Stuffed Peppers Recipes: 17 Cozy Fall Dinners, From the Classic That Tops Ree Drummond’s Most Popular List to Pizza and Cheesesteak Peppers

Stuffed peppers recipes are the cozy fall dinner everyone is searching for right now, and the classic beef and rice version sits at number one on Ree Drummond’s list of most popular recipes. It makes sense: a bell pepper is a ready-made edible bowl, it holds almost any filling, and one pan feeds the whole family with very little cleanup. Below are 17 easy ideas, starting with the skillet classic and old-school green peppers, then moving through taco, Philly cheesesteak, pizza, slow cooker and buffalo chicken peppers. Next we travel to Macedonia, Greece, Romania, Serbia, Azerbaijan, Spain and Mexico, where stuffed peppers are a treasured family tradition. We finish with breakfast egg rings and a big make-ahead pan for the freezer..

Stuffed Peppers Recipes Start Here: The Classic Beef and Rice Skillet

This is the dinner that tops Ree Drummond’s most popular recipes list, and one bite explains why. Her classic stuffed bell peppers pack seasoned ground beef, onion, tomato and rice into colorful pepper shells, then finish them under a blanket of melted cheese. Baking them in a cast iron skillet keeps everything snug, so the peppers soften evenly and the sauce bubbles up around them. Use a mix of red, yellow, orange and green peppers and the pan looks like an autumn harvest..

You will need: 6 large bell peppers in mixed colors, 1 pound ground beef, 1 small onion (diced), 2 garlic cloves, 1 can (14.5 ounces) diced tomatoes, 1 cup tomato sauce, 1 1/2 cups cooked white rice, 1 teaspoon Italian seasoning, salt and pepper, 1 1/2 cups shredded cheddar and mozzarella, parsley.

How to make it: 1. Heat the oven to 375 F and cut the tops off the peppers; remove the seeds. 2. Brown the beef with onion and garlic, drain, then stir in the tomatoes, half the tomato sauce, rice and seasoning. 3. Stand the peppers in a cast iron skillet, fill them generously and pour the rest of the sauce around them. 4. Cover with foil and bake 35 minutes. 5. Uncover, top with cheese and bake 10 more minutes until bubbly; finish with parsley.

Old-School Stuffed Green Peppers With Rice and Ground Beef

Searches for stuffed green peppers with rice and ground beef have tripled this season, and this is the version many of us grew up eating on a Tuesday night. Green peppers have a bold, almost herbal bite that stands up to a hearty meat and rice filling. The trick is to blanch the shells for three minutes first, so they turn tender in the oven while the rice stays fluffy. Finish each pepper with a thick slice of cheese that melts and browns over the filling. Retro stuffed peppers recipes like this one never go out of style.

You will need: 6 large green bell peppers, 1 pound ground beef, 1 cup cooked long-grain rice, 1 small onion (minced), 1 egg, 1 can (15 ounces) tomato sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, salt and pepper, 6 slices cheddar or Colby Jack.

How to make it: 1. Cut the tops off the peppers, scoop out the seeds and blanch the shells in boiling water for 3 minutes. 2. Mix the raw beef, rice, onion, egg, half the tomato sauce, Worcestershire and seasonings. 3. Pack the filling into the peppers, stand them in a baking dish and spoon the remaining sauce around them. 4. Cover and bake at 350 F for 55 minutes, until the beef is cooked through. 5. Top each pepper with cheese and bake 5 more minutes until melted and golden.

Taco Stuffed Peppers Recipes for a Fun Weeknight Fiesta

Taco night gets a fresh twist when the shell is a sweet roasted pepper instead of a crunchy tortilla. Seasoned beef, black beans, corn and a little salsa go inside, and a layer of melted Mexican cheese seals the deal. Set out bowls of toppings like sour cream, diced avocado, cilantro and lime so everyone can build their own plate. Kids love the build-your-own fun, and grown-ups love that dinner is ready in about forty minutes with one pan to wash. It is one of the most requested stuffed peppers recipes for busy families.

You will need: 4 large bell peppers (halved lengthwise), 1 pound ground beef, 2 tablespoons taco seasoning, 1 cup black beans (rinsed), 1 cup corn kernels, 1/2 cup salsa, 1 1/2 cups shredded Mexican cheese blend, sour cream, avocado, cilantro and lime to serve.

