that.

We tinkered with our ever-popular easy Mexican Rice Skillet and used that filling for Mexican stuffed peppers. And we're in dear.

Stuffed Peppers Recipe

Truly one of the best blimp peppers recipes. Here's why:

All in one repast: these peppers are stuffed with lean ground beef, vegetables, and rice, so information technology'due south a complete, hearty and satisfying meal.
Super flavorful: using diced tomato plant and chopped green chiles, with just the correct seasonings makes these peppers and so flavorful.
Consume more veggies: this is a great way to include more than vegetables into your diet.
Minimal dishes: these peppers are pre-broiled (in the same blistering dish you'll exist using to bake the stuffed peppers) while you melt the filling, eliminating extra dishes and saving on fourth dimension.
It's cheap: All the ingredients are uncomplicated, available at mutual grocery stores, and affordable.
Gluten free: this dish is a great selection for anyone with gluten sensitives.
Versatile: You tin easily alter out the meat, cheeses, and rice to suit different tastes.
Make it ahead of time: Prep and serve correct away or cook and freeze for after.
Leftovers: this recipe makes 8 peppers, so if you take a small family, y'all're guaranteed to accept leftovers for lunch the adjacent twenty-four hours.
Everyone loves information technology! A classic combination of beefiness, rice, tomatoes, and cheese is always a striking with the family.

overhead of multi colored bell peppers stuffed with filling in white baking dish

Ingredients for Stuffed Bell Peppers

Here are all the ingredients you lot'll need for these Mexican stuffed peppers with uncooked rice and ground beef.

Bell peppers: the star of the bear witness. Utilise all the aforementioned color or a variety. Purchase ones that are uniform in size, and then they cook at the aforementioned rate.
Beefiness: we use lean ground beef, but ground Italian sausage is delicious, too. Or you can use lean basis turkey for a healthier option. All good!
Rice: (uncooked) long grain white rice is our preference. Brownish rice may be substituted, but it will require more cooking liquid and a longer simmer time.
Onion: sweet diced onion with the diced pepper tops, sautéed in olive oil, is the base of the filling.
Tomatoes and Chiles: a combination of canned petite diced tomatoes and canned Rotel (which is diced tomatoes and chiles) with their liquid, takes the flavor upwardly a level. Rotel comes in original, balmy, and hot, so you can command the spiciness to suit your taste.
Chicken Broth: the filling simmers in low sodium chicken broth, adding an extra layer of flavor.
Cheese: these are Mexican stuffed peppers, so we use shredded Mexican alloy cheese. You tin can certainly supplant this with all cheddar or kicking information technology up a notch with Pepper Jack.
Olive Oil: the vegetables sauté in extra-virgin olive oil.
Seasonings: taco seasoning, Worcestershire sauce, brown sugar, salt, and pepper are combined to knock the season out of the park.
Parsley and/or Scallions: Nosotros dear finishing this dish off with fresh chopped parsley (or cilantro) and scallions, for color and additional flavor.

4 picture collage of stuffed bell peppers being made

How to Make Stuffed Peppers

Nothing complicated here! These easy stuffed peppers are on the tabular array in 45 minutes and the majority of that fourth dimension is hands-off. Here'southward a brief summary of the steps needed:
*You lot can find the complete printable recipe and video tutorial below.

Prep the peppers: piece off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers and reserve those for the filling.
Cook the filling: the ingredients for the filling is sautéed and simmered on the stovetop.
Roast the peppers: at the aforementioned fourth dimension the filling is cooking, you'll roast the peppers in the oven.
Fill the peppers: stuff the partially cooked peppers with the filling.
Cease baking: top with cheese and place back in the oven to terminate baking until peppers are tender. Like shooting fish in a barrel!
How long to cook blimp peppers? For these stuffed bell peppers, the peppers bake in a 400 degree F oven for xx minutes at the same time the filling cooks on the stovetop. Then afterward they're filled, they go back in the oven for another x minutes or so, for a total of 30 minutes.

filled yellow bell pepper cut in half on plate

How do you proceed blimp peppers from falling over?

Bell peppers accept bumps on the bottom and are rarely level. To keep them from falling over, you tin can slice a little scrap off the bottom of each pepper to create a flattened base of operations (being conscientious not to slice into the pepper itself or the stuffing volition leak out.) This helps them sit upright. Another way to keep the peppers from falling over is to place them in a smaller blistering dish with taller sides so they're somewhat snug (only not completely crowded.)

