I actually tried this in Abu Dhabi, UAE and I was pleasantly surprised at how good it was!
Stuffed peppers are one of those meals I love making when my partner has training days and I barely have time to think, let alone cook something elaborate.
I love that I can cook the filling in one pan, stuff everything together quickly, and let the oven do its thing.
This meal is hearty, balanced, and full of protein, which means he stays full for hours, and I don’t feel like I’ve spent my whole evening in the kitchen.
I’m adding variations and substitutions at the bottom of the recipe.
Let’s dive in!
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Tips to make it better:
Using pre-cooked rice saves so much time on busy evenings and makes this feel like a true throw-everything-together meal.
If you need extra protein, you can slightly increase the meat and reduce the rice without affecting the texture.
A deep, sturdy baking dish helps the peppers cook evenly and prevents burning on the bottom, and something like USA Pan Baking Dish works beautifully for this.
Freshly shredded cheese melts better than pre-shredded and gives a creamier topping, especially if you use Organic Mozzarella Cheese or a mozzarella-cheddar blend.
If the peppers look dry while baking, adding a small splash of water or sauce to the bottom of the dish keeps everything juicy.
Classic Stuffed Peppers
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes35
minutesIngredients
Bell peppers, halved and seeds removed
Ground meat (beef, turkey, or chicken)
Cooked rice
Onion, finely chopped
Garlic cloves, minced
Crushed tomatoes or tomato sauce
Paprika
Italian seasoning
Salt and pepper
Olive oil
Shredded cheese
Fresh parsley, chopped
Directions
- Preheat the oven to 190°C (375°F) and lightly grease a baking dish, then arrange the halved peppers cut-side up and set them aside while you prepare the filling.
- Heat olive oil in a large pan over medium heat, add the onion and garlic, and cook until soft and fragrant, then add the ground meat and cook until browned, breaking it up as it cooks so everything cooks evenly.
- Stir in the cooked rice, crushed tomatoes, paprika, Italian seasoning, salt, and pepper, letting the mixture simmer briefly so the flavors come together into a thick, spoonable filling.
- Spoon the filling generously into each pepper half, pressing it down slightly so they’re well packed, then sprinkle shredded cheese over the top of each one.
- Cover the dish loosely with foil and bake for about 25 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and lightly golden.
- You can make this dish once a week, it’s so easy and quick!
Variations & Substitutions
These stuffed peppers are one of those meals that quietly save busy weeks. They’re nourishing, forgiving, and adaptable, which makes them perfect when you’re cooking for someone who needs fuel and you need simplicity. I love that they feel comforting and intentional, even when they’re made in a rush. And honestly, meals like this are the ones that stick around in your rotation for years.
Whether you love it just as it is or prefer to tweak it with spice, extra crunch, or even a different protein, this recipe is endlessly adaptable to your taste.
Cooking at home allows you to control the quality of ingredients and adjust flavors to your liking.
They’re perfect for weeknight dinners!