How to make it: 1. Heat the oven to 400 F and place the pepper halves in a baking dish. 2. Brown the beef, drain and stir in taco seasoning with a splash of water. 3. Add the beans, corn and salsa and simmer 3 minutes. 4. Fill the peppers, top with cheese, cover and bake 25 minutes. 5. Uncover for the last 5 minutes and serve with the toppings.

Philly Cheesesteak Stuffed Peppers With Melty Provolone

All the flavor of a Philly cheesesteak, minus the heavy roll. Thin slices of steak are seared hot and fast with sweet onions and mushrooms, then piled into green pepper halves and smothered in provolone. Ask your butcher to shave the steak, or freeze it for 30 minutes so you can slice it paper thin at home. Because the filling is already cooked, the peppers only need about twenty minutes in the oven, which makes this one of the fastest stuffed peppers recipes in the lineup.

You will need: 4 green bell peppers (halved lengthwise), 1 pound shaved ribeye or sirloin, 1 large onion (sliced), 8 ounces mushrooms (sliced), 2 tablespoons oil, 1 tablespoon Worcestershire sauce, salt and pepper, 8 slices provolone, parsley.

How to make it: 1. Heat the oven to 400 F and bake the pepper halves for 10 minutes to soften. 2. Cook the onions and mushrooms in oil until golden. 3. Add the steak, season with Worcestershire, salt and pepper and sear 2 to 3 minutes. 4. Line each pepper with provolone, pile in the filling and top with more provolone. 5. Bake 10 to 12 minutes until the cheese bubbles; sprinkle with parsley.

Pizza Stuffed Peppers Kids Actually Ask For

Pizza night and veggie night finally meet in the middle. Each pepper half is filled with Italian sausage, marinara and mozzarella, then topped with mini pepperoni, olives and a sprinkle of oregano just like your favorite pie. The peppers turn sweet and tender while the cheese browns in golden spots. Let everyone choose their own toppings, from mushrooms to pineapple, and bake them all on one sheet pan. It is a playful low-carb dinner that disappears fast, so plan on making a double batch. Kid-friendly stuffed peppers recipes do not get more fun than this.

You will need: 4 bell peppers (halved lengthwise), 1/2 pound Italian sausage, 1 1/2 cups marinara, 2 cups shredded mozzarella, 1/2 cup mini pepperoni, 1/4 cup sliced black olives, 1/4 cup grated parmesan, 1 teaspoon dried oregano, fresh basil.

How to make it: 1. Heat the oven to 400 F and place the pepper halves on a lined sheet pan. 2. Brown and drain the sausage, then stir in 1 cup marinara. 3. Spoon a little plain marinara into each pepper, then the sausage mixture. 4. Top with mozzarella, pepperoni, olives, parmesan and oregano. 5. Bake 20 to 25 minutes until bubbly and browned; finish with basil.

Slow Cooker Stuffed Peppers That Wait for You

On busy days, let the slow cooker do the work. The peppers stand upright in the crock, filled with beef, rice, corn and beans, and simmer gently in tomato sauce until they are fork tender. Use uncooked converted rice and it cooks right inside the peppers, soaking up all the savory juices. Load the crock in the morning and dinner is waiting when you walk in the door. Six peppers fit snugly in most oval slow cookers, and the snug fit helps them hold their shape. For more fill-and-bake ideas, browse our stuffed dinners everyone wants seconds of. Hands-off stuffed peppers recipes are a lifesaver on school nights.

You will need: 6 red or yellow bell peppers, 1 pound lean ground beef, 3/4 cup uncooked converted rice, 1 cup corn, 1 cup black beans, 1 jar (24 ounces) marinara or tomato sauce, 1 teaspoon chili powder, 1 teaspoon garlic powder, salt, 1 cup shredded cheese.

How to make it: 1. Cut the tops off the peppers and remove the seeds. 2. Mix the raw beef, rice, corn, beans, half the sauce and the seasonings. 3. Fill the peppers and stand them in the slow cooker. 4. Pour the remaining sauce over and around them. 5. Cook on low 6 hours or high 3 to 4 hours; add the cheese for the last 15 minutes.

Buffalo Chicken Stuffed Peppers for Game Day

These peppers bring all the tangy heat of buffalo wings to the dinner table. Shredded chicken is tossed with hot sauce, cream cheese and a little ranch, then baked inside crisp-tender pepper halves under melted mozzarella and blue cheese crumbles. A drizzle of ranch and a shower of sliced green onions cools things down. They are perfect for football Sundays, and you can cut each half in two for an easy party bite. Adjust the heat by mixing the hot sauce with melted butter. Spicy stuffed peppers recipes like this are made for sharing.

