One Pot Recipes

Easy Stuffed Bell Peppers (One Pot)

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Quick and easy stuffed bell peppers recipe, homemade with simple ingredients in one pot in 30 minutes. Full of rice, ground beef, Italian marinara sauce, cheese.

This is fun way to present your dinner as well as get in some vegetables. I know my kids are way more likely to eat their vegetables if the dish looks fun. But I like peppers just about any way they are presented! That’s why I also like Instant Pot Sausage and Peppers. It’s also a super easy recipe for busy days.

How to make easy Italian stuffed bell peppers recipe from scratch?

  1. Heat butter– And oil in a large nonstick pan over medium-high heat.
  2. Add– Ground beef and onion, then cook for a few minutes.
  3. Remove– From heat and drain grease.
  4. Mix in- Half the marinara sauce, cooked rice, salt, pepper, garlic powder, Italian seasoning.
  5. Stuff- Bell peppers with this beef filling.
  6. Add– Remaining marinara sauce in a large casserole dish (Dimensions: 9×13).
  7. Place– The stuffed peppers on top of the sauce.
  8. Cover with aluminum foil and cook at 400 degrees F for 25-30 minutes or until the bell peppers are tender.
  9. Remove aluminum foil and sprinkle shredded cheese on top of each bell pepper.
  10. Bake– Uncovered for another 5-10 minutes until cheese is melted. Enjoy!

What to serve with best stuffed peppers with rice and ground beef?

One of my favorite side options for this meal is mashed potatoes and you can even make a healthier option with Garlic Mashed Cauliflower. Of course, an Easy Green Salad or Easy Kale Salad is always a great side dish as well. You can also try a vegetable tray to go alongside and be used for snacking later on.

Do you have to boil peppers before stuffing them?

No, you don’t have to and that makes this recipe that much easier! Simply follow the directions and put them in the pot to cook for about 20 minutes. However, if you’d like to cut down the cooking time for later, you can use boiled peppers and then cooke for half the time.

Do you have to precook the meat for stuffed peppers?

It is best to cook the meat before stuffing the peppers so that you can be positive all the meat gets cooked. Follow the instructions below carefully on this recipe below and you will have more success you meal.

How do you make stuffed peppers not soggy?

Be sure not to add more water than the recipe calls for, because this can lead to soggy peppers. Measure ingredients thoroughly.

Variations

Vegetarian/ Vegan peppers– Omit the meat or use an alternative, such as Tofu. Do the same with the cheese, omitting it altogether or using a Vegan replacement.

Taco Mexican stuffed peppers- You can use my Mexican Ground Beef Taco Meat (One Pot) or even the Shredded Chicken or Turkey from some of my taco recipes. In place of the marinara sauce, use enchilada sauce or salsa instead. I would also replace the Italian seasoning with taco seasoning so that you don’t have conflicting flavors.

Chicken peppers– If you have a rotisserie chicken, leftover chicken, or just want to whip up a batch of yummy Shredded Chicken for this recipe, this is another great protein choice for the recipe.

Turkey peppers– This is a great alternative meat choice when you need to use up all that leftover Thanksgiving turkey. You can also make a delicious Turkey Breast to chop or shred into the peppers.

Quinoa peppers without rice- If you want to cut down on calories and/or carbs, Quinoa is a great replacement for rice and your meal will still taste great!

Use mini peppers/ sweet peppers– Everything seems to look better in miniature size. This dish is no exception. Instead of the common bell peppers, you can instead do this recipe with mini peppers. It can take a bit more time, but the results are just as delicious and very cute.

Try other sauces- Instead of marinara, use sauces such as Basil Pesto Sauce, Chimichurri Sauce, Spicy Arrabiatta Sauce, Instant Pot Beef Bolognese Sauce, or even Cheddar Cheese Sauce.

Try other cheeses– I used cheddar for this meal, but you are welcome to use Mozzarella, Parmesan, or Gouda. This will switch up the flavor and texture of the meal.

Tips and techniques

Rice must be cooked- Because uncooked rice will not cook during baking. This is a great way to use up leftovers, though!

True one pot meal- Rinse out the large nonstick pan that you used to brown beef and make sure it’s oven-safe. Spread remaining sauce in this pan. Arrange the prepared peppers. Cover with aluminum foil and bake.

Adjust spices- You can play with the spices a little to meat your desired taste, but be sure not to overdue it. Measure ingredients correctly.

Use unsalted butter- Because otherwise you run the risk of your stuffed peppers becoming too salty and less tasty.

Don’t Forget the last broil- This is important, because you need to take off the aluminum foil, sprinkle cheese on top, then let it broil for a few minutes to get a nice, brown, appealing, tasty pepper. If you were to skip this step, the cheese would stick to the tin foil and not be as tasty.

Storage

Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Freezer- This is not recommended, because the cheese turns into an odd texture after being frozen and the peppers will be mushy.

More one pot dinner ideas

Easy Italian Stuffed Bell Peppers in White Dish- Closeup Shot

One Pot Stuffed Green Bell Peppers

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Quick and easy stuffed bell peppers recipe, homemade with simple ingredients in one pot in 30 minutes. Full of rice, ground beef, Italian marinara sauce, cheese.
Yield: 6 People

Ingredients

  • 1 tbsp Butter, Unsalted
  • 1 tbsp Oil
  • 1.5 pound Ground beef
  • 1 cup Onion, Finely chopped
  • 1 jar Marinara sauce, 23 oz. jar
  • 1.5 cups Cooked rice, Any kind of rice, Can be leftovers
  • Salt, To taste
  • Pepper, To taste
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning
  • 6 Bell peppers, Any color your like, Washed, Patted dry, tops cut off
  • 1.5 cups Shredded cheese, Full fat, Can use Mozzarella or Cheddar or Parmesan

Instructions 

  • Heat butter and oil in a large nonstick pan over medium-high heat.
  • Add ground beef, onion and cook for a few minutes until meat is no longer pink.
  • Remove from heat and drain grease.
  • Add half the marinara sauce, cooked rice, salt, pepper, garlic powder, Italian seasoning.
  • Mix until combined.
  • Stuff bell peppers with this beef filling. You may have some leftovers.
  • Add remaining marinara sauce in a large casserole dish (Dimensions: 9×13).
  • Place the stuffed peppers on top of the sauce.
  • Cover with aluminum foil and cook at 400 degrees F for 25-30 minutes or until the bell peppers are tender.
  • Remove aluminum foil and sprinkle shredded cheese on top of each bell pepper.
  • Bake uncovered for another 5-10 minutes or until cheese is melted. Enjoy!
  • To make this a truly one pot meal, rinse out the large nonstick pan that you used to brown beef and make sure it's oven-safe. Spread remaining sauce in this pan. Arrange the prepared peppers. Cover with aluminum foil and bake.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 538kcal, Carbohydrates: 28g, Protein: 30g, Fat: 34g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 869mg, Potassium: 1017mg, Fiber: 5g, Sugar: 11g, Vitamin A: 4470IU, Vitamin C: 162mg, Calcium: 201mg, Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 538
Author: Abeer Rizvi
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