These easy stuffed peppers are classic comfort food—juicy, savory, and baked until tender. This stuffed pepper recipe is ideal for weeknight dinners, feeding the whole family, or whenever you want a warm, satisfying meal.
If you’re following a low-carb diet, these healthy stuffed peppers are a great choice—flavorful without the extra carbs.
If you enjoy simple family-friendly dishes, try some of my other easy recipes like Creamy Chicken Garlic Parmesan Pasta, Creamy Tomato Garlic Pasta, Creamy Pesto Pasta, and Creamy Sausage Pasta—dishes the whole family will love.
Ingredients
- Bell peppers: red, green, or yellow
- Ground meat: beef, turkey, chicken, pork, or Italian sausage
- Medium onion
- Carrots
- Tomato sauce
- Flour & seasonings
- Parsley (optional)
See the recipe card below for exact quantities and detailed measurements.
Instructions
Make the meat mixture & fill each pepper with the filling.
Pour the sauce over the peppers and replace the tops.
Bake until the peppers are tender and the filling is cooked through.
Serve warm with mashed potatoes, sour cream, or crusty bread.
- Prep the peppers: Cut the tops off and remove seeds. Reserve the tops to use as lids.
- Make the filling: In a large skillet over medium heat, sauté diced onion and carrots until soft (about 5–6 minutes). Add the ground meat and cook until browned (about 15–20 minutes on medium-high). Season with parsley, Italian seasoning, salt, and pepper. Stir in cheese if you’d like a melty filling.
- Stuff the peppers: Spoon the meat mixture into each pepper, pressing lightly. Avoid overfilling so the sauce can circulate.
- Prepare the sauce: Heat a small amount of oil in a saucepan, add flour and whisk to form a roux. Stir in paprika, then whisk in tomato sauce and water or broth. Add a little sugar if desired to balance acidity, and season with salt and pepper. Simmer until smooth.
- Bake: Place the stuffed peppers upright in a baking dish and pour the sauce over and around them so they are mostly covered. Cover with foil and bake at 180°C (350°F) for 45–55 minutes. Remove the foil for the last 5–10 minutes to lightly brown the tops.
- Optional finishing touch: Sprinkle with grated Parmesan, mozzarella, or Monterey Jack and drizzle with olive oil before serving.
- Serve: Garnish with fresh parsley and serve hot with mashed potatoes, sour cream, or crusty bread. These peppers also work well in low-carb or keto meal plans when served without starchy sides.
Scroll down for the full recipe card with exact measurements and timings.
Substitutions
- Peppers: Use red, green, yellow, or poblano peppers depending on heat preference.
- Meat: Swap ground beef for turkey, chicken, pork, Italian sausage, or a plant-based mince for vegetarian versions.
- Cheese: Parmesan, mozzarella, Monterey Jack, cheddar, or cottage cheese all work well.
- Rice option: Add cooked brown or white rice to the filling if you prefer a more traditional stuffed pepper with rice.
- Sauce: Use tomato paste, puree, marinara, or diced tomatoes as alternatives to plain tomato sauce.
Equipment
- Large skillet, baking dish, and saucepan
- Sharp knife and cutting board
- Aluminum foil or a baking dish lid
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, wrap individual peppers in foil or place in a freezer-safe container for up to 2–3 months. Reheat in a 180°C (350°F) oven until warmed through.
Top tips for Success
- Don’t overfill the peppers—leave room for the sauce to circulate.
- Sauté the vegetables first to develop deeper flavor.
- Let the peppers rest a few minutes after baking to set the filling.
- Choose tender bell peppers for the best texture and vibrant color.
- A drizzle of olive oil and a sprinkle of melty cheese before the final bake boost flavor and appearance.
FAQ
Yes. Prepare the filling and stuff the peppers, then cover and refrigerate. Bake when ready.
Fresh peppers give the best texture; frozen peppers may become watery.
Yes—replace the meat with black beans, lentils, quinoa, or a plant-based mince.
Absolutely. Cooked brown or white rice can be mixed into the filling for a heartier version.
Related
Looking for more easy weeknight dinners? Try other family favorites like street corn pasta salad with chicken, creamy white bolognese with rigatoni, garlic parmesan chicken ramen, or lemon basil pasta with chicken.
Dessert Pairing
Pair these stuffed peppers with a light dessert—cheesecake cookies, red velvet cookies, sticky toffee pudding, or viral dot cakes all make great endings to the meal.
How to Make Easy Stuffed Peppers (No Rice)
Ingredients
- 6–8 large bell peppers (red, yellow, or green)
- 600 g (1.3 lb) ground beef (or half beef/half pork)
- 1 medium onion, finely diced
- 2 carrots, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- Optional: 50 g grated Parmesan or feta
- 2 tbsp oil
- 1 tbsp flour
- 1 tsp paprika
- 2 cups tomato sauce
- 1 cup water or broth
- 1 tsp sugar (optional)
- Salt & pepper to taste
Equipment
- Large skillet
- Baking dish
- Saucepan, knife, and cutting board
Method
- Prep the peppers: Cut the tops off, remove seeds, and set the tops aside to use as lids.
- Make the filling: Sauté onion and carrots in a large skillet until soft (about 5 minutes). Add ground meat and cook until browned (8–10 minutes). Season with parsley, salt, pepper, paprika, and garlic powder. Stir in cheese if using.
- Stuff the peppers: Fill each pepper with the meat mixture, pressing lightly to pack it in.
- Prepare the sauce: Heat oil in a small saucepan, whisk in flour to make a roux, add paprika, then stir in tomato sauce and water or broth. Add sugar if desired and simmer until smooth.
- Bake: Arrange stuffed peppers upright in a baking dish, pour sauce over and around them, cover tightly with foil, and bake at 180°C (350°F) for 45–55 minutes.
- Finish: Remove foil and bake 5–10 minutes more to brown the tops if desired.
- Serve: Garnish with parsley and serve hot with mashed potatoes, sour cream, or fresh bread.
Notes
Video demonstration available in the original post to guide key steps like stuffing and saucing.
Tried this recipe?
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Food safety
- Cook ground meat to a safe internal temperature (165 °F / 74 °C recommended for ground poultry; follow guidelines for other meats).
- Use separate utensils and cutting boards for raw meat and cooked food.
- Wash hands thoroughly after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use appropriate cooking oils and ensure good ventilation when using high heat.
Follow local food-safety guidelines for temperatures and storage to keep meals safe.