You will need: 4 bell peppers (halved lengthwise), 3 cups shredded cooked chicken, 1/2 cup buffalo hot sauce, 4 ounces cream cheese (softened), 1/4 cup ranch dressing plus more for drizzling, 1 cup shredded mozzarella, 1/3 cup blue cheese crumbles, celery and green onions.

How to make it: 1. Heat the oven to 400 F and place the pepper halves in a baking dish. 2. Stir the chicken with hot sauce, cream cheese and ranch until creamy. 3. Fill the peppers and top with mozzarella and blue cheese. 4. Bake 20 to 25 minutes until the cheese is golden. 5. Drizzle with ranch and scatter celery and green onions on top.

Macedonian Posni Peppers Stuffed With Rice and Herbs

In North Macedonia, posni polneti piperki are the meatless stuffed peppers made during fasting seasons, and they are so good that many families cook them all year. Red peppers are filled with rice, onion, grated carrot, paprika and lots of fresh parsley and mint, then baked until the skins wrinkle and char at the edges. The rice soaks up the sweet pepper juices and turns tender and fragrant. Serve them warm or at room temperature with a crisp salad for an easy plant-based dinner. Meatless stuffed peppers recipes can be every bit as satisfying.

You will need: 8 red bell peppers, 1 cup short-grain rice, 1 large onion (diced), 1 carrot (grated), 2 tablespoons tomato paste, 1 tablespoon sweet paprika, 1/4 cup chopped parsley, 1 tablespoon dried mint, 1/3 cup olive oil, salt and pepper.

How to make it: 1. Saute the onion and carrot in olive oil until soft, then stir in the rice, tomato paste and paprika for 2 minutes. 2. Add the herbs, salt, pepper and 1 cup water and cook 5 minutes until partly absorbed. 3. Fill the cored peppers about three quarters full and lay them in a baking dish. 4. Add 1 cup hot water to the dish and drizzle the peppers with oil. 5. Bake at 375 F for 50 to 60 minutes until the rice is tender and the skins blister.

Greek-Style Oven Peppers Roasted With Potatoes

Greek home cooks are famous for gemista, a summer pan of stuffed vegetables, and this oven version keeps the focus on sweet peppers. Light green peppers are filled with ground beef, rice, tomato and herbs, capped with their own tops and roasted in a big pan with wedges of potato tucked between them. The potatoes soak up olive oil and pepper juices and come out golden and creamy. It is a complete dinner in one pan, and leftovers are even better the next day. Stuffed peppers recipes like this one feed a crowd for very little money.

You will need: 8 light green or yellow peppers, 1 pound ground beef, 3/4 cup rice, 1 onion (grated), 2 tomatoes (grated), 2 tablespoons chopped dill or parsley, 1 tablespoon chopped mint, 3 potatoes (cut into wedges), 1/2 cup olive oil, salt and pepper.

How to make it: 1. Cut the tops off the peppers and keep them as lids; remove the seeds. 2. Mix the beef, rice, onion, half the grated tomato, herbs, salt and pepper. 3. Fill the peppers, put the lids on and stand them in a large roasting pan. 4. Tuck the potato wedges around them, pour over the remaining tomato, olive oil and 1/2 cup water. 5. Bake at 375 F for about 1 hour 15 minutes, basting once, until golden.

Romanian Ardei Umpluti in Tomato Sauce With Sour Cream

In Romania, ardei umpluti are a cozy cold-weather classic simmered in a light tomato and dill sauce. Pork and rice are mixed with onion and herbs, stuffed into peppers, and gently stewed until tender. The magic happens at the table: a big spoonful of cold sour cream swirled into the warm tomato sauce. Romanian cooks often serve them with mamaliga, a soft polenta, or a thick slice of crusty bread. Like most stews, they taste even better the next day.

You will need: 8 bell peppers, 1 pound ground pork, 1/2 cup rice, 1 onion (finely chopped), 2 tablespoons fresh dill plus more to serve, 1 tablespoon parsley, 2 cups tomato juice or passata, 1 tablespoon tomato paste, salt, pepper, sour cream.

