These easy Southern Stuffed Bell Peppers are filled to the brim with seasoned ground beef and rice, then topped with a sweet tomato glaze and melty cheddar cheese, for an easy, hearty dinner packed with fresh flavor.

Easy Stuffed Bell Peppers Recipe

We usually keep a garden, and when the peppers start coming in, we enjoy every last one. For my stuffed bell peppers, I like to slice them lengthwise and serve them open-faced, people tend to prefer them that way, and it makes room for plenty of filling. I nestle them side by side, pile them high with a well-seasoned beef and rice mixture, then spoon over a sweet and tangy tomato glaze. For the finishing touch, a good sprinkle of Colby-Jack cheese. These stuffed peppers are the kind of down-home, comforting dish that always brings everyone back to the table.

Key ingredients you’ll need to make Stuffed Bell Peppers: (Scroll down for full printable recipe card and quantities.)

Bell Peppers – Three extra-large red, green and yellow bell peppers.
Protein – A combination of ground beef and Italian sausage for a meaty flavor.
Rice – Cooked rice adds bulk and texture.
Liquid – Ketchup, Worcestershire sauce and tomato paste adds depth of flavor.
Tomatoes – Canned tomatoes add a pop of flavor. I used Rotel, but you can use Italian seasoned or plain tomatoes.
Onion – Diced sweet onion enhances the flavor.
Cheese – Shredded colby jack cheese for a melty cheesy flavor.
Whole Eggs – Large eggs stabilize the filling.
Spices – Barbecue seasoning, salt, ground black pepper and cayenne pepper, (optional).
Fresh Herbs – Chopped parsley adds a freshness to the flavor.
Tomato Glaze – Ketchup, light brown sugar, apple cider vinegar and barbecue seasoning.

ingredients-to-make-stuffed-bell-peppers

How to Make Stuffed Bell Peppers Recipe

Heat Oven and Prepare Dish – Preheat the oven to 350°F and spray an 13×9-inch baking dish with cooking spray.
Prep Bell Peppers – Cut the bell peppers in half lengthwise and remove the stems and seeds. Brush the exterior of the peppers with oil and season. Place side by side in the dish.
Make the Meat Mixture Filling – Stir together the ketchup, tomato paste, ground beef, Italian sausage, rice, diced tomatoes, barbecue seasoning, Worcestershire sauce, onion, garlic, cheese, eggs, parsley, salt, black pepper and cayenne.
Assemble the Peppers – Divide the filling evenly between the bell peppers.
Make the Glaze – Mix together ketchup, brown sugar, apple cider vinegar and barbecue seasoning. Drizzle on top of each pepper.
Transfer to Oven – Bake per the baking time in the recipe.
Serve – Remove from the baking dish with a slotted spoon and serve.

Kitchen Equipment to Make Southern Stuffed Bell Peppers

13×9-inch baking dish or pan.
Measuring cups and measuring spoons.
Sharp knife and cutting board.
Medium bowl.
Cheese grater.

Recipe Variations, Tips and Substitutions

Peppers – You can use any variety of bell peppers that you enjoy. You can use several colors as I did or you may choose to only use green bell peppers. You could also make these using poblano peppers.
Protein – You can make stuffed peppers with ground turkey, chicken, chorizo sausage, ground pork, Italian sausage or a vegetarian version only using black beans and corn.
Spices – You can replace the barbecue seasoning with taco seasoning for Mexican flavor.
Rice – You can use any cooked rice in these peppers. White regular rice, brown rice or minute rice. It should be cooked rice.
Ketchup – You can use tomato sauce in place of ketchup.
Best Way to Slice Peppers – These easy stuffed peppers are made “open-faced” and I sliced the peppers top to bottom. If you prefer, you can slice a portion from the top removing the stem end and stuff them leaving the peppers whole. When doing so, slice a small piece from the bottom to stabilize them so they’ll remain upright in the oven.
How Long Do Stuffed Bell Peppers Bake? Depending on the size, these peppers will take around 1 hour 15 minutes to bake.
Drain Cooking Liquid Prior to Serving – It’s natural while the stuffed peppers are cooking that they’ll release moisture. This helps to steam and soften the peppers while baking. I recommend removing them from the baking dish to a platter for serving leaving those juices behind, or draining it off from the pan prior to serving.
Cheese – You can use whatever flavor of cheese you enjoy to top these peppers. Sharp cheddar cheese, mozzarella cheese, spicy pepper jack cheese or swiss cheese.
Sugar Alternative for the Glaze – I have made the glaze for this stuffed peppers recipe using Truvia brown sugar blend and have found that it works very well for the glaze. Use it in the same amount place of light brown sugar, if desired.

Storage and Leftovers

Make-Ahead Tip – You can fully assemble these bell peppers one day in advance then cover with plastic wrap and chill until baking. Allow 15 minutes or so on the counter to come to room temperature and increase the baking time as needed.
Leftovers – Store leftover Stuffed Bell Peppers in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 3-4 days.
Reheating – After baking, you can reheat stuffed peppers in the microwave in single portions or in a preheated 350 degree f oven.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

Side Dishes to Serve with Stuffed Peppers

Crispy Parmesan Rosemary Roasted Potatoes.
Crunchy Broccoli Salad is a tasty make-ahead option.
While the peppers bake make these Instant Pot Mashed Potatoes.
The kids will love this Double Cheddar Macaroni and Cheese.
Whip-up my Southern style Seven Layer Salad recipe and call it a meal.
A Southern favorite, you’ll love my recipe for Cracker Salad.
Retro Creamed Peas.
Flavor packed Chopped Salad.

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