Do You Accept to Pre-cook Peppers Earlier Stuffing Them?

Yous certainly don't accept to, just the texture volition exist more like a crispy raw bell pepper if you don't pre-cook them. For this recipe, we don't boil them (because what a hassle!) – we simply pre-bake in the oven at the same time the filling simmers on the stove. Then terminate them off in the oven once blimp, so they're tender. Easy!

Can y'all brand Stuffed Peppers in a Slow Cooker?

Yes, these can also be cooked in a deadening cooker, if yous adopt. Skip pre-baking the peppers and just stuff them with the cooked filling. Cook in the slow cooker on low for about 3 1/2 hours (or until tender), then sprinkle with the cheese during the final 10 minutes or so.

Leftovers and Freezer Storage

Let any leftover peppers to cool completely, and then store in an airtight container in the refrigerator for up to three days.

Can y'all freeze stuffed peppers? Yeah! Allow to absurd completely, so identify peppers in an airtight freezer-safe container, cut side up. You can freeze them all together in ane single container or freeze individually wrapped in plastic wrap and and so in a freezer-safe handbag. They will keep frozen for upwardly to 2 months. Thaw in the fridge overnight before reheating.

How to reheat stuffed peppers: Reheat in the microwave or oven. To microwave, cut the peppers in half and loosen up the filling a petty bit to ensure they warm through evenly. For the oven, place the peppers in a baking dish (cut side upwards) and warm at 350 degrees F until heated through.

Watch them Being Fabricated

What to Serve with Blimp Peppers

These Mexican stuffed bong peppers are a meal in itself and don't actually need anything else, only a dainty crisp side salad would round out the dinner nicely. Some of our favorites include this Uncomplicated Side Salad, Cucumber Love apple Salad, or a Three Bean Salad.

I promise you honey this delicious and like shooting fish in a barrel recipe – exist sure to requite information technology a review below! Likewise don't forget to follow Abdomen Full on Facebook , Instagram , Pinterest , and YouTube !

overhead of multi colored bell peppers stuffed with filling in white baking dish

Blimp Bell Peppers

These easy Stuffed Peppers are filled with a hearty mix of basis beef, rice, tomatoes, and seasonings, then finished with cheese and broiled until tender.

Prep Fourth dimension 15 minutes

Cook Time 30 minutes

Full Time 45 minutes

Servings: 8 stuffed peppers

8 bell peppers (whatever colors)
2 tablespoons actress-virgin olive oil
1 pound lean ground beef
1 small sugariness onion , diced
Salt and pepper , to taste
xv ounce can petite diced tomatoes , undrained
ten ounce can Rotel , undrained (choose from original, balmy, or hot)
i cup low-sodium chicken broth
3/four cup uncooked long grain white rice
3 teaspoons dark-brown carbohydrate
2 teaspoons Worcestershire sauce
1 teaspoon taco seasoning
i teaspoon kosher salt
ane/8 teaspoon blackness pepper
i loving cup shredded Mexican blend cheese , divided
Fresh chopped cilantro (or parsley) , for serving
Diced scallions , for serving

Preheat oven to 400 degrees F. Coat a square or circular three-quart baking dish with nonstick spray.
Piece off the tops of the peppers. Remove the seeds and membranes; discard. Die up the tops of the peppers; gear up bated.
If necessary, piece a little flake off the bottom of each pepper to create a flattened base and then they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out.) Transfer peppers to the prepared blistering dish, making sure they're somewhat snug, but not completely crowded. Season the insides with a nuance of common salt and pepper.
In a large ovenproof saute pan (with a chapeau), warm olive oil over medium-loftier heat. Add in the beef, onion, and reserved diced up bell peppers. Melt, breaking upwards the beefiness with a wooden spoon, until browned and no pink remains, well-nigh 3-5 minutes. Drain off grease and flavour with salt and pepper, to taste.
Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, so comprehend tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed.
Simultaneously, transfer baking dish with the peppers to the preheated oven and roast for 20 minutes.
Uncover pan, stir i/2 cup of the cheese into the beef mixture until melted.
Spoon mixture into the partially baked peppers and pinnacle with remaining 1/ii loving cup cheese.
Place stuffed peppers back into the oven for another ten minutes until cheese has melted and peppers are tender.
Sprinkle cilantro (or parsley) and scallions over the superlative and serve!

Nutritional data given is an automatic calculation and tin can vary based on the exact products you use and any changes you brand to the recipe. If these numbers are very important to you, I would recommend computing them yourself.