How to make it: 1. Saute the onion until soft, then mix with the pork, rice, herbs, salt and pepper. 2. Fill the cored peppers and set them upright in a deep pot. 3. Whisk the tomato juice with tomato paste and enough water to almost cover the peppers. 4. Cover and simmer gently about 1 hour, until the rice is tender. 5. Serve with sour cream, fresh dill and polenta or bread.

Balkan Baked Red Peppers in a Rich Tomato Sauce

Across Macedonia and the Balkans, a big round pan of stuffed red peppers baking in tomato sauce is pure Sunday comfort. The peppers are filled with seasoned meat and rice, laid side by side, and baked slowly until their skins blister and darken in spots. As they cook, the tomato sauce thickens and picks up the sweetness of the roasted peppers. Families serve them straight from the pan with a wooden spoon, crusty bread and a spoonful of thick yogurt. Ladle plenty of sauce over every pepper. Old-world stuffed peppers recipes like this one were made for slow Sundays.

You will need: 8 to 10 long red peppers, 1 pound ground pork and beef, 1/2 cup rice, 1 onion (finely chopped), 1 tablespoon sweet paprika, 2 tablespoons chopped parsley, 2 cups tomato sauce, 1 tablespoon flour, 3 tablespoons oil, salt and pepper, yogurt to serve.

How to make it: 1. Mix the meat, rice, onion, paprika, parsley, salt and pepper. 2. Fill the cored peppers and lay them snugly in a round baking pan. 3. Warm the oil, stir in the flour for 1 minute, then whisk in the tomato sauce and 1 cup water. 4. Pour the sauce over the peppers and cover with foil. 5. Bake at 350 F for 1 hour, uncover and bake 20 minutes more until blistered.

Serbian Punjene Paprike With Creamy Mashed Potatoes

In Serbia and Bosnia, punjene paprike are the definition of home cooking. Pale green peppers are filled with pork and rice, then simmered slowly in a light tomato sauce thickened with a little roux until the peppers are silky and the sauce is velvety. The classic way to serve them is next to a big scoop of buttery mashed potatoes, so every forkful catches some of that sauce. It is the kind of meal grandmothers make in a huge pot to feed everyone who drops by on a cold day. Few stuffed peppers recipes feel this much like a hug.

You will need: 8 pale green peppers, 1 pound ground pork, 1/2 cup rice, 1 onion (grated), 1 teaspoon sweet paprika, salt and pepper, 2 tablespoons oil, 2 tablespoons flour, 2 cups tomato passata, mashed potatoes to serve.

How to make it: 1. Mix the pork, rice, onion, paprika, salt and pepper and fill the cored peppers. 2. Stand them in a deep pot. 3. Warm the oil, stir in the flour until golden, whisk in the passata and 2 cups water and pour over the peppers. 4. Cover and simmer gently 1 hour, shaking the pot now and then. 5. Serve each pepper with plenty of sauce and a scoop of mashed potatoes.

Azerbaijani Biber Dolmasi With Fresh Mint and Tomatoes

In Azerbaijan, dolma is a national treasure, and biber dolmasi is the stuffed pepper version. Small light green peppers are packed with lamb or beef, rice, onion and a generous handful of fresh herbs like mint, dill and cilantro, then simmered gently in a little broth. The result is juicy and fragrant rather than saucy. They are often served with a bowl of garlicky yogurt, fresh mint leaves and juicy tomato wedges on the side, and they look beautiful on a holiday table. It proves stuffed peppers recipes can be light and fresh.

You will need: 10 small light green peppers, 1 pound ground lamb or beef, 1/3 cup rice, 1 onion (finely chopped), 2 tablespoons each chopped mint, dill and cilantro, 1 tablespoon butter, salt and pepper, 1 cup broth, plain yogurt with garlic, tomato wedges.

How to make it: 1. Mix the meat, rice, onion, herbs, salt and pepper. 2. Fill the cored peppers and stand them close together in a wide pan. 3. Add the broth and butter and bring to a gentle simmer. 4. Cover and cook on low heat 45 to 50 minutes until the rice is tender. 5. Serve with garlic yogurt, fresh mint and tomato wedges.

Spanish Piquillo Peppers Stuffed for Tapas Night

Piquillo peppers from northern Spain are small, sweet and slightly smoky, and they come already roasted and peeled in jars, which makes them a party shortcut. In Spain they are often stuffed with salt cod, creamy tuna or a rich bechamel with meat, then lined up in a dish and covered with a bright sauce. Serve them as tapas with crusty bread and let guests help themselves. A tray of these looks impressive yet takes about twenty minutes, perfect for holiday entertaining. Party stuffed peppers recipes rarely come together this fast.

