When you’re craving a comforting, flavor-packed meal that doesn’t take hours in the kitchen, these Easy Baked Stuffed Peppers are your answer. Bursting with seasoned ground beef, savory tomato sauce, perfectly cooked rice, and a gooey layer of melted cheese, each pepper delivers a satisfying bite that brings together texture and taste in the most delicious way.

This dish isn’t just hearty and wholesome, it’s also a visual stunner. The vibrant colors of the bell peppers make for a beautiful presentation, whether you’re hosting guests or simply enjoying a weeknight dinner with family. It’s the kind of meal that feels fancy but is secretly simple to make.

Why You’ll Love This Easy Baked Stuffed Peppers

All-in-one meal: You’ve got protein, veggies, carbs, and dairy all in one tidy edible bowl.
Family-friendly: Even picky eaters love these cheesy, flavorful peppers.
Make-ahead friendly: Prepare them in advance and bake when ready.
Customizable: Easily swap ground beef for turkey, quinoa, or go vegetarian with beans.
Freezer-ready: These reheat beautifully, making them perfect for meal prep.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Large Skillet: For browning the beef and sautéing onions and garlic to develop deep flavor.
Mixing Bowl: Combines the filling ingredients thoroughly without making a mess.
Baking Dish (9×13): Holds the stuffed peppers snugly so they retain moisture and bake evenly.
Foil: Helps steam the peppers and melt the cheese without drying them out.
Sharp Knife & Cutting Board: To neatly slice off the tops of the peppers and remove seeds without damage.

Every tool serves a purpose—the skillet builds flavor, the baking dish ensures even cooking, and the foil locks in moisture. Investing care in this stage makes all the difference in taste and presentation.

Ingredients for the Easy Baked Stuffed Peppers

Bell Peppers: These vibrant vegetables act as natural edible bowls that hold the savory filling.
Ground Beef: A hearty protein base, browned to perfection for a rich, meaty texture.
Cooked Rice: Adds substance and balance, soaking up all the juices from the beef and sauce.
Onion & Garlic: Aromatic foundations that bring depth and fragrance to the dish.
Tomato Sauce: The unifying component that moistens the filling and binds the flavors together.
Cheddar Cheese: Adds a gooey, golden topping that seals everything in melty deliciousness.
Olive Oil: Used to sauté the onions and garlic, enhancing their flavor.
Salt & Pepper: Basic seasonings to round out and highlight each element.

How To Make the Easy Baked Stuffed Peppers

Step 1: Prep the Peppers

Slice off the tops of the bell peppers and remove seeds and membranes. Lightly drizzle the insides with olive oil and set aside.

Step 2: Brown the Beef & Aromatics

In a large skillet over medium heat, cook the ground beef until browned. Add chopped onions and minced garlic; sauté until translucent.

Step 3: Mix the Filling

In a mixing bowl, combine the cooked beef mixture, cooked rice, tomato sauce, salt, and pepper. Stir until fully integrated.

Step 4: Fill the Peppers

Stuff each prepared pepper with the beef and rice filling, pressing down gently to pack it in.

Step 5: Bake Covered

Arrange stuffed peppers in a 9×13 baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.

Step 6: Top with Cheese & Finish Baking

Remove the foil, sprinkle cheddar cheese over each pepper, and bake uncovered for an additional 10-15 minutes until cheese is bubbly and golden.

Serving and Storing Easy Baked Stuffed Peppers

These stuffed peppers are best enjoyed warm, right out of the oven. Serve them with a side of mixed greens or a simple cucumber salad to complement the hearty filling. They also pair wonderfully with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

To store, allow the peppers to cool completely. Place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze individually wrapped peppers in foil and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.