You will need: 1 jar (about 12) whole roasted piquillo peppers, 2 cans (5 ounces each) tuna in olive oil (drained), 4 ounces cream cheese, 1 tablespoon capers, 1 small garlic clove (grated), lemon zest, 1/2 cup parsley, 1/4 cup olive oil, salt.

How to make it: 1. Drain the peppers carefully and pat dry. 2. Mash the tuna with cream cheese, capers, garlic and lemon zest. 3. Spoon or pipe the filling into each pepper and line them up in a serving dish. 4. Blend the parsley with olive oil and a pinch of salt. 5. Spoon the green sauce over the peppers and serve at room temperature.

Mexican Chiles en Nogada, the Festive Stuffed Peppers Recipes Classic

Chiles en nogada are among the most famous dishes in Mexico, traditionally made in late summer and early fall. Roasted poblano peppers are stuffed with picadillo, a sweet and savory mix of ground meat, fruit and spices, then blanketed in a silky walnut cream sauce and sprinkled with pomegranate seeds and parsley. The green, white and red colors echo the Mexican flag, which is why the dish is so beloved around national celebrations. It is a showstopper worth making for a special dinner.

You will need: 6 poblano peppers, 1 pound ground pork, 1 onion, 1 apple and 1 pear (diced), 1/4 cup raisins, 1/4 cup sliced almonds, 1 cup diced tomato, 1/2 teaspoon cinnamon, salt, 1 cup walnuts (soaked), 1/2 cup cream, 4 ounces fresh cheese, pomegranate seeds, parsley.

How to make it: 1. Roast the poblanos until blistered, sweat them in a covered bowl, then peel and slit them; remove the seeds. 2. Cook the pork with onion, then add the fruit, raisins, almonds, tomato, cinnamon and salt and simmer 15 minutes. 3. Blend the walnuts with cream and cheese into a smooth sauce. 4. Fill the peppers with the picadillo. 5. Cover with walnut sauce and finish with pomegranate seeds and parsley.

Breakfast Pepper Egg Rings With Crispy Edges

Stuffed peppers are not just for dinner. Slice a bell pepper into thick rings, set them in a hot buttered skillet and crack an egg into the middle of each one. The pepper acts as a pretty mold, and its edges turn sweet and lightly crisp while the egg sets. Add a sprinkle of cheese, chili flakes or chives, and serve them on toast or next to hash browns. It is a fast, colorful way to start the day and a fun brunch trick for holiday guests. Of all the stuffed peppers recipes here, it is the quickest.

You will need: 1 large red bell pepper, 4 eggs, 1 tablespoon butter or olive oil, salt, black pepper, chili flakes or chives, shredded cheese (optional), toast to serve.

How to make it: 1. Slice the pepper into 4 rings about 1/2 inch thick and remove the seeds. 2. Melt the butter in a nonstick skillet over medium heat and add the rings. 3. Cook 1 minute, then crack an egg into each ring. 4. Season, cover and cook 3 to 4 minutes until the whites are set. 5. Top with cheese, chili flakes or chives and serve on toast.

Make-Ahead Freezer Stuffed Peppers Recipes for a Crowd

One big pan today means several easy dinners later. Fill a whole tray of peppers with your favorite filling, nestle them tightly together in sauce, and bake. Freeze extra portions once they cool, either in the pan or wrapped individually. Fully cooked stuffed peppers keep well in the freezer for about three months. To serve, thaw overnight in the fridge and reheat covered at 350 F until hot in the center. Busy families swear by this trick for holiday weeks and new-baby meal trains. Freezer-friendly stuffed peppers recipes are a gift to your future self.

You will need: 10 to 12 bell peppers, 2 pounds ground beef or turkey, 3 cups cooked rice, 2 jars (24 ounces each) marinara, 1 onion, 2 teaspoons Italian seasoning, salt, pepper, 2 cups shredded cheese, freezer-safe pans or containers.

How to make it: 1. Brown the meat with onion, drain and mix with the rice, 1 jar of marinara and seasoning. 2. Fill the peppers and pack them tightly in large baking pans over the remaining sauce. 3. Cover and bake at 375 F for 40 minutes; top with cheese for the last 10 minutes. 4. Cool completely, then wrap or portion into containers, label and freeze up to 3 months. 5. Thaw overnight and reheat covered at 350 F for 25 to 35 minutes.